Grilled Thai coconut chicken skewers garnished with lime and cilantro on rustic wooden background

There’s something uniquely satisfying about the aroma of grilled chicken infused with Thai flavors and creamy coconut. These Grilled Thai Coconut Chicken Skewers bring together the best of both worlds with a juicy, tender bite perfect for any BBQ night.

Grilled Thai coconut chicken skewers garnished with lime and cilantro on rustic wooden background this Recipe
Grilled Thai Coconut Chicken Skewers: Flavorful BBQ Dinner 3 Enjoy juicy grilled Thai coconut chicken skewers bursting with flavor in this easy and delicious BBQ recipe.

Once you try this recipe, you’ll want to make it your go-to for summer dinners or any time you crave that tropical twist on grilled chicken. The balance of sweet coconut, zesty lime, and fragrant herbs makes these skewers simply irresistible.

Why You’ll Love This Recipe

  • Rich, creamy coconut marinade tenderizes chicken perfectly
  • Bright Thai flavors with lime, garlic, and fresh herbs
  • Quick and easy to prepare, ideal for grilling
  • Perfectly portioned skewers for easy serving and eating
  • Great for entertaining or weeknight dinners

Ingredients

Gather these fresh and flavorful ingredients for making your grilled Thai coconut chicken skewers.

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup coconut milk (full fat for best flavor)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • Wooden skewers, soaked in water for 30 minutes
  • Salt and pepper, to taste
  • Lime wedges, for serving

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 32 minutes
  • Servings: 4
  • Calories: Approximately 320 per serving

How to Make Grilled Thai Coconut Chicken Skewers – Flavorful BBQ Dinner

  1. In a large bowl, whisk together coconut milk, lime juice, fish sauce, brown sugar, minced garlic, grated ginger, coriander, turmeric, chili flakes, and chopped cilantro to create the marinade.
  2. Add the chicken thigh pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably 3-4 hours for maximum flavor and tenderness.
  3. Preheat your grill to medium-high heat, around 400°F (204°C), and lightly oil the grill grates to prevent sticking.
  4. Thread the marinated chicken pieces onto the soaked wooden skewers, dividing evenly among 8 skewers.
  5. Grill the skewers for about 5-6 minutes per side, turning once, until the chicken is cooked through and has a nice charred exterior. The internal temperature should reach 165°F (74°C).
  6. Remove skewers from grill and let rest for 3-5 minutes to lock in juices.
  7. Garnish with extra chopped cilantro and serve with lime wedges on the side for a fresh citrus squeeze.

Tips for the Best Results

  • Use chicken thighs instead of breasts for more tender, juicy skewers.
  • Soaking wooden skewers prevents them from burning on the grill.
  • Marinate longer for deeper flavor and more tender meat.
  • Preheat the grill properly to get a nice sear and prevent sticking.
  • Serve immediately for the best texture and flavor.

Storage and Reheating

Store any leftover grilled Thai coconut chicken skewers in an airtight container in the refrigerator for up to 3 days. They make for a delicious cold snack or can be reheated gently.

To reheat, warm the skewers in a skillet over medium heat or in a preheated oven at 350°F (175°C) for about 8-10 minutes until heated through, taking care not to dry out the chicken.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs stay juicier and more flavorful when grilled. If using breasts, marinate for a shorter time to avoid drying out.

Is this recipe spicy?

The recipe has a mild kick from chili flakes, but you can adjust the amount to suit your heat preference or omit them for a milder version.

Can I make the marinade ahead of time?

Absolutely! The marinade can be mixed up to 2 days in advance and stored in the fridge. Just add the chicken when you’re ready to marinate.

What can I serve with these skewers?

These skewers pair wonderfully with jasmine rice, grilled vegetables, or a fresh cucumber salad to complement the Thai coconut flavors.

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