Grilled Thai Coconut Chicken Skewers Recipe
If you’re on the hunt for a dish that will whisk your tastebuds straight to the vibrant street markets of Thailand, look no further than these Grilled Thai Coconut Chicken Skewers. Bursting with rich coconut, tangy lime, and warm spice, this recipe turns simple chicken into something absolutely unforgettable. Each skewer is juicy, aromatic, and irresistibly charred at the edges—a dream for both weeknight dinners and backyard BBQs. With a marinade that’s creamy, savory, and just a touch sweet, these skewers shine on their own or paired with your favorite sides. Get ready to crave these Grilled Thai Coconut Chicken Skewers again and again!
Ingredients You’ll Need
Don’t be fooled by the short shopping list! Every ingredient here is thoughtfully chosen—they meld together to create layers of flavor, aroma, and color that are true to their Thai inspiration. Let’s dive into what you’ll need and why each one matters.
- Boneless, skinless chicken thighs: The fattier cut keeps the meat tender and juicy on the grill, perfect for soaking up all that delicious marinade.
- Coconut milk: Adds creamy sweetness and a subtle tropical note that defines the personality of the dish.
- Red curry paste: Packs a punch of savory, spiced flavor and that beautiful reddish hue.
- Fish sauce: Lends authentic umami depth and a hint of brininess to balance the sweet, spicy, and tangy ingredients.
- Brown sugar: Just the right touch of molasses sweetness, which also helps the chicken caramelize beautifully on the grill.
- Lime juice: Brings bright, zesty acidity that cuts through the richness of the coconut milk.
- Soy sauce: Adds salty, savory notes and deepens the overall color of the marinade.
- Minced garlic: Essential for aromatic, punchy flavor that infuses every bite.
- Grated fresh ginger: Gives gentle heat and a citrusy freshness underlining the Thai flavors.
- Wooden or metal skewers: For holding your marinated chicken together—soak wooden ones first to keep them from burning!
- Fresh cilantro and lime wedges: The finishing touch, offering herbal fragrance and a pop of green and citrus at serving time.
How to Make Grilled Thai Coconut Chicken Skewers
Step 1: Prep Your Skewers
If you’re using wooden skewers (bamboo works great!), soak them in water for at least 30 minutes. This simple step keeps them from charring or catching fire on the grill, letting the chicken cook safely and evenly. If you’re using metal skewers, you can skip this step and get right to the fun!
Step 2: Make the Flavor-Packed Marinade
In a large mixing bowl, combine coconut milk, red curry paste, fish sauce, brown sugar, lime juice, soy sauce, garlic, and ginger. Whisk it all together until smooth and beautifully fragrant—the kind of marinade you’ll want to dip your finger in for a taste test. The color should be creamy with hints of red from the curry paste.
Step 3: Marinate the Chicken
Add your chicken thigh pieces to the bowl, making sure each piece is well coated. Toss them gently, cover the bowl, and pop it into your refrigerator to marinate for at least 1 hour. Going for 4-8 hours deepens the flavors, but if you’re short on time, even a quick soak makes a world of difference.
Step 4: Thread and Get Ready to Grill
Remove the chicken from the marinade and shake off the excess so the pieces aren’t dripping. Thread the chicken snugly onto your skewers—about 4-5 pieces per skewer is the sweet spot. Meanwhile, preheat your grill to medium-high so it’s nice and hot when you’re ready to start cooking.
Step 5: Grill to Perfection
Lay the skewers on the grill grates and let them cook for about 10–12 minutes, turning occasionally. You’re looking for juicy, cooked-through chicken with slightly charred, caramelized edges. The scent is pure magic! Let the skewers rest for a few minutes off the grill before serving—it makes them even more succulent.
How to Serve Grilled Thai Coconut Chicken Skewers
Garnishes
A generous scatter of fresh cilantro and a few wedges of lime make all the difference here. The cilantro adds a burst of color and bright, herbal flavor, while a quick squeeze of lime over the skewers right before eating wakes up every other flavor. A sprinkle of toasted sesame seeds can be a fun extra touch, too!
