Brochettes de Poulet à la Noix de Coco
Tender chicken pieces marinated in coconut milk and spices, then grilled to perfection on skewers. A flavorful and aromatic dish often enjoyed during celebrations.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into 1-inch cubes)
- 200 ml Coconut milk(full fat)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tbsp Lime juice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 tbsp Vegetable oil(for grilling)
- 8 Wooden skewers(soaked in water for 30 minutes)
👨🍳 Instructions
- 1
In a bowl, combine chicken cubes with coconut milk, chopped onion, minced garlic, grated ginger, turmeric, cumin, coriander, lime juice, salt, and pepper. Mix well to coat the chicken evenly.
💡 Tip: Ensure all chicken pieces are well-coated with the marinade. - 2
Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld.
- 3
Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
💡 Tip: A hot grill ensures good searing and prevents sticking. - 4
Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece.
💡 Tip: Don't overcrowd the skewers; this allows for even cooking. - 5
Grill the skewers for 6-8 minutes per side, or until the chicken is cooked through and has a nice char.
💡 Tip: Turn skewers regularly for even cooking and to prevent burning. - 6
Remove from grill and let rest for a few minutes before serving.
💡 Pro Tips
- ✓For extra flavor, add a pinch of chili flakes to the marinade.
- ✓If grilling indoors, a cast-iron grill pan works well.
- ✓Serve with a side of rice, ugali, or a fresh salad.
🔄 Variations
- Add chunks of bell peppers and onions to the skewers along with the chicken.
- Marinate with a touch of honey for a slightly sweeter glaze.