Grilled Thai Coconut Chicken Skewers

The first bite of these Grilled Thai Coconut Chicken Skewers is like a burst of summer on your taste buds. The smoky char from the grill pairs perfectly with the creamy coconut marinade, while the subtle kick from the lime and the sweetness of the honey dance together, creating the ultimate balance of flavors. The longer the chicken soaks in that coconut mixture, the more tender and flavorful it becomes, transforming a simple meal into something extraordinary.

As the skewers sizzle on the grill, the aroma wafts through the air, filling your kitchen (or patio, if you’re lucky enough to cook outside) with the inviting scent of spices and herbs. It’s the kind of smell that makes you want to dive right in, and honestly, you might just find yourself sneaking a taste before they even hit the plate! If you have leftovers (which I highly recommend making extra just in case!), they’re even better the next day, tossed on top of a fresh salad or in a wrap with some crunchy veggies. Trust me, the flavors only get better with time.

Grilling them gives the chicken a satisfying crispy exterior, while the inside stays juicy and tender, thanks to the coconut milk. And let’s not forget the little crispy bits of coconut that form as the chicken cooks – those are the moments I live for! This dish is a showstopper, perfect for everything from casual family dinners to impressive backyard barbecues. So fire up that grill, get your skewers ready, and let the flavors take you on a little vacation to Thailand.

Key Ingredients in Grilled Thai Coconut Chicken Skewers

Each ingredient in this recipe plays a unique role in creating that perfect balance of flavor, ensuring every bite is packed with deliciousness. From the creamy coconut milk to the tangy lime juice, these ingredients come together to transport your taste buds straight to Thailand. Let’s take a closer look at what makes this recipe truly special.

• Chicken Breast
  Tender and lean, chicken breast is the perfect canvas to soak up the marinade, keeping the meat juicy and flavorful as it grills to perfection.
• Coconut Milk
  This rich, creamy liquid provides the base of the marinade, imparting a subtle sweetness and smooth texture that helps the flavors meld beautifully.
• Soy Sauce
  Adds a savory, umami kick that deepens the overall flavor of the chicken while enhancing the richness of the coconut milk.
• Lime Juice
  The tangy acidity from the lime juice balances the richness of the coconut milk and the sweetness of the brown sugar, brightening up the entire dish.
• Fish Sauce
  With its bold, salty umami flavor, fish sauce is an essential ingredient in Thai cuisine, bringing that authentic depth to the marinade.
• Brown Sugar
  The brown sugar brings a touch of sweetness, rounding out the flavors and helping to create a caramelized finish on the chicken as it grills.
• Garlic
  Minced garlic adds aromatic depth and savory flavor, making the marinade even more irresistible.
• Grated Ginger
  Freshly grated ginger gives the dish a warm, slightly spicy undertone that complements the other ingredients beautifully.
• Red Curry Paste
  This paste brings a rich, aromatic heat that forms the backbone of the dish’s distinctive flavor, offering a mix of spices and chili.
• Chili Flakes
  A pinch of chili flakes provides a bit of heat that lingers on the palate, giving just the right amount of spice without overwhelming the other flavors.
• Sesame Oil
  This nutty oil adds a layer of richness and complexity, with its distinctive flavor enhancing the overall profile of the marinade.
• Cilantro
  Fresh cilantro brightens up the dish with its vibrant, herbaceous flavor, adding a refreshing contrast to the savory and creamy elements.
• Peanut Butter
  A surprising but wonderful addition, peanut butter adds creaminess and a slight nutty sweetness, perfectly balancing the bold flavors of the marinade.
• Rice Vinegar
  A splash of rice vinegar brings acidity to cut through the richness, ensuring a balanced flavor profile that’s neither too heavy nor too tart.
• Wooden Skewers
  Soaked in water to prevent burning, these skewers make grilling a breeze, holding the chicken pieces together while allowing them to cook evenly.

With these ingredients, you’re all set to create a dish that bursts with authentic Thai flavors and makes your taste buds dance with joy!

How to Make Grilled Thai Coconut Chicken Skewers

STEP 1: Gather all your ingredients and equipment. Make sure you have everything on hand before you start cooking. You’ll need the chicken, marinade ingredients, skewers, and your grill setup ready to go.

STEP 2: Soak the wooden skewers in water for at least 30 minutes. This step is key to prevent the skewers from burning while grilling, so don’t skip it!

STEP 3: Cut the chicken breast into bite-sized chunks. Aim for pieces that are roughly the same size to ensure they cook evenly.

STEP 4: In a large mixing bowl, combine the coconut milk, soy sauce, lime juice, fish sauce, brown sugar, minced garlic, grated ginger, red curry paste, chili flakes, sesame oil, chopped cilantro, peanut butter, and rice vinegar.

STEP 5: Whisk everything together until the ingredients are fully incorporated and you have a smooth, well-blended marinade.

STEP 6: Add the chicken chunks to the marinade. Make sure each piece is thoroughly coated with that delicious mixture.

STEP 7: Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 30 minutes, or up to 2 hours, for maximum flavor absorption.

STEP 8: While the chicken marinates, preheat your grill to medium-high heat, ensuring it’s hot and ready for the skewers.

STEP 9: Thread the marinated chicken chunks onto the soaked wooden skewers. Make sure to space the pieces evenly and don’t overcrowd the skewers.

STEP 10: Once the grill is ready, place the skewers on the grates. Grill the chicken for about 4-5 minutes on each side, or until they’re cooked through and have those beautiful grill marks.

STEP 11: Check the internal temperature of the chicken using a meat thermometer. It should reach 165°F to ensure it’s fully cooked and safe to eat.

STEP 12: Remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute and keeps the chicken juicy.

