Using chicken thighs instead of breasts makes Thai Green Curry Chicken extra juicy!
We love those Thai Chicken Skewers that you find at food trucks during street festivals. They are SO full of flavor and satisfying we just had to try to make them at home! This recipe for Thai Green Curry Chicken Skewers is a keeper. A quick and easy marinade is the secret to this savory meal. Grill the chicken skewers on your Big Green Egg and serve with your favorite side dish for a great weeknight meal. Now sit back, grab a cold Singha, and enjoy our recipe for Big Green Egg Thai Green Curry Chicken Skewers
Cut the Chicken Thighs in to chunks.
Mix the curry paste, garlic, sugar, coconut milk, soy sauce, fish sauce, ginger, and cilantro in a bowl.
Place the chicken thighs in a Ziploc bag with the marinade.
Place the bag in a refrigerator and marinate overnight turning the bag at least once.
Remove the chicken from the marinade and place on to skewers (if using wood skewers soak them first in water).
Preheat the Big Green Egg to 450°.
Once preheated put the chicken skewers on the grilling surface (direct heating method).
Grill the chicken skewers for 6 minutes on the first side.
Flip the chicken skewers over and grill another 6 minutes or until they reach 160° on insta read thermometer.