why make this recipe

Grilled Thai Coconut Chicken Skewers are a delicious way to enjoy chicken with a twist. The combination of coconut milk and spices gives the chicken a rich flavor that is both savory and slightly sweet. This dish is perfect for a summer barbecue or a weeknight dinner. Plus, it’s easy to make and can be served with simple sides like jasmine rice and fresh vegetables.

how to make Grilled Thai Coconut Chicken Skewers

Ingredients:

240 ml canned coconut milk
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fish sauce
2 tablespoons (24 g) brown sugar
1 tablespoon (15 ml) freshly squeezed lime juice
1 tablespoon (8 g) grated fresh ginger
3 cloves garlic, minced
1 tablespoon (17 g) red curry paste
1 teaspoon (2 g) ground turmeric
0.5 teaspoon (1 g) ground coriander
1 tablespoon (3 g) chopped fresh cilantro, plus extra for garnish
680 g boneless skinless chicken thighs, cut into bite-sized pieces
Bamboo skewers, soaked in water for at least 30 minutes

Directions:

In a large mixing bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro until everything is well mixed.
Add the chicken thigh pieces to the marinade and toss them around so they are all coated evenly. Cover the bowl and refrigerate for at least 2 hours or, for the best flavor, let it sit overnight.
Heat your grill to medium-high temperature.
Take the marinated chicken pieces and thread them onto soaked bamboo skewers. Make sure to leave a bit of space between each piece for even cooking.
Place the skewers on the grill and cook for about 10–12 minutes. Turn them occasionally until the chicken is fully cooked and has nice charred edges.
Move the skewers to a serving platter, sprinkle with extra chopped cilantro, and enjoy them with jasmine rice, lime wedges, and peanut sauce if you like!

how to serve Grilled Thai Coconut Chicken Skewers

Serve the skewers hot off the grill. Pair them with jasmine rice for a nice balance, and don’t forget to add some lime wedges for a zesty touch. A side of peanut sauce also goes great with the flavorful chicken. This dish is perfect for sharing at gatherings or enjoying as a hearty meal at home.

how to store Grilled Thai Coconut Chicken Skewers

If you have any leftover skewers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the grill or in a pan over low heat until heated through.

tips to make Grilled Thai Coconut Chicken Skewers

Make sure to soak the bamboo skewers in water for at least 30 minutes before using. This prevents them from burning on the grill.
Feel free to add some vegetables like bell peppers or onions to the skewers for more color and nutrition.
Adjust the spice level by adding more or less red curry paste according to your taste.

variation

You can replace chicken thighs with chicken breasts if you prefer a leaner cut. For a vegetarian option, consider using firm tofu or a mix of your favorite vegetables instead of chicken.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating for better flavor absorption.

2. How long should I soak the bamboo skewers?
Soak the bamboo skewers in water for at least 30 minutes. This helps prevent them from catching fire while grilling.

3. Can I grill these skewers indoors?
Yes, you can use a grill pan on the stove if you don’t have an outdoor grill. Just make sure to follow the same cooking times for best results.