Perfect! Let’s go full-on tropical 😎🍗
Here’s a simple, flavorful grilled Thai Coconut Chicken Skewers recipe that’s juicy, fragrant, and slightly sweet with that signature Thai kick.
Grilled Thai Coconut Chicken Skewers
Ingredients
- 1½ lbs chicken breasts or thighs, cut into 1–2 inch cubes
- 1 can (14 oz) coconut milk
- 3 tbsp red curry paste (adjust to taste)
- 2 tbsp fish sauce
- 2 tbsp brown sugar or honey
- 2 cloves garlic, minced
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, grated
- Optional garnish: chopped cilantro, lime wedges, sliced red chili
Optional for skewers:
- Bell peppers, red onion, or pineapple chunks for extra tropical flavor
Instructions
- Make the marinade
- In a bowl, whisk together coconut milk, red curry paste, fish sauce, brown sugar, garlic, lime juice, and ginger.
- Marinate the chicken
- Add chicken cubes, mix well, cover, and refrigerate for at least 2 hours or overnight.
- Prep the skewers
- Soak wooden skewers in water for 20–30 minutes to prevent burning.
- Thread marinated chicken (and optional veggies/pineapple) onto skewers.
- Grill the skewers
- Preheat grill or grill pan to medium-high heat.
- Grill 3–4 minutes per side until chicken is cooked through and slightly charred.
- Optional: brush with leftover marinade during grilling for extra flavor.
- Serve
- Garnish with cilantro, lime wedges, or sliced chili.
- Serve with steamed jasmine rice, sticky rice, or a fresh cucumber salad.
💡 Tips for perfection
- Use chicken thighs for juicier results.
- For extra smoky flavor, add pineapple chunks directly on the grill.
- If you don’t have a grill, broil the skewers 5–7 minutes per side, watching carefully.
I can also give a slow cooker or sheet pan version that’s hands-off but still super coconut-y and tender if you want a less fussy option.
Do you want me to give that version too?
