Juicy, flavorful, and kissed by smoky char, this Grilled Thai Coconut Chicken Skewers Recipe is a guaranteed crowd-pleaser for warm weather get-togethers or anytime you crave something vibrant and satisfying. Imagine tender pieces of chicken soaked in a rich coconut milk marinade with hints of ginger, garlic, and a punch of lime—all threaded onto skewers and grilled to perfection. The result is absolute magic: a deliciously fragrant dish that brings together all the zesty, aromatic notes of Thai cuisine Main Course.
Ingredients You’ll Need
The beauty of this recipe lies in its honest, straightforward ingredients—each one serving a starring role in creating authentic flavor, captivating color, and crave-worthy texture. These aren’t just pantry basics, they’re the secret to turning humble chicken into something special.
- Chicken Thighs: Boneless, skinless thighs stay juicy on the grill and soak up all that delicious marinade.
- Coconut Milk (Full Fat): Adds a rich, creamy base and authentic Thai flair—don’t skimp on the coconut!
- Soy Sauce: Brings balanced saltiness and depth to the marinade.
- Fish Sauce: The ultimate umami booster; it’s a subtle secret behind those classic Thai flavors.
- Brown Sugar: A touch of sweetness to mellow the savory and highlight the coconut’s natural creaminess.
- Garlic (Minced): Aromatic and punchy, garlic ties all the flavors together beautifully.
- Fresh Ginger (Grated): Adds brightness and a gentle, spicy zing you’ll notice in every bite.
- Lime Juice: Delivers the tangy, sunny edge that wakes up all the other flavors.
- Ground Coriander: Earthy and citrusy, coriander brings a distinct Thai note.
- Turmeric: Not only gives a golden hue but adds subtle warmth and complexity.
- Crushed Red Pepper Flakes (Optional): For just the right amount of tingle on your tongue—use more or less as you like.
- Chopped Fresh Cilantro: Essential for finishing with a fresh, herbal pop.
- Lime Wedges: A bright squeeze of lime right before serving takes everything over the top.
- Bamboo Skewers (soaked): Prevent burning on the grill and make assembling the skewers a breeze.
How to Make Grilled Thai Coconut Chicken Skewers Recipe
Step 1: Mix Up the Marinade
Gather all your marinade ingredients—coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, lime juice, ground coriander, turmeric, and red pepper flakes (if using). Grab a large bowl and whisk everything together until the sugar is dissolved and the mixture smells irresistible. If you take a little whiff, you’ll be transported right to a bustling street market in Thailand.
Step 2: Marinate the Chicken
Add your chicken thigh pieces into the bowl, tossing to coat every morsel. Cover and slide it into the fridge for at least an hour (but up to 8 hours if you want mega flavor). This is when your Grilled Thai Coconut Chicken Skewers Recipe starts getting ridiculously good—the marinade works its magic, leaving you with tender, flavorful chicken.
Step 3: Prepare the Skewers
While the chicken soaks up all those flavors, soak your bamboo skewers in water for 30 minutes. This simple step saves the skewers from charring while grilling and helps the chicken grill evenly. Thread the chicken pieces onto the soaked skewers, packing them just enough so they touch but aren’t crowded.
Step 4: Fire Up the Grill
Preheat your grill to medium-high. If you’re using a grill pan inside, that works beautifully, too! The important thing is getting your grill nice and hot to achieve that signature char on the outside of each skewer. Place the skewers directly on the grill, making sure they sizzle as soon as they hit the grates.
Step 5: Grill to Perfection
Cook the chicken skewers for about 4–5 minutes per side, turning once, until the chicken is cooked through (no pink!) and you see those mouthwatering charred edges. If you like, you can baste the skewers with a little extra coconut milk midway for extra moisture and shine.
Step 6: Garnish and Enjoy
Transfer the skewers to a platter and shower them with chopped fresh cilantro. Offer lime wedges for squeezing over the top. That final spritz of lime and hit of herbs bring all the flavors together for your spectacular Grilled Thai Coconut Chicken Skewers Recipe!
How to Serve Grilled Thai Coconut Chicken Skewers Recipe
Garnishes
There’s nothing like a fresh burst of cilantro scattered over the skewers and a handful of lime wedges for squeezing at the table. If you like a little more color, try adding crushed peanuts or even thinly sliced red chilies for both heat and flair.
