4 Servings 15 min Cook
3 Tbsp Coconut Milk
4 Tsp Garlic
2 Tsp Curry Powder
2 Tsp Fish Sauce
1/4 Tsp Crushed Red Pepper Flakes
1 Tbsp chopped Shallots
1/4 Tsp Salt
6 Thigh, bone and skin removed Chicken Thigh
In a mixing bowl combine coconut milk, minced garlic, curry powder, fish sauce, chili flakes, minced shallot, and kosher salt.
Stir until everything is combined and add the chicken.
Mix well and refrigerate for at least 30 minutes and up to 12 hours.
When you’re ready to cook, thread the chicken onto the bamboo skewers.
Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
Clean and oil the grilling grate.
Place skewers on the middle of the grill (between the hot and cool sections), cover, and cook until skewers are well browned on the first side, about 5 minutes.
If skewers are browning too fast, shift them to the cooler side; if not browning fast enough, move them closer to the hotter side.
Flip the skewers and cook until the second side is browned and the thickest piece of chicken registers 160 degrees F on an instant-read thermometer, about 5 minutes longer.
Transfer to a serving platter, let rest for 2 minutes, and serve.
