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Thai Coconut Chicken Skewers Recipe

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4.4 from 9 reviews

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.

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

  1. 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.
  2. Cut Chicken: Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches each.
  3. 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.
  4. Prepare Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. If using metal skewers, set them aside.
  5. Thread Chicken: After marinating, thread the chicken pieces onto skewers, leaving some space between each piece to ensure even cooking.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Rest Chicken: Remove the skewers from the grill and let them rest for a few minutes before serving to allow juices to redistribute.
  11. Make Dipping Sauce: Prepare a simple dipping sauce by mixing extra lime juice, a splash of fish sauce, and chopped cilantro.
  12. 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.

Find it online: https://sweetworldcooks.com/thai-coconut-chicken-skewers-recipe/