Grilled Thai Coconut Chicken Skewers Recipe
If you’re ready to light up your grill and transport your tastebuds straight to the heart of Southeast Asia, this Grilled Thai Coconut Chicken Skewers Recipe is about to become your new favorite dinner hero. Imagine tender bites of chicken thigh marinated in creamy coconut milk, zesty lime, and a medley of fragrant Thai spices—then charred to juicy, smoky perfection. This dish is as fun to eat as it is to make, and it always brings rave reviews from friends and family. Whether you’re planning a backyard get-together or simply craving a vibrant, flavor-packed meal, these skewers deliver every time.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each one thoughtfully chosen to build layers of flavor, texture, and color. Don’t skip on any of these—they all work together to create the irresistible magic of the Grilled Thai Coconut Chicken Skewers Recipe!
- Boneless, skinless chicken thighs (1 1/2 pounds): These stay juicy on the grill and soak up the marinade beautifully.
- Canned coconut milk (1 cup): Adds luscious creaminess and that signature Thai twist.
- Soy sauce (2 tablespoons): Brings salty depth and umami to balance the sweetness.
- Fish sauce (1 tablespoon): A little goes a long way for authentic Thai complexity.
- Brown sugar (1 tablespoon): Just the right touch of sweetness to caramelize on the grill.
- Garlic, minced (2 cloves): Fresh garlic infuses bold aroma and flavor.
- Fresh ginger, grated (1 tablespoon): Adds a zippy, warming note that brightens the marinade.
- Ground coriander (1 teaspoon): Lends subtle citrus and spice undertones.
- Turmeric (1/2 teaspoon): For earthy flavor and a gorgeous golden color.
- Chili flakes (1/2 teaspoon, optional): For a gentle kick—add more or less to suit your heat preference.
- Lime juice (from 1 lime): Fresh and tangy, it cuts through the richness of the coconut milk.
- Chopped fresh cilantro: Essential for a bright, herbal finish when serving.
- Lime wedges: A must for squeezing over the hot skewers right before you dig in.
- Bamboo or metal skewers: To hold everything together on the grill; soak bamboo skewers in water first to prevent burning.
How to Make Grilled Thai Coconut Chicken Skewers Recipe
Step 1: Whip Up the Flavorful Marinade
Grab a large bowl and whisk together the coconut milk, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, ground coriander, turmeric, chili flakes (if you like a little heat), and the juice of one lime. This fragrant marinade is the heart and soul of the Grilled Thai Coconut Chicken Skewers Recipe, infusing every bite with Thai-inspired vibrance.
Step 2: Marinate the Chicken
Add your chicken thigh pieces to the bowl and stir well, making sure each piece is coated in that creamy, golden marinade. Cover the bowl and pop it in the fridge for at least 1 hour—if you have the time, letting it sit for up to 4 hours will make the flavors even more pronounced and the chicken extra tender.
Step 3: Prep Your Skewers and Grill
If you’re using bamboo skewers, soak them in water for 30 minutes so they don’t burn on the grill. Meanwhile, preheat your grill or grill pan to medium-high heat. This gives you the ideal balance of char and juiciness for your Grilled Thai Coconut Chicken Skewers Recipe.
Step 4: Assemble the Skewers
Thread the marinated chicken pieces onto your skewers, leaving a little space between each piece to allow the heat to circulate and cook everything evenly. The vibrant color and aroma at this stage is already a treat for the senses!
Step 5: Grill to Perfection
Place the skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and lightly charred at the edges. If desired, brush the skewers with some reserved marinade (that hasn’t touched raw chicken) during the first few minutes on the grill for extra gloss and flavor.
Step 6: Serve and Savor
Transfer the hot skewers to a platter and scatter with chopped cilantro. Add plenty of lime wedges on the side for squeezing. Serve these beauties right away while they’re smoky, juicy, and bursting with flavor.
How to Serve Grilled Thai Coconut Chicken Skewers Recipe
Garnishes
The final touch of fresh cilantro and a generous squeeze of lime juice really makes the flavors pop in this Grilled Thai Coconut Chicken Skewers Recipe. Feel free to add a sprinkle of sliced red chili or toasted sesame seeds for extra color and a hint of crunch.
