Ingredients
- 1 ½ lbs chicken thighs, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Optional: 2 tablespoons coconut milk (for creamier texture)
- Optional: Red chili flakes or Thai chili paste (for heat)
- Optional: Chopped cilantro or mint (for garnish)
- Fresh lime wedges (for serving)
Instructions
- In a large bowl, mix together soy sauce, honey, olive oil, garlic, and ginger to make the marinade. Add coconut milk if using.
- Add the chicken pieces and toss to coat evenly. Marinate for at least 30 minutes (or overnight for more flavor).
- While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent burning.
- Thread the marinated chicken pieces onto the soaked skewers.
- Preheat the grill to medium-high heat.
- Grill the skewers for 5–6 minutes per side, or until the chicken is cooked through and slightly charred.
- Remove from grill and squeeze fresh lime juice over the skewers before serving. Garnish with chopped herbs if desired.
Notes
- Marinating overnight intensifies flavor.
- Add coconut milk for a richer marinade.
- Soaking skewers prevents burning on the grill.
- Can be baked at 425°F for 20–25 minutes, flipping halfway and broiling to finish.
- Serve with sticky rice, jasmine rice, or papaya salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 115mg
