Description
A vibrant explosion of flavors with creamy coconut milk, tangy lime, and aromatic Thai spices.
Ingredients
Scale
- 2 lbs chicken breast, cut into 1-inch cubes
- 1/2 cup coconut milk
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cilantro, chopped (optional)
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped (optional)
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- Mix together coconut milk, soy sauce, lime juice, fish sauce, and brown sugar to create the marinade.
- Combine minced garlic, grated ginger, ground coriander, red pepper flakes, cilantro, and basil into the marinade.
- Add chicken breast cubes and allow to marinate in the refrigerator for at least 30 minutes.
- Preheat the grill to medium-high and soak wooden skewers in water if using.
- Thread marinated chicken onto skewers with space between each piece.
- Grill for 5-7 minutes on each side until the internal temperature reaches 165°F.
- Serve with lime wedges and drizzle with coconut milk or sprinkle cilantro.
Notes
Marinate longer for richer flavor. Pair with jasmine rice or cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 30 g