Grilled Thai Coconut Chicken Skewers

I bring together juicy chicken marinated in coconut milk and traditional Thai spices, then grill skewers to tender perfection. These skewers offer a burst of tropical flavor with a smoky char that’s perfect for outdoor gatherings or a lively weeknight dinner.

Why You’ll Love This Recipe

I love how simple yet flavorful this recipe is. The creamy coconut milk tenderizes the chicken while balancing the heat from chili, garlic, and lime. Grilling adds that irresistible smoky note. It’s vibrant, fresh, and easy to make ahead—ideal for dinner parties or a casual midweek meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs, cut into bite-sized pieces

• Full-fat coconut milk

• Lime juice and zest

• Fresh garlic, minced

• Fresh ginger, grated

• Red chili or chili flakes

• Fish sauce

• Brown sugar or palm sugar

• Fresh cilantro or Thai basil, chopped

• Wooden or metal skewers (if using wooden, soak in water before grilling)

directions

1. I place the chicken in a bowl and pour in coconut milk, lime juice, garlic, ginger, chili, fish sauce, and sugar.

2. I mix thoroughly, ensuring each piece is well coated.

3. I let the chicken marinate for at least 2 hours, ideally overnight for deeper flavor.

4. I thread the chicken onto skewers.

5. I preheat the grill to medium-high heat.

6. I grill the skewers about 4–5 minutes per side until the chicken is opaque, with slight char marks.

7. I garnish the skewers with cilantro or Thai basil before serving.

Servings and timing

• Servings: Makes about 6–8 skewers, serving 3–4 people.

• Prep time: ~10 minutes

• Marinade time: 2 hours (or up to overnight)

• Cook time: 10 minutes

• Total time: Approximately 2 hours and 20 minutes (with marinade)

storage/reheating

• Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: I gently reheat the skewers in a 350 °F oven for about 8 minutes or until warmed through. Alternatively, I pop them on a warm grill for a few minutes to revive that smoky flavor.

FAQs

1. Can I use frozen chicken?

Yes, I can thaw it fully in the fridge before cutting and marinating. Always ensure it’s completely thawed to absorb the flavors properly.

2. Can I bake the skewers instead of grilling?

Absolutely. I preheat the oven to 425 °F and bake them on a lined baking sheet for 12–15 minutes, flipping halfway through until nicely browned.

3. What side dishes go well with these skewers?

I often serve them with steamed jasmine rice, a crisp cucumber salad, or coconut rice to complement the flavors.

4. Can I make the marinade spicier or milder?

Definitely. I adjust the chili amount—add more for heat or skip it completely for a milder version that still tastes rich and coconutty.

5. Are these skewers gluten-free?

They are naturally gluten-free if I use gluten-free fish sauce and ensure other ingredients are free of wheat-based additives.

Conclusion

I love how these Grilled Thai Coconut Chicken Skewers bring vibrant Thai flavors to the grill with minimal fuss. The tender, creamy chicken pairs beautifully with fresh herbs and bright accents. They’re perfect for summer gatherings or adding an exotic twist to a typical dinner. I know you’ll enjoy the delicious balance of sweet, savory, and smoky in every bite!

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