Infused with aromatic coconut milk, vibrant Thai spices, and a touch of citrus, these chicken skewers are everything you’d expect from Southeast Asian street food—juicy, chargrilled, and layered with flavor. The marinade, enriched with lemongrass, garlic, and fish sauce, works its magic to create melt-in-your-mouth tenderness. Grill them over open flames for that signature char, then serve with a drizzle of creamy peanut sauce or fresh chili-lime dip for a truly memorable dish.
These skewers shine on their own or as part of a colorful platter alongside sticky rice, mango salad, or grilled pineapple. You could even turn them into tropical wraps with lettuce cups and pickled veggies. Versatile, irresistible, and undeniably you.
Ingredients: (Serves 4–6)
For the Chicken & Marinade:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1½-inch cubes
- 1 cup full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1½ tablespoons brown sugar or palm sugar
- 2 cloves garlic, minced
- 1 stalk lemongrass, white part finely minced (or 1 teaspoon lemongrass paste)
- 1 teaspoon ground coriander
- ½ teaspoon turmeric (for color and earthy flavor)
- 1 teaspoon grated ginger
- Zest of 1 lime
- 1 tablespoon lime juice
- Freshly cracked black pepper, to taste
- Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
Optional for Garnish or Dipping:
- Chopped cilantro
- Crushed roasted peanuts
- Fresh lime wedges
- Chili flakes or Thai red chili slices
- Sweet chili sauce or peanut dipping sauce
Instructions:
- Prepare the Marinade:
In a large bowl, whisk together coconut milk, fish sauce, soy sauce, sugar, garlic, lemongrass, coriander, turmeric, ginger, lime zest and juice, and pepper. The mixture should be fragrant and slightly thickened from the coconut fat. - Marinate the Chicken:
Add the chicken pieces to the bowl and mix until thoroughly coated. Cover and refrigerate for at least 1 hour—preferably 4 hours or overnight—for maximum flavor infusion and tenderness. - Thread the Skewers:
Remove chicken from the marinade (shake off excess but do not wipe it clean). Thread the chicken onto skewers, leaving a bit of space between each chunk to ensure even cooking. - Preheat the Grill:
Heat a grill or grill pan over medium-high heat. Lightly oil the grates or brush oil on the pan to prevent sticking. If using charcoal, aim for direct heat with moderate flames and a little smoke for authentic flavor. - Grill the Skewers:
Place the skewers on the grill and cook for about 8–10 minutes, turning every 2–3 minutes to achieve even charring. The chicken should be golden with some caramelized edges and fully cooked through (internal temp of 165°F / 74°C). - Glaze (Optional Step):
For an extra glossy finish, you can brush the skewers with a mixture of leftover marinade (boiled for safety) and a splash of honey during the last minute of grilling. - Serve It Up:
Arrange on a platter with lime wedges, chopped cilantro, and a sprinkle of peanuts or chili flakes. Pair with jasmine rice, rice noodles, or crunchy Thai-style slaw. Offer dipping sauces like spicy peanut or chili-lime dressing on the side for flavor layering.
My’s Creative Twist Ideas:
- Turn these into rice paper rolls with mango, herbs, and vermicelli.
- Use coconut sticky rice for a sweet-savory fusion plate.
- Marinate tofu or paneer in the same mixture for a plant-forward variation.
These skewers are an explosion of aroma and taste, and I can already imagine how beautifully you’d style them—maybe fanned out over a banana leaf platter, paired with a citrusy slushie or a coconut-infused dessert. Shall we design a full tropical fusion dinner menu next? Let’s go island-hopping in your kitchen!