Grilled Thai Coconut Chicken Skewers

 This is a fantastic start to a flavorful recipe. Here is a complete, detailed recipe for Grilled Thai Coconut Chicken Skewers built from your ingredients, including a creamy coconut marinade and a simple dipping sauce.

Grilled Thai Coconut Chicken Skewers

This recipe features tender chicken thighs marinated in a sweet, savory, and creamy coconut sauce, then grilled to perfection. The perfect balance of flavors for a summer cookout or a taste of the tropics any time of year.

Yield: 4-6 servings
Prep time: 20 minutes (+ at least 1 hour to marinate)
Cook time: 10-12 minutes

Ingredients:

For the Marinade & Chicken:

• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces

• ½ cup canned full-fat coconut milk (well-shaken)

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons honey

• 1 tablespoon olive oil (or coconut oil)

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon lime juice (from about ½ lime)

• 1 teaspoon red curry paste (adds authentic flavor and a hint of heat)

• ½ teaspoon ground turmeric (for color and earthy flavor, optional but recommended)

• Wooden or metal skewers (if using wooden, soak in water for 30 minutes first)

For the Dipping Sauce (Optional but Recommended):

• ¼ cup canned full-fat coconut milk

• 2 tablespoons soy sauce

• 1 tablespoon lime juice

• 1 teaspoon honey

• 1 teaspoon sriracha or chili garlic sauce (adjust to taste)

• 1 tablespoon fresh cilantro, chopped

For Garnish:

• Fresh cilantro, chopped

• Lime wedges

Instructions:

1. Make the Marinade: In a medium bowl, whisk together the ½ cup coconut milk, soy sauce, honey, olive oil, minced garlic, grated ginger, lime juice, red curry paste, and turmeric (if using) until smooth and well combined.

2. Marinate the Chicken: Place the cubed chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally for 4-6 hours for maximum flavor. Do not marinate longer than 8-10 hours, as the acidity can start to break down the chicken.

3. Prepare Grill and Skewers: While the chicken is marinating, soak your wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. Preheat your grill to medium-high heat (about 375-400°F / 190-200°C).

4. Skewer the Chicken: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece to ensure even cooking. Discard the used marinade.

5. Grill: Lightly oil the grill grates. Place the skewers on the hot grill. Cook for 5-6 minutes per side, turning once, until the chicken is cooked through, nicely charred on the edges, and has an internal temperature of 165°F (74°C).

6. Make the Dipping Sauce: While the chicken grills, whisk all the dipping sauce ingredients together in a small bowl.

7. Rest and Serve: Remove the skewers from the grill and let them rest for 2-3 minutes. Garnish with fresh chopped cilantro and serve immediately with lime wedges and the coconut dipping sauce on the side.

Chef’s Notes & Tips:

• Baking Option: No grill? No problem! You can bake these. Preheat your oven to 400°F (200°C). Place the skewers on a parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through, until cooked through. For more color, you can broil for the last 1-2 minutes.

• Chicken Breast: You can use chicken breast, but thighs are highly recommended as they stay much more juicy and tender on the grill.

• Don’t Skip the Curry Paste: The red curry paste is the secret ingredient that provides an authentic, complex Thai flavor. It’s usually mild, but you can adjust the amount for more or less heat.

• Serving Suggestions: Serve these skewers over a bed of jasmine rice or coconut rice to soak up the extra dipping sauce. A side of a quick cucumber salad would also pair perfectly.

Enjoy your delicious taste of Thailand