Description
Grilling Thai Coconut Chicken Skewers turns your backyard barbecue into a flavor adventure that transports you straight to Southeast Asian street markets. Fresh herbs, zesty marinade, and tender chicken make these skewers a quick crowd-pleaser your friends will devour.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons red curry paste
Flavoring Ingredients:
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- Juice of 1 lime
Garnish and Seasoning:
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
- Pepper to taste
Instructions
- Slice 1 pound of chicken thighs into 1-inch chunks for perfect bite-sized morsels that will absorb the marinade beautifully.
- Whisk together 1 cup coconut milk, 2 tablespoons red curry paste, 2 tablespoons fish sauce, 1 tablespoon brown sugar, 2 minced garlic cloves, 1 tablespoon grated ginger, lime juice, and 1 tablespoon chopped cilantro until the mixture becomes smooth and fragrant.
- Submerge chicken pieces completely in the marinade, ensuring every chunk is coated. Refrigerate for 1-4 hours to let flavors penetrate deeply.
- Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
- Heat grill or grill pan to 400°F, creating a medium-high temperature zone for perfect char and cooking.
- Thread marinated chicken onto skewers, leaving small gaps between pieces for even heat distribution.
- Brush grill grates with 1 tablespoon sesame oil to prevent sticking and add subtle flavor.
- Grill skewers for 5-6 minutes on the first side, allowing beautiful golden-brown grill marks to develop.
- Rotate skewers and cook an additional 5-6 minutes until internal temperature reaches 165°F, ensuring complete chicken doneness.
- Allow skewers to rest 3-4 minutes after grilling to redistribute internal juices.
- Mix extra fish sauce with lime juice and a pinch of sugar for a quick, tangy dipping sauce.
- Garnish with fresh cilantro and lime wedges for a bright, aromatic presentation.
- Serve immediately alongside jasmine rice or a crisp green salad for a complete meal.
Notes
- Marinate chicken for maximum flavor by letting it sit in the coconut milk mixture for at least an hour, which allows the spices to penetrate deeply.
- Soak wooden skewers in water beforehand to prevent burning and ensure even cooking on the grill.
- Keep chicken pieces evenly sized so they cook uniformly, and avoid overcrowding the grill to achieve perfect caramelization and char.
- For a gluten-free version, replace fish sauce with tamari or coconut aminos, and ensure your curry paste is certified gluten-free.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10-14 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 308 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 95 mg