If you're craving something juicy, flavorful, and just a little bit exotic, this Thai Coconut Chicken Skewers Recipe is a winner. Perfect for summer grills or any time you want a taste travel, these skewers balance creamy coconut with vibrant herbs and spices. You'll find they're wonderful for weeknight dinners or casual gatherings, delivering big flavor without fuss.
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What Sets This Apart
This Thai Coconut Chicken Skewers Recipe walks the line between uniquely bold and reliably delicious. It's a recipe that delivers beautifully every time, whether you're a seasoned griller or just starting out. I love how the coconut milk tenderizes the chicken while the red curry paste adds a warm, slightly spicy depth that pops with fresh lime and cilantro.
- Consistent Results: Marinating for at least an hour ensures juicy, flavorful chicken that won't dry out on the grill.
- Rich, Balanced Flavor: The harmony of coconut milk, red curry, lime, and fish sauce creates an irresistible Thai-inspired profile.
- Pantry-First Ingredients: Many of these staples like coconut milk and fish sauce might already be in your kitchen, making this an accessible adventure.
- Weeknight Friendly: The hands-on time is fairly short-prep, marinate, grill, and you're done.
Ingredient Snapshot
For the best Thai Coconut Chicken Skewers Recipe, it's helpful to source fresh ingredients like cilantro and ginger, plus find quality coconut milk and curry paste. These build layers of flavor that really shine after grilling.
- Chicken thighs: Choose boneless, skinless thighs for juicy, tender results with great grill flavor.
- Coconut milk: Use full-fat canned for creaminess and richness in the marinade.
- Red curry paste: Look for brands with real chilis and herbs for authentic heat and aroma.
- Fish sauce: Adds salty umami - don't substitute with soy sauce, it won't be quite the same.
- Fresh garlic and ginger: Minced or grated, they carry that bright pungency essential to Thai cuisine.
- Lime juice: Fresh-squeezed is best to bring that lively citrus tang.
- Cilantro: Use fresh, chopped cilantro for mixing in the marinade and garnishing the finished skewers.
- Sesame oil: Lightly brushed on the grill to keep chicken from sticking and add subtle nutty notes.
- Skewers: Wooden skewers need soaking to prevent burning; metal skewers are reusable and efficient.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Thai Coconut Chicken Skewers Recipe
Step 1 - Prep & Season
Start by cutting your chicken thighs into 1 to 1.5-inch bite-sized pieces-that size is key for even cooking. Combine the coconut milk, red curry paste, fish sauce, brown sugar, garlic, ginger, lime juice, and cilantro in a bowl. Whisk until you see the curry paste fully dissolved and the marinade looks smooth with no clumps. When you add the chicken, stir gently to coat every piece in glossy, fragrant marinade. Cover it and pop it in the fridge for at least one hour. I usually let mine go for four hours or even overnight for that deep flavor infusion you'll love.
Step 2 - Build Flavor
While your chicken marinates, soak your wooden skewers for 30 minutes to avoid flare-ups on the grill. If you're using metal skewers, no prep needed there. When it's time, thread the chicken onto skewers, leaving a bit of space between pieces. This space helps heat circulate so nothing steams or stays soggy. The chicken should feel cool and slick with that coconut-curry marinade. This step lays the foundation for the caramelized edges and juicy bites you'll get after grilling.
Step 3 - Finish for Best Texture
Preheat your grill or grill pan to medium-high and brush it lightly with sesame oil-that gentle coating stops your chicken from sticking and adds a lovely toasty aroma. Place the skewers down and resist the urge to move them for 5 to 7 minutes; that's how you get those beautiful golden grill marks. Flip carefully and grill the other side another 5 to 7 minutes. Use a meat thermometer to check for 165°F (75°C), which means perfectly cooked and safe chicken. If you want to brush on any remaining marinade, do it during the last few minutes-discard any marinade that touched raw chicken to stay safe. When done, let the skewers rest a few minutes so juices redistribute before serving.
Cook's Notes & Tricks
I always keep a close eye on the chicken near the end to make sure it stays juicy and never crosses into dryness. The marinade does a lot of work, but the cooking time and temperature are just as crucial. When grilling, it's tempting to cram the skewers, but spacing them out helps achieve even, crispy edges every time.
- Doneness Cue: Look for opaque, glossy chicken with nice grill marks and juices running clear when pierced.
- Temperature Trick: Using an instant-read thermometer takes the guesswork out - aim for 165°F (75°C) internal temp.
- Make-Ahead Move: Marinade the chicken up to 24 hours ahead for deeper flavor; just keep it well covered in the fridge.
- Avoid This Pitfall: Don't skip soaking wooden skewers-that flare-up risk is real and can ruin your batch.
Serve & Enjoy
Finishing Touches
I like to whip up a quick dipping sauce of fresh lime juice, a little fish sauce, and chopped cilantro. It brightens the skewers and ties all the flavors together. A sprinkle of extra cilantro on top adds color and fresh herb aroma. These little details elevate your Thai Coconut Chicken Skewers Recipe from tasty to memorable.
