Grilled Thai Coconut Chicken Skewers: Easy Summer BBQ Recipe
Grilled Thai Coconut Chicken Skewers are marinated in coconut milk, lime, garlic, ginger, and red curry paste. Grill for 10–15 minutes until juicy and tender. Perfect for BBQs, family dinners, and summer meals.
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.