Ingredients
- Chicken breast, boneless and skinless: 1.5 pounds, cut into 1-inch cubes
- Coconut milk: 1 can (13.5 ounces)
- Red curry paste: 2 tablespoons
- Lime juice: 3 tablespoons
- Fish sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Soy sauce: 1 tablespoon
- Fresh cilantro, chopped: 1/4 cup
Instructions
- Step 1: In a large bowl, whisk together the coconut milk, red curry paste, lime juice, fish sauce, brown sugar, and soy sauce. This is your marinade.
- Step 2: Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Step 3: Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Step 4: Preheat your grill to medium heat. Thread the marinated chicken cubes onto the soaked skewers.
- Step 5: Grill the chicken skewers for approximately 8-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C).
- Step 6: Garnish the grilled chicken skewers with fresh cilantro and serve immediately. Enjoy!
Notes
- Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat skewers gently in a skillet with a splash of coconut milk to keep them moist.
- Serve these flavorful skewers with a side of coconut rice and a crisp cucumber salad for a complete Thai-inspired meal.
- For extra tenderness and flavor, marinate the chicken overnight, allowing the coconut milk to work its magic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American