Ingredients
- Chicken breasts, boneless, skinless: 1.5 pounds, cut into 1-inch cubes
- Coconut milk: 1 can (13.5 ounces)
- Red curry paste: 2 tablespoons
- Fish sauce: 2 tablespoons
- Lime juice: 2 tablespoons
- Brown sugar: 1 tablespoon
- Garlic, minced: 2 cloves
- Wooden skewers: 12, soaked in water for at least 30 minutes
Instructions
- Step 1: In a large bowl, whisk together the coconut milk, red curry paste, fish sauce, lime juice, brown sugar, and minced garlic.
- Step 2: Add the chicken cubes to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for optimal flavor.
- Step 3: Preheat your grill to medium heat. Thread the marinated chicken cubes onto the soaked wooden skewers.
- Step 4: Grill the chicken skewers for 8-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred. Ensure the internal temperature reaches 165°F (74°C).
- Step 5: Remove the skewers from the grill and let them rest for a few minutes before serving. Serve hot, optionally with a sprinkle of chopped cilantro and a side of rice or peanut sauce.
Notes
- Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skewers in a 350°F (175°C) oven for 5-7 minutes to prevent drying out.
- Serve these skewers with a refreshing cucumber salad for a complete and flavorful meal.
- Don't skip the overnight marinade – it allows the chicken to fully absorb the coconut curry flavor and become incredibly tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American