Thai Lemongrass Chicken Skewers Peanut And Shellfish Free 1771028260290 Ld90

Ingredients

• 1.5 lbs Chicken thighs, boneless and skinless, cut into 1-inch strips
• 2 stalks Fresh lemongrass stalks, minced (white parts only)
• 0.5 cup Full-fat coconut milk
• 2 tablespoons Soy sauce (ensure shellfish-free/no oyster extract)
• 1 tablespoon Brown sugar
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Fresh lime juice
• 1 teaspoon Coriander powder
• 1 tablespoon Vegetable oil

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

2. 2

   In a large mixing bowl, whisk together the coconut milk, lemongrass, soy sauce, brown sugar, ginger, garlic, turmeric, coriander, and lime juice.

3. 3

   Add the chicken strips to the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

4. 4

   Thread the marinated chicken onto the skewers, weaving them back and forth to ensure they stay secure.

5. 5

   Preheat your grill or grill pan to medium-high heat and lightly brush with vegetable oil.

6. 6

   Place the skewers on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

7. 7

   Baste the chicken with any remaining marinade during the first 5 minutes of cooking only.

8. 8

   Remove from heat and let the chicken rest for 3 minutes before serving with fresh cilantro or lime wedges.