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.
Ingredients
Scale
- 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
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.
Notes
- Chicken can be marinated up to 24 hours in advance.
- Substitute chicken breast if preferred, but avoid overcooking.
- Grill pan, oven, or air fryer can be used as alternatives to an outdoor grill.
- Serve with rice, cucumber salad, or grilled pineapple for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 115mg
Keywords: Thai chicken skewers, coconut chicken thighs, red curry grilled chicken, Thai BBQ recipe, summer grilling recipes