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Grilled Thai Coconut Chicken Skewers

These Grilled Thai Coconut Chicken Skewers are marinated in a flavorful coconut milk and spice mixture, then grilled to perfection. They make a delicious and exotic appetizer or main dish that is perfect for a summer barbecue or a cozy dinner at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course / Appetizer
Cuisine Thai
Servings 4 People
Calories 300 kcal

Equipment

  • 1 skewers wooden or metal
  • 1 mixing bowl
  • 1 whisk or fork
  • 1 grill or grill pan
  • 1 set measuring cups and spoons
  • 1 knife and cutting board

Ingredients
  

  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 cup coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon red curry paste more to taste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • as needed chopped fresh cilantro, for garnish (optional)
  • as needed lime wedges, for serving (optional)

Instructions
 

  • In a mixing bowl, combine coconut milk, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, red curry paste, salt, and pepper. Whisk until well mixed.
  • Add chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 15 minutes, up to 2 hours for more flavor.
  • If using wooden skewers, soak them in water for about 30 minutes to prevent burning during grilling.
  • Preheat the grill or grill pan to medium-high heat.
  • Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
  • Grill the skewers for about 4-5 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
  • Once cooked, remove the skewers from the grill and let them rest for a couple of minutes.
  • Serve the chicken skewers garnished with chopped cilantro and lime wedges on the side.

Notes

You can adjust the amount of red curry paste to suit your heat preference.
These skewers pair well with jasmine rice or a fresh salad for a complete meal.
Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.