Print

Flavorful Tropical Grilled Thai Coconut Chicken Skewers

grilled thai coconut chicken skewers - featured image
Print Recipe

Juicy chicken thighs marinated in a creamy coconut and Thai-inspired marinade, grilled to perfection with a tropical twist. Perfect for quick summer BBQs and gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts for leaner option)
  • 1 cup (240 ml) full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce (or soy sauce for vegetarian-friendly substitute)
  • 1 tablespoon brown sugar
  • 1 stalk fresh lemongrass, finely minced (or 1 teaspoon lemongrass paste)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon red chili flakes (optional)
  • Small handful fresh cilantro, chopped
  • Bamboo or metal skewers (if bamboo, soak in water for 30 minutes before use)

Instructions

  1. Prepare the marinade by whisking together coconut milk, lime juice, fish sauce, brown sugar, minced lemongrass, garlic, ginger, and red chili flakes if using until sugar dissolves (about 5 minutes).
  2. Cut chicken thighs into 1.5-inch chunks, keeping pieces uniform for even cooking (about 5 minutes).
  3. Toss chicken pieces in the marinade, ensuring each piece is well coated. Cover and refrigerate for 20 to 30 minutes (no longer than 1 hour).
  4. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
  5. Preheat grill to medium-high heat (around 400°F / 200°C) and lightly oil the grate.
  6. Thread the marinated chicken pieces onto skewers, leaving space between pieces for even heat circulation. Optionally alternate with bell pepper or pineapple chunks.
  7. Grill skewers for 4-5 minutes per side, turning once or twice, until chicken reaches an internal temperature of 165°F (74°C). Baste occasionally with leftover marinade (total grilling time about 12-15 minutes).
  8. Remove skewers from grill and let rest for 5 minutes. Sprinkle with fresh chopped cilantro before serving.

Notes

Marinate chicken for 20-30 minutes to avoid mushy texture. Soak bamboo skewers before grilling to prevent burning. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Rest skewers after grilling for juiciness. Can substitute chicken breasts but watch cooking time to avoid dryness. Add pineapple or bell peppers for extra flavor and color.

Nutrition

Keywords: grilled chicken skewers, Thai coconut chicken, summer BBQ, tropical chicken skewers, coconut milk marinade, easy grilling recipe

Find it online: https://larameals.com/flavorful-tropical-grilled-thai-coconut-chicken-skewers-recipe-easy-and-perfect-for-summer-bbqs/