Go Back

Grilled Thai Coconut Chicken Skewers

Thai chicken skewers with a creamy coconut-lemongrass marinade and a caramelized glaze from quick grilling. Juicy 1-inch chicken pieces are marinated, skewered, grilled until charred, then served with peanut sauce 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: Dinner
Cuisine: Thai
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 2 lb chicken breasts Cut into 1-inch pieces.
  • 1 can (14 oz) coconut milk For the creamy marinade.
  • 2 tbsp fish sauce For savory depth in the coconut marinade.
  • 2 tbsp brown sugar For caramelized grill glaze.
  • 2 lemongrass stalks Minced.
  • 2 tbsp fresh ginger Grated.
  • 3 clove garlic Minced.
  • 1 tsp curry powder For warm Thai flavor.
  • 1 wooden skewers Soaked before threading.
  • 1 peanut sauce For serving and dipping.
  • 1 fresh cilantro For topping.
  • 1 lime wedges For serving.

Equipment

  • 1 grill
  • 1 bowling dish

Method
 

Make the coconut-lemongrass marinade
  1. Combine coconut milk, fish sauce, brown sugar, lemongrass, ginger, garlic, and curry powder in a bowl until well mixed, creating a creamy marinade.
  2. Add chicken pieces to the marinade, then refrigerate for 1-4 hours so the chicken absorbs the flavors.
Skewer and grill
  1. Thread marinated chicken onto soaked skewers, leaving small gaps so the heat can reach each piece.
  2. Preheat the grill to medium-high heat until hot, then place skewers on the grates.
  3. Grill the skewers for 5-6 minutes per side until chicken is cooked through and slightly charred, with a visible coconut glaze.
Serve
  1. Serve the grilled skewers with peanut sauce for dipping, then top with fresh cilantro and lime wedges.

Notes

Pro tip: For best char and glaze, drain excess marinade off the chicken for a minute before grilling, but keep the surface lightly coated. Refrigerate leftovers in an airtight container up to 3 days; freeze yes, up to 2 months (reheat gently so the chicken stays tender). For a lower-sugar swap, use 1 tbsp brown sugar and increase lime juice to balance the marinade.