Spicy Coconut Chicken Skewer Recipe

Who doesn’t love an easy recipe that absolutely everyone will love and tastes like you spent hours preparing it? These chicken skewers blew me away, I don’t think I’ve had better chicken - ever. The best part of this is the night hubby made these I was not feeling like eating chicken and he told me to trust him, then made an absolute melt-in-your-mouth recipe that has stayed with me to this day.

We loved trying new recipes this week and I honestly could not decide which one was my favourite and although I took next to no photos of this recipe this is a must-try!

image_6483441 (16).JPG

INGREDIENTS

  • 2lbs boneless skinless chicken thigh

  • 1/2 cup coconut milk

    Marinade

  • 1/4 tsp black pepper

  • 1 tbsp ground coriander

  • 3 cloves of garlic minced

  • 1 lime juiced

  • 1 tsp minced fresh ginger

  • 1 tbsp minced cilantro stems

  • 2 tbsp chili garlic sauce

  • 1 tbsp sesame oil

  • 1 tbsp fish sauce

  • 1 tbsp lite sodium soy sauce

Directions

  1. In a medium mixing bowl whisk together the marinade ingredients until fully combined.

  2. Cut the chicken thighs lengthwise into long strips and place on skewers in a back and forth “S” pattern so the chicken is folded on itself on the skewer.

  3. Place all of the skewers in a dish with high sides (casserole dishes work well for this) and pour the marinade over. Turn the skewers and ensure the marinade has covered all of the chicken. Cover and place in the fridge for up to an hour.

  4. Preheat a grill to medium-high heat and place the skewers in a row. As the skewers are cooking brush the chicken with the coconut milk and rotate frequently - the coconut milk should caramelize and keep the chicken from getting too dry.

  5. Remove once the chicken has reached 165* F and serve with your favourite sides!

I hope you enjoy this absolutely delicious chicken recipe - comment below if you tried and liked it!

 
recipesChristy GammelComment