Thai Coconut Chicken Skewers with Coconut Rice
Juicy grilled Thai coconut chicken skewers served over creamy coconut rice, bursting with warm spices and lime—made fast with a pressure cooker.
Equipment
- 1 Mixing bowl large, for marinade
- 1 Grill or grill pan for cooking skewers
- 1 Pressure cooker or rice cooker for coconut rice
Ingredients
Main Ingredients
- 1 ¼ cup light coconut milk for marinade and rice
- 2 teaspoon ground cumin earthy warmth
- 1 teaspoon ground coriander floral touch
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon light brown sugar to sweeten
- ½ teaspoon garlic powder
- pinch cayenne pepper or more if desired
- 1 tablespoon curry powder
- 2 tablespoon light soy sauce
- ¼ teaspoon minced fresh ginger for zing
- 1 zest of small lime
- ½ juice from small lime
- 8 chicken thighs cut into long strips
- bamboo skewers soaked
- basmati rice
- light coconut milk for rice cooking liquid
- cilantro chopped, for garnish
Instructions
Instructions
- In a large bowl, mix together light coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest and juice until smooth.
- Add chicken strips to marinade, coating well. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Soak bamboo skewers in water for 30 minutes while chicken marinates.
- Thread marinated chicken onto soaked skewers, keeping spacing loose so heat circulates.
- Grill skewers over medium-high heat for 5–7 minutes per side, rotating and brushing with leftover marinade. Grill until cooked through and nicely charred.
- Prepare coconut rice in pressure cooker by substituting water with coconut milk, or using a rice cooker or stovetop method.
- Serve skewers hot over fresh coconut rice. Garnish with chopped cilantro and enjoy.
Notes
Leftover skewers keep well refrigerated up to 3 days. For quicker prep, use metal skewers or pre-cut chicken. Coconut rice can be made ahead or with frozen rice.