If you're craving a fresh, vibrant bite that packs a flavorful punch, this Thai Coconut Chicken Skewers Recipe is exactly what you need. It's perfect for grilling season or anytime you want to impress with minimal fuss-the tender chicken, infused with creamy coconut and spicy red curry, makes for a juicy, aromatic skewer that everyone loves.
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What Sets This Apart
What I adore about this Thai Coconut Chicken Skewers Recipe is its unique balance of creamy coconut and spicy red curry that's hard to beat. The marinade deeply infuses the chicken thighs, keeping every bite juicy and tender without overwhelming heat-a harmony that's just right for any palate.
- Consistent Results: The straightforward marinade and clear grilling times mean you'll get juicy, well-cooked chicken every time.
- Rich, Balanced Flavor: The blend of coconut milk, curry, lime, and fish sauce creates layers of flavor that come together beautifully.
- Pantry-First Ingredients: Most of these ingredients likely live in your fridge or pantry already, making this recipe easy to start anytime.
- Weeknight Friendly: Marinate ahead or whip it up the same day for a restaurant-worthy dinner in less than 30 minutes.
Ingredient Snapshot
Choosing the right chicken and fresh aromatics ensures your Thai Coconut Chicken Skewers Recipe turns out just right. The ingredient list is simple but vibrant, so sourcing quality parts will make a big difference.
- Boneless, skinless chicken thighs: These stay tender and juicy better than breast meat, perfect for skewers.
- Coconut milk: Go for full-fat canned coconut milk for creaminess and richness.
- Red curry paste: Pick one with balanced heat; you can adjust spice level by amount.
- Fresh garlic and ginger: Grate or mince finely to release their bold flavors effectively.
- Fresh lime juice and cilantro: They add brightness and a fresh finish that's essential in Thai flavors.
- Fish sauce: Adds umami depth without overpowering the dish.
- Sesame oil: Lightly brushes the grill, preventing sticking and imparting a toasty, nutty note.
- Skewers: Soak wooden skewers for at least 30 minutes to keep from burning.
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 whisking together your coconut milk, red curry paste, fish sauce, brown sugar, garlic, ginger, lime juice, and chopped cilantro until smooth and aromatic. This marinade is where all the magic begins, and you'll notice the red curry paste dissolving beautifully into the creamy coconut milk. Cut your chicken thighs into 1 to 1.5-inch pieces-bite-sized chunks are perfect for even cooking and easy eating. Toss the chicken in the marinade, making sure every piece is glossy and coated. Then, cover and refrigerate for at least 1 hour. For the biggest flavor payoff, I like to leave mine marinating 4 hours or even overnight. You'll get tender, juicy meat that's soaked with all those beautiful layers.
Step 2 - Build Flavor
Once your chicken has marinated, it's time to thread the pieces onto skewers. Leave a bit of space between chunks so heat circulates evenly and the chicken caramelizes properly. If you're using wooden skewers like I do, make sure they've soaked in water for about 30 minutes beforehand to avoid that pesky burning or charring. Preheat your grill or grill pan to medium-high heat-hot enough to sear with those gorgeous grill marks but not so hot that it chars too quickly. Brush the grill grates lightly with sesame oil; this not only helps prevent sticking but adds a subtle nutty aroma that pairs so nicely with the coconut and curry.
Step 3 - Finish for Best Texture
Grill your skewers for about 5-7 minutes on the first side-and don't move them too soon, so they get that golden crust. Flip once and cook another 5-7 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the meat is opaque with a light char. If you have extra marinade, brush it on during the last few minutes-but be sure to discard any marinade that touched raw chicken for food safety. After grilling, let the skewers rest for a few minutes to lock in juices. This step makes a noticeable difference; you'll appreciate how juicy the chicken stays. That balance of sticky, caramelized edges with tender insides is what makes this Thai Coconut Chicken Skewers Recipe a real crowd-pleaser.
Cook's Notes & Tricks
From my experience, the key to nailing this dish is patience with the marinade and careful grilling. Don't rush the resting time after cooking-this is when all the juices redistribute. Also, be mindful not to crowd the grill; giving each skewer breathing room ensures even heat distribution.
- Doneness Cue: Chicken should look opaque with slight golden caramelization.
- Temperature Trick: Use an instant-read thermometer to avoid overcooking-165°F is perfection.
- Make-Ahead Move: Marinate chicken overnight so the flavors really soak in deeply.
- Avoid This Pitfall: Don't reuse marinade that has touched raw chicken-always discard safely.
