Grilled Thai Coconut Chicken Skewers: Juicy, Bold, and Bursting with Flavor

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Escape to Thailand with every bite of these Grilled Thai Coconut Chicken Skewers. Marinated in a luscious blend of coconut milk, lime, garlic, and Thai spices, the chicken becomes incredibly tender, flavorful, and slightly smoky from the grill. Threaded onto skewers and kissed by the flame, these skewers are perfect for cookouts, weeknight dinners, or as a show-stealing appetizer.

Paired with jasmine rice, a peanut dipping sauce, or a crisp cucumber salad, they offer the perfect balance of creamy, tangy, and spicy Southeast Asian flair.

Grilled Thai Coconut Chicken Skewers Recipe

Ingredients:

  • 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces

  • 1 cup full-fat coconut milk

  • 2 tbsp soy sauce or fish sauce

  • 2 tbsp lime juice

  • 2 tbsp brown sugar or honey

  • 1 tbsp curry powder

  • 2 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • 1/2 tsp chili flakes (optional, for heat)

  • Bamboo skewers, soaked in water for 30 minutes

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Instructions:

  1. Marinate the chicken: In a large bowl or zip-top bag, mix coconut milk, soy sauce, lime juice, brown sugar, curry powder, garlic, ginger, and chili flakes. Add chicken pieces and toss to coat. Marinate in the refrigerator for at least 2 hours (overnight is best for flavor).

  2. Skewer the chicken: Thread marinated chicken pieces onto soaked skewers, leaving a little space between each for even cooking.

  3. Grill: Preheat grill or grill pan to medium-high heat. Grill skewers for 10–12 minutes, turning occasionally, until chicken is fully cooked and lightly charred.

  4. Serve: Garnish with chopped cilantro, lime wedges, or a drizzle of reserved (boiled) marinade or peanut sauce. Serve with steamed jasmine rice or a Thai cucumber salad.

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