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Grilled Thai Coconut Chicken Skewers Recipe - Easy & Flavorful

These Grilled Thai Coconut Chicken Skewers bring the authentic flavors of Thailand straight to your backyard grill with a creamy coconut milk marinade infused with aromatic spices. Perfect for weeknight dinners or summer barbecues, the recipe comes together in just 30 minutes using simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 cup coconut milk
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/4 cup fresh cilantro, chopped
  • Bamboo skewers, soaked in water for 30 minutes
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare the marinade by whisking together coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, coriander, turmeric, and cayenne pepper in a medium bowl until well combined.
  2. Marinate the chicken by placing chicken cubes in a large zip-top bag or bowl, pouring the marinade over the chicken to coat all pieces, then refrigerating for at least 2 hours or overnight.
  3. Skewer the chicken by removing it from the marinade (reserving excess for basting) and threading the pieces onto soaked bamboo skewers, leaving space between pieces for even cooking.
  4. Grill the skewers by preheating grill to medium-high heat (400°F/200°C), lightly oiling grill grates, then cooking skewers for 4-5 minutes per side while basting with reserved marinade until chicken reaches 165°F internal temperature.
  5. Serve by letting skewers rest for 2-3 minutes, garnishing with fresh chopped cilantro and lime wedges, and pairing with jasmine rice or fresh salad.

Notes

Marinate chicken overnight for best flavor; soak bamboo skewers 30+ minutes to prevent burning; use meat thermometer for perfect doneness; chicken thighs stay juicier than breasts