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Thai Coconut Chicken Skewers Recipe

Thai Coconut Chicken Skewers Recipe
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★★★★★

5.2 from 13 reviews

Thai Coconut Chicken Skewers are a flavorful and juicy grilled dish, featuring tender chicken thighs marinated in a rich blend of coconut milk, red curry paste, and aromatic herbs and spices. This recipe offers a perfect balance of creamy, tangy, and savory flavors, ideal for a delicious outdoor grill or indoor grill pan meal.

Ingredients

Scale

Chicken and Marinade

  • 1 pound boneless, skinless chicken thighs
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Juice of 1 lime
  • 1 tablespoon fresh cilantro, chopped (plus more for garnish)
  • 1 tablespoon sesame oil

Additional

  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions

  1. Prepare the Marinade: In a medium-sized bowl, mix the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro. Whisk thoroughly until the curry paste is fully dissolved and the mixture is smooth.
  2. Cut the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces about 1 to 1.5 inches in size, ensuring even pieces for consistent cooking.
  3. Marinate the Chicken: Add the chicken pieces to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, though marinating for 4 hours or overnight enhances the flavor even more.
  4. Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning. If using metal skewers, simply set them aside.
  5. Thread the Chicken: After marinating, thread the chicken pieces onto skewers, leaving small spaces between each piece to allow for even grilling.
  6. Preheat the Grill: Heat your grill or grill pan to medium-high heat. Brush the grill lightly with sesame oil to prevent the chicken from sticking.
  7. Grill the Skewers (First Side): Place the skewers on the grill and cook undisturbed for 5-7 minutes until the chicken develops a slight char and sears properly.
  8. Grill the Skewers (Second Side): Flip the skewers using tongs and cook for another 5-7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), with a golden color.
  9. Brush with Marinade (Optional): During the final minutes of cooking, you can brush the skewers with leftover marinade for extra flavor, but discard any marinade that touched raw chicken to avoid contamination.
  10. Rest the Chicken: Remove the skewers from the grill and let them rest for a few minutes to allow juices to redistribute.
  11. Prepare the Dipping Sauce: Mix additional lime juice, a splash of fish sauce, and chopped cilantro to create a fresh and tangy dipping sauce.
  12. Serve: Arrange the chicken skewers on a serving platter, drizzle with the dipping sauce, garnish with extra cilantro, and serve alongside jasmine rice or a refreshing cucumber salad for a complete meal.

Notes

  • For best flavor, marinate the chicken overnight, but a minimum of 1 hour works if you’re short on time.
  • Soaking wooden skewers is essential to prevent them from burning on the grill.
  • Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
  • If you prefer, substitute chicken thighs with chicken breasts, but thighs tend to stay juicier.
  • For a spicier version, add extra red curry paste or a pinch of chili flakes to the marinade.
  • This dish pairs beautifully with jasmine rice or a light cucumber salad to balance the rich flavors.

Nutrition

Keywords: Thai chicken skewers, coconut milk chicken, grilled chicken recipe, Thai curry chicken, chicken skewers with coconut milk, easy Thai recipes

Find it online: https://tastemadebyclara.com/thai-coconut-chicken-skewers-recipe/