Grilled Curry Chicken Kebabs

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 tbsp or 45g

• Garlic

  Raw

  4 tsp or 11g

• Curry powder

  Spices

  2 tsp or 4g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Salt

  Table

  ¼ tsp or 2g

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

Directions

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. When you’re ready to cook, thread the chicken onto the bamboo skewers.
3. Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
4. 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 160 degrees F on an instant-read thermometer, about 5 minutes longer. Transfer to a serving platter, let rest for 2 minutes, and serve.