Okay, when the weather finally warms up, I ditch the slow cooker, I swear! Grilling just feels like summer, but if I’m honest, getting real, punchy restaurant flavor on my backyard grill at home can sometimes feel impossible. That is, until I figured out the magic of this marinade. Seriously, stop everything and make my Grilled Thai Coconut Chicken Skewers. They taste like you spent hours getting authentic Thai flavor right, but the secret is just dipping them into a creamy, spice-packed coconut bath for a few hours. It’s honestly the easiest weeknight dinner trick I’ve discovered all year, and the chicken comes out so tender!
Why You Will Love These Grilled Thai Coconut Chicken Skewers
I know, I know, you’ve got a million chicken skewer recipes, but hear me out. These Grilled Thai Coconut Chicken Skewers are hands-down my go-to when I want big flavor without the fuss. They just hit differently!
- The flavor payoff is huge! That coconut milk marinade softens the chicken fibers just perfectly, soaking in all that awesome Thai spice blend.
- Talk about easy prep! You just whisk everything together. Trust me, this simple marinade transforms plain chicken breast in less than five minutes of active time.
- Grilling locks in that moisture, giving you perfectly charred edges alongside incredibly tender meat. It’s the ultimate summer weeknight meal, and you can find more amazing flavor ideas right here.
Seriously, if you need proof that simple ingredients make the best meals, this recipe is it. You’re going to be making these over and over!
Essential Ingredients for Grilled Thai Coconut Chicken Skewers
Listen, the ingredient list looks long because of all those beautiful spices, but honestly, it’s mostly just chicken and liquid! The whole magic of these Grilled Thai Coconut Chicken Skewers comes down to that marinade. First up, you need about one and a half pounds of boneless, skinless chicken breasts. Make sure you cut them into one-inch cubes, nice and even so they cook the same!
Now, for the star stuff. You absolutely must use full-fat coconut milk—none of that watery lite stuff! That richness is what keeps the chicken juicy when it hits the high heat of the grill. You’ll whisk that with a little bit of everything that makes Thai food amazing: fish sauce for saltiness, brown sugar for depth, and fresh lime juice for tang. Don’t forget the turmeric, cumin, and coriander for that gorgeous earthy color and flavor. For a little kick, you can toss in a pinch of cayenne. I always make sure to grate my ginger fresh; it just wakes up the whole marinade! You can find some other great coconut ideas over here.
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup full-fat coconut milk (the good stuff!)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (if you like a little fire!)
- 1 clove garlic, minced fine
- 1 teaspoon grated fresh ginger
- Wooden or metal skewers
Mastering the Marinade for Grilled Thai Coconut Chicken Skewers
This is where the flavor happens, friends! The marinade is everything for these Grilled Thai Coconut Chicken Skewers. Grab a decent-sized bowl—you need room to whisk and then enough space for the chicken to swim around comfortably. Start by pouring in that luscious, full-fat coconut milk. Then, we build the flavor profile, balancing salty, sweet, and sour.
I always whisk in the fish sauce, the brown sugar, and the lime juice first. I taste-test right now—just dip the tip of a clean spoon in. Does it need one more tiny squeeze of lime? Maybe a pinch more sugar to balance the salt from the fish sauce? Never be afraid to adjust! Once the base is set, toss in all those beautiful spices: the earthy turmeric, cumin, coriander, garlic, and ginger. Everything gets whisked until that sugar dissolves and the spices are totally suspended in the creamy liquid. You want a totally uniform, gorgeous yellow mixture.
Once those chicken cubes go in and are completely coated, cover it up. Now comes the hardest part: waiting! You need at least two hours for the coconut milk to work its magic and tenderize the chicken for your Grilled Thai Coconut Chicken Skewers. But honestly? Four to six hours is the sweet spot. If you go over six, the lime juice might start to turn the outside texture a little funny, so don’t leave them hanging overnight. You can check out some other amazing marinade methods here!
Soaking Wooden Skewers for Perfect Grilled Thai Coconut Chicken Skewers
Before you even think about threading that beautifully marinated chicken, we have to talk about the wood. If you skip this step, your Grilled Thai Coconut Chicken Skewers will end up with half-charred, black sticks that fall apart when you try to flip them. Not fun!
It’s super simple: grab your wooden skewers—metal ones don’t care—and completely submerge them in a tall glass or baking dish full of water. They need a minimum of 30 minutes soaking time. This hydrates the wood so it doesn’t instantly burn up over that medium-high heat when you start grilling. Trust me, it’s the small things that make a huge difference!
