Grilled Thai Coconut Chicken Skewers Recipe

There’s something magical about the smoky aroma of chicken sizzling on the grill, especially when it’s marinated in creamy coconut milk and fragrant Thai spices. These Grilled Thai Coconut Chicken Skewers are juicy, flavorful, and utterly irresistible—perfect for warm weather dinners or casual get-togethers.

this Recipe

I first made these skewers for a backyard BBQ with friends, hoping to mix up the usual burger-and-hot-dog routine. Not only were they devoured in minutes, but the bold Thai-inspired flavors had everyone begging for the recipe.

What makes this dish truly shine is how effortlessly it comes together. A quick marinade, a short grill time, and you have a restaurant-worthy meal that tastes like it took hours.

Why You'll Love This Grilled Thai Coconut Chicken Skewers Recipe

This recipe is packed with reasons to earn a permanent spot in your dinner rotation.

First, it’s fast and simple. The marinade takes just minutes to whisk together, and after a short rest in the fridge, the chicken grills up in under 15 minutes. It’s the ideal solution for busy weeknights or impromptu cookouts.

It’s also incredibly flavorful. Thanks to the combination of coconut milk, lime juice, ginger, garlic, and Thai red curry paste, every bite bursts with bright, aromatic complexity.

You don’t need fancy ingredients or equipment. Most of the items are pantry staples or easy to find at any grocery store, and a simple grill or grill pan will do the trick.

Lastly, it’s a crowd-pleaser. Whether you’re feeding kids, spice-lovers, or picky eaters, this dish strikes a beautiful balance of sweet, savory, and a gentle heat.

Serve it with jasmine rice, over salad, or wrapped in lettuce leaves for a light and tasty option. Let’s dive into the simple ingredients that make this recipe sing.

Ingredients Notes

The beauty of this recipe lies in the harmony of a few bold, fresh ingredients. Here’s a closer look at what brings these chicken skewers to life.

Coconut milk is the star of the marinade. Its rich, creamy texture helps tenderize the chicken while infusing it with a subtle sweetness that balances out the heat. Be sure to use full-fat coconut milk for the best flavor and consistency.

Thai red curry paste adds a punch of flavor with minimal effort. Just a couple tablespoons bring depth, spice, and a hint of umami to the dish. It’s available in most grocery stores in the international aisle or Asian section.

Garlic and ginger provide a fresh, aromatic base. Minced garlic cloves and freshly grated ginger work best here, though in a pinch, you can use pre-minced or paste versions.

Lime juice delivers that crucial tang that cuts through the richness of the coconut milk. Fresh-squeezed is best, giving the marinade a zesty brightness.

You’ll also need boneless, skinless chicken thighs. They stay moist and tender on the grill and soak up the marinade beautifully. If you prefer white meat, chicken breasts can be used, but keep a close eye to avoid overcooking.

As for equipment, wooden or metal skewers are essential. If using wooden ones, soak them in water for at least 30 minutes to prevent burning. A basic grill, grill pan, or even a broiler can be used depending on your setup.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Making these skewers is delightfully straightforward and ideal for cooks of any skill level.

Start by whisking together your marinade ingredients in a medium bowl: coconut milk, Thai red curry paste, lime juice, garlic, ginger, a splash of soy sauce, and a touch of brown sugar for balance. The smell alone will have your mouth watering.

Cut your chicken thighs into bite-sized pieces, about 1.5 inches across. Toss them in the marinade until fully coated. Cover and refrigerate for at least 30 minutes, though 2-3 hours is ideal for maximum flavor.

While the chicken marinates, prep your grill. Preheat it to medium-high and oil the grates to prevent sticking. If you're using a grill pan or broiler, get it nice and hot before you start cooking.

Thread the marinated chicken onto soaked skewers, leaving a little space between pieces for even cooking. Discard any remaining marinade.

Grill the skewers for about 5-6 minutes per side, turning once, until the chicken is nicely charred and fully cooked through. You’re looking for a golden-brown exterior with a slightly crispy edge. The internal temperature should reach 165°F.

Once cooked, let the skewers rest for a couple of minutes. This helps the juices redistribute and keeps the meat tender and juicy. Garnish with fresh cilantro, lime wedges, or chopped peanuts if desired.

From start to finish, you can expect the whole process to take around 45 minutes (including marinating time), making it perfect for a quick weeknight meal with wow-factor.

Storage Options

These chicken skewers are just as good the next day, making them perfect for meal prep or leftovers.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, so they’re often even tastier the next day.

To freeze, remove the chicken from the skewers and place in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

For best results, reheat the chicken gently in a skillet over medium heat or in the microwave in 30-second intervals, adding a splash of water to keep it moist.

Variations and Substitutions

One of the joys of this recipe is how adaptable it is to your tastes and pantry.

If you prefer a milder dish, use less Thai red curry paste or swap it for a yellow curry paste, which is generally sweeter and less spicy.

Swap out the chicken thighs for shrimp, tofu, or even pork if you’re feeling adventurous. Just adjust the cook time accordingly—shrimp cooks much faster, and tofu benefits from a longer marinade.

Want to add some veggies? Thread chunks of bell pepper, red onion, or zucchini between the chicken pieces for added color and nutrition.

For a richer flavor, add a tablespoon of peanut butter to the marinade. It complements the coconut milk and gives a slightly nutty, satay-style vibe.

Feel free to experiment with garnishes too—fresh basil, mint, chopped scallions, or a drizzle of sweet chili sauce all take this dish to new heights.

With just a few tweaks, you can make this dish uniquely yours every time you fire up the grill.

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