STEP 13: Serve the grilled Thai coconut chicken skewers with extra lime wedges and cilantro, if desired. Enjoy the bright, bold flavors of this dish with friends or family!

Serving Suggestions for Grilled Thai Coconut Chicken Skewers

• Serve with a Fresh Mango Salad
  The sweetness of fresh mango, the crunch of veggies, and a light, zesty dressing make this salad the perfect pairing. The bright, tangy flavors from the salad balance the richness of the coconut chicken and add a refreshing contrast that’ll keep you coming back for more.
• Pair with Coconut Rice
  If you’re craving something comforting, coconut rice is the way to go. Its creamy texture and subtle sweetness complement the savory grilled chicken beautifully, creating a harmonious bite that feels indulgent but not too heavy. Plus, the rice will soak up any extra marinade—yum!
• Wrap in Lettuce Leaves for a Low-Carb Option
  If you’re looking for a lighter alternative, grab some fresh lettuce leaves (think butter lettuce or Romaine) and wrap the chicken in them. Add a sprinkle of cilantro and a squeeze of lime, and you’ve got yourself a fresh, low-carb bite bursting with flavor!

Each of these options takes your Grilled Thai Coconut Chicken Skewers to the next level, so take your pick based on your cravings and enjoy!

How to Store Grilled Thai Coconut Chicken Skewers

If you’re lucky enough to have leftovers (or maybe you just made extra on purpose), storing these grilled skewers properly will keep them tasting just as delicious the next day! First, let the chicken cool down to room temperature before storing it—this prevents condensation from making your leftovers soggy. Once cooled, place the skewers in an airtight container. They’ll keep in the fridge for up to 3 days, and when you’re ready to enjoy them again, simply reheat on the grill or in a skillet for that extra charred goodness.

If you want to save them for longer, you can freeze the skewers. Just remove the chicken from the skewers, wrap them tightly in plastic wrap, and then store them in a freezer-safe bag or container. They’ll last for up to 3 months. When it’s time to eat, thaw them overnight in the fridge and reheat in the oven or on the grill.

For a quick, grab-and-go option, you can keep the chicken in the marinade itself. Just make sure to store it in a sealed container in the fridge, and it will stay fresh for up to 2 days. When you’re ready to eat, just warm it up, and it’ll taste almost as if it were freshly grilled!

Conclusion

And there you have it, my friends—Grilled Thai Coconut Chicken Skewers that’ll transport you straight to a tropical paradise with every bite! The perfect balance of smoky, creamy, sweet, and savory, these skewers are a crowd-pleaser for any occasion. Whether you’re grilling in your backyard, hosting a dinner party, or just craving something packed with flavor, this dish has got you covered.

I hope you’ve enjoyed this little culinary journey and feel inspired to give this recipe a try. Trust me, you won’t regret it! And hey, if you do make it, I’d love to hear what you think. Drop a comment below or send me a message if you have any questions, need tips, or just want to share your own grilling adventures. I’m always here to help and chat about food!

Now, go fire up that grill, and let the flavors work their magic. Happy cooking!

Print Recipe

Grilled Thai Coconut Chicken Skewers

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 10 mins Rest Time 5 mins Total Time 35 mins

Calories: 350

Description

Tender chicken skewers marinated in a fragrant blend of coconut milk, lemongrass, and Thai spices, then grilled to perfection. Each bite bursts with a smoky, savory-sweet flavor, balanced by a hint of citrusy freshness. A tropical treat you won't forget!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 pounds chicken breast, cut into chunks

• ¹⁄₂ cup coconut milk

• 2 tablespoons soy sauce

• 2 tablespoons lime juice

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 teaspoon red curry paste

• ¹⁄₄ teaspoon chili flakes

• 1 tablespoon sesame oil

• 1 tablespoon cilantro, chopped

• 1 tablespoon peanut butter

• 1 tablespoon rice vinegar

• Wooden skewers, soaked in water for 30 minutes

Instructions

1. To begin, gather all your ingredients and equipment, ensuring everything is ready before you start cooking.
2. Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
3. Cut the chicken breast into bite-sized chunks, ensuring they are roughly the same size for even cooking.
4. In a large mixing bowl, combine the coconut milk, soy sauce, lime juice, fish sauce, brown sugar, minced garlic, grated ginger, red curry paste, chili flakes, sesame oil, chopped cilantro, peanut butter, and rice vinegar.
5. Whisk everything together until the ingredients are fully incorporated into a smooth marinade.
6. Add the chicken chunks into the marinade, making sure each piece is thoroughly coated.
7. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the chicken to marinate.
8. While the chicken marinates, prepare your grill by preheating it to medium-high heat.
9. Thread the marinated chicken chunks onto the soaked wooden skewers, making sure the pieces are evenly spaced and not overcrowded.
10. Once the grill is hot, place the skewers on the grill grates.
11. Grill the chicken skewers for about 4-5 minutes on each side, or until they are cooked through and have nice grill marks.
12. Check the internal temperature of the chicken using a meat thermometer to ensure it has reached 165°F for safe consumption.
13. Once the chicken is cooked, remove the skewers from the grill and let them rest for a couple of minutes.
14. Serve the grilled Thai coconut chicken skewers with extra lime wedges and cilantro, if desired.

Note

• Soaking the skewers in water is essential to prevent them from burning, but be sure to soak them for at least 30 minutes before use.
• For an even cook, cut the chicken into uniformly sized chunks, and avoid overcrowding the skewers to ensure proper grilling.
• If you prefer a milder flavor, reduce the amount of chili flakes or omit them entirely.
• You can substitute the peanut butter with almond butter for a slightly different flavor profile, or leave it out for a lighter marinade.
• For extra smokiness, try grilling the chicken over charcoal instead of gas, and serve with a side of jasmine rice or a fresh cucumber salad.

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