Description
Tender chicken thighs marinated in a rich blend of coconut milk, fish sauce, lime, and aromatic spices, then grilled to perfection for a quick, flavorful, and juicy dinner.
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 stalks lemongrass, tender lower parts finely minced
- 1–3 fresh red chilies or Thai bird’s eye chilies, chopped
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp soy sauce (or coconut aminos for gluten-free)
- 2 tbsp cilantro stems, finely chopped
- Fresh cilantro leaves for garnish
- Lime wedges for serving
- Roasted peanuts, crushed for garnish
Instructions
- In a large mixing bowl, whisk together coconut milk, fish sauce, lime juice, brown sugar, garlic, ginger, lemongrass, and chilies until the sugar is dissolved and the mixture is smooth.
- Pat chicken thighs dry and cut into uniform 1-inch cubes.
- Add chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- If using wooden skewers, soak them in water for at least 30 minutes. Preheat grill to medium-high heat (400°F/200°C).
- Thread chicken onto skewers, leaving small gaps between pieces. Reserve a small portion of marinade for basting.
- Oil grill grates lightly. Place skewers on the grill and cook for 4-5 minutes on the first side without moving to allow charring.
- Flip skewers and cook for another 4-5 minutes, basting with reserved marinade during the last minute.
- Cook until internal temperature reaches 165°F (74°C) and exterior is golden brown.
- Remove from grill and let rest for 2 minutes.
- Serve immediately garnished with fresh cilantro, crushed peanuts, and lime wedges.
Notes
Do not marinate chicken for more than 4 hours as the lime acid can break down the meat. If using wooden skewers, soaking them prevents burning. Ensure chicken pieces are uniform in size for even cooking. Never reuse marinade that touched raw chicken unless boiled first.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 2-3 skewers per pers
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 28
- Saturated Fat: 18
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
Keywords: Thai chicken, coconut chicken, grilled skewers, easy dinner, high protein, gluten-free option, summer grilling