If you’re craving something that’s impossibly juicy, packed with zesty Thai flavors, and guaranteed to transport your taste buds straight to Southeast Asia, these Grilled Thai Coconut Chicken Skewers will absolutely deliver! Imagine tender, marinated chicken kissed by the grill, infused with creamy coconut milk, hints of lime, and fragrant herbs. It’s a dish that’s equal parts comforting and exciting, perfect for backyard gatherings or a weeknight dinner that feels like a getaway. These skewers are a total crowd-pleaser and surprisingly easy to make. Let’s dive into the flavors and get grilling!
Ingredients You’ll Need
The magic of Grilled Thai Coconut Chicken Skewers is in its blend of simple, vibrant ingredients. Each one plays a key role—whether it’s adding depth, a pop of color, or that signature Thai zing. Here’s what you’ll need and why you shouldn’t skip a single item:
- Chicken breasts: Go for boneless, skinless chicken breasts for easy skewering and tender bites.
- Coconut milk: This is the secret to juicy, flavorful chicken and brings a creamy, subtly sweet note to the marinade.
- Soy sauce: Adds a touch of saltiness and umami; if you’re gluten-free, swap in tamari.
- Fish sauce: Just a splash brings deep, savory complexity and authentic Thai character.
- Brown sugar: Balances the salty and tangy flavors with a gentle caramel sweetness.
- Lime juice: Freshly squeezed is best for brightness and a little tangy kick.
- Vegetable oil: Helps the marinade cling to the chicken and keeps everything moist on the grill.
- Garlic: Three cloves, minced, for aromatic pungency and depth.
- Fresh ginger: Grated for a zippy warmth that’s classic in Thai cuisine.
- Red curry paste: Delivers bold Thai flavor and a little heat—choose your favorite brand!
- Ground coriander: Earthy and citrusy, it adds subtle complexity to the profile.
- Crushed red pepper flakes (optional): For those who love an extra spicy punch.
- Fresh cilantro: Chopped and sprinkled for a burst of color and freshness at the end.
- Lime wedges: Essential for serving; a final squeeze brightens up every bite.
- Wooden or metal skewers: Wooden skewers should be soaked to prevent burning; metal skewers are reusable and sturdy.
How to Make Grilled Thai Coconut Chicken Skewers
Step 1: Soak Your Skewers
If you’re using wooden skewers, give them a good soak in water for at least 30 minutes before grilling. This keeps them from charring or catching fire on the grill. Metal skewers? Lucky you—they’re ready to go, no prep required.
Step 2: Whisk Up the Marinade
In a large bowl, combine the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, vegetable oil, garlic, ginger, red curry paste, ground coriander, and (if you like it spicy) the crushed red pepper flakes. Whisk everything together until fully blended. The aroma is irresistible already!
Step 3: Marinate the Chicken
Add your cubed chicken pieces to the marinade, tossing to make sure every chunk is coated in that luscious, fragrant sauce. Cover the bowl and let it chill in the fridge for at least 1 hour—overnight is even better if you have the time. This gives the Grilled Thai Coconut Chicken Skewers their signature tenderness and bold, layered flavor.
Step 4: Preheat and Prep the Grill
When you’re ready to cook, preheat your grill to medium-high and brush the grates lightly with oil. This keeps the chicken from sticking and helps you get those beautiful grill marks.
Step 5: Thread and Grill
Thread the marinated chicken onto your skewers, letting any excess marinade drip off. Place the skewers on the grill and cook for about 10 to 12 minutes, turning occasionally so every side gets a bit of char and caramelization. The chicken should be cooked through, juicy, and slightly charred on the edges. If you want even more flavor, brush a little of the reserved marinade over the skewers during the first half of grilling (just don’t use it after the chicken is almost done for food safety).
Step 6: Finish and Serve
Once the Grilled Thai Coconut Chicken Skewers are done, transfer them to a platter. Sprinkle generously with chopped fresh cilantro and serve with lime wedges on the side for that last burst of citrusy goodness.
How to Serve Grilled Thai Coconut Chicken Skewers
Garnishes
A shower of fresh cilantro and a few lime wedges are the classic finishing touches for these skewers. If you want to amp up the color and flavor, add a sprinkle of toasted sesame seeds or some thinly sliced red chilies on top. It’s those little extras that make Grilled Thai Coconut Chicken Skewers totally irresistible!
