If you’re craving a vibrant, punchy, and soul-satisfying meal, the Grilled Thai Coconut Chicken Skewers Recipe is an absolute must-try. Imagine tender chicken cubes soaked in creamy coconut milk, red curry, and zesty lime, then grilled until gorgeously charred and smoky. This recipe brings the bold, exotic flavors of Thailand right to your backyard, perfect for summer nights with friends or an exciting weeknight dinner. It’s an irresistible crowd-pleaser that’s as colorful on the platter as it is on the palate.

Grilled Thai Coconut Chicken Skewers Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these skewers is refreshingly simple, yet each component is essential to achieving the signature taste and juicy texture. From aromatic coconut milk to a pop of fresh cilantro, every element plays a delicious part in the finished dish.

Chicken (1½ pounds boneless, skinless breasts or thighs): Choose thighs for extra juiciness and flavor, or breasts for a leaner option. Cut into 1-inch cubes for even grilling.
Canned Coconut Milk (1 cup): This is the secret to defining that luscious, creamy base. Full-fat is best for ultimate richness.
Red Curry Paste (2 tablespoons): Adds a bold kick of Thai spices, fragrant chili, and color.
Brown Sugar (2 tablespoons): Provides a mellow sweetness to balance the heat and acidity.
Fish Sauce (1 tablespoon): Essential for authentic savory depth—don’t skip it!
Soy Sauce (1 tablespoon): Brings salty umami and layers of flavor; swap for gluten-free soy sauce if desired.
Garlic (2 cloves, minced): Adds punchy aroma and flavor to the marinade.
Fresh Lime Juice (1 tablespoon): Brings brightness and acidity for the perfect tang.
Vegetable Oil (1 tablespoon): Helps the marinade hug every crevice of the chicken while keeping it extra moist on the grill.
Chopped Fresh Cilantro and Lime Wedges (for garnish): These fresh touches add color, aroma, and citrusy vibrancy to every bite.

How to Make Grilled Thai Coconut Chicken Skewers Recipe

Step 1: Whisk Up the Marinade

In a large bowl, combine the coconut milk, red curry paste, brown sugar, fish sauce, soy sauce, minced garlic, lime juice, and vegetable oil. Whisk it all together until the mixture is smooth like a dreamy Thai curry sauce. This will be where your chicken gets its crave-worthy flavor, so don’t rush this part—make sure everything is beautifully combined.

Step 2: Marinate the Chicken

Add your chicken cubes to the bowl, tossing them to ensure every piece is lavishly coated in marinade. Cover and refrigerate for at least 1 hour (up to 6 for a deeper, more pronounced flavor). The longer the marination, the more succulent and aromatic your skewers will be. If you’re a planner, marinate overnight for the most intoxicating results.

Step 3: Prep the Grill and Skewers

While your chicken is marinating, preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent unwanted charring. This step keeps your skewers from burning and ensures a smoother grilling experience.

Step 4: Thread and Grill

Remove the chicken from the marinade, letting any excess drip off. Thread the marinated chicken cubes onto skewers, aiming for a snug but not overly packed arrangement. Lay them on the grill and cook for 4 to 5 minutes per side—look for gorgeous grill marks and an internal temperature of 165°F. The chicken should be slightly caramelized at the edges and irresistibly moist inside.

Step 5: Garnish and Serve

Transfer your beautifully grilled skewers to a platter. Shower them with freshly chopped cilantro and extra lime wedges for squeezing. The aromatic herbs and citrus elevate the flavor and make each skewer a true feast for the senses.

How to Serve Grilled Thai Coconut Chicken Skewers Recipe

Garnishes

Don’t underestimate the power of a proper garnish. A sprinkle of vibrant cilantro and a few lime wedges add a pop of color and a burst of freshness. Fresh Thai basil or slivers of red chili are also fantastic for both beauty and a little added zest.

