Grilled Thai Coconut Chicken Skewers Recipe

There’s something irresistible about the smoky aroma of grilled chicken infused with rich coconut and fragrant Thai spices. These Grilled Thai Coconut Chicken Skewers are bursting with flavor, offering a perfect blend of savory, sweet, and citrusy heat that makes every bite unforgettable.

I first made this recipe during a summer cookout when I was craving something a little more exciting than burgers and hot dogs. The marinade came together with pantry staples and a quick trip to the international aisle, and the skewers disappeared within minutes of hitting the table.

The creamy coconut milk tenderizes the chicken while soaking it in aromatic spices, making this dish as easy to love as it is to prepare. Serve it up with rice, salad, or tucked into lettuce cups for a lighter option.

Ready to fire up the grill? Let’s dive into why you’ll fall in love with these Thai-inspired skewers.

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

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If you're looking for a dish that brings bold flavor without a ton of effort, this one’s for you. These skewers combine the best of Southeast Asian cuisine in a backyard BBQ-friendly format.

First off, the marinade does all the heavy lifting. You can whip it up in under 10 minutes, toss in the chicken, and let the fridge do the rest. Perfect for meal prep or a quick overnight soak.

They’re also ideal for entertaining. The skewers cook up quickly on the grill and are easy to serve, making them perfect for cookouts, picnics, or casual weeknight dinners with friends.

Plus, this recipe is budget-friendly and scalable. Chicken thighs are affordable, and the remaining ingredients are pantry staples or easily found at most grocery stores.

Finally, the dish is versatile. Serve the chicken over jasmine rice, pair it with a spicy peanut sauce, or add grilled vegetables to the skewers for a complete meal on a stick.

Once you try these, they’ll be your go-to for warm-weather grilling.

Ingredients Notes

The beauty of these Grilled Thai Coconut Chicken Skewers lies in the balance of bold ingredients that create a truly addictive flavor profile.

Chicken thighs are the protein of choice here. They stay juicy on the grill, soak up flavor like a sponge, and have a richness that pairs beautifully with coconut and Thai spices. While you could use chicken breasts, they tend to dry out faster and don’t offer quite the same depth of flavor.

Coconut milk forms the base of the marinade. Choose full-fat, unsweetened coconut milk for the creamiest texture and richest taste. It not only adds flavor but helps tenderize the chicken beautifully.

Thai red curry paste is the secret weapon in this recipe. It adds warmth, depth, and that signature Thai flavor with ingredients like lemongrass, garlic, and chili. You can adjust the amount based on your heat preference.

Brown sugar and fish sauce work together to balance the flavors. The sugar brings a touch of sweetness, while the fish sauce adds umami and saltiness. Don’t skip the fish sauce – it’s essential for that authentic Thai taste.

You’ll also need bamboo or metal skewers for grilling. If using bamboo, be sure to soak them in water for at least 30 minutes to prevent burning on the grill.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Making these skewers is straightforward, but the flavors are anything but basic. Here’s how to make them step by step.

Start by preparing the marinade. In a large bowl, whisk together the coconut milk, Thai red curry paste, fish sauce, brown sugar, lime juice, and a bit of minced garlic. The mixture should be smooth and fragrant.

Cut your chicken thighs into even-sized chunks, about 1.5 inches each. This ensures they cook uniformly. Add the chicken pieces to the marinade and toss to coat well. Cover and refrigerate for at least 1 hour, but overnight is even better for deeper flavor.

When you’re ready to cook, preheat your grill to medium-high heat. If using bamboo skewers, don’t forget to soak them first. Thread the marinated chicken onto the skewers, shaking off excess marinade as you go. Leave a little space between pieces so they grill evenly.

Place the skewers on the hot grill and cook for 10-12 minutes, turning every 2-3 minutes to get a nice char on all sides. The chicken should be cooked through and slightly caramelized from the marinade.

Once done, remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh cilantro, lime wedges, or a sprinkle of chopped peanuts for added texture and flavor.

From prep to plate, you’re looking at about 30 minutes of hands-on time and big rewards in taste.

Storage Options

These skewers are best enjoyed hot off the grill, but leftovers store surprisingly well. Let any extra chicken cool to room temperature before transferring it to an airtight container.

In the refrigerator, the chicken will keep for up to 4 days. It makes an excellent next-day lunch over rice or salad.

You can also freeze the marinated, uncooked chicken for up to 2 months. Just thaw overnight in the fridge before threading onto skewers and grilling.

To reheat, place the chicken in a covered skillet over low heat with a splash of water or coconut milk to keep it moist. Avoid the microwave if possible, as it can dry the meat out.

Variations and Substitutions

This recipe is incredibly adaptable depending on what you have on hand or your dietary needs.

If you're looking to reduce the heat, use less red curry paste or substitute with a milder curry variety. You can even omit it entirely for a more coconut-forward marinade.

Swap chicken thighs with chicken breasts or even shrimp if you prefer seafood. Just keep in mind that shrimp cooks much faster and needs less marinating time.

Want to go plant-based? Try using tofu or tempeh. Press the tofu well to remove moisture and marinate it for several hours. Grill gently to avoid sticking.

You can also get creative with the skewers themselves. Add chunks of bell pepper, red onion, or pineapple between the chicken pieces for extra color and flavor.

No grill? No problem. These skewers cook up beautifully on a grill pan or under a broiler. Just keep an eye on them to avoid overcooking.

Whatever variation you choose, don’t be afraid to experiment. The marinade is so flavorful, it’s hard to go wrong!

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