Spicy Grilled Thai Coconut Chicken Skewers

Quick and flavorful skewers of marinated chicken bursting with spicy and sweet flavors, perfect for busy families.

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Prep Time 15

Cook Time 12

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 250

Ingredients Method Notes

Ingredients

For the Marinade

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup coconut milk
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
2 teaspoons red curry paste adjust according to spice preference
1 teaspoon garlic powder
1 teaspoon fresh ginger, minced

For Skewering

2 pieces bell peppers, cut into chunks optional
1 piece onion, cut into chunks optional
4 pieces skewers soaked in water if using wooden ones

Method

Preparation

In a bowl, whisk together coconut milk, soy sauce, lime juice, brown sugar, red curry paste, garlic powder, and minced ginger until well combined.
Add the chicken pieces to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 15 minutes.
Prepare your grill by preheating it to medium-high heat.
Thread the marinated chicken onto the skewers, alternately adding chunks of bell peppers and onions if desired.

Cooking

Place the skewers on the grill and cook for 10-12 minutes, turning occasionally until the chicken is cooked through and has a nice char.

Serving

Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy them with your favorite dipping sauce or alongside some steamed rice.

Notes

For the most flavorful skewers, try marinating your chicken for at least 30 minutes, or even up to 2 hours. If you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Ensure your chicken reaches an internal temperature of 165°F (75°C) to guarantee it’s fully cooked. Store leftovers in an airtight container in the refrigerator for up to three days.