No. 0142 Thai Free recipe
Turmeric Chicken Skewers Over Hot Coals
Bite-size thigh pieces soak in a turmeric, coriander and coconut milk marinade that turns them sunny yellow and deeply savory. Over glowing coals the edges char in spots while the centers stay juicy. Serve them straight off the grill as party snacks or with rice and cucumber.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Serves
- 4
- Level
- Easy
Method 5 steps
-
Whisk the coconut milk, turmeric, coriander, cumin, fish sauce, sugar and garlic. Toss with the chicken and marinate at least 1 hour or up to overnight.
-
Thread 3 or 4 pieces onto each soaked skewer, leaving the lower third of the stick bare as a handle.
-
Light charcoal and let it burn down to glowing embers with a light ash coat, about 400 to 450 F at grate level.
-
Grill the skewers for 5 to 6 minutes per side, turning when the underside shows dark char marks, until the chicken is firm and reads 175 F.
-
Rest for 2 minutes and serve hot.
Tap a step to mark it done.
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