Description
These Grilled Thai Coconut Chicken Skewers are packed with bold flavor and juicy tenderness thanks to a marinade of coconut milk, Thai red curry paste, garlic, and lime. They’re easy to prep ahead, ideal for grilling season, and perfect for backyard BBQs, family dinners, or summer parties.
Ingredients
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1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
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1 cup canned coconut milk (full-fat)
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2 tbsp Thai red curry paste
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2 tbsp fish sauce
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2 tbsp brown sugar
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1 tbsp fresh lime juice
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2 garlic cloves, minced
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1 tsp fresh grated ginger
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Skewers (wooden or metal)
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Optional garnishes: chopped cilantro, lime wedges, crushed peanuts
Instructions
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In a bowl, whisk together coconut milk, curry paste, fish sauce, brown sugar, lime juice, garlic, and ginger.
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Add chicken chunks to the marinade, toss to coat, cover, and refrigerate for at least 2 hours (or up to overnight).
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If using wooden skewers, soak them in water for 30 minutes before grilling.
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Preheat grill to medium-high. Lightly oil the grates.
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Thread marinated chicken pieces onto skewers.
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Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
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Serve hot, garnished with cilantro, lime wedges, and crushed peanuts if desired.
Notes
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Chicken thighs are juicier and more flavorful, but breasts work too.
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Add chunks of pineapple, bell peppers, or onions to the skewers for variety.
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For indoor cooking, use a grill pan or broiler.
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Delicious with jasmine rice, peanut sauce, or wrapped in lettuce.
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Store leftovers in the fridge for up to 3 days; reheat gently to avoid drying out.