Thai Coconut Chicken Skewers with Coconut Rice
Juicy grilled chicken skewers marinated in a rich coconut milk and spice blend, served over fluffy basmati rice cooked in coconut milk—an easy tropical dinner you can enjoy at home.
Equipment
- 1 Mixing bowl Large
- 1 Grill or grill pan Preheated to medium-high
- 1 Skewers bamboo, soaked in water
Ingredients
Main ingredients
- 1 ¼ cup light coconut milk for marinade and cooking rice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons light brown sugar
- ½ teaspoon garlic powder
- pinch cayenne pepper or more if desired
- 1 tablespoon curry powder
- 2 tablespoons light soy sauce
- ¼ teaspoon minced fresh ginger
- zest lime from 1 small lime
- juice lime from ½ small lime
- 8 chicken thighs cut into long strips
- bamboo skewers
- basmati rice for coconut rice
- light coconut milk as substitute for rice water
- cilantro chopped for garnish
Instructions
Instructions
- Mix coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest and juice in a big bowl until blended smooth.
- Cut chicken thighs into strips, toss in marinade. Cover bowl and refrigerate at least 1 hour, preferably overnight.
- Soak bamboo skewers in water for 30 minutes to prevent burning.
- Thread marinated chicken strips onto skewers.
- Preheat grill or grill pan on medium-high heat and oil the grates.
- Grill skewers for 10–12 minutes, turning occasionally until cooked through and slightly charred.
Notes
For best flavor, marinate chicken overnight. Serve hot over coconut rice with chopped cilantro garnish. Leftovers can be refrigerated or frozen and reheated gently.