why make this recipe

Thai Coconut Chicken Skewers are a delicious and easy way to enjoy the vibrant flavors of Thai cuisine at home. They combine tender chicken with a sweet and spicy marinade, making them perfect for grilling. Whether you’re having a backyard barbecue or a cozy dinner, these skewers are sure to please everyone. They also offer a fantastic balance of nutrition and flavor, making them a great choice for health-conscious eaters.

how to make Thai Coconut Chicken Skewers

Ingredients

1.5 lbs boneless chicken thighs, cut into chunks
3/4 cup coconut milk
3 tbsp Thai sweet chili sauce
1 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp lime juice
Skewers (soaked in water if wooden)

Directions

In a bowl, whisk together coconut milk, chili sauce, soy sauce, brown sugar, garlic, ginger, and lime juice.
Marinate chicken in the mixture for at least 1 hour (or overnight for deeper flavor).
Thread marinated chicken onto skewers.
Grill over medium heat, turning occasionally, until cooked through and nicely charred (about 10–12 minutes).
Brush with extra marinade during grilling for a stickier glaze.

how to serve Thai Coconut Chicken Skewers

Serve Thai Coconut Chicken Skewers with a side of jasmine rice and a fresh green salad for a complete meal. You can also add a squeeze of lime for extra flavor. These skewers are great as an appetizer or a main dish, and they make a fun addition to any gathering.

how to store Thai Coconut Chicken Skewers

If you have leftover skewers, let them cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven or on a grill until heated through. You can also freeze the marinated chicken before cooking. Just thaw it in the refrigerator before grilling.

tips to make Thai Coconut Chicken Skewers

For the best flavor, marinate the chicken overnight.
If you want a spicier kick, add more chili sauce or some red pepper flakes to the marinade.
Be careful not to overcook the chicken; it should be juicy and tender.

variation (if any)

You can easily adapt this recipe by using shrimp or tofu instead of chicken. Just adjust the cooking time accordingly, as shrimp cooks faster than chicken and tofu will only need heating through.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts. Just be mindful that they may cook faster, so check for doneness sooner.

2. How do I know when the chicken is cooked?
The chicken should be 165°F (75°C) internally and have no pink in the center.

3. Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day ahead and store it in the fridge until you’re ready to use it.