Side Dishes
Serving your Grilled Thai Coconut Chicken Skewers Recipe with fluffy jasmine rice is a classic move, perfect for soaking up all those juicy flavors. A cool cucumber salad helps balance the richness, while a spicy peanut dipping sauce brings even more depth to the dish and makes meals feel extra-special.
Creative Ways to Present
Amp up the fun by arranging the skewers on a platter over banana leaves for a real Thai-inspired touch. Or set up a DIY skewer station at your next barbecue, letting everyone pick their garnishes and sides. These skewers also shine served in lettuce cups with a sprinkle of fresh herbs and a drizzle of extra coconut milk.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Thai Coconut Chicken Skewers Recipe (lucky you!), simply remove the chicken from the skewers, let it cool, and store in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they mingle!
Freezing
To freeze, slide the cooked chicken off the skewers and arrange in a single layer on a baking sheet until firm, then transfer to freezer-safe bags or containers. The chicken will keep beautifully for up to 2 months, making it easy to reheat for quick lunches or weeknight dinners.
Reheating
Warm the chicken gently in a skillet over medium heat with a splash of coconut milk to keep it juicy, or microwave in short bursts until heated through. You can even toss the reheated chicken into salads, wraps, or stir-fries for a flavor-packed shortcut meal.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well in this recipe, just be mindful not to overcook it on the grill since it can dry out a bit faster than thighs. Thighs offer extra juiciness, but the marinade will keep breasts flavorful and tender.
What if I don’t have a grill?
No grill? No problem! You can use a grill pan, broiler, or even bake the skewers on a rack in a super-hot oven. The goal is to get a nice bit of char and caramelization for that irresistible flavor punch.
Is the Grilled Thai Coconut Chicken Skewers Recipe spicy?
You control the heat—just add more or less of the crushed red pepper flakes. The base recipe is flavorful and a little tingly, but if you want full-on fire, toss in extra chili or serve with a spicy dipping sauce.
Can I marinate the chicken overnight?
Yes! In fact, marinating for up to 8 hours gives you extra depth of flavor. Just don’t let it go too far past that, as the strong marinade can start changing the chicken’s texture if left too long.
Are there vegetarian options for this marinade?
Certainly—use tofu or sturdy vegetables like mushrooms, eggplant, or bell pepper instead of chicken. The Grilled Thai Coconut Chicken Skewers Recipe marinade is so good, it’s delicious on almost anything. Just skip the fish sauce or use a vegetarian version!
Final Thoughts
If you’re craving a meal that feels both exotic and familiar, bursting with flavor yet elegant in its simplicity, this Grilled Thai Coconut Chicken Skewers Recipe is for you. It brings sunshine and a bit of Thai street food magic to your table, no matter where you are. Don’t be surprised if it becomes a repeat request from everyone lucky enough to try it!
Print
Grilled Thai Coconut Chicken Skewers Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
These Grilled Thai Coconut Chicken Skewers are a flavorful and aromatic dish that’s perfect for summer grilling. Marinated in a blend of coconut milk, soy sauce, and Thai spices, these skewers are juicy, tender, and bursting with exotic flavors.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
For the Marinade:
- 1 cup canned coconut milk (full fat)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon crushed red pepper flakes (optional)
For Serving:
- Chopped fresh cilantro and lime wedges
- Bamboo skewers (soaked in water for 30 minutes)
Instructions
- Marinate the Chicken: In a large bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, lime juice, coriander, turmeric, and red pepper flakes. Add the chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat the Grill: Preheat the grill to medium-high heat.
- Grill the Skewers: Thread the marinated chicken onto soaked skewers. Grill the skewers for 4–5 minutes per side, or until the chicken is cooked through and slightly charred on the edges.
- Serve: Transfer to a serving plate and garnish with fresh cilantro and lime wedges. Serve hot.
Notes
- These skewers pair well with jasmine rice, cucumber salad, or a spicy peanut dipping sauce.
- You can also grill them on a grill pan indoors if needed.
Nutrition
- Serving Size: 2 skewers
- Calories: 340
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
