Grilled Thai Coconut Chicken Skewers

The rich, creamy flavor of coconut milk combined with the warmth of garlic, ginger, and lime makes these Grilled Thai Coconut Chicken Skewers a showstopper at any barbecue. As the chicken grills, the coconut marinade caramelizes beautifully, creating a mouthwatering char that adds a smoky sweetness to every bite. The scent of the marinade fills the air, making it impossible to resist taking a little nibble straight off the grill. What I love most is the balance of heat and sweetness—just enough kick from the chili to make your taste buds tingle, but not so much that it overwhelms the coconut’s gentle creaminess. If you’ve got some fresh herbs on hand—like cilantro or mint—it’s worth adding a sprinkle right before serving. Trust me, it makes all the difference, adding a pop of freshness that takes the dish to the next level. I always find myself sneaking a little extra just to savor that sweet, smoky goodness.

Key Ingredients in Grilled Thai Coconut Chicken Skewers

These ingredients come together to create a symphony of flavors that make the Grilled Thai Coconut Chicken Skewers unforgettable. From the creamy coconut milk to the aromatic spices and fresh herbs, each ingredient plays a vital role in building a balanced, flavorful dish.

* Coconut milk

The base of the marinade, coconut milk gives the chicken its rich, creamy texture and subtle sweetness. It’s what makes the skewers so tender and juicy, and it beautifully balances the heat from the spices.

* Soy sauce

This adds a savory umami depth to the marinade. It helps to round out the flavors while providing a bit of saltiness that enhances the sweetness of the coconut milk.

* Brown sugar

Brown sugar brings a hint of caramelized sweetness to the dish. As the chicken grills, it caramelizes on the surface, creating a deliciously crispy exterior.

* Fish sauce

A staple in Thai cuisine, fish sauce provides a unique, salty depth with a slightly funky, savory profile. It’s crucial for capturing that authentic Thai flavor in the marinade.

* Lime juice

Fresh lime juice brightens up the marinade, cutting through the richness of the coconut milk and balancing the other bold flavors with its tartness.

* Garlic (minced)

Garlic adds a fragrant, savory depth that complements the sweetness of the coconut milk and the tang of lime juice, giving the marinade a well-rounded flavor profile.

* Ginger (grated)

Fresh ginger provides a warm, zesty kick that pairs perfectly with the creamy coconut milk. It brings a slight spiciness that elevates the overall flavor of the skewers.

* Red curry paste

This paste is the backbone of the flavor. It’s a blend of aromatic spices, herbs, and chilies that give the dish its signature heat and complexity, while tying the other flavors together.

* Vegetable oil

Vegetable oil helps to thin out the marinade and ensure even coating on the chicken. It also helps the chicken pieces grill perfectly, allowing them to brown without sticking.

* Sesame oil

A small amount of sesame oil brings a nutty, toasty flavor that adds an extra layer of depth to the marinade, enhancing the overall taste experience.

* Ground turmeric

Turmeric adds a warm, earthy note to the marinade. Beyond flavor, it also imparts a lovely golden hue to the grilled chicken.

* Ground cumin

Cumin offers a slightly smoky, earthy flavor that enhances the spice profile. It helps to create a more complex flavor base in the marinade.

* Ground coriander

With its citrusy, slightly sweet flavor, ground coriander complements the other spices and brings a fresh, aromatic quality to the dish.

* Chili flakes

These add the perfect amount of heat to the skewers, balancing the sweetness of the coconut milk and the richness of the marinade. You can adjust the quantity to control the spice level to your liking.

* Chicken breast (cut into 1-inch cubes)

Chicken breast is lean and tender, making it perfect for grilling. The cubes soak up the marinade beautifully and cook quickly, ensuring juicy, flavorful bites in every skewer.

* Chopped cilantro

Fresh cilantro adds a burst of bright, herbaceous flavor that cuts through the richness of the marinade. It provides a fresh contrast to the smoky sweetness of the grilled chicken.

* Chopped green onions

Green onions bring a mild, slightly peppery flavor that adds a bit of crunch and freshness, complementing the creamy coconut marinade.

