Grilled Thai Coconut Chicken Skewers Recipe
These Grilled Thai Coconut Chicken Skewers combine tender, marinated chicken chunks with a fragrant blend of coconut milk, ginger, garlic, and lime, delivering a deliciously moist and flavorful grilled dish that’s perfect for summer cookouts or quick weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Ingredients
Scale
Marinade Ingredients
- 4–5 slices Fresh ginger, peeled and thinly sliced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 can (400 mL) Coconut milk
- 1 tablespoon Brown sugar
- 2 tablespoons Fresh lime juice
- Salt and pepper, to taste
Main Ingredients
- 1 kg Chicken (dark meat preferred, thighs or drumsticks, boneless and cut into chunks)
- Skewers (if using wooden, soak in water for at least 30 minutes)
Instructions
- Prepare the Marinade: In a large mixing bowl, combine the fresh ginger slices, minced garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, fresh lime juice, salt, and pepper. Whisk everything thoroughly until the mixture is well blended and smooth.
- Marinate the Chicken: Add the chicken chunks to the marinade bowl, turning to coat each piece evenly with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor infusion.
- Assemble the Skewers: Remove the marinated chicken from the refrigerator and thread the pieces onto the soaked skewers, leaving a small gap between each chunk to ensure even cooking and good heat circulation.
- Preheat the Grill: Heat your outdoor grill or stovetop grill pan over medium-high heat. Lightly oil the grill grates or pan surface to prevent the chicken from sticking during cooking.
- Grill the Skewers: Place the assembled chicken skewers on the preheated grill. Cook them for 4 to 5 minutes per side, turning once, until the chicken is nicely charred on the outside and fully cooked through in the center.
- Serve and Enjoy: Remove the skewers from the grill, optionally squeeze additional fresh lime juice over the top, and serve immediately while juicy and hot.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill.
- For extra flavor, marinade can be prepared the night before and chicken soaked overnight for more intense taste.
- Dark meat chicken is preferred for juiciness but chicken breast can be used if you prefer leaner cuts.
- Adjust the amount of soy sauce and salt to taste, as soy sauce can vary in saltiness.
- Serve with steamed jasmine rice or a fresh cucumber salad for a complete Thai-inspired meal.
Keywords: Thai chicken skewers, grilled chicken, coconut milk marinade, Thai recipes, easy grilled chicken, coconut chicken skewers
