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 (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon cilantro (chopped, coriander)
- 1 tablespoon lemongrass (chopped, optional)
- 1 tablespoon vegetable oil
- 1 lb boneless, skinless chicken breast (or thighs, cut into bite-sized pieces, 450g)
- Bamboo skewers (soaked in water for at least 30 minutes)
For the marinade
For the chicken 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.
Note
Remove the chicken skewers from the grill and let them rest for a few minutes before serving