Grilled Thai Coconut Chicken Skewers – Juicy, Flavor-Packed Street Food at Home
Bring the bold flavors of Thai street food to your backyard grill with these Grilled Thai Coconut Chicken Skewers. Marinated in a luscious blend of coconut milk, Thai spices, and aromatics, these skewers deliver mouthwatering juiciness with every bite. They’re perfect for summer barbecues, weeknight dinners, or party appetizers that’ll wow your guests.
Inspired by traditional Thai satay, this dish is simple to prepare, packed with umami flavor, and versatile enough to pair with rice, noodles, or fresh salads.
Ingredients
Serves: 4–6 (makes about 12 skewers)
For the Chicken and Marinade:
- 1.5 pounds (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup (240ml) full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili flakes (optional for heat)
- 1 tablespoon grated fresh ginger
For Garnish (Optional):
- Chopped cilantro
- Lime wedges
- Crushed peanuts
Preparation Time
- Prep time: 20 minutes
- Marinating time: 1–4 hours
- Grill time: 10–12 minutes
- Total time: Up to 5 hours (with marination)
Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a large bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, garlic, coriander, turmeric, chili flakes, and ginger.
- Add the chicken pieces and toss to coat thoroughly.
- Cover and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
Step 2: Assemble the Skewers
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Thread 4–5 pieces of chicken onto each skewer.
Step 3: Grill the Skewers
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.
- Grill the skewers for 5–6 minutes per side, or until the chicken is cooked through and lightly charred.
- Baste with leftover marinade during the first few minutes of grilling (if desired), but discard any unused marinade afterward.
Step 4: Serve and Garnish
- Transfer the skewers to a serving platter.
- Sprinkle with chopped cilantro and crushed peanuts. Serve with lime wedges on the side.
Serving Suggestions
- Pair with jasmine rice, sticky rice, or rice noodles.
- Add a cucumber salad or Thai peanut sauce for dipping.
- Serve with lettuce leaves for a low-carb wrap option.
- Great for meal prep — reheat and serve all week.
Nutritional Highlights
| Nutrient | Per Serving (2 skewers) |
|---|---|
| Calories | 265 |
| Protein | 27 grams |
| Total Fat | 14 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 7 grams |
| Sugars | 5 grams |
| Fiber | 0.5 grams |
| Sodium | 530 milligrams |
Nutritional Notes:
- Coconut milk provides healthy fats that keep the chicken moist and flavorful.
- Chicken thighs offer more juiciness and slightly more fat than breasts — both are great options.
- Lime juice and spices add flavor with minimal calories.
- Fish sauce and soy sauce are high in sodium, so balance with low-sodium sides if needed.
Pro Tips for Success
- Use full-fat coconut milk for maximum richness and grilling moisture.
- For more heat, add Thai red curry paste or fresh chili to the marinade.
- Want crispier edges? Finish skewers over direct heat for the final 1–2 minutes.
- Marinate overnight for even deeper flavor infusion.
Flavor Variations
- Swap chicken for shrimp or tofu for a pescatarian or vegetarian twist.
- Use lemongrass paste or kaffir lime leaves to enhance the Thai aroma.
- Add diced pineapple or bell peppers to skewers for a tropical flair.
These Grilled Thai Coconut Chicken Skewers are your gateway to restaurant-quality Thai flavors at home. Juicy, aromatic, and satisfying, they’re a simple way to elevate your grilling game while keeping prep and cleanup easy. Whether served at a backyard gathering or enjoyed on a quiet weeknight, this dish brings a bit of Bangkok to your plate — no passport required.
