Grilled Thai Coconut Chicken Skewers Recipe
Grilled Thai Coconut Chicken Skewers are marinated in creamy coconut milk and Thai red curry paste before being grilled until tender and juicy.They're easy to prepare, full of authentic Thai-inspired flavor, and perfect for summer cookouts.Serve with jasmine rice, grilled vegetables, or a fresh cucumber salad.
Ingredients
Marinade
- 1 cup full-fat coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons brown sugar
- 2 tablespoons Thai red curry paste
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- Salt to taste
- Black pepper to taste
Chicken
- 1 pound chicken breast cut into bite-sized cubes
- 8 skewers soaked in water for at least 30 minutes
Instructions
- In a large bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, Thai red curry paste, garlic, ginger, salt, and pepper until smooth.
- Add the chicken cubes and toss until every piece is thoroughly coated.
- Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Remove the marinated chicken from the refrigerator and let it rest at room temperature for 10 minutes.
- Thread the chicken evenly onto the soaked skewers.
- Grill the Grilled Thai Coconut Chicken Skewers for 10–15 minutes, turning every few minutes until lightly charred and the internal temperature reaches 165°F (74°C).
- Let the skewers rest for 2–3 minutes before serving.
- Garnish with fresh cilantro, lime wedges, and sliced green onions if desired.
Notes
- Chicken thighs can replace chicken breasts.
- Adjust the amount of curry paste depending on your preferred spice level.
- Fresh lime juice provides the best flavor.
- Serve with peanut sauce or sweet chili sauce for dipping.
- Leftover chicken is excellent in wraps, salads, or rice bowls.