Why You’ll Love This Recipe
I love that these skewers are easy to prepare yet deliver restaurant-quality flavor. The coconut milk gives the chicken a silky texture, while the red curry paste, garlic, ginger, and herbs bring in that classic Thai kick. Marinating the chicken ahead of time makes prep a breeze, and grilling adds just the right amount of smokiness. These skewers are dairy-free, crowd-pleasing, and perfect for summer cookouts or quick weeknight dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
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240 ml canned coconut milk
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2 tablespoons soy sauce
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2 tablespoons fish sauce
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2 tablespoons brown sugar
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1 tablespoon freshly squeezed lime juice
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1 tablespoon grated fresh ginger
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3 cloves garlic, minced
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1 tablespoon red curry paste
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1 teaspoon ground turmeric
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½ teaspoon ground coriander
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1 tablespoon chopped fresh cilantro (plus more for garnish)
For the Chicken:
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680 g boneless skinless chicken thighs, cut into bite-sized pieces
Other:
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Bamboo skewers, soaked in water for at least 30 minutes
Directions
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In a large mixing bowl, I whisk together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and chopped cilantro until smooth.
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I add the chicken pieces to the marinade and toss well to coat. Then I cover and refrigerate the mixture for at least 2 hours, but preferably overnight, so the flavors can really develop.
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When I’m ready to cook, I preheat my grill to medium-high.
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I thread the marinated chicken onto the soaked bamboo skewers, keeping the pieces snug but not overcrowded.
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I grill the skewers for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
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Once cooked, I transfer the skewers to a serving platter, sprinkle with extra chopped cilantro, and serve them hot with jasmine rice, lime wedges, or a drizzle of peanut sauce.
Servings and Timing
This recipe makes 4 servings, yielding about 8–10 skewers. Prep takes 15 minutes (plus marinating time), grilling takes about 12 minutes, so total time is approximately 27 minutes, excluding marination.
Variations
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Spicy Boost: I sometimes add a little extra red curry paste or a sliced chili for more heat.
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Peanut Marinade Twist: For a nutty flavor, I stir in a tablespoon of peanut butter to the marinade.
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Chicken Breast Option: Chicken breast works too if I want a leaner option, though I prefer thighs for their juiciness.
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Vegetarian Version: I replace chicken with extra-firm tofu or grilled veggies for a meat-free option.
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No Grill? I’ve baked these skewers in the oven at 425°F for about 20 minutes, flipping once halfway through.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or microwave until heated through. They also make great additions to salads or wraps the next day. I don’t recommend freezing the cooked skewers, as it can dry out the chicken.
FAQs
Can I marinate the chicken too long?
I usually don’t marinate longer than 24 hours. The lime juice and fish sauce can start to break down the chicken too much if left too long.
Can I use light coconut milk?
Yes, but I prefer full-fat coconut milk for the creamiest texture and best flavor. Light coconut milk works in a pinch.
What’s a good dipping sauce for these skewers?
Peanut sauce is my favorite. I also serve them with sweet chili sauce or a lime-soy dipping sauce for a tangy contrast.
Can I cook these without a grill?
Absolutely. I use a grill pan or even a broiler in the oven. A cast iron skillet also works well if I don’t want to grill outside.
Do I need to soak the skewers?
Yes, soaking bamboo skewers for at least 30 minutes prevents them from burning on the grill. I always do this step in advance.
Conclusion
These Grilled Thai Coconut Chicken Skewers are one of those recipes that always leaves people asking for seconds—and for the recipe. The marinade is rich, bold, and layered with Thai flavors, and the chicken comes off the grill juicy and golden. I love how easy it is to prepare ahead of time and how versatile it is when serving. Whether I pair it with rice, fresh veggies, or a dipping sauce, it’s always a flavorful hit at my table.
Print
Grilled Thai Coconut Chicken Skewers
- Total Time: 27 minutes
- Yield: 4 servings (makes 8–10 skewers)
Description
Juicy grilled chicken thighs marinated in coconut milk, lime, and Thai spices—these flavorful skewers are a must-try for summer grilling.
Ingredients
→ Marinade:
240 ml canned coconut milk
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fish sauce
2 tablespoons (24 g) brown sugar
1 tablespoon (15 ml) freshly squeezed lime juice
1 tablespoon (8 g) fresh ginger, grated
3 cloves garlic, minced
1 tablespoon (17 g) red curry paste
1 teaspoon (2 g) ground turmeric
½ teaspoon (1 g) ground coriander
1 tablespoon (3 g) chopped fresh cilantro (plus more for garnish)
→ Protein:
680 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Other:
Bamboo skewers (soaked in water for at least 30 minutes)
Instructions
Make the Marinade: In a large mixing bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and chopped cilantro.
Marinate Chicken: Add chicken thigh pieces and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat Grill: Heat grill to medium-high heat.
Assemble Skewers: Thread marinated chicken pieces onto pre-soaked bamboo skewers. Leave a bit of space at the ends but pack the chicken closely together for even grilling.
Grill Skewers: Place on grill and cook for 10–12 minutes, turning occasionally until cooked through and lightly charred.
Serve: Transfer to a serving platter. Garnish with chopped cilantro and serve with jasmine rice, lime wedges, or peanut sauce if desired.
Notes
Marinating overnight provides the best flavor infusion.
Chicken thighs are preferred for their juiciness, but chicken breast can be substituted.
Soaking skewers prevents them from burning on the grill.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Grilled Recipes
- Method: Grilling
- Cuisine: Thai
