Grilled Thai Coconut Chicken Skewers are a flavorful and easy meal that’s perfect for summer cookouts, family dinners, or weekend barbecues. Tender chicken is marinated in a rich blend of creamy coconut milk, red curry paste, garlic, ginger, and fresh lime juice before being grilled to juicy perfection. If you’re looking for a simple recipe packed with Thai-inspired flavors, these skewers are sure to become a favorite.
Why You’ll Love This Recipe
- Tender, juicy chicken with bold Thai-inspired flavors.
- Easy to prepare with simple pantry ingredients.
- Perfect for summer grilling, backyard BBQs, and meal prep.
- Naturally dairy-free thanks to creamy coconut milk.
- Family-friendly with adjustable spice levels.
- Delicious served with rice, salad, or grilled vegetables.
Ingredients
Marinade
- 1 cup full-fat coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons red curry paste
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Salt, to taste
- Black pepper, to taste
Chicken
- 1 pound chicken breast, cut into 1-inch cubes
- 8 wooden skewers, soaked in water for at least 30 minutes
Instructions
- In a large bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, red curry paste, garlic, ginger, salt, and pepper until smooth.
- Add the chicken cubes and toss until every piece is well coated.
- Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Remove the chicken from the refrigerator about 10 minutes before grilling.
- Thread the chicken evenly onto the soaked skewers.
- Grill the Grilled Thai Coconut Chicken Skewers for 10–15 minutes, turning every few minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the skewers to rest for 2–3 minutes before serving.
- Garnish with fresh cilantro and lime wedges if desired.
Tips & Tricks
- Marinate overnight for deeper flavor.
- Use chicken thighs for even juicier skewers.
- If using bamboo skewers, always soak them first to prevent burning.
- Brush lightly with leftover (unused) marinade during the first few minutes of grilling only if it has not touched raw chicken.
- Adjust the amount of red curry paste to control the spice level.
- Cook over direct heat first, then move to indirect heat if flare-ups occur.
Details
Prep Time: 15 minutes
Marinating Time: 1 hour (or overnight)
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings
Category: Main Course
Method: Grilling
Cuisine: Thai-Inspired
Difficulty: Easy
Dietary Notes: Dairy-Free, High Protein
Notes
- Serve with jasmine rice or coconut rice.
- Pair with cucumber salad or grilled vegetables.
- Sprinkle chopped cilantro, green onions, or toasted sesame seeds before serving.
- Add pineapple chunks or bell peppers between the chicken pieces for extra color and sweetness.
Nutrition (Approximate Per Serving)
- Calories: 330
- Protein: 31g
- Carbohydrates: 12g
- Fat: 17g
- Saturated Fat: 10g
- Fiber: 1g
- Sugar: 8g
- Sodium: 650mg
FAQ
Can I bake these instead of grilling?
Yes. Bake at 425°F (220°C) for 18–22 minutes, turning halfway through.
Can I use chicken thighs?
Absolutely. Chicken thighs stay extra juicy and work beautifully for Grilled Thai Coconut Chicken Skewers.
Can I freeze the marinated chicken?
Yes. Freeze the chicken in the marinade for up to 3 months. Thaw overnight before grilling.
Is this recipe spicy?
It has a mild to medium heat. Reduce the red curry paste if serving children or anyone sensitive to spice.
What can I serve with these skewers?
Jasmine rice, peanut sauce, mango salad, grilled vegetables, or Thai cucumber salad all pair wonderfully.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked skewers for up to 2 months.
Reheating: Warm gently in a skillet over medium heat or in a 350°F (175°C) oven until heated through. Avoid overcooking to keep the chicken juicy.
Similar Recipes
Grilled Thai Coconut Chicken Skewers: Easy Summer BBQ Recipe
Ingredients
- 1 cup full-fat coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons red curry paste
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- Salt to taste
- Black pepper to taste
- Chicken
- 1 pound chicken breast cut into 1-inch cubes
- 8 wooden skewers soaked in water for at least 30 minutes
Instructions
- In a large bowl, whisk together the coconut milk, soy sauce, lime juice, brown sugar, red curry paste, garlic, ginger, salt, and pepper until smooth.
- Add the chicken cubes and toss until every piece is well coated.
- Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
- Preheat your grill to medium-high heat (about 400°F / 200°C).
- Remove the chicken from the refrigerator about 10 minutes before grilling.
- Thread the chicken evenly onto the soaked skewers.
- Grill the Grilled Thai Coconut Chicken Skewers for 10–15 minutes, turning every few minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the skewers to rest for 2–3 minutes before serving.
- Garnish with fresh cilantro and lime wedges if desired.
Notes
- Serve with jasmine rice or coconut rice.
- Pair with cucumber salad or grilled vegetables.
- Sprinkle chopped cilantro, green onions, or toasted sesame seeds before serving.
- Add pineapple chunks or bell peppers between the chicken pieces for extra color and sweetness.
Conclusion
These Grilled Thai Coconut Chicken Skewers combine creamy coconut milk, bright lime, fragrant ginger, and Thai-inspired spices into one irresistible meal. Whether you’re planning a summer barbecue, a quick weeknight dinner, or meal prep for the week, this easy recipe delivers juicy, flavorful chicken every time. Serve with your favorite sides and enjoy a restaurant-quality dish right from your own grill.