Thai Coconut Chicken Skewers Recipe
These Thai Coconut Chicken Skewers are marinated in a flavorful blend of coconut milk, red curry paste, fish sauce, and spices, then grilled to perfection. Tender, juicy, and infused with Thai-inspired flavors, they make a delicious and easy main course perfect for a summer cookout or weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Halal
Ingredients
Marinade and Chicken
- 1 pound boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon sesame oil
Extras
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
- Extra lime juice (for dipping sauce)
- Additional chopped cilantro (for dipping sauce and garnish)
- A splash of fish sauce (for dipping sauce)
Instructions
- Prepare Marinade: In a medium bowl, combine coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro. Whisk thoroughly until the curry paste is fully dissolved and the mixture is smooth.
- Cut Chicken: Cut the chicken thighs into bite-sized pieces approximately 1 to 1.5 inches each to ensure even cooking and easy threading on skewers.
- Marinate Chicken: Add the chicken pieces to the marinade and stir to coat each piece well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably up to 4 hours or overnight for best flavor infusion.
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling. If using metal skewers, simply set them aside.
- Thread Chicken: Remove chicken from marinade, thread the pieces onto skewers leaving space between each piece for proper cooking.
- Preheat Grill: Preheat a grill or grill pan to medium-high heat. Lightly brush the grill surface with sesame oil to prevent sticking.
- Grill Chicken: Place the skewers on the grill, cooking for 7 minutes on one side without moving them to achieve a nice sear.
- Flip and Cook: Using tongs, flip the skewers and cook for an additional 7 minutes on the other side or until the chicken reaches an internal temperature of 165°F (75°C) and turns golden brown.
- Optional Basting: In the last few minutes of grilling, brush the skewers with leftover marinade to enhance flavor; discard any marinade that came into contact with raw chicken.
- Rest Chicken: Remove skewers from the grill and let them rest for a few minutes to allow juices to redistribute.
- Prepare Dipping Sauce: Mix extra lime juice, a splash of fish sauce, and chopped cilantro to create a fresh dipping sauce.
- Serve: Arrange skewers on a platter, drizzle with dipping sauce, and garnish with additional cilantro. Serve alongside jasmine rice or a cucumber salad for a complete meal.
Notes
- For a stronger flavor, marinate the chicken overnight.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- Discard any marinade used to coat raw chicken to avoid foodborne illness.
- Soaking wooden skewers is essential to prevent them from burning on the grill.
- Adjust the spiciness level by altering the quantity of red curry paste.
- Use boneless, skinless chicken thighs as they stay juicier and more flavorful than chicken breasts.
- Serve with fresh herbs like mint or basil for added fragrance if desired.
