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Spicy Grilled Thai Coconut Chicken Skewers

Juicy chicken thighs marinated in creamy coconut milk and zesty lime, grilled to perfection—these skewers are packed with flavor and perfect for any gathering.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1 can coconut milk 13.5 oz
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • to taste salt
  • to taste pepper
Main ingredients
  • 2 pounds boneless chicken thighs cut into bite-sized pieces
  • Skewers If using wooden, soak in water for about 30 minutes

Method
 

Marination
  1. In a large mixing bowl, combine the coconut milk, red curry paste, lime juice, fish sauce, sugar, garlic, ginger, salt, and pepper. Stir until well blended.
  2. Add the chicken pieces, making sure they are fully coated in the marinade. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes.
Preparation
  1. If you’re using wooden skewers, soak them in water for about 30 minutes.
  2. Once marinated, thread the chicken pieces onto the skewers, making sure to leave some space between each piece for even cooking.
Grilling
  1. Preheat your grill to medium-high heat.
  2. Place the skewers on the grill and cook for about 4-6 minutes on each side or until the chicken is thoroughly cooked and has beautiful grill marks.
  3. Remove the skewers from the grill and allow them to rest for a few minutes.
Serving
  1. Serve warm with your choice of toppings like fresh cilantro or chili sauce.

Notes

If you have leftovers, store in an airtight container in the refrigerator for 3-4 days. Reheat in a preheated oven at 350°F for about 10-15 minutes. Avoid microwaving to keep flavors intact.