Summer dinners around here are 80% around the grill and 20% everywhere else. We love grilling and trying things we’ve had at a restaurant in the comfort of our own home. These grilled coconut-lime skewers remind me of the best Thai restaurant we recently went to in Las Vegas.
My son loves eating anything off of a stick: corn dogs, kabobs, popsicles. When I made these grilled coconut-lime skewers I was a little hesitant because I wasn’t sure if he would like the asian flavoring, but it turns out he loved them.
If you want to make this really easy, make the marinade the night before and let the chicken soak overnight. Then, when you get home from work you can quickly turn on the grill, throw on the skewers and dinner will be ready in five minutes.
Is it our inner caveman that makes us love eating things grilled on a stick, or do things really just taste so much better when they are skewered? I don’t know, but I do know this, these grilled coconut-lime skewers are probably going to be a regular thing in this home.
- 1 (12-oz) can Coca-Cola
- 3 cloves garlic, minced or pressed
- 1 tsp minced ginger
- 1/4 cup soy sauce
- 1/2 tsp Sriracha sauce
- 1 Tbls ketchup
- 1/3 cup coconut milk
- Juice of 2 limes
- 2 Tbls dark brown sugar
- 1 1/2 lbs boneless, skinless chicken thighs, shelled shrimp or flank steak, cut into strips
- Combine all ingredients, except meat, in a small saucepan and bring to a boil. Remove from heat and cool to room temperature.
- Place the meat in a large zip-top bag and pour the cooled marinade over it. Refrigerate at least 4 hours. When ready to cook, thread the meat onto skewers and grill 3-4 minutes per side or until desired doneness is reached.