Grilled Thai Coconut Chicken Skewers are a delicious and easy way to bring the vibrant flavors of Thai cuisine to your summer grilling repertoire. These skewers are marinated in a savory coconut milk marinade that infuses the chicken with a tropical twist, creating a savory dish perfect for outdoor barbecues or quick weeknight dinners.
Ingredients
Scale:
1 cup coconut milk
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon fish sauce (optional for extra umami)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon lime juice
1 teaspoon red pepper flakes (adjust to taste)
1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
Wooden or metal skewers (if using wooden skewers, soak in water for at least 30 minutes)
Fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)
Crushed peanuts (for garnish)
Instructions
In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, fish sauce (if using), minced garlic, grated ginger, lime juice, and red pepper flakes until well combined.
Add the cubed chicken to the bowl with the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, ideally 4 to 6 hours.
Preheat your grill to medium-high heat (about 400°F or 200°C). Ensure the grates are clean and lightly oiled.
Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve warm, garnished with chopped cilantro, lime wedges, and crushed peanuts.
