Ingredients
2 lbs boneless, skinless chicken thighs
1 cup coconut milk
2 stalks lemongrass, bruised and chopped
1/2 cup fresh cilantro, chopped
3 cloves garlic, minced
1/2 teaspoon red chili flakes
2 tablespoons fish sauce
1 tablespoon brown sugar
Juice of 1 lime
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
1 cup pineapple chunks
Skewers (bamboo or metal)
Instructions
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Mix coconut milk, lemongrass, garlic, cilantro, chili flakes, fish sauce, brown sugar, and lime juice in a bowl.
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Cut chicken thighs into bite-sized pieces and marinate in the mixture for 2–4 hours (or overnight).
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If using bamboo skewers, soak them in water for 30 minutes.
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Thread chicken, bell pepper, onion, and pineapple onto skewers.
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Preheat the grill to medium-high heat and brush with oil.
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Grill skewers for 10–12 minutes, turning every 3 minutes, until cooked and slightly charred.
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Serve hot with rice or noodles.
Notes
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You can substitute pineapple with zucchini or mushrooms.
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For extra heat, add more chili flakes or a dash of sriracha.
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Can be baked at 200°C (400°F) for 20–25 minutes if no grill is available.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes