Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into 1-inch pieces and thread them onto 8 bamboo skewers, then set aside.

2. 2

   In a medium bowl, combine 60 grams of white miso paste, 45 ml of fish sauce, 30 ml of fresh lime juice, 20 grams of brown sugar, 15 grams of grated fresh ginger, 10 grams of minced garlic, 5 grams of finely chopped Thai bird's eye chilies, and 30 ml of coconut milk, then whisk until well blended.

3. 3

   Pour the miso marinade over the skewered chicken in a shallow dish, ensuring all chicken pieces are coated thoroughly, and refrigerate for at least 2 hours or preferably overnight.

4. 4

   Preheat a charcoal grill to medium-high heat, then lightly oil the grill grates to prevent sticking.

5. 5

   Place the marinated chicken skewers on the preheated grill, turning every 3-4 minutes, until the chicken is cooked through and lightly charred, about 12-15 minutes total.

6. 6

   Remove the grilled chicken skewers from the charcoal grill and let them rest for 5 minutes before serving hot.