Grilled Thai Coconut Chicken Skewers Recipe
Grilled Thai Coconut Chicken Skewers deliver a mouthwatering fusion of coconut milk, lemongrass, and Thai spices. Perfect for BBQs, these skewers offer tender, juicy chicken with a slightly sweet, savory, and tangy flavor. Great for weeknight dinners or summer parties.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 25 minutes (excluding marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
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1 ½ lbs boneless, skinless chicken thighs, cut into strips
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1 cup coconut milk
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2 tbsp fish sauce
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1 tbsp soy sauce
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2 tbsp brown sugar
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2 garlic cloves, minced
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1 tbsp ginger, minced
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1 stalk lemongrass, finely chopped
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1 tsp ground turmeric
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1 tbsp lime juice
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1 tbsp vegetable oil
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Fresh cilantro (for garnish)
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Lime wedges (for serving)
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Bamboo skewers (soaked in water for 30 min)
Instructions
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Prepare the Marinade: In a bowl, whisk together coconut milk, fish sauce, soy sauce, brown sugar, garlic, ginger, lemongrass, turmeric, lime juice, and vegetable oil.
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Marinate Chicken: Add chicken strips to the marinade, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
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Skewer Chicken: Thread marinated chicken onto soaked bamboo skewers.
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Preheat Grill: Heat grill to medium-high heat. Oil grates to prevent sticking.
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Grill Skewers: Cook skewers for 4-5 minutes per side, or until chicken is fully cooked and slightly charred.
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Serve: Garnish with fresh cilantro and lime wedges. Serve hot.
Notes
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Soaking skewers prevents burning.
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Marinating overnight yields more intense flavor.
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Great with jasmine rice or Thai peanut sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 720mg