Go Back

Grilled Thai Coconut Chicken Skewers

Grilled Thai coconut chicken skewers with a creamy coconut-lemongrass marinade and visible char. Marinate for 1–4 hours, grill until just cooked through, then serve with peanut sauce for dipping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts cut into 1-inch pieces
  • 1 can (14 oz) coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 lemongrass minced
  • 2 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tsp curry powder
  • 1 wooden skewers soaked
For serving
  • 1 peanut sauce for serving
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the coconut-lemongrass marinade
  1. Combine coconut milk, fish sauce, brown sugar, lemongrass, ginger, garlic, and curry powder in a bowl until evenly blended.
  2. Add chicken pieces to the marinade and refrigerate for 1–4 hours so the flavor penetrates.
Grill the skewers
  1. Thread marinated chicken onto soaked wooden skewers, leaving a little space between pieces for even cooking.
  2. Preheat the grill to medium-high heat and oil the grates if needed to prevent sticking.
  3. Grill skewers for 5–6 minutes per side, until chicken is cooked through and slightly charred with visible grill marks.
Serve
  1. Serve grilled skewers with peanut sauce for dipping, and top with fresh cilantro and lime wedges for brightness.

Notes

For best flavor, marinate the chicken closer to 4 hours and keep it covered in the refrigerator. Refrigerate leftovers up to 3 days; freeze cooked skewers up to 2 months. For a dairy-free twist that stays true to the Thai profile, keep the coconut marinade as-is and choose a peanut sauce labeled without added dairy (some brands may include milk or butter).