Step-by-Step Instructions for Perfect Grilled Thai Coconut Chicken Skewers
Alright, you’ve let that gorgeous coconut mixture work its magic on the chicken! Now it’s time for the best part: grilling. First things first, you need to get that grill hot. We’re aiming for medium-high heat because we want char and flavor, not just dried-out chicken floating around aimlessly. Once the grill is hot, give those grates a quick brush with a little oil. This stops everything from sticking, which is a nightmare when you’re trying to flip.
Take your marinated chicken pieces out of the bowl—let any major drips fall off, but don’t worry about wiping them completely clean! Now, thread the meat onto those soaked skewers. Remember what I said about spacing? Make sure you leave just a tiny bit of wiggle room between the chicken cubes. If you pack them too tightly, the heat can’t circulate, and you get steamed chicken instead of that beautiful grilled char on your Grilled Thai Coconut Chicken Skewers. This is where metal skewers shine because they heat up nice and evenly!
Once they are loaded up, place them carefully on the oiled grates. Now, the timing is important. You’re looking at about 4 to 6 minutes per side. Don’t walk away! The fish sauce and sugar in the marinade caramelize fast, so watch those edges for dark brown spots. Turn them gently until all sides have gotten some nice grill marks. You really need to make sure they’re cooked through—I always pull one off at the end to slice open, or use a thermometer to check that magic 165°F (74°C). Never skip that temperature check! After they come off the heat, let your incredible Grilled Thai Coconut Chicken Skewers rest for five minutes. It keeps all those juices inside where they belong. If you want to see some other fantastic grilling techniques, check out this guide to grilled whole chicken. Doesn’t that sound amazing?
Tips for Success When Making Grilled Thai Coconut Chicken Skewers
I’ve ruined enough batches of these beautiful Grilled Thai Coconut Chicken Skewers early on to learn a few tricks that make all the difference between good and absolutely legendary. You gotta treat that grill right and treat that coconut marinade right!
First, resisting the urge to crowd the grill is crucial. If skewer A is touching skewer B, they start steaming each other, and you lose that lovely char we worked so hard for. Give them space, even if it means cooking in two smaller batches. Remember, perfect airflow equals perfect grilling!
Second, let’s talk about doneness again. A thermometer is great, but if you don’t have one handy, rely on your eyes and feel. The sugars in the marinade can make them look dark before they are truly done. After 4 minutes per side, gently press the center of a thick-looking piece with a fork or your fingertip (carefully!). If it springs back slightly and feels firm but not rock solid, they are ready for their five-minute rest. Consistency in your chicken cubes helps SO much here!
And finally, don’t toss that leftover marinade! If you are planning on drizzling, save a small amount *before* adding raw chicken to it (or boil the used marinade for a minute to be safe!). That sauce poured over the top after they come off the grill really elevates these Grilled Thai Coconut Chicken Skewers. For more fantastic pairing ideas for grilled meats, check out some of my favorite side recipes here!
Serving Suggestions for Your Grilled Thai Coconut Chicken Skewers
The best part about these Grilled Thai Coconut Chicken Skewers is how versatile they are! Once they come off the grill, they are begging for something fresh and bright next to them. If you want to double down on the Thai theme, you absolutely have to serve them over a big bowl of fluffy jasmine rice. That rice just soaks up any extra marinade juices left on the plate—it’s heavenly.
If you still have that leftover marinade or want something richer, absolutely make a batch of homemade peanut sauce! I have my absolute favorite recipe that tastes way better than anything store-bought. A good squeeze of fresh lime right before eating wakes up all the coconut and spice notes beautifully. For something cooling, a very simple, lightly vinegared cucumber salad cuts through the richness perfectly. Honestly, these Grilled Thai Coconut Chicken Skewers are delicious no matter what you pair them with!
Storage and Reheating Instructions for Grilled Thai Coconut Chicken Skewers
So you probably won’t have leftovers because these Grilled Thai Coconut Chicken Skewers disappear fast, but just in case! Once they cool down, just pop the leftover chicken—off the skewers, if you want—into a good airtight container. They keep perfectly fine in the fridge for about three days. Don’t forget to save a little bit of that leftover sauce if you made extra, that’s important!
