Thai Grilled Coconut Chicken Skewers Recipe
Delicious Thai Grilled Coconut Chicken Skewers feature tender chicken marinated in a vibrant coconut milk and curry mixture, grilled to juicy perfection and served with a creamy, flavorful peanut sauce. This easy-to-make recipe combines sweet, savory, and tangy flavors, perfect for an impressive weeknight dinner or a summer barbecue.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes plus marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Ingredients
Marinade
- 1/2 cup coconut milk (unsweetened, from a can, full fat recommended but light may be substituted)
- 1/4 cup soy sauce (regular; reduced sodium may be substituted)
- 1/4 cup light brown sugar (packed)
- 1 lime (juiced and zested)
- 2 tablespoons olive oil (canola, grape seed, or vegetable oil may be substituted)
- 2–3 cloves garlic (finely minced)
- 1 tablespoon yellow curry powder (or to taste; red curry powder may be substituted)
- 1 teaspoon turmeric
- 3/4 teaspoon ground ginger (or to taste; fresh ginger may be substituted, use 1 rounded heaping teaspoon)
- 1/2 teaspoon salt (or to taste; use more salt if using reduced sodium soy sauce)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon ground cardamom (optional)
- 3 pounds boneless skinless chicken breasts (diced into 1 to 1 1/2 inch pieces; boneless skinless chicken thighs may be substituted)
Peanut Sauce
- 1/3 cup creamy peanut butter
- 1/4 cup honey (or to taste)
- 1/4 cup toasted sesame oil
- 2 tablespoons apple cider vinegar
- 1 to 2 teaspoons ground ginger (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1 clove garlic (finely minced or pressed, optional)
- Optional: 2 to 4 tablespoons coconut milk (or as desired for a thinner consistency)
Garnishes
- Lime wedges
- Fresh cilantro (finely minced; fresh basil or other fresh herbs may be used)
- Salted peanuts (roughly chopped)
Instructions
- Prepare Marinade and Chicken: In a large bowl, combine coconut milk, soy sauce, brown sugar, lime juice and zest, olive oil, garlic, yellow curry powder, turmeric, ground ginger, salt, black pepper, and cardamom. Whisk well to blend. Add the diced chicken pieces and toss to coat evenly. Cover and refrigerate to marinate for at least 2-3 hours, preferably up to 12 hours for maximum flavor.
- Soak Skewers: About 30 minutes before grilling, soak wooden skewers in water to prevent them from burning. If using metal skewers, this step is not necessary.
- Make Peanut Sauce: In a medium bowl, whisk together creamy peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, black pepper, and garlic if using. Add optional coconut milk gradually to achieve desired sauce thickness. Taste and adjust seasoning or sweetener as needed. Set aside until serving. Extra sauce can be refrigerated in an airtight container for up to 10 days.
- Preheat Grill and Thread Chicken: Preheat the grill to medium-high heat and lightly oil the grill grates. Thread the marinated chicken pieces onto the soaked skewers without overcrowding to allow even cooking. Discard any leftover marinade to avoid flare-ups on the grill.
- Grill the Skewers: Place skewers on the preheated grill. Cook for about 7-8 minutes total, turning skewers after the first 3 minutes and continuing to rotate frequently to ensure even cooking. Use a digital thermometer to check the chicken’s internal temperature; it should reach 162°F before resting. Remove from grill and let rest for 5 minutes; the temperature will rise to the safe 165°F.
- Serve and Garnish: Optionally, squeeze fresh lime juice evenly over the grilled skewers. Sprinkle with finely minced fresh cilantro and chopped salted peanuts for added flavor and texture. Serve warm with the prepared peanut sauce on the side.
Notes
- Marinating the chicken for at least 2-3 hours enhances flavor, but overnight marinating up to 12 hours is ideal.
- Soaking wooden skewers prevents them from burning on the grill.
- If using reduced sodium soy sauce, adjust salt levels accordingly in both marinade and peanut sauce.
- Monitor grill temperature and avoid high flames to prevent chicken from burning.
- Use a digital meat thermometer to ensure safe internal chicken temperature of 165°F.
- Peanut sauce can be customized by adjusting sweetness, saltiness, and thickness.
- Chicken thighs can be substituted for chicken breasts for a juicier result.
- Fresh herbs like basil can be used instead of cilantro for garnish.