Grilled Thai Coconut Chicken Skewers Recipe

There's something about the smoky char of grilled chicken mixed with the sweet and savory essence of coconut milk that instantly transports you to a tropical escape. These Grilled Thai Coconut Chicken Skewers are juicy, fragrant, and layered with bold Southeast Asian flavors that will have your taste buds dancing with every bite.

this Recipe

I first made these skewers on a hot summer evening when we had a few friends over for a backyard barbecue. I was looking for something a little different than the usual burgers and brats — and wow, did these deliver. Not only were they a hit, but they've become my go-to grilled dish whenever I want something easy yet impressive.

Let's dive into why you'll fall in love with this vibrant Thai-inspired recipe.

Why You'll Love This Grilled Thai Coconut Chicken Skewers Recipe

Get ready to fire up your grill and fall in love with your new favorite summer dinner. These Grilled Thai Coconut Chicken Skewers are packed with flavor, simple to prepare, and perfect for both weeknight meals and weekend cookouts.

First, the flavor profile is out of this world. Thanks to the creamy coconut milk, spicy Thai red curry paste, and tangy lime juice, each bite is rich, fragrant, and just the right balance of sweet, savory, and spicy.

They’re also wonderfully easy to prep ahead of time. The chicken marinates in the fridge while you get everything else ready — which means less work when it's time to cook, and more time to enjoy with your family or guests.

These skewers are incredibly budget-friendly too. With just a few pantry staples and affordable chicken thighs or breasts, you can feed a crowd without breaking the bank.

And let's not forget how versatile they are. Serve them over rice, tuck them into lettuce wraps, or pair with grilled veggies — they’re just as good hot off the grill as they are cold from the fridge the next day.

So if you're ready for something exciting, easy, and totally delicious, keep reading to learn exactly what goes into making this recipe shine.

Ingredients Notes

What makes these Grilled Thai Coconut Chicken Skewers special is the harmony of simple ingredients that come together to create bold flavor. Each element plays a key role in marinating the chicken to perfection and enhancing its grilled appeal.

Chicken thighs are my protein of choice for this recipe. They’re tender, juicy, and hold up incredibly well on the grill without drying out. You can use chicken breasts if you prefer, but thighs offer a richer, more satisfying flavor that works beautifully with the Thai-inspired marinade.

The heart of the marinade is coconut milk — and not just any coconut milk. Use full-fat canned coconut milk for the most luxurious texture and maximum flavor. It adds a natural sweetness and helps tenderize the chicken during marination.

To bring the heat and signature Thai flavor, Thai red curry paste is essential. Just a few tablespoons go a long way, offering a punch of chili, garlic, lemongrass, and other aromatic spices that really define the dish. You can adjust the amount based on how spicy you like it.

Fresh lime juice and zest bring a welcome brightness to the mix. That citrusy punch lifts the creamy coconut and spicy curry paste, rounding out the flavors and giving the skewers their zippy, tropical character.

Lastly, a splash of fish sauce adds depth and umami. It might sound intimidating if you’re not used to cooking with it, but it’s a staple in Thai cooking and absolutely worth adding. Just a tablespoon or two is enough to create that irresistible savory balance.

For this recipe, you’ll also need wooden or metal skewers. If you’re using wooden ones, soak them in water for at least 30 minutes before grilling to prevent them from burning.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Making these skewers is surprisingly simple and mostly hands-off — the marinade does most of the heavy lifting. Here’s how to bring everything together step by step.

Start by prepping the marinade. In a large mixing bowl, whisk together the coconut milk, red curry paste, lime juice and zest, fish sauce, brown sugar, and minced garlic. Give it a quick taste and adjust the seasoning if needed. The mixture should be creamy, fragrant, and slightly sweet with a spicy kick.

Cut your chicken into evenly sized chunks, about 1 to 1½ inches. This ensures they cook at the same rate on the grill. Add the chicken to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, though overnight is best for maximum flavor.

When you’re ready to cook, preheat your grill to medium-high heat. While it heats up, thread the marinated chicken onto your skewers. Don’t pack them too tightly — a little space between the pieces helps them cook more evenly and develop that beautiful char.

Place the skewers on the grill and cook for about 10–12 minutes total, turning every few minutes to get a nice even sear. The chicken should be cooked through and have some lightly charred edges for the best texture and flavor. Baste occasionally with the leftover marinade for even more flavor — just be sure to stop basting a few minutes before they're done cooking to avoid any contamination.

Once off the grill, let the skewers rest for a few minutes. This helps keep the chicken juicy and allows the flavors to settle. Serve them hot with lime wedges and a sprinkle of fresh cilantro, or pair with sticky rice or a crisp cucumber salad.

From start to finish, these skewers are ready in just under 30 minutes (not counting marinating time), making them ideal for both busy weeknights and relaxed weekend dinners.

Storage Options

These skewers store wonderfully and are just as tasty the next day, making them perfect for meal prep or leftovers.

To store, let the cooked chicken cool completely. Then transfer the skewers (or just the chicken pieces) to an airtight container and refrigerate for up to 4 days. You can remove the chicken from the skewers to save space if needed.

If you want to freeze them, skip the skewers and freeze the marinated chicken raw in a zip-top bag. When you’re ready to use it, thaw it in the fridge overnight, then skewer and grill as usual. Cooked chicken can also be frozen for up to 2 months, though it's best eaten fresh for the juiciest texture.

To reheat, warm the chicken in a skillet over medium heat or in the microwave in 30-second bursts until heated through. Avoid overcooking during reheating to maintain that perfect tenderness.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can switch up the protein, adjust the spice level, or make it work with whatever you have on hand.

For a leaner option, try using boneless skinless chicken breasts instead of thighs. Just be careful not to overcook them, as they’re more prone to drying out.

Want to go meatless? Firm tofu works beautifully with this marinade. Be sure to press out excess water before marinating and handle gently when skewering to avoid breakage.

To turn down the heat, reduce the amount of red curry paste or opt for a milder brand. You’ll still get all the flavor without the intense spice.

You can also add veggies to the skewers. Bell peppers, onions, and zucchini are great options that cook at a similar rate to the chicken and add color and crunch.

If you don’t have fish sauce on hand or prefer a vegetarian version, soy sauce makes a good substitute. It won’t have quite the same depth, but it still provides a savory backbone to the marinade.

Feel free to play around with the ingredients to suit your taste. Whether you're feeding a crowd or making dinner for one, these Grilled Thai Coconut Chicken Skewers are endlessly customizable and always a hit.

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