Name: Grilled Thai Coconut Chicken Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Thai
Ingredients: 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup canned coconut milk; 2 tablespoons soy sauce; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 tablespoon lime juice; 1 tablespoon grated ginger; 3 cloves garlic, minced; 1 tablespoon red curry paste; 1 teaspoon ground turmeric; ½ teaspoon ground coriander; 1 tablespoon chopped fresh cilantro (plus more for garnish); Bamboo skewers, soaked in water for 30 minutes

What Are Thai Coconut Chicken Skewers?

Thai Coconut Chicken Skewers are marinated chicken pieces threaded onto soaked bamboo skewers and grilled to juicy, smoky perfection. The marinade is a harmony of creamy coconut milk, bold spices, and tangy lime that captures the essence of Thai street food. These skewers are perfect as an appetizer, party snack, or main dish.

Why You’ll Love This Recipe

Packed with bold Thai flavors
Naturally dairy-free and protein-rich
Simple prep with everyday ingredients
Grill, oven, or stovetop friendly
Perfect for BBQs, picnics, or weeknight dinners

The Star Ingredients

Coconut Milk

Coconut milk forms the creamy base of the marinade. It adds richness, depth, and that signature tropical Thai flavor.

Chicken Thighs

We’re using boneless, skinless chicken thighs for ultimate tenderness and juiciness. They hold up beautifully on the grill and soak up the marinade like a sponge.

Thai Red Curry Paste

This is where the heat and bold flavor come in. Red curry paste contains red chilies, lemongrass, garlic, and more—all packed into one little spoonful of fire and aroma.

Aromatics & Spices

Ginger, garlic, turmeric, and coriander bring brightness and warmth to the marinade. These spices wake up your taste buds and enhance every bite.

Kitchen Tools You’ll Need

Mixing bowl
Measuring spoons
Knife and cutting board
Grater or zester (for ginger)
Bamboo skewers
Grill or grill pan

Tips for Prepping Chicken for Skewers

Trim excess fat: You want bite-sized, even pieces.
Uniform size: Cut chicken into similar-sized chunks to ensure even cooking.
Use a sharp knife: A clean cut helps the marinade penetrate better.

The Perfect Thai Marinade

Here’s how to make a marinade that brings the flavors of Thailand to life:

Ingredients for the Marinade:

1 cup canned coconut milk
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon grated ginger
3 cloves garlic, minced
1 tablespoon red curry paste
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 tablespoon chopped fresh cilantro

Instructions:

Combine all marinade ingredients in a large bowl.
Stir until sugar dissolves and everything is well blended.
Add chicken pieces and toss to coat.
Cover and refrigerate for at least 1 hour, ideally overnight for max flavor.

How Long Should You Marinate the Chicken?

A minimum of 1 hour is essential, but for best results, let it marinate for 4-8 hours. The longer it soaks, the more flavorful and tender the chicken will be.

Soaking Bamboo Skewers – Why It Matters

Soaking your bamboo skewers for at least 30 minutes in water prevents them from catching fire on the grill. You can also use metal skewers if preferred.

Tip: Lay them in a tray of water while the chicken marinates—two birds, one stone!

Assembling the Skewers Like a Pro

Thread marinated chicken onto soaked skewers.
Leave a bit of space between pieces to ensure even cooking.
Avoid packing the pieces too tightly—it can lead to uneven grilling.

Grilling Instructions: Step-by-Step

Preheat grill to medium-high (around 400°F).
Lightly oil the grill grates to prevent sticking.
Place skewers on the grill and cook for 10-12 minutes, turning every few minutes to char each side evenly.
Chicken is done when internal temperature reaches 165°F.
Remove and let rest for a few minutes before serving.

Oven or Grill Pan Alternatives

Don’t have access to an outdoor grill? No worries!

Grill Pan: Heat a cast-iron grill pan over medium-high and cook skewers as you would on a grill.
Oven: Preheat to 425°F and roast skewers on a foil-lined baking sheet for about 15-18 minutes, flipping halfway through.

What to Serve with Thai Chicken Skewers

Coconut Jasmine Rice
Fresh cucumber salad
Thai peanut dipping sauce
Grilled pineapple slices
Mango sticky rice for dessert

Garnish Ideas:

Extra chopped cilantro
Lime wedges
Crushed peanuts
Sliced red chili for heat

Make-Ahead & Storage Tips

You can marinate the chicken 1 day ahead and keep it refrigerated until ready to cook.
Cooked skewers will last in the fridge for up to 3 days in an airtight container.
You can also freeze the marinated chicken (uncooked) for up to 2 months.

How to Reheat Without Drying Them Out

Microwave: Cover with a damp paper towel to retain moisture.
Oven: Reheat at 300°F for 10 minutes covered with foil.
Skillet: Add a splash of coconut milk and gently reheat over medium heat.

Final Thoughts on This Thai-Inspired Dish

These Grilled Thai Coconut Chicken Skewers are a flavor bomb waiting to explode on your plate. The creamy coconut, zesty lime, spicy red curry, and aromatic spices create a truly unforgettable dish that’s simple to prep and thrilling to eat. Perfect for summer grilling or a cozy indoor feast, this recipe checks all the boxes: fast, flavorful, and family-friendly.

So fire up your grill, get those skewers soaked, and get ready for a Thai escape right from your backyard!

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but chicken thighs are juicier and more forgiving on the grill. If using breast, avoid overcooking as they can dry out quickly.

2. Is this recipe spicy?

The red curry paste adds a mild to moderate kick. For less heat, use just ½ tablespoon or opt for a milder curry paste.

3. Can I cook these skewers in an air fryer?

Absolutely! Cook at 375°F for about 10–12 minutes, flipping halfway through for even cooking.

4. What can I substitute for fish sauce?

You can replace it with extra soy sauce, though you’ll lose a bit of the umami punch. For vegan options, try mushroom soy sauce.

5. Can I make this recipe vegan or vegetarian?

Swap the chicken for firm tofu or mushrooms, use a plant-based fish sauce alternative, and make sure your curry paste is vegan.

Grilled Thai Coconut Chicken Skewers

Author: Freya Allen
Total Time: 27 minutes
Yield: 4 servings 1x

Print Recipe

Description

These Thai Coconut Chicken Skewers are marinated in a bold, creamy coconut and red curry blend, then grilled to perfection for a smoky, flavorful dish perfect for summer BBQs or weeknight dinners.

Instructions

Mix coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, curry paste, turmeric, coriander, and cilantro to create the marinade.
Add chicken pieces, coat well, and marinate for at least 1 hour (or overnight).
Soak bamboo skewers in water.
Thread marinated chicken onto skewers.
Grill over medium-high heat for 10–12 minutes, turning to cook evenly.
Garnish with fresh cilantro and serve.