Thai Chicken Skewers
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.
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.