Grilled Thai Coconut Chicken Skewers
Juicy, smoky chicken skewers marinated in a fragrant blend of coconut milk, lemongrass, garlic, and chili, inspired by Thai street food flavors. Perfect for grilling season or a quick weeknight dinner.
Equipment
- Grill or Grill Pan
- Skewers
Ingredients
Chicken Marinade
- 1 lb boneless chicken thighs cut into chunks
- 1 cup full-fat coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp lemongrass chopped
- 1 tbsp lime juice
- 1/2 tsp red chili flakes or Thai bird’s eye chili optional
Instructions
- Whisk together coconut milk, fish sauce, soy sauce, brown sugar, garlic, ginger, lemongrass, lime juice, and chili in a bowl to make the marinade.
- Cut chicken into chunks and marinate in the bowl for at least 1 hour, preferably up to 4 hours. Cover and refrigerate.
- Thread marinated chicken onto soaked skewers, alternating thick and thin pieces.
- Preheat your grill or grill pan to medium-high and lightly oil the surface.
- Grill skewers for 5–7 minutes per side until golden and cooked through with charred edges.
- Serve with fresh cilantro, crushed peanuts, or a squeeze of lime. Enjoy with sticky rice or Thai slaw.
Notes
Soak wooden skewers for 30 minutes before grilling. Try with tofu or shrimp for variations. Store leftovers in the fridge for up to 3 days.