Description
Grilled Thai Coconut Chicken Skewers are juicy, flavorful chicken pieces marinated in a creamy coconut milk blend with Thai-inspired spices, then grilled to smoky perfection and served hot off the skewer.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into chunks
- 1 cup coconut milk (full-fat)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili flakes (optional)
- 2 tbsp vegetable oil
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice, garlic, ginger, coriander, turmeric, chili flakes, and oil.
- Add chicken pieces to the marinade and toss to coat well.
- Cover and refrigerate for at least 1 hour, preferably 4 hours.
- Preheat grill to medium-high heat.
- Thread marinated chicken onto skewers.
- Grill skewers for 10–12 minutes, turning occasionally, until chicken is fully cooked and lightly charred.
- Remove from grill and rest for a few minutes before serving.
Notes
- Serve with peanut sauce or sweet chili sauce for dipping.
- Chicken breasts can be used, but thighs stay juicier.
- Leftover skewers are great sliced over rice or salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai