Grilled Thai Coconut Chicken Skewers: A Juicy, Flavor-Packed Summer Favorite

Looking to spice up your grill lineup? These Grilled Thai Coconut Chicken Skewers are the answer. They’re bursting with aromatic Southeast Asian flavors, thanks to a marinade made with coconut milk, garlic, ginger, and Thai curry paste. The result? Juicy, flavorful skewers that are perfect for backyard parties, summer cookouts, or even weeknight dinners.

If you’re a fan of global-inspired grilling, don’t miss our Mediterranean Chicken Skillet or these spicy Cajun Chicken Sloppy Joes for more bold, easy meals.

Why You’ll Love These Skewers

Flavorful and juicy: Coconut milk keeps the chicken tender while Thai spices bring the heat and aroma.
Easy to prep ahead: Marinate in the morning and grill in the evening.

Crowd-pleaser: A unique twist that stands out at potlucks and BBQs.
Versatile: Serve over rice, with noodles, or in lettuce wraps.

Ingredients

You’ll need just a few simple ingredients to capture those iconic Thai flavors:

1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
1 cup canned coconut milk (full fat for best results)

2 tbsp Thai red curry paste
2 tbsp fish sauce
2 tbsp brown sugar

1 tbsp lime juice
2 garlic cloves, minced
1 tsp grated fresh ginger

Wooden or metal skewers
Chopped cilantro, lime wedges, and crushed peanuts for garnish (optional)

Instructions

Prepare the marinade: In a large bowl, whisk together coconut milk, Thai red curry paste, fish sauce, brown sugar, lime juice, garlic, and ginger.

Marinate the chicken: Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours (up to overnight for maximum flavor).
Soak wooden skewers (if using) in water for 30 minutes to prevent burning.
Skewer the chicken: Thread marinated chicken pieces onto skewers.

Preheat grill to medium-high. Lightly oil the grates.
Grill the skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
Garnish and serve with lime wedges, chopped cilantro, and crushed peanuts.

Serving Suggestions

These Thai coconut chicken skewers are fantastic on their own, but even better when paired with:

Steamed jasmine or coconut rice

Thai cucumber salad or pickled veggies
Peanut sauce or sweet chili dipping sauce
Fresh lettuce leaves for wraps

Tips & Variations

Use chicken thighs for extra tenderness and flavor.
Add chunks of pineapple, bell peppers, or red onions to the skewers for extra color and taste.
For indoor cooking, these also grill beautifully on a stovetop grill pan or under a broiler.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently or enjoy cold over salad or rice bowls.
The marinade can be made up to 2 days in advance.

Final Thoughts

These Grilled Thai Coconut Chicken Skewers are a game-changer for summer grilling. They’re exotic without being complicated, and their balance of sweet, salty, and spicy will leave your guests impressed and full of compliments. Whether for a party or a cozy dinner, this recipe deserves a spot in your rotation.