Oh yes 😎—we’re going tropical and a little spicy! Grilled Thai Coconut Chicken Skewers are juicy, fragrant, and perfect for a backyard grill or even a broiler indoors. Here’s a detailed recipe:
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 lime juice
- 1 tsp ginger, grated
- Optional garnish: chopped cilantro, lime wedges, sliced red chili
For serving
- Steamed jasmine rice, sticky rice, or a light salad
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 to the marinade, cover, and refrigerate for at least 2 hours, ideally overnight for max flavor.
- Prepare skewers
- If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
- Thread chicken onto skewers.
- Grill
- Preheat grill or grill pan to medium-high heat.
- Grill skewers 3–4 minutes per side, until cooked through and slightly charred.
- Optional: brush with leftover marinade during grilling for extra coconut flavor.
- Serve
- Sprinkle with cilantro, lime wedges, or sliced chili.
- Serve over rice or with a crisp cucumber salad for a refreshing contrast.
💡 Tips for extra flavor
- Add bell peppers, red onion, or pineapple chunks to skewers for a colorful tropical vibe.
- For spicier skewers, add 1–2 tsp Sriracha or Thai chili flakes to the marinade.
- Broil in the oven for 5–7 minutes if you don’t have a grill—just watch for burning coconut milk drips.
If you want, I can give a slow cooker or oven-baked sheet pan version that keeps the coconut flavor super intense but is super hands-off.
Do you want me to do that version?
