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Grilled Thai Coconut Chicken Skewers That Don’t Suck
I used to think grilled chicken was one of the most boring foods on the planet. You know, that dry, sad piece of meat that feels like a punishment.
That all changed after I stumbled into this tiny, hole-in-the-wall Thai restaurant. They served these chicken skewers that completely blew my mind. They were juicy, packed with flavor, and just… perfect.
So, naturally, I spent the next few months trying to recreate them at home. It took a lot of not-so-great chicken, but I finally nailed it.
This recipe is the result of that obsession. It’s surprisingly easy, and it will make you look like a grilling genius at your next backyard hangout. I promise.
What You’ll Need
Let’s talk ingredients. The list might look a little long, but it’s mostly stuff you just whisk together in a bowl. Super simple.
For the Chicken Skewers:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 12-15 wooden or metal skewers
- 1 tablespoon vegetable or coconut oil
- Lime wedges and fresh cilantro, for serving
For the Coconut Marinade:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar or honey
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon red curry paste (use more or less depending on how spicy you like it)
- 1 tablespoon lime juice
Pro Tips
I’ve made every mistake possible while perfecting these, so let me save you some trouble. Here are a few things that make a HUGE difference.
Don’t Skip the Skewer Soak: If you’re using wooden skewers, you HAVE to soak them in water for at least 30 minutes. If you don’t, they will catch fire on the grill. I learned this the hard way, and it’s not a fun surprise.
Marinade Time is Key: Seriously. You can get away with marinating for 30 minutes if you’re in a rush, but it will just be “okay.” For that truly amazing flavor, you need at least 4 hours. Overnight is even better. It lets the coconut milk and spices really get in there.
Chicken Thighs for the Win: Chicken breasts work fine, but thighs are way more forgiving. They have a bit more fat, which means they stay juicier and are much harder to overcook. If you’re a nervous griller, go with thighs.
Reserve Some Marinade (Safely!): Before you dump your raw chicken in, pour a little bit of the marinade into a separate bowl and set it aside. You can use this to brush over the skewers while they cook for an extra layer of flavor. Just don’t use the marinade that the raw chicken was in. That’s a big no-no.
Tools You’ll Need
You don’t need a bunch of fancy equipment for this. Here’s the basic rundown:
- A grill (gas or charcoal works great)
- Skewers (wooden or metal)
- A large bowl for marinating
- A small bowl and whisk for the marinade
- Tongs for flipping
- A cutting board and knife
The Full Instructions
Alright, let’s get to it. Here’s how you put it all together.
Step 1: If you’re using wooden skewers, put them in a shallow dish, cover them with water, and let them soak for at least 30 minutes. This is your fire prevention step!
Step 2: While the skewers are soaking, chop your chicken into bite-sized, 1-inch cubes. Try to keep them roughly the same size so they cook evenly.
Step 3: In a large bowl, whisk together all the marinade ingredients. That’s the coconut milk, soy sauce, fish sauce, brown sugar, minced garlic, grated ginger, red curry paste, and lime juice. Whisk until the sugar is dissolved and everything is combined.
Step 4: Add the chicken cubes to the marinade and stir until every piece is coated. Cover the bowl and stick it in the fridge for at least 4 hours, or preferably overnight.
Step 5: When you’re ready to grill, preheat your grill to medium-high heat. While it’s heating up, thread the marinated chicken pieces onto your soaked skewers. Don’t pack them on too tightly; leave a little space for the heat to get in.
Step 6: Brush your grill grates with a little oil to prevent sticking. Place the skewers on the grill. Cook for about 4-6 minutes per side, turning them occasionally.
Step 7: The chicken is done when it’s cooked through and has some nice char marks. The internal temperature should be 165°F (74°C).
Step 8: Remove the skewers from the grill, let them rest for a couple of minutes, then serve them up with fresh lime wedges and a sprinkle of cilantro.
| Grill Temp | Time Per Side | Done Temp |
|---|---|---|
| Medium-High | 4-6 minutes | 165°F / 74°C |
Substitutions and Variations
Don’t have something on the list? No worries. This recipe is pretty flexible.
Protein: This marinade is awesome on more than just chicken. Try it with pork tenderloin cubes or even large shrimp. For shrimp, you only need to marinate for about 30 minutes.
Spice Level: The red curry paste brings the heat. If you like things mild, use just a teaspoon. If you want to feel the burn, use a tablespoon or more.
Sweetener: No brown sugar? You can use honey, maple syrup, or coconut sugar instead. They all work great.
No Grill? No Problem: You can totally make these indoors. Cook them on a grill pan on the stove over medium-high heat, or bake them on a sheet pan in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
| For This Diet | Swap This Ingredient | With This |
|---|---|---|
| Gluten-Free | Soy Sauce | Tamari or Coconut Aminos |
| Paleo | Soy Sauce & Sugar | Coconut Aminos & Honey |
| Low-Carb | Brown Sugar | A keto-friendly sweetener |
What to Serve With Them
These skewers are pretty great on their own, but they’re even better as part of a full meal.
My go-to is serving them with a side of fluffy jasmine rice to soak up any extra sauce. A simple cucumber salad (just sliced cucumbers, red onion, and a bit of rice vinegar) is also a perfect, refreshing side.
Oh, and a peanut dipping sauce. It’s not required, but it takes things to another level.
Leftovers and Storage
If you somehow end up with leftovers, just slide the chicken off the skewers and store it in an airtight container in the fridge. They’ll be good for up to 3 days.
To reheat, I’d avoid the microwave if you can, as it can make the chicken rubbery. The best way is to pop them in a pan over medium heat for a few minutes until warmed through.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 22g |
| Fat | 7g |
| Carbs | 4g |
Frequently Asked Questions
Q1. My wooden skewers keep burning! What am I doing wrong?
Ans: You probably didn’t soak them long enough! They need a full 30 minutes (or more) completely submerged in water. This helps them absorb enough moisture so they steam on the grill instead of catching fire.
Q2. Can I use light coconut milk instead of full-fat?
Ans: You can, but the marinade won’t be as rich and creamy. Full-fat coconut milk really adds to the flavor and texture, so I highly recommend using it if you can.
Q3. My chicken always comes out dry. Help!
Ans: Two things could be happening. First, you might be overcooking it. Get a meat thermometer—it’s the best way to know for sure when the chicken hits 165°F. Second, consider using chicken thighs. They are much more forgiving and stay juicy.
Q4. Can I make the marinade ahead of time?
Ans: Absolutely! You can whisk the marinade together and store it in an airtight container in the fridge for up to 3 days. It makes prep super fast when you’re ready to cook.
Wrapping Up
So that’s it! This is the recipe that turned my opinion of grilled chicken completely around. It’s a total crowd-pleaser and makes any regular dinner feel a little more special.
Seriously, give these a try. I think you’ll be surprised at how easy and delicious they are.
When you do make them, I’d love it if you came back and left a comment. Let me know how they turned out for you, or if you made any fun changes!
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