When you want to reheat them, the microwave is speedy, but be careful! Coconut milk can sometimes make things get tough fast. I usually just toss them in a non-stick skillet over medium heat with a splash of water or maybe some chicken broth. A super quick pan-sear for just a couple of minutes wakes them right back up without drying out the meat. That way, they are just as juicy as when they first came off the grill!
Frequently Asked Questions About Grilled Thai Coconut Chicken Skewers
Can I use chicken thighs instead of breasts for these skewers?
Oh, absolutely! Chicken thighs are a fantastic choice, especially if you find breasts dry out too easily for you. Thigh meat has a little more fat, so it stays incredibly moist no matter what you do to it on the grill. Just know that they might take an extra minute or two to cook through since they are usually a bit thicker than sliced breasts. You’ll still aim for that internal 165°F, but the texture will be richer when you bite into these Grilled Thai Coconut Chicken Skewers.
I don’t have a grill! Can I make these in the oven or on a skillet?
Yes, you definitely can! If the weather is terrible or you don’t have an outdoor grill, don’t panic. You can use a nice heavy cast-iron skillet right on your stove. Get that skillet ripping hot with a bit of oil, and cook the skewers in batches so you still get some good browning. Or, for the oven method, you can place the threaded skewers on a foil-lined baking sheet and roast them at 400°F (200°C) for about 15 to 20 minutes, turning halfway. They won’t get the exact smoky char, but the coconut marinade flavors will still shine through beautifully on your Grilled Thai Coconut Chicken Skewers!
How can I make these skewers extra spicy?
If you love heat like I do, you need to amp up those spices! Besides the optional cayenne I mentioned, the best way to add serious warmth is by incorporating fresh Thai chilies or bird’s eye chilies right into the marinade. Mince up one or two very finely—wear gloves if your hands are sensitive!—and whisk them right in with the ginger and garlic. This distributes the heat evenly. You can also whip up a thicker, spicier dipping sauce to serve alongside them. For more spicy chicken ideas, check out my spicy honey ginger chicken bowls!
Why did my marinade separate a little bit?
Don’t worry if you see the coconut milk separate just a tiny bit when you mix in the lime juice and fish sauce—that’s totally normal, especially with canned coconut milk! The acid from the lime can sometimes cause the fats to break slightly. Just give it a really vigorous whisk before you add the chicken. As long as it all looks milky yellow when you’re done whisking, it’s perfectly fine for marinating those Grilled Thai Coconut Chicken Skewers.
Estimated Nutritional Information for Grilled Thai Coconut Chicken Skewers
Okay, so I know some of you are tracking macros or watching your intake, and I totally get it! While this recipe is wonderfully low-fat for how flavorful it is—seriously, all that taste without the guilt!—it’s important to remember that these numbers are just an estimate based on using standard measurements for the ingredients listed on the recipe card.
I made these Grilled Thai Coconut Chicken Skewers expecting them to be heavier, but wow, the protein content is amazing! It’s all that lean chicken breast and the moderate amount of sugar used in the glaze. You can see the breakdown below:
- Serving Size: 4 skewers
- Calories: 320
- Protein: 38g (Wow, right? That’s filling!)
- Fat: 15g (Most of that nice, rich fat comes from the coconut milk.)
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 5g (Mostly from that touch of brown sugar in the marinade.)
- Sodium: 450mg
- Cholesterol: 105mg
Keep in mind, if you drench your delicious Grilled Thai Coconut Chicken Skewers in peanut sauce, those numbers will absolutely shift, so measure your dips! I like to serve mine with a big side of steamed greens to keep the whole thing light and balanced. Enjoy!
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Grilled Thai Coconut Chicken Skewers
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for grilled chicken skewers marinated in coconut milk and Thai spices.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Wooden or metal skewers
Instructions
- In a bowl, whisk together the coconut milk, fish sauce, brown sugar, lime juice, turmeric, cumin, coriander, cayenne pepper (if using), garlic, and ginger. This is your marinade.
- Add the chicken cubes to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours.
- If using wooden skewers, soak them in water for 30 minutes before use.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
- Grill the skewers for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
- Remove from the grill and let rest for 5 minutes before serving.
Notes
- You can serve these skewers with peanut sauce or a squeeze of fresh lime.
- If you do not have fresh ginger, use 1/2 teaspoon ground ginger.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4 skewers
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
- Cholesterol: 105
Keywords: Grilled, Thai, Coconut, Chicken, Skewers, Coconut Chicken, Grilling, Asian