Pairs Beautifully With
This recipe pairs wonderfully with fluffy jasmine rice, which soaks up the luscious coconut sauce. A crisp cucumber salad or a light slaw adds refreshing crunch and balances the richness of the chicken. I often serve with grilled pineapple for sweetness and contrast - it's a simple trick that always earns compliments.
Simple Plating Wins
Skewers served on a vibrant platter with a scattering of fresh herbs and lime wedges look incredibly inviting. For a casual dinner or party, place them alongside small bowls of dipping sauce and crunchy salad for guests to customize their bites. Simple and colorful is usually the way I go - it helps everyone dig right in without fuss.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover skewers in an airtight container in the fridge for up to three days. They stay nicely moist thanks to the coconut marinade, but I recommend reheating gently to keep them from drying out.
Freezing Tips
These skewers freeze well but it's best to freeze them before grilling. Assemble skewered marinated chicken pieces on a tray and freeze until firm, then transfer to freezer bags for up to two months. Thaw overnight in the fridge before grilling to preserve texture and flavor.
Reheating Thai Coconut Chicken Skewers Recipe Without Drying Out
To warm leftovers, the oven or air fryer works great-set to 325°F and heat for 8-10 minutes, turning halfway through. You can brush a bit of water or leftover marinade on the skewers to keep moisture in. If using a microwave, cover loosely and reheat in short bursts to avoid toughness.
Frequently Asked Questions
Yes, you can substitute chicken breast, but thighs stay juicier and more flavorful when grilled. If using breast, be careful to not overcook as it dries out faster.
If you use leftover marinade that hasn't touched raw chicken, yes. Never use marinade that was in contact with raw chicken unless you cook it thoroughly first to avoid contamination.
The red curry paste adds mild to moderate heat depending on the brand. You can adjust the amount or omit it to tone down spice.
Absolutely! Just make sure your fish sauce and red curry paste are labeled gluten-free, as some brands may contain wheat.
Final Thoughts
This Thai Coconut Chicken Skewers Recipe is a keeper. From the tender, coconut-infused chicken to the zing of lime and herbs, every bite feels like a small celebration. I love how approachable it is, whether you're cooking for yourself or a crowd. Give it a try on your next grill day-you'll be amazed how simple ingredients come together to deliver such incredible flavor.
PrintFull Recipe
Thai Coconut Chicken Skewers Recipe
Thai Coconut Chicken Skewers are a flavorful and aromatic grilled dish featuring tender chicken thighs marinated in a rich mixture of coconut milk, red curry paste, garlic, ginger, and fresh lime juice. Perfect for grilling perfection, these skewers are garnished with fresh cilantro and served with a tangy dipping sauce, making for an irresistible meal that's great for outdoor barbecues or a taste of Thailand at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime
- 1 tablespoon fresh cilantro, chopped (plus more for garnish)
- 1 tablespoon sesame oil
Skewers
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Dipping Sauce
- Extra lime juice (about 1 tablespoon)
- Splash of fish sauce (about 1 teaspoon)
- Chopped fresh cilantro (to taste)
Instructions
- Prepare Marinade: In a medium-sized bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro. Whisk until the red curry paste is fully dissolved and the mixture is smooth.
- Cut Chicken: Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches each.
- Marinate Chicken: Add the chicken pieces to the marinade, making sure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight to maximize flavor.
- Prepare Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. If using metal skewers, set them aside.
- Thread Chicken: After marinating, thread the chicken pieces onto skewers, leaving some space between each piece to ensure even cooking.
- Preheat Grill: Preheat the grill to medium-high heat or heat a grill pan over medium-high heat on the stove. Lightly brush the grill or pan with sesame oil to prevent sticking.
- Grill Chicken: Place the skewers on the grill and cook for 5 to 7 minutes on one side without moving them to develop a nice sear.
- Flip Skewers: Turn the skewers over using tongs and cook another 5 to 7 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Baste (Optional): During the last few minutes of cooking, optionally brush the skewers with leftover marinade, but discard any marinade that has touched raw chicken to ensure food safety.
- Rest Chicken: Remove the skewers from the grill and let them rest for a few minutes before serving to allow juices to redistribute.
- Make Dipping Sauce: Prepare a simple dipping sauce by mixing extra lime juice, a splash of fish sauce, and chopped cilantro.
- Serve: Serve the skewers on a platter drizzled with the dipping sauce and garnished with additional fresh cilantro. Pair with jasmine rice or a fresh cucumber salad for a complete meal.
Notes
- For best flavor, marinate the chicken overnight to allow the spices to fully infuse.
- If you don't have a grill, use a grill pan or broil the skewers in the oven to get a similar charred effect.
- Soaking wooden skewers prevents them from burning during grilling.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- You can substitute chicken breasts but thighs help keep the meat juicy and tender.
- Leftover marinade that has contacted raw chicken should not be used for basting unless boiled first.
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