Thai Chicken Thigh Skewers
Thai style chicken skewers with flavors of coconut, soy, lime, ginger, and Thai basil. These crave-able skewers are full of flavor and versatile to serve.
Equipment
- 1 grill (gas is what I based this recipe off of)
- 1 pack of skewers either wooden (be sure to soak in water prior to using) or reusable
Ingredients
- 1 pound chicken thighs (cut into 1 inch cubes)
- 1 can coconut milk
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 lime (squeezed into marinade, omitting seeds) reserve some for spritzing on top at the end
- 2 cloves fresh garlic (minced)
- 3 tbsp fresh ginger (grated)
- 1/4 cup Thai basil (roughly chopped) reserve some for garnish
Instructions
- Gather ingredients. Rinse off Thai basil and roughly chop 1 or 2 stems. Mince 2 garlic cloves. Grate a knob of ginger to equal approximately 3 tbsp. (Hint the more ginger you use the more pungent fresh zesty flavor) Cut and squeeze juice out of 1 lime, reserve some for later.
- Cut chicken thighs into roughly 1 inch sized cubes. Absolute consistency is not needed, however try and make roughly the same size for uniform cooking throughout.
- Grab a large bowl or zip lock bag for marinating. Add in coconut milk. Measure and add soy sauce and sesame oil. Add in the garlic, ginger, Thai basil, and lime.
- Marinate for at least 2 hours or up to overnight.
- Pre-heat grill to medium-high heat. Remove chicken from marinade and thread the pieces one by one onto the skewers.
- Time to grill. Cook the chicken for about 12-16 mins, turning once halfway through. Cook until chicken is golden brown with some char marks and the juices run clear when cut into. (Note chicken should be cooked to 165 degrees F)
- Let the chicken rest. Garnish with a spritz of reserved lime and a sprinkle of finely sliced Thai basil.
- Serve while they are still moist, warm and juicy!
