Name: Grilled Thai Coconut Chicken Skewers Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Thai
Ingredients: 1 can (13.5 oz) coconut milk; 2 tablespoons red curry paste; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; Juice of 1 lime; 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon vegetable oil (for grilling); Fresh cilantro and lime wedges for serving; Optional: crushed peanuts and sliced green onions for garnish

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If you’re craving something a little exotic, impossibly juicy, and just bursting with bold flavors, this Grilled Thai Coconut Chicken Skewers Recipe is about to become your warm-weather go-to. Imagine tender pieces of chicken, soaked in a fragrant coconut curry marinade, then charred to perfection on the grill so every bite is smoky, slightly sweet, and irresistibly savory. Whether you’re gathering with friends or treating yourself to a staycation meal, this recipe will give you a taste of Thai street markets right at home—no suitcase required!

Grilled Thai Coconut Chicken Skewers Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about simple, beautiful ingredients: each one chosen to bring out that signature Thai harmony of sweet, salty, spicy, and tangy. Don’t skip the small touches—these basics are what turn ordinary chicken into a flavor-packed adventure.

Chicken Thighs: Boneless, skinless chicken thighs are juicy and soak up flavor like a dream; you can use breast in a pinch but thighs hold up best on the grill.
Coconut Milk: Creamy and subtly sweet, this is the backbone of the marinade, keeping everything moist and lending a touch of tropical flair.
Red Curry Paste: The heart of Thai flavor! This brings gentle heat and a beautiful complexity—find it in most grocery stores or Asian markets.
Brown Sugar: Just a tablespoon creates a classic balance with the savory elements and helps caramelize the chicken on the grill.
Fish Sauce: Essential for authentic umami depth; if you’re new to fish sauce, trust me, it melts into the background and boosts everything.
Soy Sauce: Adds a savory, salty layer and bridges all the flavors together.
Garlic: Freshly minced garlic infuses the marinade with pungency and zingy sweetness.
Fresh Ginger: A teaspoon of grated ginger brightens the dish and gives a signature aromatic punch.
Lime Juice: The juice of one lime adds a sunny acidity to cut through the rich coconut milk.
Vegetable Oil: Brushed on the grill grates, it prevents sticking and helps those beautiful grill marks form.
Fresh Cilantro & Lime Wedges: Add a blast of color and freshness right before serving—don’t skip these finishing touches!
Optional: Crushed Peanuts & Green Onions: Scatter on top to add crunch, nuttiness, and a pop of green.

How to Make Grilled Thai Coconut Chicken Skewers Recipe

Step 1: Prepare the Marinade

In a large mixing bowl, whisk together the coconut milk, red curry paste, brown sugar, fish sauce, soy sauce, garlic, grated ginger, and lime juice until completely smooth and well-blended. This combo is going to infuse your chicken with layers of flavor, so mix until you don’t see any lumps or streaks of curry paste.

Step 2: Marinate the Chicken

Add your chicken pieces to the marinade and toss until every bit is coated. Cover the bowl and refrigerate for at least one hour—overnight if you’re planning ahead and want maximum flavor. This marinade not only brings that signature taste to life but also keeps the chicken ultra-moist on the grill.

Step 3: Prep the Skewers

If you’re using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates. This crucial little step prevents your skewers from turning into charcoal on the grill and keeps your chicken in perfect shape.

Step 4: Thread the Chicken

Grab your skewers and thread the marinated chicken pieces onto them, leaving just a bit of space between each chunk so every bit gets hit with that glorious grill heat. This also helps the chicken cook evenly and get those irresistibly caramelized edges.

Step 5: Grill to Perfection

Preheat your grill to medium-high and lightly oil the grates with vegetable oil to prevent any sticking. Place the skewers over direct heat and grill for 10 to 12 minutes, turning occasionally so every side gets nice and toasty. You’re looking for grill marks and cooked-through, incredibly juicy chicken. Let the skewers rest for a couple of minutes before serving.