Side Dishes

Pair this Grilled Thai Coconut Chicken Skewers Recipe with fluffy jasmine rice, coconut rice, or a light cucumber salad. If you’re feeling extra festive, try serving with quick-pickled veggies or a cooling peanut dipping sauce—these flavors will transport you straight to bustling Thai street food markets.

Creative Ways to Present

For a playful appetizer, stand skewers upright in a pineapple or serve on a platter lined with banana leaves. Individual bamboo boats or small cups of coconut rice topped with a skewer make snazzy party bites. Let your creativity shine and these skewers will always be the star of the table!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the skewers in an airtight container in the fridge for up to three days. They make a fabulous quick lunch or protein boost for salads and grain bowls. Just be sure to remove the skewers for easier storage and reheating.

Freezing

You can freeze the grilled chicken (off the skewers) in a freezer-safe container for up to two months. For best results, wrap the chicken in parchment before sealing to help prevent ice crystals from forming and drying out the meat.

Reheating

To bring your chicken back to life, reheat gently in a skillet over low heat with a splash of coconut milk, or microwave in 30-second bursts until heated through. Be careful not to overcook, as you want to keep that signature tenderness and juiciness of the original Grilled Thai Coconut Chicken Skewers Recipe.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually my preferred cut for the Grilled Thai Coconut Chicken Skewers Recipe since they stay supremely juicy on the grill and soak up the marinade beautifully. Either cut works, so pick your favorite.

How long should I marinate the chicken?

While one hour of marinating will infuse the chicken with plenty of flavor, up to six hours is even better. If you can plan ahead, marinating overnight creates the most flavorful skewers imaginable.

Can I cook these without a grill?

Definitely. You can broil the skewers in your oven on a foil-lined baking sheet, turning once, until cooked through. A grill pan on the stove works just as well for a little indoor barbecue magic!

Is this recipe spicy?

The heat level depends on your red curry paste. Most are milder in coconut-forward recipes, but if you prefer more (or less) fire, adjust the amount or choose a mild paste. A little extra brown sugar or lime can also mellow the kick.

Can this be made gluten-free?

Yes! Simply use a gluten-free soy sauce and double-check your curry paste is gluten-free (most are). The rest of the ingredients in this Grilled Thai Coconut Chicken Skewers Recipe are naturally gluten-free.

Final Thoughts

Let your grill become a tropical getaway with this Grilled Thai Coconut Chicken Skewers Recipe. It’s so simple, yet every bite brims with flavor and joy. Invite some friends, whip up a batch, and watch these skewers disappear faster than you can say “seconds!”

Grilled Thai Coconut Chicken Skewers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: Emma
Total Time: 25 minutes (+ marinating time)
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful Grilled Thai Coconut Chicken Skewers are marinated in a delightful coconut curry mixture and then grilled to perfection. These skewers are a perfect blend of sweet, savory, and spicy flavors that will have everyone coming back for more.

Ingredients

Scale

Main Ingredients:

1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 cup canned coconut milk
2 tablespoons red curry paste
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 tablespoon vegetable oil

Garnish:

Chopped fresh cilantro and lime wedges

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Instructions

Marinate the Chicken: Whisk together coconut milk, red curry paste, brown sugar, fish sauce, soy sauce, garlic, lime juice, and vegetable oil. Add chicken cubes, coat evenly, cover, and refrigerate for at least 1 hour.
Preheat the Grill: Heat the grill to medium-high.
Thread the Skewers: Thread marinated chicken onto skewers, discarding excess marinade.
Grill the Chicken: Grill skewers for 4 to 5 minutes per side until cooked through.
Serve: Transfer to a platter, garnish with cilantro and lime wedges, and serve hot.

Notes

For extra flavor, marinate overnight.
If using wooden skewers, soak in water for at least 30 minutes before grilling to prevent burning.
Pair with jasmine rice or a fresh cucumber salad.

Prep Time: 15 minutes (+ 1 hour marinating time)
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: Thai-Inspired