Spicy Lemongrass Coconut Chicken Skewers with Tamarind Glaze
Tender chicken pieces marinated in a vibrant blend of lemongrass, garlic, chili, and coconut milk, then grilled to perfection. Drizzled with a tangy tamarind glaze, these skewers offer a delightful balance of spicy, sour, and savory Thai flavors.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Prepare the marinade: Finely mince the tender inner part of the lemongrass stalks. Mince the garlic, red chilies, and ginger. Combine in a mixing bowl with coconut milk, fish sauce, brown sugar, and lime juice.
~10 min - 2
Cut the chicken thighs into 1-inch cubes. Add the chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes.
~5 min - 3
While the chicken marinates, prepare the tamarind glaze: In a small saucepan, combine tamarind paste, 1 tablespoon of water, and 1 teaspoon of brown sugar. Cook over low heat, stirring until the sugar dissolves and the glaze thickens slightly. Set aside.
~5 min - 4
Thread the marinated chicken pieces onto skewers.
~5 min - 5
Preheat the grill to medium-high heat. Lightly oil the grill grates.
~5 min - 6
Grill the chicken skewers for 6-8 minutes per side, or until cooked through and slightly charred. Brush with the tamarind glaze during the last few minutes of cooking.
~12 min - 7
Garnish with fresh cilantro and serve immediately.
Tips
- For a deeper flavor, marinate the chicken for up to 2 hours.
- Serve these skewers with sticky rice or a fresh cucumber salad for a complete meal.
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