Thai Coconut Lime Chicken Skewers

Ingredients

• 200 g boneless skinless chicken breast
• 60 ml coconut milk
• 1 tsp lime zest
• 2 tbsp lime juice
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp brown sugar(optional)
• 1 tbsp vegetable oil
• 4 skewers (wooden or metal)

Instructions

1. 1

   In a bowl, whisk together coconut milk, lime zest, lime juice, grated ginger, minced garlic, soy sauce, brown sugar (if using), and vegetable oil to form the marinade.

2. 2

   Cut the chicken into 2‑inch bite‑size pieces, add to the marinade, and toss to coat. Let sit for 5‑10 minutes while you preheat a grill or grill pan over medium‑high heat.

3. 3

   Thread the marinated chicken pieces onto the skewers, discarding excess liquid. Grill the skewers for about 4‑5 minutes per side, until the chicken is opaque and reaches an internal temperature of 74 °C (165 °F).

4. 4

   Remove from heat, let rest 1 minute, then serve hot with extra lime wedges if desired.