Description
These Thai Coconut Chicken Skewers are juicy, grilled to perfection, and packed with exotic flavor thanks to a simple marinade of coconut milk, red curry paste, and aromatic Thai spices. Ideal for summer grilling, weeknight meals, or meal prep, they pair beautifully with cucumber salad, rice, or peanut sauce.
Ingredients
Scale
For the marinade:
- 1 can (13.5 oz) coconut milk
- 2 tbsp red Thai curry paste
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 2 garlic cloves, minced
- 1 tsp fresh grated ginger
- Juice of 1 lime
For the skewers:
- 1 ½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- Bamboo skewers, soaked in water for 30 minutes
For serving:
- Fresh cilantro, chopped
- Lime wedges
- Peanut sauce or sweet chili sauce (optional)
Instructions
- In a large bowl, whisk together the coconut milk, red curry paste, brown sugar, fish sauce, garlic, ginger, and lime juice until well combined.
- Add the chicken pieces to the marinade, stirring to coat well. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
- Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto the soaked skewers.
- Grill the skewers for 3-4 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
- Transfer the cooked skewers to a serving platter. Garnish with chopped cilantro and serve with lime wedges and optional dipping sauces.
Notes
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For best results, marinate the chicken overnight to allow flavors to fully develop.
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Always soak bamboo skewers to prevent burning.
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Use a meat thermometer to avoid overcooking.
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Serve with fresh lime, cilantro, or dipping sauces for extra flavor.
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Chicken thighs are recommended for more moisture and better grilling results.