Grilled Thai Coconut Chicken Skewers Recipe

There's something magical about the smell of coconut milk, lemongrass, and grilled chicken sizzling over open flames. These Grilled Thai Coconut Chicken Skewers deliver all that and more—a juicy, flavor-packed dish that transports you straight to a bustling Bangkok night market.

I discovered this recipe during a family vacation to Thailand, where street vendors served these skewers fresh off the grill with tangy peanut sauce and sticky rice. Now, it's a go-to in our summer grilling rotation. It’s quick to prepare, incredibly satisfying, and always a crowd-pleaser.

Whether you're firing up the grill for a weekend cookout or looking for a fast weeknight dinner that doesn’t sacrifice flavor, these skewers hit the mark. Let's dive into what makes them so special.

Why You'll Love This Grilled Thai Coconut Chicken Skewers Recipe

This recipe is more than just grilled chicken—it’s a symphony of bold, tropical flavors with a smoky, charred finish.

First, it’s incredibly quick and easy to make. The marinade takes just minutes to whisk together, and after a short soak, the chicken is ready for the grill. Perfect for weeknights or spontaneous backyard parties.

Next, it’s bursting with flavor. Thanks to ingredients like coconut milk, garlic, lime juice, and Thai curry paste, every bite is tender and deeply seasoned, with a hint of heat and a touch of sweetness.

It’s also family- and budget-friendly. Chicken thighs are affordable and stay juicy during grilling. Serve with rice and vegetables, and you've got a complete meal that’s both satisfying and economical.

And finally, it’s incredibly versatile. You can make it spicy or mild, serve it over noodles, stuff it in lettuce wraps, or pair it with peanut sauce for dipping. Leftovers are just as good cold the next day.

Ready to fire up the grill? Let’s take a closer look at what you’ll need.

Ingredients Notes

The magic of these Thai coconut chicken skewers comes from a simple marinade that infuses the meat with tropical flavor and keeps it juicy on the grill.

Boneless, skinless chicken thighs are the protein of choice here. They stay moist and tender even over high heat, making them ideal for skewers. If you prefer chicken breasts, you can use them too—just be extra careful not to overcook.

Coconut milk provides the base of the marinade. Its natural richness and slight sweetness mellow out the heat from the curry paste and add that unmistakable Thai flair. Be sure to use full-fat coconut milk for the best texture and flavor.

Thai red curry paste adds depth and spice. It brings together lemongrass, chilies, and garlic in one punchy spoonful. You can find it in most grocery stores in the international aisle. Start with one tablespoon and add more if you like it hot.

Fresh lime juice and zest brighten the marinade, cutting through the richness of the coconut milk and adding a zippy, citrusy finish. Don’t skip the zest—it makes a noticeable difference!

A little brown sugar and fish sauce round out the flavor profile. The sugar adds balance while the fish sauce gives you that authentic umami depth. If you’re unfamiliar with fish sauce, don’t worry—you won’t taste it directly, but you’ll miss it if it’s not there.

To bring it all together, you’ll need bamboo or metal skewers and a grill (outdoor or stovetop grill pan both work well). If using bamboo skewers, be sure to soak them in water for 30 minutes before grilling.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Making these Thai chicken skewers is a breeze, and the key lies in the flavorful marinade and proper grilling technique.

Start by preparing the marinade. In a large bowl or resealable plastic bag, combine coconut milk, Thai red curry paste, minced garlic, lime juice and zest, fish sauce, and brown sugar. Whisk it all together until smooth.

Cut your chicken thighs into 1 to 1.5-inch pieces, ensuring they’re fairly uniform in size for even cooking. Add the chicken to the marinade, mix well to coat, and refrigerate for at least 30 minutes—though 2 to 4 hours is ideal for deeper flavor.

While the chicken marinates, soak your bamboo skewers in water if using. This helps prevent them from burning on the grill.

Thread the marinated chicken onto the skewers, leaving a little space between pieces to ensure even grilling. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Place the skewers on the grill and cook for about 4-5 minutes per side, turning once, until the chicken is cooked through and nicely charred on the edges. You’ll know it’s done when the internal temperature reaches 165°F and the juices run clear.

Total time from start to finish (not including marinating) is around 15-20 minutes. The result? Smoky, juicy chicken with a tangy, aromatic coating that practically begs to be devoured.

Storage Options

These Thai chicken skewers store beautifully, making them perfect for meal prep or next-day lunches.

Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. You can also remove the chicken from the skewers to save space and make reheating easier.

For longer storage, freeze the grilled chicken (off the skewers) in a zip-top freezer bag for up to 2 months. Let it thaw overnight in the fridge before reheating.

To reheat, warm the chicken gently in a skillet over medium heat or in the microwave for 1-2 minutes until heated through. Avoid overcooking during reheating to preserve that juicy texture.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can customize it based on dietary needs, spice tolerance, or whatever you have in the fridge.

For a milder version, use less curry paste or swap in a milder yellow Thai curry paste. You’ll still get great flavor without the heat.

Need it dairy-free and gluten-free? You’re already in luck—this recipe naturally is. Just double-check that your curry paste and fish sauce don’t include any hidden gluten or dairy.

To make it vegetarian, substitute the chicken with extra-firm tofu or portobello mushrooms. Both soak up the marinade beautifully and grill well.

Looking to add veggies? Try skewering chunks of bell pepper, onion, or zucchini alongside the chicken. They char up nicely and complement the flavors perfectly.

Don’t be afraid to get creative with sauces, either. Serve with peanut sauce, sweet chili sauce, or even a simple lime-yogurt dip for a refreshing twist.

Whatever variation you choose, these grilled Thai coconut chicken skewers are a guaranteed hit. Enjoy experimenting and making them your own!

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