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Grilled Thai Coconut Chicken Skewers Recipe
Ash Tyrrell

Grilled Thai Coconut Chicken Skewers Recipe

I can’t get enough of these Grilled Thai Coconut Chicken Skewers! Every time I make them, I’m transported straight to the vibrant streets of Thailand. The chicken is unbelievably juicy, the sweet and tangy pineapple pairs perfectly, and the flavors are rich and balanced with every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken thighs (1.5 lbs): These stay juicier than breasts, perfect for grilling.
  • Coconut milk 1 cup: Adds creamy richness to the marinade and enhances the Thai-inspired flavors.
  • Lemongrass 2 stalks, finely chopped: Brings citrusy brightness to the dish.
  • Fresh cilantro 1/3 cup, chopped: For herbal, fresh notes that tie the marinade together.
  • Garlic 3 cloves, minced: Adds depth and warmth to the flavor profile.
  • Red chili flakes 1 teaspoon: A mild kick of heat that can be adjusted to taste.
  • Fish sauce 2 tablespoons: Umami-packed and essential for authentic Thai flavor.
  • Brown sugar 2 tablespoons: Balances the tangy, savory notes with a touch of sweetness.
  • Lime juice 2 tablespoons: Brightens up the marinade with a zingy freshness.
  • Bamboo or metal skewers 10-12: For threading those delicious chicken and veggie combos.
  • Red bell peppers 2, cut into chunks: Sweet and crunchy for perfect skewer bites.
  • Red onion 1 large, cut into chunks: Adds sharpness and caramelizes beautifully when grilled.
  • Pineapple chunks 2 cups: For sweetness and a tropical twist.

Method
 

  1. Start by blending the marinade ingredients. This includes coconut milk, lemongrass, cilantro, garlic, red chili flakes, fish sauce, brown sugar, and lime juice. Blend until smooth and fragrant. The mixture will be rich and slightly thick, perfect for coating the chicken.
  2. Cut the chicken thighs into bite-sized chunks. Combine the chicken with the marinade in a large bowl or zip-top bag. Make sure the chicken is fully coated, then refrigerate it for at least 1 hour. If you have time, marinate overnight for even deeper flavor.
  3. Prepare your skewers by threading the marinated chicken pieces alternately with chunks of red bell pepper, onion, and pineapple. The vibrant colors make the skewers as beautiful as they are tasty! Keep the pieces evenly sized for uniform cooking.
  4. Preheat your grill to medium heat and lightly oil the grates to prevent sticking. Place the skewers on the grill, turning occasionally for even cooking. Grill for about 12-15 minutes, or until the chicken is cooked through and slightly charred.
  5. Remove the skewers from the grill and arrange them on a platter. Garnish with fresh cilantro and lime wedges for a bright, zesty finish. Serve immediately while they’re hot and fresh!

Notes

  • Marinate Longer: If possible, marinate overnight for the juiciest, most flavorful chicken.
  • Brush While Grilling: Use leftover marinade to baste the skewers as they cook for more caramelized flavor.
  • Uniform Pieces: Keep chicken, veggies, and pineapple chunks roughly the same size for even grilling.
  • Watch the Heat: Grill over medium heat to avoid burning the marinade before the chicken cooks through.