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
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.
Notes
- This dish pairs well with jasmine rice or a Thai slaw.
- Chicken breast can be used as a substitute.
- For a vegetarian option, use tofu instead of chicken.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 skewers
- Calories: 360
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg
