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These juicy grilled Thai coconut chicken skewers are a weeknight treat packed with bright flavor from coconut milk, fragrant curry, and fresh herbs. My family asks for them every time grilling season returns because the marinade works its magic and takes chicken from ordinary to absolutely crave-worthy.
The first time I made these was for a backyard birthday and not a single skewer was left. Now I find any excuse to fire up the grill for this dish.
Ingredients
- Boneless skinless chicken thighs: tender and juicy, cut into bite size pieces for even grilling
- Canned coconut milk: full fat is best for richness and a subtle sweetness
- Soy sauce: gives the right salty savory depth, use a good quality low sodium brand
- Fish sauce: classic Thai umami flavor, look for a clear aromatic bottle
- Brown sugar: a hint of sweetness balances savory and spicy notes, use dark brown sugar for extra flavor
- Lime juice: brings brightness and balances the coconut richness, pick a juicy lime and avoid bottled juice
- Fresh ginger: adds zing and warmth, grated for even distribution, look for plump skin
- Garlic: essential for Thai profiles, mince fresh cloves for the best punch
- Red curry paste: delivers flavor complexity, use your favorite Thai brand for authentic taste
- Ground turmeric: brings color and earthy aroma, buy a fresh vibrant batch
- Ground coriander: adds herby citrus notes, make sure yours has a fragrant scent
- Fresh cilantro: folds garden flavor into both the marinade and garnish, only use sprigs with no wilt
- Bamboo skewers: soak in water to prevent burning, pick sturdy ones to hold the chicken
Instructions
- Make the Marinade:
- In a large mixing bowl combine coconut milk, soy sauce, fish sauce, brown sugar, lime juice, grated ginger, minced garlic, red curry paste, ground turmeric, ground coriander, and chopped cilantro. Whisk everything until the sugar dissolves and the mixture is creamy and aromatic.
- Marinate the Chicken:
- Add the bite sized chicken thigh pieces to the marinade. Use your hands or a spoon to make sure every piece is coated. Cover the bowl and place in the refrigerator for two hours minimum, if you have time overnight works best for deep flavor.
- Prepare the Grill and Skewers:
- Soak bamboo skewers in water for at least thirty minutes. Preheat your grill to medium high heat. This ensures you get a good char but do not dry out the chicken.
- Thread the Chicken:
- Take the chicken out of the marinade. Carefully slide pieces onto the soaked skewers, packing tightly but not overly squished so heat circulates.
- Grill to Perfection:
- Oil your grill grates well. Arrange skewers on the grill and cook for ten to twelve minutes, turning every three to four minutes until chicken is cooked through and edges are lightly charred. The internal temperature should reach one hundred sixty five degrees Fahrenheit.
- Garnish and Serve:
- Arrange the grilled skewers on a platter. Sprinkle extra chopped cilantro over top and serve immediately with fresh lime wedges, jasmine rice, and a side of peanut sauce if you like.
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I cannot get enough of the bold coconut flavor in every bite. Last Fourth of July I topped a big platter with fresh herbs and it was gone before the fireworks started.
Storage Tips
Let leftover skewers cool completely before storing. Place chicken off the skewers in an airtight container and refrigerate for up to three days. You can also freeze the cooked chicken for up to two months. Reheat gently on the stovetop with a splash of extra coconut milk or in the microwave so the meat stays juicy.
Ingredient Substitutions
Chicken breast can be used in place of thighs for a leaner version, just be careful not to overcook on the grill. For a vegetarian twist, swap the chicken for tofu or tempeh and add sliced bell peppers or mushrooms for color. Gluten free tamari can be used instead of soy sauce.
Serving Suggestions
Serve these skewers over a fluffy bed of jasmine rice or coconut rice with an extra wedge of lime. Garnish with more herbs and maybe a quick homemade cucumber salad or satay style peanut sauce. For a party, set up a build your own skewer bar with extra veggies and sauces for topping.
Cultural Context
This recipe takes inspiration from classic Thai street food where grilled meats are marinated in aromatic mixtures of coconut and herbs. Every region of Thailand has its own grilling traditions but coconut milk marinades are especially beloved in the south. Using fresh cilantro and lime as a garnish is authentically Thai and adds a burst of aroma at the end.
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With simple preparation and a deeply savory coconut marinade these grilled Thai chicken skewers turn any meal into a sunshine filled celebration. My friends never guess how little effort it takes to achieve such bold flavors at home.
Frequently Asked Questions
- → How long should the chicken marinate for maximum flavor?
Marinating for at least 2 hours is recommended, but overnight will infuse the chicken with even more flavor and tenderness.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though thighs provide juicier results due to higher fat content. Monitor grilling time closely to avoid drying out.
- → What sides pair well with these chicken skewers?
Jasmine rice, lime wedges, and a drizzle of peanut sauce are ideal companions. Fresh salads and grilled vegetables also work well.
- → Do bamboo skewers need special preparation?
Yes, soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning on the grill.
- → Is it possible to cook these skewers without a grill?
Absolutely! These skewers can also be broiled in the oven or cooked on a stovetop grill pan until fully cooked and slightly charred.