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This grilled Thai coconut chicken skewer recipe transforms ordinary chicken into a flavor explosion with aromatic herbs, warming spices, and creamy coconut milk. The marinade infuses each bite with a perfect balance of sweet, savory, tangy, and spicy elements that will transport your taste buds straight to Thailand.
I first made these skewers for a backyard gathering when I wanted something more exciting than standard BBQ fare. The empty platter and multiple recipe requests confirmed I had found a winner. Now it's my go-to dish whenever I want to elevate an ordinary weeknight dinner into something special.
Ingredients
- Coconut milk: Creates the creamy base that tenderizes the chicken while adding subtle sweetness
- Fish sauce: Delivers that essential umami depth authentic to Thai cuisine
- Fresh lime juice: Brightens all the flavors and helps tenderize the meat
- Red curry paste: Provides complex heat and authentic Thai flavor without requiring dozens of individual spices
- Turmeric: Adds beautiful golden color and earthy warmth plus anti-inflammatory benefits
- Fresh ginger and garlic: Form the aromatic backbone that makes the marinade irresistible
- Chicken thighs: Remain juicy and tender on the grill unlike breast meat which can dry out quickly
How To Make Grilled Thai Coconut Chicken Skewers
- Prepare the marinade:
- Whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro in a large bowl until completely combined. The marinade should have a creamy consistency with a beautiful golden orange hue from the turmeric and curry paste.
- Marinate the chicken:
- Cut chicken thighs into uniformly sized pieces about 1.5 inches each to ensure even cooking. Submerge completely in the marinade, cover tightly, and refrigerate. The longer you can marinate the meat, the more flavor it will absorb. The acid from the lime juice helps tenderize while the coconut milk keeps everything moist.
- Prepare for grilling:
- Soak bamboo skewers completely submerged in water for at least 30 minutes to prevent burning. This step is crucial for avoiding flare-ups and ensuring your skewers remain intact throughout cooking. Heat your grill to medium-high, around 375-400°F for optimal caramelization without burning.
- Skewer the chicken:
- Thread 5-6 pieces onto each skewer, leaving minimal space between pieces but not cramming them together. The spacing allows heat to circulate properly while keeping the meat juicy. Discard any remaining marinade that has contacted raw chicken.
- Grill to perfection:
- Place skewers on the hot grill and cook with the lid closed for about 4-5 minutes per side, turning every few minutes to promote even cooking and caramelization. Look for light char marks and caramelized edges while ensuring internal temperature reaches 165°F for food safety.
- Garnish and serve:
- Transfer the finished skewers to a serving platter and sprinkle generously with fresh cilantro for brightness and visual appeal. The vibrant green against the golden chicken creates an appetizing presentation that promises incredible flavor.
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My absolute favorite aspect of this recipe is how the coconut milk and lime juice work together to tenderize the chicken thighs. I learned this technique from a Thai chef who explained that the fat in coconut milk carries flavor compounds deeper into the meat while the acid gently breaks down proteins for incredible tenderness without mushiness.
Serving Suggestions
These skewers pair beautifully with jasmine rice which soaks up the flavorful juices. For a complete Thai-inspired meal, serve alongside a refreshing cucumber salad dressed with rice vinegar and a sprinkle of sugar. The cool crunch balances the warm, aromatic chicken perfectly. Consider offering a simple peanut dipping sauce on the side a mixture of peanut butter, soy sauce, lime juice, brown sugar, and a touch of water creates the perfect complement to the coconut flavors.
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Make-Ahead Options
The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. For maximum convenience, you can even combine the chicken with the marinade in a freezer bag and freeze for up to 3 months. The marinade acts as a preservative and continues to infuse flavor as it thaws in the refrigerator overnight before cooking. Already cooked skewers will keep for 3-4 days refrigerated and can be gently reheated in a 300°F oven wrapped in foil with a sprinkle of water to maintain moisture.
Ingredient Substitutions
If coconut milk is unavailable, use Greek yogurt thinned with a little water for a different but still delicious flavor profile. Those avoiding fish sauce can substitute with additional soy sauce plus a dash of lime juice. For a vegetarian version, extra-firm tofu works beautifully with the same marinade, though reduce marinating time to maximum 2 hours to prevent the tofu from becoming too soft. Red curry paste can be replaced with 1 teaspoon of curry powder plus 1/4 teaspoon of cayenne for heat, though the flavor complexity will differ slightly from authentic Thai.
Frequently Asked Questions
- → How long should the chicken marinate?
For optimal flavor, marinate the chicken for at least 2 hours, but preferably overnight.
- → What should I serve with the chicken skewers?
Serve the skewers with jasmine rice, lime wedges, and a side of peanut sauce for a complete meal.
- → What type of chicken is best for this dish?
Boneless, skinless chicken thighs are ideal due to their tenderness and juicy texture.
- → What precautions should I take with the bamboo skewers?
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- → Can I use a different protein instead of chicken?
Yes, you can substitute chicken with shrimp, tofu, or even beef, adjusting the marinade time as necessary.
- → Is this dish spicy?
The level of spice is mild with hints of warmth from the red curry paste and ginger. Adjust spice levels as needed.