How to Serve Grilled Thai Coconut Chicken Skewers Recipe

Garnishes

Finish off your grilled masterpieces with a fistful of chopped cilantro and some lime wedges squeezed tableside. If you’re after a bit of extra crunch and color, a shower of crushed peanuts and thinly sliced green onions is a surefire way to make your plate pop.

Side Dishes

This Grilled Thai Coconut Chicken Skewers Recipe absolutely shines alongside a bowl of fluffy jasmine rice or a vibrant Thai-style slaw. The rice soaks up all those tangy, creamy drippings, while the slaw brings a cool, crisp texture to balance each warm, tender bite.

Creative Ways to Present

Stack your skewers over a rustic wooden board or a colorful platter, dot with lime wedges and plenty of herbs, and let everyone help themselves. Or try serving them de-skewered over a salad for an easy lunch, or even tucked into lettuce cups with extra sauce for a fun DIY dinner.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), place cooled skewers in an airtight container in the fridge for up to three days. The flavors develop even more overnight, making for amazing meal-prep lunches or a quick dinner the next day.

Freezing

To freeze, arrange cooked or uncooked (marinated) chicken pieces in a single layer in a freezer-safe bag and squeeze out as much air as possible. They’ll be good for up to two months. Thaw overnight in the fridge before grilling or reheating.

Reheating

Reheat gently on a hot grill for just a few minutes until warmed through, or pop the chicken off the skewers and warm in a skillet with a splash of coconut milk to keep everything moist. Avoid microwaving for too long, as it can dry out the chicken.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs hold up best to grilling and stay juicy, chicken breast can be used for a leaner option—just keep a close eye to avoid overcooking, as breast dries out faster than thighs.

What can I substitute for fish sauce?

If you need a vegetarian or fish-free alternative, try using extra soy sauce or tamari with a dash of lime for a similar salty depth, though it won’t have that classic Thai background note.

Is this Grilled Thai Coconut Chicken Skewers Recipe spicy?

The red curry paste gives a gentle warmth, but it’s far from fiery. For more kick, add a little extra curry paste or a sprinkle of chili flakes to the marinade—taste it first and adjust to your personal spice level.

Can I bake these chicken skewers instead of grilling?

Definitely! Arrange the skewers on a foil-lined baking sheet and bake at 425 degrees Fahrenheit for 15–18 minutes, turning once, until the chicken is cooked through. Finish under the broiler for a little char, if you like.

How far in advance can I marinate the chicken?

You can marinate the chicken up to 24 hours in advance. The longer it bathes in the coconut curry mixture, the deeper the flavor—just don’t go past a day, as the acid can start to change the texture of the meat.

Final Thoughts

If you’re ready to wow your taste buds and shake up your grilling routine, there’s no better way than with this Grilled Thai Coconut Chicken Skewers Recipe. It’s bright, bold, and unbelievably simple—just the kind of dish that’ll have friends and family begging for seconds. Fire up the grill and give it a try; you just might find yourself dreaming up new reasons to make it again and again!

Grilled Thai Coconut Chicken Skewers Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 27 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Grilled Thai Coconut Chicken Skewers are marinated in a flavorful coconut curry mixture, resulting in juicy, tender chicken with a hint of sweetness and spice. Perfect for a summer BBQ or a weeknight dinner, these skewers are bursting with Thai-inspired flavors.

Ingredients

Scale

Marinade:

1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Juice of 1 lime

Additional Ingredients:

1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil (for grilling)
Fresh cilantro and lime wedges for serving
Optional: crushed peanuts and sliced green onions for garnish

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Instructions

Prepare the Marinade: In a large bowl, whisk together coconut milk, red curry paste, brown sugar, fish sauce, soy sauce, garlic, ginger, and lime juice until well combined.
Marinate the Chicken: Add the chicken pieces to the marinade, toss to coat, cover, and refrigerate for at least 1 hour.
Prep the Skewers: If using wooden skewers, soak them in water for 30 minutes. Preheat the grill to medium-high heat and oil the grates.
Grill the Chicken: Thread the marinated chicken onto skewers and grill for 10–12 minutes, turning occasionally, until cooked through.
Serve: Remove skewers from the grill, let rest, and serve garnished with cilantro, lime wedges, and optional toppings.