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Thai Coconut Chicken Skewers – Smoky, Juicy & Bursting with Flavor

These Thai Coconut Chicken Skewers are your ticket to a tropical, smoky, and ridiculously juicy dinner. The chicken is marinated in a flavorful coconut milk-based sauce with Thai spices, grilled until perfectly charred, and served with fresh herbs or a drizzle of spicy peanut sauce. Perfect for BBQs, meal prep, or anytime you want a quick, impressive dish! 🍗🔥
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🍗 Marinade
  • 1½ lbs boneless skinless chicken breast or thighs, cut into chunks
  • 1 cup canned coconut milk
  • 2 tbsp fish sauce or soy sauce for milder flavor
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp red curry paste or sriracha for heat
  • 1 tsp ground turmeric
  • ½ tsp salt
🌿 Optional Garnish
  • Chopped cilantro
  • Lime wedges
  • Toasted sesame seeds

Equipment

  • Skewers (metal or soaked bamboo)
  • Large mixing bowl
  • Grill or grill pan
  • Knife & cutting board
  • Measuring cups & spoons

Method
 

Step 1: Marinate the Chicken
  1. In a large bowl, whisk together coconut milk, fish sauce, lime juice, brown sugar, garlic, ginger, curry paste, turmeric, and salt.
  2. Add chicken chunks; toss to coat.
  3. Cover and refrigerate at least 30 minutes (up to overnight).
Step 2: Skewer & Preheat Grill
  1. Thread marinated chicken onto skewers.
  2. Preheat grill or grill pan over medium-high heat; lightly oil grates.
Step 3: Grill
  1. Grill chicken skewers 3–4 minutes per side, until charred outside and cooked through (internal temp 165°F / 74°C).
Step 4: Serve
  1. Remove from grill; rest 2 minutes.
  2. Garnish with cilantro, lime wedges, and sesame seeds.
  3. Serve with steamed rice, cucumber salad, or peanut sauce.

Notes

🥄 Variations
Vegetarian: Substitute chicken with tofu or tempeh.
Extra Heat: Add Thai bird chilies to marinade.
Herby: Add fresh basil or mint before serving.
Sweet & Sticky: Brush skewers with a bit of honey in the last minute of grilling.
🧊 Storage & Reheating
Fridge: Store cooked chicken in airtight container up to 4 days.
Reheat: Microwave or re-grill until hot.
Freezer: Freeze raw marinated chicken up to 2 months; thaw before cooking.
❓ 10 FAQs
Can I bake instead of grill?
Yes—bake skewers at 425°F for 20 minutes, flipping halfway.
What if I don’t have skewers?
Cook chicken pieces directly on grill or in skillet.
Is fish sauce necessary?
It adds authentic flavor, but you can sub with soy sauce.
Can I marinate overnight?
Absolutely—more flavor!
What type of coconut milk?
Full-fat canned coconut milk for best richness.
How do I make it gluten-free?
Use gluten-free fish or soy sauce.
Can I meal prep it?
Yes—marinate and grill ahead; reheat when ready.
How spicy is it?
Mild-medium with curry paste; adjust heat to taste.
What sides pair well?
Rice, quinoa, slaw, or Thai cucumber salad.
Can kids eat this?
Yes—skip or reduce curry paste for milder flavor.
🏁 Conclusion
These Thai Coconut Chicken Skewers are smoky, juicy, and exploding with tropical flavor—perfect for easy summer grilling or anytime you want to impress with minimal effort! 🥥🍗🔥