Name: Thai Lime and Coconut Chicken Skewers
Ingredients: 2 tablespoons Italian Volcano lime juice; 1/4 cup coconut milk; 2 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 2 cloves garlic; 1 teaspoon ginger; 1 tablespoon cilantro; 1 tablespoon lemongrass; 1 tablespoon vegetable oil; 1 lb boneless, skinless chicken breast; Bamboo skewers

Instructions

In a bowl, whisk together all the marinade ingredients: coconut milk, Italian Volcano lime juice, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, chopped cilantro, chopped lemongrass (if using), and vegetable oil.
Place the chicken pieces in a shallow dish or a resealable plastic bag.
Pour the marinade over the chicken, making sure it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
When ready to cook, preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken pieces onto the soaked bamboo skewers.
Grill the chicken skewers for 6-8 minutes on each side, or until they are cooked through and nicely charred on the edges.

Thai Lime and Coconut Chicken Skewers

Ingredients

For the marinade

For the chicken skewers

Instructions

Note

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