Fire up the grill for Thai Chicken Skewers, a grilled Thai chicken dish bursting with coconut, lime, and Thai spices for a bold, juicy bite. This Vibrant Dinner is perfect for weeknight meals, summer BBQs, or festive gatherings, offering spiced coconut skewers that everyone will love. Grill this cozy recipe for a flavorful treat on Food and Tips!
Why You’ll Love Thai Chicken Skewers
- Bold Flavors: Thai Chicken Skewers blend coconut and spices in this cozy recipe.
- Quick Prep: Ready in under 40 minutes for a grilled Thai chicken dish.
- Grill-Ready: Perfect for BBQs with these spiced coconut skewers.
- Versatile: Pairs with salads or rice for this cozy recipe.
- Beginner-Friendly: Simple ingredients for a vibrant grilled Thai chicken treat.
Ingredients for Thai Chicken Skewers
Here’s what you’ll need for this grilled Thai chicken dish (makes ~4 servings):
Chicken:
- 1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Bamboo or metal skewers (soak bamboo in water for 30 minutes)
Marinade:
- 1 cup (240 ml) canned full-fat coconut milk
- 3 tbsp soy sauce
- 2 tbsp freshly squeezed lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red Thai curry paste
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp black pepper
Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Thinly sliced red chilies (optional)
Equipment
- Large mixing bowl
- Whisk
- Knife and cutting board
- Skewers
- Grill or grill pan
- Tongs
- Meat thermometer (optional)
Ingredient Tips
- Chicken Thighs: Juicier than breasts for this spiced coconut skewers dish.
- Coconut Milk: Full-fat for a creamy grilled Thai chicken marinade.
- Fish Sauce: Adds umami to this cozy recipe.
- Curry Paste: Red paste brings heat to these spiced coconut skewers.
- Lime Juice: Brightens the flavor of this grilled Thai chicken treat.
Directions for Thai Chicken Skewers
Let’s grill this vibrant spiced coconut skewers dish!
Prepare the Marinade
In a large bowl, I whisk 1 cup coconut milk, 3 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp red curry paste, 1 tsp coriander, ½ tsp turmeric, and ½ tsp black pepper until smooth for this cozy recipe.
Marinate the Chicken
I add 1.5 lbs chicken pieces to the marinade, tossing to coat evenly. I cover and refrigerate for at least 30 minutes, or up to overnight, for this grilled Thai chicken flavor.
Thread the Skewers
I preheat the grill to medium-high (about 400°F/200°C) and oil the grates. I thread the chicken onto skewers, leaving space between pieces for even cooking of these spiced coconut skewers.
Grill and Rest
I grill the skewers for 10–12 minutes, turning occasionally, until the chicken reaches 165°F (74°C) internally. I let them rest for 3 minutes for this grilled Thai chicken dish.
Garnish and Serve
I sprinkle the skewers with chopped cilantro and serve with lime wedges and optional red chilies for this Thai Chicken Skewers, pairing with rice or a fresh salad.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Marinating Time: 30 minutes (or up to overnight)
- Total Time: ~40 minutes
- Servings: ~4 servings
- Calories: ~350 kcal per serving
- Macros per Serving: 10g carbs, 35g protein, 20g fat
Variations for Thai Chicken Skewers
Try these twists on this spiced coconut skewers dish:
- Shrimp Skewers: Swap chicken for shrimp for a seafood grilled Thai chicken twist.
- Veggie Add-Ons: Thread bell peppers or pineapple for colorful spiced coconut skewers.
- Green Curry: Use green curry paste for a milder cozy recipe.
- Spicy Kick: Add chili flakes for extra heat in this grilled Thai chicken treat.
- Lettuce Wraps: Serve off skewers in lettuce cups for a carb-free cozy recipe.
Serving Ideas:
- Pair with Food and Tips’ coconut rice for a tropical vibe.
- Serve with Food and Tips’ cucumber salad for a refreshing contrast.
- Enjoy with Food and Tips’ hibiscus iced tea for a vibrant drink.
Storage
I store cooled spiced coconut skewers in an airtight container in the fridge for up to 3 days. For freezing, I wrap tightly and store for up to 3 months, thawing overnight in the fridge. I reheat in a 300°F oven for 10–15 minutes for a fresh cozy recipe.
Serving Tips
- Presentation: Serve Thai Chicken Skewers on a platter with herbs and lime wedges for vibrancy.
- Garnish: Sprinkle cilantro and chilies for this grilled Thai chicken appeal.
- Pairing: Enjoy with jasmine rice or Food and Tips’ side dish recipes for a cozy meal.
- Portion Size: 2–3 skewers per person for a satisfying serving.
- Occasions: Ideal for BBQs, weeknight dinners, or festive gatherings.
FAQs About Thai Chicken Skewers
Here are answers to common questions about this grilled Thai chicken dish:
Can I cook these without a grill?
Yes, use a grill pan or broiler for this cozy recipe.
Can I freeze marinated chicken?
Freeze with marinade for up to 3 months for these spiced coconut skewers.
What can replace fish sauce?
Use extra soy sauce with a pinch of salt for this grilled Thai chicken treat.
How long should I marinate?
At least 30 minutes, ideally 2–4 hours, for this cozy recipe’s flavor.
How do I prevent burning?
Soak bamboo skewers and grill at medium-high for these spiced coconut skewers.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Thai Chicken Skewers are a grilled Thai chicken dish with vibrant coconut and spice flavors. This cozy recipe is perfect for BBQs or quick dinners. Grill these spiced coconut skewers on Layla Cooks for a bold, crowd-pleasing meal!
Thai Chicken Skewers
Ingredients
For the Chicken:
- 1.5 lbs 680 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Bamboo or metal skewers soak bamboo in water for 30 minutes
For the Marinade:
- 1 cup 240 ml canned full-fat coconut milk
- 3 tbsp soy sauce
- 2 tbsp freshly squeezed lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 tbsp red Thai curry paste
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp black pepper
For Garnish:
- Fresh cilantro chopped
- Lime wedges
- Thinly sliced red chilies optional
Instructions
Prepare the Marinade
- In a large bowl, I whisk 1 cup coconut milk, 3 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp fish sauce, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp red curry paste, 1 tsp coriander, ½ tsp turmeric, and ½ tsp black pepper until smooth for this cozy recipe.
Marinate the Chicken
- I add 1.5 lbs chicken pieces to the marinade, tossing to coat evenly. I cover and refrigerate for at least 30 minutes, or up to overnight, for this grilled Thai chicken flavor.
Thread the Skewers
- I preheat the grill to medium-high (about 400°F/200°C) and oil the grates. I thread the chicken onto skewers, leaving space between pieces for even cooking of these spiced coconut skewers.
Grill and Rest
- I grill the skewers for 10–12 minutes, turning occasionally, until the chicken reaches 165°F (74°C) internally. I let them rest for 3 minutes for this grilled Thai chicken dish.
Garnish and Serve
- I sprinkle the skewers with chopped cilantro and serve with lime wedges and optional red chilies for this Thai Chicken Skewers, pairing with rice or a fresh salad.
Notes
- Use chicken thighs for juicier skewers.
- Don’t rush marination — more time equals more flavor.
- Keep grill at medium-high to prevent burning.
- Add bell peppers or pineapple to skewers for color and flavor.
- If no grill, use a broiler or grill pan indoors.
- Marinated chicken can be frozen up to 3 months.
- Leftovers keep in fridge up to 3 days; reheat gently in oven or skillet.
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