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Tender chicken thighs marinated in coconut milk, lime, and warm spices, then grilled until juicy and lightly charred for a tropical, flavor-packed meal.
Print Recipe
Course: Dinner
Cuisine: Thai-Inspired
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup full-fat coconut milk
  • 2 tbsp soy sauce or tamari
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 tbsp fresh grated ginger
  • 3 cloves garlic, minced
  • 1 tbsp red curry paste
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1 tbsp fresh chopped cilantro
  • 1.5 lbs boneless skinless chicken thighs, cubed

Equipment

  • Grill or grill pan
  • mixing bowl
  • Skewers

Method
 

  1. Whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, curry paste, turmeric, coriander, and cilantro.
  2. Add chicken to marinade, coat thoroughly, cover, and refrigerate at least 2 hours or overnight.
  3. Soak bamboo skewers in water for 30 minutes. Preheat grill to medium-high and oil grates.
  4. Thread chicken onto skewers, packing pieces close but not tight.
  5. Grill skewers 5–6 minutes per side until lightly charred and cooked through. Rest briefly and serve with lime.

Nutrition

Calories: 380kcalCarbohydrates: 14gProtein: 32gFat: 22gSaturated Fat: 14gSodium: 880mgFiber: 1gSugar: 10g

Notes

Use full-fat coconut milk and marinate long for best results. Oil grill grates well to prevent sticking.

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