Grilled Thai Coconut Chicken Skewers

Grilled coconut-lime Thai chicken skewers marinated in aromatic spices and herbs with tender, juicy texture.

Ingredients

→ Marinade

01 240 ml canned coconut milk

02 2 tablespoons (30 ml) soy sauce

03 2 tablespoons (30 ml) fish sauce

04 2 tablespoons (24 g) brown sugar

05 1 tablespoon (15 ml) freshly squeezed lime juice

06 1 tablespoon (8 g) grated fresh ginger

07 3 cloves garlic, minced

08 1 tablespoon (17 g) red curry paste

09 1 teaspoon (2 g) ground turmeric

10 0.5 teaspoon (1 g) ground coriander

11 1 tablespoon (3 g) chopped fresh cilantro, plus extra for garnish

→ Protein

12 680 g boneless skinless chicken thighs, cut into bite-sized pieces

→ Other

13 Bamboo skewers, soaked in water for at least 30 minutes

Instructions

Step 01

In a large mixing bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro until homogeneous.

Step 02

Add chicken thigh pieces to the marinade and toss thoroughly to ensure even coating. Cover and refrigerate for at least 2 hours, ideally overnight, to allow flavors to infuse.

Step 03

Heat grill to medium-high temperature.

Step 04

Thread marinated chicken pieces onto soaked bamboo skewers, leaving minimal space between each piece for even cooking.

Step 05

Place skewers on the grill and cook for 10–12 minutes, turning periodically, until the chicken is cooked through and displays lightly charred edges.

Step 06

Transfer skewers to a serving platter. Sprinkle with additional chopped cilantro and serve with jasmine rice, lime wedges, and peanut sauce as desired.