Side Dishes
Jasmine rice is a perfect partner for soaking up all those grilled juices and marinade. If you’re looking for something lighter, a crisp Thai cucumber salad or a tangy green papaya slaw will add a refreshing contrast. Don’t forget a little peanut or sweet chili sauce for dipping!
Creative Ways to Present
For parties, stand the skewers upright in a pineapple half or a decorative bowl filled with rice for a show-stopping centerpiece. If you’re serving a crowd, lay them out on a big platter surrounded by colorful veggie garnishes and extra lime. You can even make mini skewers as appetizers—Grilled Thai Coconut Chicken Skewers are endlessly versatile!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Thai Coconut Chicken Skewers (lucky you!), let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 3 days. They make a fantastic addition to salads or sandwiches the next day.
Freezing
You can freeze the cooked skewers for longer storage. Remove the chicken from the skewers and transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
To reheat, you can gently warm the chicken in a skillet over medium heat, or pop it in a 350°F oven for about 10 minutes until heated through. A quick zap in the microwave works too, though the grill-charred edges are best preserved with oven or skillet reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and flavorful, and they work beautifully in this recipe. Just be sure to trim any excess fat and cut them into even pieces for consistent cooking.
How spicy are these Grilled Thai Coconut Chicken Skewers?
The heat level is totally customizable. The red curry paste and optional red pepper flakes add a gentle kick, but you can adjust both up or down to suit your crowd. For zero heat, simply leave out the pepper flakes.
Can I cook these without a grill?
Definitely! You can broil the skewers in your oven on a foil-lined baking sheet, turning once halfway through. Or use a grill pan on your stovetop to get those tasty charred edges.
What can I substitute for fish sauce?
If you don’t have fish sauce on hand or prefer not to use it, try a splash of extra soy sauce and a squeeze of fresh lime juice. The flavor won’t be quite as deep, but your Grilled Thai Coconut Chicken Skewers will still be delicious!
How long should I marinate the chicken?
A minimum of 1 hour gives great flavor, but if you have time, marinate the chicken overnight. The longer it sits, the more tender and flavorful your skewers will be—just don’t go over 24 hours.
Final Thoughts
There you have it—the ultimate recipe for Grilled Thai Coconut Chicken Skewers! These skewers are bursting with vibrant flavors and are sure to become a regular favorite at your table. Give them a try the next time you want to impress your family or friends with something truly special. Happy grilling!
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Grilled Thai Coconut Chicken Skewers Recipe
- Total Time: 27 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Grilled Thai Coconut Chicken Skewers offer a flavorful blend of coconut milk, red curry, and fresh lime, perfect for a vibrant and easy-to-make main course. The chicken is marinated to tender perfection and grilled to juicy, slightly charred goodness, making it a delightful dish inspired by authentic Thai cuisine.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts, cut into bite-sized cubes
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro
For Serving
- Lime wedges
- Wooden or metal skewers
Instructions
- Prepare Skewers: Soak wooden skewers in water for at least 30 minutes if using to prevent burning during grilling.
- Make Marinade: In a large bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, vegetable oil, minced garlic, grated ginger, red curry paste, ground coriander, and crushed red pepper flakes if using.
- Marinate Chicken: Add the chicken cubes to the marinade and toss until each piece is well coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor infusion.
- Preheat Grill: Heat your grill to medium-high and lightly oil the grates to prevent sticking.
- Assemble Skewers: Thread the marinated chicken pieces onto the skewers, shaking off excess marinade to avoid flare-ups.
- Grill Chicken: Cook the skewers on the grill for 10 to 12 minutes, turning them occasionally to ensure even cooking and slight char on all sides.
- Serve: Transfer the cooked skewers to a platter, sprinkle with fresh chopped cilantro, and serve with lime wedges on the side for squeezing over the chicken.
Notes
- Serve these skewers with jasmine rice or a Thai cucumber salad for a complete meal.
- If grilling isn’t an option, cook the skewers under the broiler as an alternative method.
- For extra flavor, brush the skewers with leftover marinade during the first half of grilling only to maintain food safety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 skewers
- Calories: 310
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
