Name: Grilled Thai Coconut Chicken Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 lbs chicken breast (cut into 1-inch cubes); 1/2 cup coconut milk; 2 tablespoons soy sauce or tamari; 2 tablespoons lime juice; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon cilantro (chopped (optional)); 1 teaspoon ground coriander; 1/2 teaspoon red pepper flakes (optional); 1/4 cup fresh basil (chopped (optional)); Salt and pepper to taste; Wooden or metal skewers

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Grilled Thai Coconut Chicken Skewers offer a delicious and flavorful twist on traditional grilled chicken. Marinated in a creamy blend of coconut milk, zesty lime, and aromatic Thai spices, this dish is perfect for a summer BBQ or a Tropical BBQ Delight. With a subtle heat from the red pepper flakes and the depth of the fish sauce, each bite is an explosion of flavor!

Why You’ll Love Grilled Thai Coconut Chicken Skewers

I love this recipe because it combines the best of Thai-inspired flavors with the simplicity of grilled chicken skewers, creating a Tropical BBQ Delight. The coconut milk makes the chicken juicy and tender, while the combination of soy sauce, lime, and fish sauce gives it a tangy and savory edge. Whether you’re hosting a BBQ or simply craving a tropical meal, these skewers are bound to impress. They’re quick, easy to make, and bursting with flavor, making them a perfect go-to meal for any occasion.

Ingredients for Grilled Thai Coconut Chicken Skewers

Here’s what you’ll need for Grilled Thai Coconut Chicken Skewers (serves 4):

For the Marinade and Skewers:

2 lbs chicken breast, cut into 1-inch cubes
½ cup coconut milk
2 tbsp soy sauce or tamari
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp brown sugar
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground coriander
½ tsp red pepper flakes (optional)
¼ cup fresh basil, chopped (optional)
1 tbsp cilantro, chopped (optional)
Salt and pepper, to taste

Equipment:

Medium mixing bowl
Wooden or metal skewers
Grill (outdoor or stovetop grill pan)
Tongs

Ingredient Tips:

Chicken: Breast for lean skewers; thighs for juicier results.
Coconut Milk: Full-fat for richness; shake can before measuring.
Soy Sauce: Tamari for gluten-free; low-sodium reduces saltiness.
Fish Sauce: Adds umami; adjust to taste or substitute with extra soy sauce.
Lime Juice: Freshly squeezed for bright flavor; bottled works in a pinch.

Directions for Grilled Thai Coconut Chicken Skewers

Let’s create these flavorful Grilled Thai Coconut Chicken Skewers!

Prepare the Marinade

In a medium bowl, I whisk together ½ cup coconut milk, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground coriander, ½ tsp red pepper flakes (if using), 1 tbsp chopped cilantro (if using), ¼ cup chopped basil (if using), and salt and pepper to taste until the sugar dissolves.

Marinate the Chicken

I add 2 lbs chicken cubes to the marinade, ensuring they’re fully coated. I cover the bowl and refrigerate for 30 minutes to 2 hours to let the flavors meld.

Preheat the Grill

I preheat my grill to medium-high heat (about 400°F). If using wooden skewers, I soak them in water for 20 minutes to prevent burning.

Thread the Skewers

I thread the marinated chicken onto the skewers, leaving small gaps between pieces for even cooking.

Grill the Skewers

I grill the Grilled Thai Coconut Chicken Skewers for 5–7 minutes per side, until the chicken reaches an internal temperature of 165°F and has a nice char.

Serve

I serve the skewers hot with lime wedges, extra cilantro, or a drizzle of coconut milk for a vibrant Tropical BBQ Delight finish.

Nutrition

Prep Time: 30 minutes (includes marinating)
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 servings
Calories: ~400 kcal per serving
Macros per Serving: 15g carbs, 45g protein, 18g fat, 2g fiber

Variations for Grilled Thai Coconut Chicken Skewers

Try these twists on Grilled Thai Coconut Chicken Skewers:

Spicy Kick: Add 1 tsp chopped Thai chili or extra red pepper flakes for a fiery Tropical BBQ Delight.
Veggie-Packed: Skewer with bell peppers, onions, or zucchini for a colorful Tropical BBQ Delight.
Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.
Herb Twist: Swap basil for mint or parsley for a fresh flavor profile.
Peanut Sauce: Serve with a side of peanut dipping sauce for extra richness.

Serving Ideas:

Pair with Layla Cooks’ Spicy Buffalo Chicken Dip for a bold BBQ spread.
Serve with jasmine rice or a mango salad to enhance the Tropical BBQ Delight vibe.
Offer with a chilled coconut water or Thai iced tea for a refreshing pairing.

Storage

I store leftover Grilled Thai Coconut Chicken Skewers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them on the grill for 2–3 minutes to restore the char, or microwave for 1–2 minutes until heated through. For freezing, I place cooled skewers in a freezer-safe container or bag for up to 3 months, then thaw in the refrigerator overnight and reheat on the grill or in the oven at 350°F for 10 minutes.

FAQs About Grilled Thai Coconut Chicken Skewers

Here are answers to some common questions about this recipe:

Can I use boneless skinless thighs instead of chicken breast?
Yes, boneless skinless thighs would work wonderfully. They tend to stay juicier when grilled, making for an extra tender bite.

How can I make the skewers spicier?
To make the skewers spicier, increase the amount of red pepper flakes in the marinade or add fresh chopped chilies like Thai bird’s eye chilies for an authentic heat.

Can I marinate the chicken overnight?
Absolutely! Marinating the chicken overnight will intensify the flavor, making it even more delicious.

How do I prevent the wooden skewers from burning?
If you’re using wooden skewers, be sure to soak them in water for about 20 minutes before threading the chicken onto them. This helps prevent them from burning on the grill.

Can I grill these skewers indoors?
Yes, you can grill these skewers indoors on a stovetop grill pan. Just be sure to cook them over medium-high heat and monitor them closely to avoid burning.

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Conclusion

Grilled Thai Coconut Chicken Skewers are a simple yet incredibly flavorful dish that’s perfect for summer grilling. The coconut milk marinade adds a rich, tropical flavor, and the Thai spices bring just the right balance of savory, sweet, and spicy. Whether you’re hosting a BBQ or preparing a quick weeknight dinner, these skewers are a surefire hit. I love how easy they are to make and how much flavor they pack into every bite!