Side Dishes
Jasmine rice is an obvious classic—its fluffiness soaks up any leftover coconutty juices perfectly. A crisp cucumber salad brings a refreshing contrast, and if you want to go all out, try pairing with Thai peanut sauce or a tangy green papaya salad for a full-on feast.
Creative Ways to Present
For a party platter, stand the skewers upright in a pineapple half for a tropical wow-factor presentation. Or lay them over banana leaves for a festive, Thai-inspired look. You can even remove the chicken from the skewers and serve in lettuce cups for a fun, hands-on appetizer.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the skewers cool to room temperature, then store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to 3 days, making lunch the next day a real treat.
Freezing
Want to prep ahead? You can freeze the uncooked, marinated chicken pieces (without the skewers) in a freezer bag for up to two months. Thaw in the fridge overnight, then skewer and grill as usual for a speedy weeknight dinner.
Reheating
To reheat, simply pop the skewers on a grill pan or in the oven at 350°F until heated through, about 7-10 minutes. A quick zap in the microwave works too, but you’ll miss out on that irresistible char, so the oven or grill is best for keeping those flavors vibrant.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well if you prefer a leaner cut, though thighs stay juicier on the grill. Just keep an eye on the cooking time so the breast meat doesn’t dry out.
Is there a substitute for fish sauce?
If you need a fish sauce alternative, soy sauce with a dash of lime juice can stand in, or try a vegetarian fish sauce for a plant-based option. The flavor will be slightly different, but still delicious.
Can I bake these skewers instead of grilling?
Yes, you can bake the skewers on a lined baking sheet at 425°F for about 15-18 minutes, turning once. For a little char, broil them for the last 2-3 minutes—just watch closely!
How spicy is this recipe?
The heat level is totally customizable. With just half a teaspoon of chili flakes, there’s a gentle warmth, but you can easily adjust up or down to suit your spice tolerance.
What’s the best way to prepare these for a party?
Marinate the chicken ahead of time, then thread onto skewers and keep refrigerated until ready to grill. This makes entertaining a breeze, and you can even grill batches as guests arrive so everyone gets them hot and fresh.
Final Thoughts
If you’re craving something fresh, bold, and a little out of the ordinary, give this Grilled Thai Coconut Chicken Skewers Recipe a try. It’s sure to become a staple in your grilling lineup, and I can’t wait for you to taste just how vibrant and satisfying homemade Thai food can be!
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Grilled Thai Coconut Chicken Skewers Recipe
- Total Time: 27 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Grilled Thai Coconut Chicken Skewers are juicy, flavorful, and infused with a creamy coconut milk marinade blended with fragrant spices and tangy lime. Perfectly grilled to a slight char, they offer a delicious balance of sweet, savory, and spicy flavors reminiscent of traditional Thai cuisine, ideal for a quick and satisfying main course.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup canned coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- Juice of 1 lime
For Serving
- Chopped fresh cilantro
- Lime wedges
Other
- Bamboo or metal skewers (if bamboo, soak in water 30 minutes before grilling)
Instructions
- Prepare the marinade: In a large bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, ground coriander, turmeric, chili flakes (if using), and lime juice until well combined.
- Marinate the chicken: Add the cut chicken thigh pieces to the marinade, stirring well to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally up to 4 hours for deeper flavor infusion.
- Prepare skewers: If using bamboo skewers, soak them in water for 30 minutes to prevent burning on the grill. Thread the marinated chicken pieces onto the skewers evenly.
- Preheat the grill: Heat a grill or grill pan to medium-high heat, ensuring it’s fully heated before placing the skewers on it.
- Grill the skewers: Place the chicken skewers on the grill and cook for 10–12 minutes, turning occasionally to achieve even cooking and a slight char. Make sure the chicken is cooked through with no pink inside.
- Serve: Remove the skewers from the grill and serve hot, garnished with chopped fresh cilantro and lime wedges for an extra burst of freshness and acidity.
Notes
- For added richness, brush the skewers with leftover marinade during the first few minutes of grilling, only if the marinade has not been in contact with raw chicken for long.
- These skewers are delicious when paired with jasmine rice or a refreshing cucumber salad to balance the bold flavors.
- If a grill is not available, the skewers can be broiled in the oven on high heat to achieve similar results.
- Prep Time: 15 minutes (plus 1 to 4 hours marinating)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer portion
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg
