Grilled Thai Coconut Chicken Skewers Recipe

There's something truly magical about the smell of grilled meat mingling with the sweet, nutty scent of coconut milk and the vibrant kick of Thai spices. These Grilled Thai Coconut Chicken Skewers are bursting with flavor, featuring tender chunks of chicken soaked in a luscious marinade that caramelizes beautifully on the grill.

this Recipe

I first discovered this recipe during a summer trip to Chiang Mai, where the street food scene stole my heart. These skewers are my way of bringing that experience home. They're quick, easy, and a total crowd-pleaser—perfect for family dinners, backyard BBQs, or meal prep.

Whether you're looking for a flavorful weeknight meal or a dish to impress at your next cookout, these skewers deliver every time.

Why You'll Love This Grilled Thai Coconut Chicken Skewers Recipe

Get ready to fire up the grill for a recipe that checks all the boxes. These Thai-inspired skewers are not only easy to make but also pack a serious punch of flavor.

First, this recipe is super quick and simple. With just a short marinating time and a few minutes on the grill, you can have dinner on the table in under an hour. It’s perfect for those busy evenings when time is tight but taste still matters.

These skewers are incredibly budget-friendly. Chicken thighs, coconut milk, and a handful of pantry staples are all you need. No need for fancy ingredients or a trip to a specialty store.

They’re also great for entertaining. Make a big batch and serve them up with jasmine rice or a fresh Thai cucumber salad. They look impressive and taste even better—your guests will be hooked at first bite.

Lastly, this dish is versatile and meal-prep friendly. You can marinate the chicken ahead of time and grill it when you're ready. It also keeps well in the fridge, making it a smart choice for lunches throughout the week.

If you love bold flavors and easy prep, this recipe is about to become a go-to in your kitchen.

Ingredients Notes

The secret to these delicious skewers lies in a handful of powerhouse ingredients that work together to create deep, layered flavor.

Chicken thighs are ideal here because they stay juicy and flavorful on the grill. You can use breasts if you prefer, but thighs offer more richness and are less likely to dry out. Cut them into evenly sized chunks to ensure they cook uniformly.

Coconut milk gives the marinade its signature creamy base and subtle sweetness. Be sure to use full-fat coconut milk for the best flavor and consistency. It not only tenderizes the chicken but also adds that irresistible tropical aroma.

Fish sauce adds essential umami and saltiness. Don’t skip it—even a small amount goes a long way in delivering authentic Thai flavor. If you're sensitive to its bold aroma, know that it mellows significantly during grilling.

Brown sugar and garlic help balance out the marinade with sweet and savory notes. The sugar caramelizes on the grill, creating those golden, slightly charred edges that everyone loves.

You'll also need lemongrass, lime juice, and Thai red curry paste for brightness and spice. If fresh lemongrass is hard to find, you can use the paste as a backup.

As for equipment, you’ll need skewers (metal or soaked wooden ones) and a grill or grill pan. A blender or food processor helps make the marinade smooth and uniform, though it's not strictly necessary.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Creating these flavorful skewers is a breeze, and I’ll walk you through each step so you can knock it out of the park every time.

Start by preparing the marinade. In a blender or bowl, combine coconut milk, fish sauce, brown sugar, garlic, lime juice, lemongrass, and red curry paste until smooth. Taste it—you’ll get a preview of the vibrant flavor the chicken will soak up.

Cut the chicken thighs into 1.5-inch pieces and place them in a zip-top bag or bowl. Pour the marinade over the chicken and stir to coat. Seal or cover, then refrigerate for at least 30 minutes or up to 12 hours for deeper flavor.

When you're ready to cook, thread the marinated chicken pieces onto skewers, leaving a bit of space between each piece to ensure even cooking. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has those beautiful grill marks. The sugar in the marinade will help develop a lovely caramelized crust.

Let the skewers rest for a few minutes before serving. This helps keep the juices locked in and the texture perfect. Serve them hot with a sprinkle of chopped cilantro or a squeeze of fresh lime.

From start to finish, you’re looking at around 40-45 minutes—perfect for a flavorful meal without spending your whole evening in the kitchen.

Storage Options

These skewers store beautifully, which makes them perfect for leftovers and meal prep. Once cooked, allow the chicken to cool completely before transferring it to an airtight container.

In the refrigerator, they’ll stay fresh for up to 4 days. For longer storage, freeze the cooked skewers (or the chicken pieces off the skewers) in a freezer-safe bag or container for up to 3 months.

To reheat, you can microwave the chicken on a medium setting until warmed through, or pop them back on the grill or in a hot skillet for a few minutes to re-crisp the edges.

Avoid reheating multiple times, as this can dry out the chicken. Portioning ahead helps keep everything fresh and flavorful.

Variations and Substitutions

One of the best parts about this recipe is how easy it is to adapt to your taste or dietary needs.

If you don’t eat chicken, try shrimp or tofu instead. Shrimp only needs about 10-15 minutes to marinate, and tofu benefits from a longer soak to absorb flavor. Both grill beautifully and offer a fun twist.

For a spicier version, bump up the amount of red curry paste or add a pinch of chili flakes to the marinade. You can also serve the finished skewers with a spicy peanut sauce or Sriracha drizzle.

If you're avoiding refined sugar, substitute the brown sugar with honey or coconut sugar. Both work well and still help with caramelization on the grill.

Want to go low-carb? Skip the rice and serve your skewers with grilled vegetables or cauliflower rice. The flavors still shine, and you’ll keep things light and fresh.

Don’t be afraid to experiment! This recipe is forgiving and fun to customize. Once you get the base marinade down, the possibilities are endless.

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