* Toasted sesame seeds

Toasted sesame seeds offer a delicate crunch and nutty flavor, which provides texture and an extra layer of flavor to finish off the dish.

How to Make Grilled Thai Coconut Chicken Skewers

1. In a medium-sized bowl, combine the coconut milk, soy sauce, brown sugar, fish sauce, lime juice, minced garlic, grated ginger, red curry paste, vegetable oil, sesame oil, ground turmeric, ground cumin, ground coriander, and chili flakes.

Whisk everything together until well incorporated and smooth. This is the flavorful marinade that will infuse your chicken with all those aromatic, creamy, and spicy notes.

2. Place the chicken breast cubes into a large resealable plastic bag or shallow dish.

You want enough space for the marinade to coat every piece of chicken evenly.

1. Pour the marinade mixture over the chicken cubes, ensuring they are all evenly coated.

Give the bag or dish a gentle shake or stir to make sure every cube is enveloped in that delicious marinade.

1. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Let the chicken marinate in the fridge—this allows all the spices and flavors to meld, giving you a juicy, flavorful result when grilled.

5. Preheat the grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

A properly preheated grill gives you the best sear and grill marks, and the oil helps keep things from sticking.

6. Thread the marinated chicken cubes onto metal or soaked wooden skewers, leaving a small gap between each piece for even grilling.

Avoid overcrowding the skewers; each piece needs room to cook evenly and get those perfect grill marks.

1. Place the chicken skewers onto the preheated grill, making sure not to overcrowd them.

You want the heat to circulate around each skewer, giving you a nice char and even cooking.

8. Grill the chicken for about 3 to 4 minutes per side, or until the chicken reaches an internal temperature of 165°F and has grill marks.

This step ensures your chicken is cooked through, juicy, and tender with that beautiful golden brown color on the outside.

9. During the last minute of grilling, brush the chicken with any remaining marinade to add extra flavor.

This step gives the skewers a final, flavorful glaze and makes them even more irresistible.

10. Remove the skewers from the grill and place them on a serving platter.

Let them rest for a minute or two before serving to allow the juices to redistribute.

11. Sprinkle the grilled chicken skewers with chopped cilantro, chopped green onions, and toasted sesame seeds.

These fresh, crunchy toppings not only add vibrant color but also a burst of freshness and texture to the dish.

1. Serve the grilled Thai coconut chicken skewers hot with your choice of side, such as rice or vegetables.

Whether paired with a light cucumber salad, steamed jasmine rice, or grilled vegetables, these skewers are the perfect summer dish!

Serving Suggestions for Grilled Thai Coconut Chicken Skewers

– Coconut Rice

Serve these skewers with a side of coconut rice for a truly indulgent meal. The subtle sweetness of the coconut rice complements the rich flavors of the chicken while keeping the dish light and fragrant. Plus, the creamy texture of the rice adds a lovely contrast to the grilled chicken’s crisp exterior.

– Fresh Cucumber Salad

A simple cucumber salad with lime, mint, and a touch of honey is the perfect way to cut through the richness of the skewers. The cool, crunchy cucumbers add a refreshing balance, while the mint brings a burst of freshness that enhances the overall experience.

– Grilled Vegetables

For a complete meal, add some grilled vegetables like bell peppers, zucchini, or eggplant. The smoky char from the grill pairs beautifully with the skewers, and the veggies’ natural sweetness contrasts wonderfully with the savory, coconut-infused chicken. You can even toss them with a little bit of lime juice and chili flakes to add an extra zing.

Which of these sides do you think you’d love the most? I can’t help but think that all three together would make for a perfect summer dinner!

How to Store Grilled Thai Coconut Chicken Skewers

If you happen to have leftovers (which, let’s be honest, can be a rarity), here are a few tips to help you store them and keep them as delicious as when they first came off the grill.

– Refrigerate

Allow the grilled chicken skewers to cool down to room temperature before placing them in an airtight container. Store them in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat them gently in a skillet or on the grill for a few minutes. This will help maintain that smoky char while keeping the chicken juicy.

