Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup coconut milk
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon red chili flakes (optional for extra heat)
- Fresh cilantro and lime wedges for garnish
- Wooden skewers, soaked in water for at least 30 minutes
Instructions
- In a large bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, curry powder, and chili flakes. This marinade is where the magic begins, infusing the chicken with all those beautiful flavors.
- Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat. While the grill is heating up, thread the marinated chicken onto the soaked skewers.
- Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char. I love hearing the sizzle as the skewers hit the grill, a sound that always takes me back to summer weekends with family.
- Remove from the grill and let the skewers rest for a minute. Serve with fresh cilantro and lime wedges for that extra burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
