Here’s a delicious and flavorful Grilled Thai Coconut Chicken Skewers recipe! It’s perfect for summer grilling or anytime you’re craving Thai-inspired flavors.
🥥 Grilled Thai Coconut Chicken Skewers
🕒 Prep Time: 15 mins (plus marinating)
🔥 Cook Time: 10–12 mins
🍽 Serves: 4
📝 Ingredients:
For the Marinade:
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1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
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1 cup coconut milk (unsweetened, full-fat)
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2 tbsp fish sauce
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1 tbsp soy sauce
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1 tbsp brown sugar or palm sugar
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1 tbsp lime juice
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1 tbsp vegetable oil
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2 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tsp ground turmeric (optional, for color and flavor)
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½ tsp chili flakes or 1 small Thai chili, minced (adjust to taste)
To Serve (Optional):
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Chopped cilantro
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Lime wedges
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Sweet chili sauce or peanut sauce
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Steamed jasmine rice
🍴 Instructions:
1. Marinate the Chicken
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In a large bowl or zip-top bag, combine all marinade ingredients.
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Add the chicken pieces, toss to coat thoroughly.
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Cover and marinate in the fridge for at least 2 hours, preferably overnight for the best flavor.
2. Skewer the Chicken
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If using wooden skewers, soak them in water for 30 minutes to prevent burning.
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Thread marinated chicken pieces onto skewers, leaving a little space between pieces.
3. Grill the Skewers
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Preheat grill to medium-high heat (about 400°F / 200°C).
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Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred in spots.
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Brush with leftover marinade during the first half of grilling, if desired. (Boil it first for safety if using.)
4. Serve
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Garnish with chopped cilantro and lime wedges.
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Serve with steamed rice and your favorite dipping sauce.
🔄 Substitutions & Tips:
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No grill? Use a grill pan or broil in the oven.
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Want it creamier? Reserve some coconut milk to drizzle on top.
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Make it vegan: Sub tofu for chicken, and use soy sauce instead of fish sauce.