Serve & Enjoy
Finishing Touches
I like to serve the Thai Coconut Chicken Skewers Recipe drizzled with a simple dipping sauce made of lime juice, fish sauce, and fresh cilantro. This bright finish brings balance and a touch of zing that cuts through the richness of the coconut curry marinade.
Pairs Beautifully With
This dish shines alongside fluffy jasmine rice and a crisp cucumber salad for contrast. The refreshing crunch and cool flavors of the salad complement the warm, juicy chicken skewers brilliantly-perfect for an easy weeknight meal or casual dinner party.
Simple Plating Wins
Try arranging the skewers on a white platter, garnished with extra cilantro sprigs and lime wedges on the side. Scatter a few thinly sliced red chilies for color and a slight heat boost if you like. This minimal styling looks elegant but takes seconds, so it's ideal whenever you want to impress without stress.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store any leftover skewers in an airtight container in the fridge for up to 3 days. You'll notice the chicken remains tender, though it may absorb some marinade flavor deeper as it sits.
Freezing Tips
These skewers freeze well if wrapped tightly in plastic wrap and placed in a freezer-safe bag. Thaw overnight in the fridge before reheating to keep texture intact. For best quality, use within one month.
Reheating Thai Coconut Chicken Skewers Recipe Without Drying Out
Reheat gently in an oven set to 300°F (150°C) for about 8-10 minutes, or use an air fryer at low temperature to maintain juiciness. If using a microwave, place a damp paper towel over the skewers to keep moisture locked in and heat in short bursts to avoid drying out the chicken.
Frequently Asked Questions
Yes, you can use chicken breast, but thighs are recommended because they stay juicier and more tender when grilled. If using breast, be careful to not overcook as it dries out faster.
This Thai Coconut Chicken Skewers Recipe has a moderate spice level thanks to red curry paste. You can adjust the heat by using less curry paste or choosing a milder brand.
Definitely! Bake at 400°F (200°C) for around 20-25 minutes, turning halfway through, until the chicken is cooked through and slightly charred on edges.
They pair wonderfully with jasmine rice, cucumber salad, fresh herbs, or even a light slaw to balance the richness of the chicken.
Final Thoughts
I love how approachable this Thai Coconut Chicken Skewers Recipe is-rich layers of flavor with surprisingly simple steps. Whether you're grilling for a weeknight dinner or weekend gathering, these skewers will elevate your meal effortlessly. Give yourself the joy of cooking something bold yet comforting, and enjoy every glossy, juicy bite.
PrintFull Recipe
Thai Coconut Chicken Skewers Recipe
Thai Coconut Chicken Skewers are a flavorful recipe featuring tender chicken thighs marinated in a rich blend of coconut milk, red curry paste, and fresh herbs, then grilled to perfection. This dish offers a delicious balance of creamy, spicy, and tangy flavors perfect for an easy and impressive main course.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Ingredients
Marinade and Chicken
- 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
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken thighs, cut into 1 to 1.5 inch pieces
Skewers
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
Dipping Sauce
- Extra lime juice
- Splash of fish sauce
- Chopped cilantro
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro until smooth and the curry paste is fully dissolved.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight for the best flavor.
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Set metal skewers aside.
- Thread the Chicken: After marinating, thread the chicken pieces onto the skewers, leaving space between each piece for even cooking.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with sesame oil to prevent sticking.
- Grill the Skewers: Place the skewers on the grill and cook untouched for 7 minutes on one side to get a good sear.
- Flip and Continue Cooking: Using tongs, flip the skewers and cook for another 7 minutes until the chicken reaches an internal temperature of 165°F (75°C) and has a golden-brown color.
- Optional Basting: Brush the skewers with any leftover marinade during the last few minutes of cooking, discarding any marinade that touched raw chicken to ensure safety.
- Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes to allow juices to redistribute.
- Prepare the Dipping Sauce: Mix extra lime juice, a splash of fish sauce, and chopped cilantro in a small bowl.
- Plate and Garnish: Arrange the skewers on a platter, drizzle with the prepared dipping sauce, and garnish with additional chopped cilantro. Serve alongside jasmine rice or a fresh cucumber salad for a complete meal.
Notes
- Soaking wooden skewers helps prevent them from burning on the grill.
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you do not have a grill, a grill pan on the stovetop works well as an alternative.
- Discard any leftover marinade that has come into contact with raw chicken to avoid cross-contamination.
- For a spicier dish, increase the amount of red curry paste slightly.
- Pair this dish with jasmine rice or a cooling cucumber salad to balance the flavors.
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