She Strengthens

Thai-Inspired Chicken Kebabs with a Twist

Flavorful Marinade Sets the Tone

When it comes to grilled chicken, a flavorful marinade can make all the difference. This recipe takes inspiration from Thai cuisine, combining the richness of coconut milk with the bold flavors of green curry paste. The result is a dish that’s both exotic and accessible.

Selecting the Right Ingredients

To get started, you’ll need a few key ingredients. Look for a high-quality green curry paste that packs a punch – we recommend the Mae Ploy brand. You’ll also need coconut milk, brown sugar, lime zest and juice, and boneless, skinless chicken breasts.

Marinating and Preparing the Skewers

In a large bowl, whisk together the coconut milk, curry paste, brown sugar, and lime zest and juice. Add the chicken chunks and toss to coat, making sure they’re fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. When you’re ready to grill, soak the bamboo skewers in water for 30 minutes to prevent them from catching fire.

Grilling to Perfection

Preheat your charcoal or gas grill to medium heat. Remove the chicken from the marinade, letting any excess liquid drip off. Thread the chicken and red bell pepper pieces onto the skewers, distributing them evenly. Brush the grill grate with oil to prevent sticking, then grill the skewers for about 8 minutes, turning occasionally, until the meat is cooked through and nicely charred.

Serving Suggestions

Serve your Thai-inspired chicken kebabs with steamed jasmine rice and a refreshing side salad, such as a snap pea salad with a tangy dressing. Garnish with chopped cilantro, if desired, and enjoy the perfect balance of flavors and textures.

Recipe Details

Yield: 6 kebabs
Difficulty: Medium
Total Time: 2 hours

Ingredients:

• 1 cup coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon brown sugar
• Zest and juice of 1 lime
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 6 bamboo skewers
• 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
• Oil, for coating the grill
• Fresh cilantro, chopped, for garnish (optional)