– Freeze for Later

If you’re looking to save some for later, you can freeze the grilled skewers. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. These will keep in the freezer for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat them on the grill or in the oven to regain that fresh, grilled flavor.

– Reheat with Care

When reheating, avoid the microwave if possible, as it can make the chicken a little soggy. Instead, use a skillet over medium heat or pop them back on the grill for a few minutes. The goal is to warm them through while keeping the exterior nice and crispy.

By storing your leftovers properly, you can enjoy these tasty skewers even after the grill has cooled down!

Conclusion

And there you have it, my friend—Grilled Thai Coconut Chicken Skewers that are sure to steal the show at any gathering. Whether you’re hosting a summer BBQ, enjoying a casual weeknight dinner, or just treating yourself to something special, these skewers are the perfect way to indulge in those crave-worthy flavors of coconut, spice, and smoke. From the creamy marinade to the fresh, vibrant toppings, every bite is packed with layers of deliciousness that I just can’t get enough of.

If you give this recipe a try (or already have), I’d love to hear how it turns out! Did you play around with any different sides or tweak the recipe in your own way? Drop a comment or share any questions or feedback—I’m always excited to hear about your culinary adventures!

And if you want to save this recipe for later, feel free to print it out so you can recreate these delicious skewers whenever the mood strikes. Trust me, you’ll want to make them again and again!

Print Recipe

Grilled Thai Coconut Chicken Skewers

Author: Daniel Carter Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 5 mins Total Time 40 mins

Calories: 350

Description

Succulent chicken skewers marinated in a fragrant blend of coconut milk, lemongrass, and Thai spices, then grilled to perfection. Smoky, juicy, and bursting with sweet-savory flavors, each bite transports you straight to a tropical paradise.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup coconut milk

• 2 tablespoons soy sauce

• 1 tablespoon brown sugar

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 2 cloves garlic, minced

• 1 tablespoon grated ginger

• 1 tablespoon red curry paste

• 1 tablespoon vegetable oil

• 1 teaspoon sesame oil

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon chili flakes

• 2 pounds chicken breast, cut into 1-inch cubes

• 2 tablespoons chopped cilantro

• ¹⁄₄ cup chopped green onions

• 1 tablespoon toasted sesame seeds

Instructions

1. In a medium-sized bowl, combine the coconut milk, soy sauce, brown sugar, fish sauce, lime juice, garlic, grated ginger, red curry paste, vegetable oil, sesame oil, ground turmeric, ground cumin, ground coriander, and chili flakes.
2. Whisk everything together until well incorporated and smooth.
3. Place the chicken breast cubes into a large resealable plastic bag or shallow dish.
4. Pour the marinade mixture over the chicken cubes, ensuring they are all evenly coated.
5. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
6. Preheat the grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
7. Thread the marinated chicken cubes onto metal or soaked wooden skewers, leaving a small gap between each piece for even grilling.
8. Place the chicken skewers onto the preheated grill, making sure not to overcrowd them.
9. Grill the chicken for about 3 to 4 minutes per side, or until the chicken reaches an internal temperature of 165°F and has grill marks.
10. During the last minute of grilling, brush the chicken with any remaining marinade to add extra flavor.
11. Remove the skewers from the grill and place them on a serving platter.
12. Sprinkle the grilled chicken skewers with chopped cilantro, chopped green onions, and toasted sesame seeds.
13. Serve the grilled Thai coconut chicken skewers hot with your choice of side, such as rice or vegetables.

Note

• Marinating the chicken overnight will enhance the flavor, but even 1 hour will work well.
• For a milder flavor, reduce the amount of chili flakes or use a mild red curry paste.
• To make this recipe gluten-free, ensure the soy sauce is gluten-free or use tamari.
• Grilling the chicken on medium-high heat ensures it cooks evenly without burning.
• Serve with jasmine rice or grilled vegetables to complement the flavors.

Keywords: Grilled Thai chicken skewers, coconut chicken skewers recipe, Thai grilled chicken, Thai coconut chicken skewers, easy grilled chicken skewers recipe