Grilled Thai Coconut Chicken Skewers Recipe

Best-Ever Thai-Inspired Grilled Chicken Skewers

Packed with fragrant lemongrass, savory soy, and sweet coconut, these grilled chicken skewers bring vibrant Thai flavors to your kitchen. Quick to make and perfect for summer barbecues or weeknight dinners, this recipe delivers juicy, charred perfection in just 30 minutes. The coconut-based marinade keeps the chicken moist while the gentle smokiness from the grill elevates the tropical profile to new heights.

Why You’ll Love This Recipe

• customers:Easiest way to infuse Thai flavors into grilled chicken
• customers:Coconut milk keeps chicken tender and juicy
• customers:Adaptable to dietary needs (gluten-free, dairy-free options)
• customers:Ready in under 30 minutes from start to finish

Ingredients

• 2 lbs boneless, skinless chicken breasts (cut into 1″ cubes)
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp palm sugar or brown sugar
• 1 lime (juiced)
• 2 cloves garlic (minced)
• 1 stalk lemongrass (finely chopped, base only)
• 1 tbsp sesame seeds
• wooden or metal skewers

Step-by-Step Instructions

1. Make the marinade: In a large bowl, whisk together coconut milk, curry paste, soy sauce, palm sugar, lime juice, garlic, and lemongrass until smooth. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. Prepare the grill: Preheat grill to medium-high heat (375°F). Soak wooden skewers in water for 30 minutes to prevent burning. Thread chicken cubes onto skewers, leaving 1/2″ space between pieces.
3. Grill the chicken: Lightly oil the grill grates. Cook skewers for 3-4 minutes per side, or until chicken reaches 165°F on an instant-read thermometer. The edges should develop beautiful caramelized grill marks.
4. Final touches: Remove from grill and let rest for 5 minutes. Sprinkle sesame seeds over the chicken before serving. For extra flavor, baste with 1 tbsp of the leftover marinade during the last 2 minutes of grilling.

Expert Tips

• customers：Time-saving hack: Use store-bought chicken tenders instead of cubed breast for uniform cooking times
• customers：Heat control: If the chicken begins to char too quickly, move to lower grill zone and close the lid
• customers：Flavor variation: Add kaffir lime leaves under the chicken for an authentic Thai touch
• customers：Spicy option: Add 1/2 tsp crushed red pepper flakes to the marinade
• customers：Common mistake: Don’t overcook the chicken – it will continue cooking during the resting period

Serving Suggestions

Pair these delicious chicken skewers with fragrant jasmine rice and a crisp cucumber salad. For a complete Thai meal, add steamed bok choy and a sprinkle of mint on top. Leftover pieces make a fantastic addition to grain bowls or noodle stir-fries the next day.

Storage Tips

Cooked skewers can be refrigerated in airtight containers for up to 3 days. Reheat on a grill or in a 350°F oven for 8-10 minutes until warmed through. The marinade (before adding chicken) freezes well for up to 3 months.

Nutrition Facts

Per serving (4 skewers): 387 calories | 34g protein | 12g fat | 25g carbs (estimate – may vary based on brand of curry paste used)

Ready to Savor the Flavor?

These Thai-inspired coconut chicken skewers are your new go-to for impressive, flavor-packed meals. Whether you’re hosting a backyard gathering or looking to spice up your weeknight dinners, this recipe delivers authentic Thai flavor with minimal effort. Experiment with different garnishes or try adding a splash of lime juice at the table for maximum freshness. Let me know your favorite way to enjoy these skewers!

Grilled Thai Coconut Chicken Skewers Recipe

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Juicy and tender chicken skewers marinated in a fragrant coconut mixture with lemongrass, soy, and sweet coconut for vibrant Thai-inspired flavors. Perfect for summer grilling and quick weeknight meals.

• Author: Layan
• Prep Time: 20
• Cook Time: 15
• Total Time: 35
• Yield: 4 servings 1x
• Category: quick
• Method: Grilling
• Cuisine: Thai
• Diet: Halal, Gluten-Free

Ingredients

Scale 1x2x3x

2 lbs boneless, skinless chicken breasts (cut into 1″ cubes)
1 can (13.5 oz) coconut milk
2 tbsp Thai red curry paste
3 tbsp low-sodium soy sauce or tamari
1 tbsp palm sugar or brown sugar
1 lime (juiced)
2 cloves garlic (minced)
1 stalk lemongrass (finely chopped, base only)
1 tbsp sesame seeds
wooden or metal skewers

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Instructions

In a large bowl, whisk together coconut milk, curry paste, soy sauce, palm sugar, lime juice, garlic, and lemongrass until smooth. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Preheat grill to medium-high heat (375°F). Soak wooden skewers in water for 30 minutes to prevent burning. Thread chicken cubes onto skewers, leaving 1/2″ space between pieces.
Lightly oil the grill grates. Cook skewers for 3-4 minutes per side, or until chicken reaches 165°F on an instant-read thermometer. The edges should develop beautiful caramelized grill marks.
Remove from grill and let rest for 5 minutes. Sprinkle sesame seeds over the chicken before serving. For extra flavor, baste with 1 tbsp of the leftover marinade during the last 2 minutes of grilling.

Notes

Use store-bought chicken tenders instead of cubed breast for uniform cooking times
If the chicken begins to char too quickly, move to lower grill zone and close the lid
Add kaffir lime leaves under the chicken for an authentic Thai touch
Add 1/2 tsp crushed red pepper flakes to the marinade for a spicy option

Nutrition

• Serving Size: 5 skewers
• Calories: 320
• Sugar: 8g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 100mg