Description
These Grilled Thai Coconut Chicken Skewers feature tender, juicy chicken thighs marinated in a flavorful blend of coconut milk, soy sauce, fish sauce, and aromatic Thai spices. Perfectly charred on the grill and served with fresh cilantro and lime wedges, this dish offers a delicious balance of creamy coconut, tangy lime, and subtle heat that brings authentic Thai BBQ flavors to your table.
Ingredients
Scale
For the Marinade and Chicken
- 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup canned coconut milk (full fat)
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon crushed red pepper flakes (optional)
- Bamboo or metal skewers
For Serving
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the Marinade: In a large bowl or a zip-top bag, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, turmeric, and crushed red pepper flakes. Ensure all ingredients are combined well to develop a balanced, aromatic marinade.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade and toss to coat them evenly. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to deeply penetrate the chicken for maximum taste.
- Prepare the Skewers: If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat your grill or grill pan to medium-high heat to get a good sear on the chicken.
- Assemble the Skewers: Thread the marinated chicken evenly onto the skewers, ensuring the pieces are spaced for even cooking and char marks.
- Grill the Chicken: Place the skewers on the preheated grill and cook for 4 to 5 minutes per side. Grill until the chicken is fully cooked through and has developed nice charred spots, indicating caramelization and a smoky flavor.
- Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes to retain their juices. Serve warm, garnished with chopped cilantro and lime wedges to add freshness and a zesty finish.
Notes
- These skewers pair excellently with jasmine rice, crisp cucumber salad, or a creamy peanut dipping sauce for a complete Thai-inspired meal.
- For an enhanced coconut flavor, brush the skewers with leftover marinade that has been boiled for safety during grilling.
- Soaking bamboo skewers prevents them from burning and helps maintain the integrity of the skewers while cooking.
