Go Back

Grilled Thai Coconut Chicken Skewers

Grilled Thai coconut chicken skewers with a creamy coconut-lemongrass marinade and golden char from medium-high grilling. Juicy 1-inch chicken pieces are marinated for 1–4 hours, then served with peanut sauce for dipping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coconut marinade
  • 2 lb chicken breasts Cut into 1-inch pieces.
  • 1 can (14 oz) coconut milk Creamy base for the marinade.
  • 2 tbsp fish sauce Savory umami for the marinade.
  • 2 tbsp brown sugar Balances salt with gentle sweetness.
  • 2 lemongrass Minced stalks.
  • 2 tbsp fresh ginger Grated.
  • 3 clove garlic Minced cloves.
  • 1 tsp curry powder Adds warm, aromatic color.
  • 1 wooden skewers Soaked before grilling.
Serving
  • 1 peanut sauce For dipping.
  • 1 fresh cilantro Chopped or left for garnish.
  • 1 lime wedges Serve on the side.

Equipment

  • 1 grill

Method
 

Make the coconut-lemongrass marinade
  1. Combine coconut milk, fish sauce, brown sugar, lemongrass, ginger, garlic, and curry powder in a bowl until smooth and evenly blended.
  2. Add chicken pieces to the marinade and refrigerate for 1-4 hours.
Grill the skewers
  1. Thread marinated chicken onto soaked wooden skewers, leaving a little space between pieces for even grilling.
  2. Preheat grill to medium-high heat.
  3. Grill skewers for 5-6 minutes per side until chicken is cooked through and slightly charred, watching for golden edges and visible char.
Serve
  1. Serve grilled Thai coconut chicken skewers immediately with peanut sauce for dipping, fresh cilantro, and lime wedges.

Notes

For deeper flavor, marinate up to 4 hours (not longer) and keep the chicken fully submerged in the coconut mixture. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked skewers up to 2 months. Dietary swap: use tamari or soy sauce in place of fish sauce for a fish-free option (flavor will be slightly different).