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Introduction
There’s something magical about the first bite of juicy grilled Thai coconut chicken skewers tender chicken infused with creamy coconut milk, zesty lime, and fragrant lemongrass. If you’ve been searching for a recipe that brings restaurant-quality Thai flavors to your backyard grill, this one’s for you.
Unlike typical chicken skewers that can dry out, this recipe uses a rich coconut marinade that tenderizes the meat while locking in moisture. The result? Juicy, flavorful skewers with a golden char and an irresistible aroma that screams summer nights and tropical getaways.
I first tasted a version of these skewers at a street market in Chiang Mai smoky, slightly sweet, with just the right hint of spice. It was a revelation: how something so simple could taste so deeply complex. Since then, I’ve recreated it countless times for family barbecues, and it never fails to impress.
Whether you’re planning a weeknight dinner, backyard BBQ, or party appetizer, these Thai coconut chicken skewers are a guaranteed crowd-pleaser easy to make, naturally gluten-free, and packed with vibrant Southeast Asian flair.
Table of Contents
Recipe Summary Table
| Details | Information |
|---|---|
| Prep Time: | 20 minutes + 1 hour marinating |
| Cook Time: | 10–12 minutes |
| Total Time: | 1 hour 30 minutes |
| Difficulty: | Easy |
| Servings: | 4–6 |
| Dietary Tags: | Gluten-free, Dairy-free, High-protein |
| Cuisine: | Thai / Southeast Asian |
Ingredients
For the Chicken Marinade
- 700 g (1.5 lb) boneless chicken thighs or breasts, cut into bite-size cubes
- 200 ml (¾ cup) coconut milk (full-fat for best flavor)
- 2 tbsp fish sauce (sub: soy sauce for a milder, non-fishy taste)
- 1 tbsp brown sugar (or palm sugar for authentic Thai sweetness)
- 2 cloves garlic, minced
- 1 stalk lemongrass, finely chopped (sub: 1 tsp lemongrass paste)
- 1 tbsp lime juice
- 1 tsp turmeric powder
- ½ tsp chili flakes (optional for spice lovers)
- Salt and pepper, to taste
For Grilling & Serving
- 1 tbsp vegetable oil (for brushing)
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
- Sweet chili sauce or peanut dipping sauce, optional
Ingredient Note: Boneless chicken thighs are juicier and more forgiving on the grill. If you use breasts, reduce cooking time slightly to avoid dryness.
Step-by-Step Instructions
Step 1: Prepare the Marinade (5 minutes)
In a large bowl, whisk together coconut milk, fish sauce, brown sugar, garlic, lemongrass, lime juice, turmeric, and chili flakes.
Why this works: Coconut milk tenderizes the chicken while lemongrass and lime infuse it with bright, aromatic flavor.
Step 2: Marinate the Chicken (1 hour minimum)
Add the chicken pieces to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour (or overnight for maximum flavor).
Pro tip: Don’t marinate for more than 12 hours — the acids can break down the texture too much.
Step 3: Thread the Skewers (10 minutes)
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
Thread 4–5 chicken pieces per skewer, leaving a small gap between each for even cooking.
Step 4: Preheat the Grill (5 minutes)
Heat your grill or grill pan to medium-high. Brush with a little oil to prevent sticking.
Visual cue: You should hear a satisfying sizzle when the chicken hits the grill.
Step 5: Grill the Skewers (10–12 minutes)
Grill the chicken, turning occasionally, until golden brown and lightly charred on the edges.
⏱️ Cook time: About 5–6 minutes per side.
Check doneness: Internal temperature should reach 75°C / 165°F.
Step 6: Rest and Serve
Let the skewers rest for 2–3 minutes before serving. Garnish with fresh cilantro and serve with lime wedges and sweet chili sauce.
Common mistake: Overcrowding the grill. Leave space between skewers for proper airflow and even charring.
Expert Tips & Variations
Pro Tips for Best Results
- Use coconut milk, not coconut cream – Cream is too thick and can burn easily.
- Marinate overnight for the deepest flavor penetration.
- Oil your grill grates before cooking to avoid sticking.
- Flip gently — overhandling can cause chicken to tear.
- Let it rest — resting keeps the juices inside the chicken.
- Add a brush of extra marinade during the last minute for an extra flavor boost.
- Don’t skip the lime — acidity balances the richness perfectly.
Recipe Variations
- Vegetarian Option: Substitute chicken with extra-firm tofu or tempeh.
- Spicy Upgrade: Add 1 tbsp red curry paste to the marinade.
- Garlic Lovers’ Version: Double the garlic and add ½ tsp ginger.
- Citrus Twist: Replace lime with lemon for a brighter note. Street Food Style: Serve with sticky rice and crushed peanuts.
Troubleshooting
- Chicken too dry? → Shorten grill time or switch to thighs.
- Not enough flavor? → Increase marinating time or add a pinch of salt.
- Too oily? → Use a brush to lightly coat instead of pouring oil directly.
Frequently Asked Questions (FAQ)
1. Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance. Grill just before serving.
2. Can I bake or air-fry instead of grilling?
Absolutely. Bake at 200°C / 400°F for 20 minutes, or air-fry at 190°C / 375°F for 10–12 minutes.
3. Can I freeze the marinated chicken?
Yes — freeze the chicken in the marinade for up to 2 months. Thaw overnight before grilling.
4. How do I store leftovers?
Store cooked skewers in an airtight container for up to 3 days in the fridge.
5. How do I reheat without drying?
Microwave covered with a damp paper towel or reheat gently in a skillet over low heat.
6. What can I use instead of lemongrass?
Use lemon zest + ginger for a similar citrusy aroma.
7. Can I make it without fish sauce?
Yes — substitute soy sauce or tamari (for gluten-free).
8. Do I need to use skewers?
No, you can simply grill chicken pieces directly, but skewers make serving easier and more authentic.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 32 g |
| Fat | 18 g |
| Carbohydrates | 7 g |
| Sugar | 4 g |
| Sodium | 640 mg |
Values are estimates and may vary by ingredients used.
Health benefits: High in lean protein, low in carbs, and rich in healthy fats from coconut milk.
Serving Suggestions
- Serve with jasmine rice, Thai cucumber salad, or grilled pineapple for a tropical twist.
- Pair with a chilled Riesling, Thai iced tea, or lemongrass mojito.
- Perfect for summer BBQs, meal prep lunches, or family dinners.
Why You’ll Love This Recipe
- Juicy, flavorful, and never dry
- Easy to make with everyday ingredients
- Brings authentic Thai street-food vibes to your home
- Customizable for all diets and spice levels