Grilled Curry Chicken Kebabs Recipe

1. 1

   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.

2. 2

   When you're ready to cook, thread the chicken onto the bamboo skewers.

3. 3

   When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.

4. 4

   and

5. 5

   the grilling grate.

6. 6

   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 160u00b0F on an instant-read thermometer, about 5 minutes longer. Transfer to a serving platter, let rest for 2 minutes, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.