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Grilled Thai Coconut Chicken Skewers with Zing

Grilled Thai Coconut Chicken Skewers made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound chicken thighs cut into 1-inch cubes
  • 1 can 13.5 oz coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • Juice of 1 lime
  • 1 teaspoon red curry paste
  • Wooden or metal skewers

Method
 

  1. Begin by preparing the marinade.
  2. Add the chicken to the marinade and refrigerate.
  3. Preheat the grill to medium-high heat.
  4. If using wooden skewers, soak them in water for 30 minutes before grilling.
  5. Thread the marinated chicken onto the skewers.
  6. Grill the skewers for 10-12 minutes, turning occasionally.
  7. Remove from the grill and let rest for a few minutes before serving.