Side Dishes
Jasmine rice is a classic—it soaks up every last drop of marinade and provides a fluffy, fragrant base. For something lighter, try a crisp cucumber salad dressed with rice vinegar and a hint of sugar. Either side lets the Grilled Thai Coconut Chicken Skewers take center stage while keeping things balanced and refreshing.
Creative Ways to Present
Don’t limit yourself to the skewer! Slide the chicken off into lettuce cups, lay it over rice bowls, or slice it into a Thai-inspired wrap with crunchy slaw. For parties, serve mini skewers as appetizers or tuck them into pita bread for a fun fusion vibe—your guests will absolutely love it.
Make Ahead and Storage
Storing Leftovers
If you have extra Grilled Thai Coconut Chicken Skewers (lucky you!), let them cool to room temperature before storing. Place them in an airtight container and keep in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
These skewers freeze beautifully! After cooking and cooling, remove the chicken from the skewers and tuck the pieces into a freezer-safe bag or container. They’ll keep well for up to two months and are perfect for quick future meals. Thaw overnight in the fridge when you’re ready to use them again.
Reheating
For best results, gently reheat the chicken in a skillet over medium-low heat, adding a splash of water or coconut milk to help preserve moisture. You can also microwave them, covered, in short bursts to avoid drying out—just don’t overdo it. They taste almost as good as fresh off the grill!
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works if you prefer a leaner option! Just keep in mind that thighs are juicier and more forgiving on the grill, so if using breast, be extra careful not to overcook them.
Is there a substitute for fish sauce?
If you prefer to avoid fish sauce, try soy sauce with a dash of lime juice or a splash of Worcestershire sauce for umami flavor. The results won’t be quite as authentic, but still absolutely delicious!
Can I cook these Grilled Thai Coconut Chicken Skewers indoors?
Absolutely! A grill pan or broiler works beautifully—simply cook the skewers over medium-high heat, turning occasionally until cooked through and lightly charred. You’ll get wonderful results even without an outdoor grill.
How spicy are these skewers?
The heat level is moderate, depending on your red curry paste. For more heat, stir a teaspoon of chili paste or minced chili into the marinade. If you prefer things mild, simply reduce the amount of curry paste to taste.
What’s the best way to prevent the chicken from sticking to the grill?
Be sure your grill is thoroughly preheated and lightly oiled before adding the skewers. Letting the chicken develop a good sear before turning helps prevent sticking, and metal skewers can make turning even easier.
Final Thoughts
There’s something truly magical about cooking and sharing Grilled Thai Coconut Chicken Skewers—they’re quick to prep, packed with flavor, and just plain fun to eat. I hope you give this recipe a try and make it part of your regular rotation. Gather some friends, fire up the grill, and enjoy every juicy, fragrant bite!
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Grilled Thai Coconut Chicken Skewers Recipe
- Total Time: 1 hour 27 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Grilled Thai Coconut Chicken Skewers are a delicious blend of flavors with tender chicken marinated in coconut milk, red curry paste, and aromatic spices, then grilled to perfection. Perfect for a quick weeknight dinner or a weekend barbecue!
Ingredients
Chicken Skewers:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger
Additional:
- Wooden or metal skewers
- Fresh cilantro and lime wedges for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine coconut milk, red curry paste, fish sauce, brown sugar, lime juice, soy sauce, garlic, and ginger. Add chicken, coat well, cover, and refrigerate for at least 1 hour.
- Prepare the Grill: Preheat grill to medium-high heat. Thread marinated chicken onto skewers, grill for 10–12 minutes until cooked through and charred.
- Finish and Serve: Rest skewers, garnish with cilantro and lime wedges, and serve with rice or salad.
Notes
- Serve with jasmine rice or a crisp cucumber salad
- For extra heat, stir a teaspoon of chili paste into the marinade
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: about 2 skewers
- Calories: 340
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 31 g
- Cholesterol: 120 mg
