Go Back
–+ servings
Juicy Thai coconut chicken skewers garnished with fresh cilantro, served on a creamy coconut sauce with lime wedges on the side.

Thai Coconut Chicken Skewers

These Thai Coconut Chicken Skewers are a tropical grilling favorite juicy, tender chicken marinated in coconut milk, lemongrass, lime, and red curry paste, then grilled to golden perfection. Perfect for summer cookouts or easy weeknight dinners, with authentic Thai flavors that balance sweet, salty, spicy, and sour in every bite.
5 from 1 vote
Print Pin
Course: Dinner, Main Course
Cuisine: Asian, Grilled, Thai
Keyword: Authentic Thai chicken skewers, Grilled Thai coconut chicken skewers facebook, Thai chicken skewers street food, Thai coconut chicken skewers oven, Thai coconut chicken skewers recipe, Thai coconut chicken skewers with coconut milk
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 servings
Calories: 365kcal
Cost: $15

Equipment

  • 1 Large mixing bowl (For whisking the marinade)
  • 12 Bamboo or metal skewers (Soak bamboo skewers before use)
  • 1 Grill or grill pan (Medium-high heat for best char)
  • 1 Basting brush (For oil or marinade)
  • 1 Tongs (For turning skewers)
  • 1 Meat thermometer (Ensure chicken reaches 165°F)

Ingredients

For the Coconut Marinade:

  • 1 cup Full-fat coconut milk - Adds richness and moisture
  • 3 tablespoon Fish sauce - Provides umami depth
  • 2 tablespoon Soy sauce - Or tamari for gluten-free
  • 2 tablespoon Brown sugar - Balances salt and spice
  • 2 tablespoon Lime juice - Freshly squeezed preferred
  • 3 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Grated
  • 1 stalk Lemongrass - Finely minced tender white part only
  • 1 teaspoon Red curry paste - Adjust to desired spice level
  • ½ teaspoon Turmeric powder - For color and warmth

For the Chicken:

  • 2 lbs Boneless skinless chicken thighs - Cut into 1-inch cubes
  • 2 tablespoon Vegetable oil - For brushing grill
  • — — Fresh cilantro - For garnish
  • — — Lime wedges - For serving

For Serving:

  • — — Peanut sauce - For dipping
  • — — Cucumber salad - Refreshing side
  • — — Jasmine or coconut rice - To soak up extra sauce
  • — — Fresh Thai basil leaves - Optional garnish
  • — — Crushed peanuts - Optional topping

Instructions

  • Whisk together coconut milk, fish sauce, soy sauce, brown sugar, lime juice, garlic, ginger, lemongrass, curry paste, and turmeric in a large bowl until smooth.
    "A kitchen prep scene showing raw chicken pieces being mixed into a bowl of coconut and spice marinade beside a tray of bamboo skewers.
  • Cut chicken thighs into 1-inch cubes, add to the marinade, and toss to coat. Cover and refrigerate for 2–4 hours (minimum 30 minutes).
  • Soak bamboo skewers for 30 minutes. Thread 4–5 chicken pieces per skewer, leaving small gaps between pieces for even cooking.
    Outdoor grilling scene showing skewers of marinated chicken cooking over an open flame, with smoke rising and sunlight filtering through.
  • Preheat grill to medium-high heat (about 400°F) and oil the grates. Grill skewers 4–5 minutes per side until golden with good char marks and the chicken reaches 165°F.
  • Let rest 3 minutes. Garnish with cilantro and lime wedges. Serve with peanut sauce, cucumber salad, and jasmine rice.
    Grilled Thai coconut chicken skewers topped with chopped cilantro and served with a small bowl of spicy dipping sauce and lime wedges on a white plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 220g | Calories: 365kcal (18%) | Carbohydrates: 10g (3%) | Protein: 33g (66%) | Fat: 22g (34%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 145mg (48%) | Sodium: 980mg (43%) | Potassium: 520mg (15%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 150IU (3%) | Vitamin C: 5mg (6%) | Calcium: 30mg (3%) | Iron: 1.8mg (10%)
Tried this recipe?Pin it on @Pinterest