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Grilled Thai Coconut Chicken Skewers

Thai chicken skewers get coated in a creamy coconut-lemongrass marinade, then grilled until lightly charred and juicy inside. These grilled skewers are finished with a peanut sauce dip for a classic Thai BBQ flavor.
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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: 620
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.
  • 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 the sugar dissolves and the mixture looks smooth and creamy.
  2. Add the chicken pieces to the marinade, stir to coat evenly, then refrigerate for 1-4 hours so the chicken absorbs the flavor.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, letting any excess marinade drip back into the bowl.
  2. Preheat the grill to medium-high heat.
  3. Grill the skewers for 5-6 minutes per side until the chicken is cooked through and slightly charred, then remove from the grill when they show visible caramelized edges.
Serve
  1. Serve the grilled skewers with peanut sauce for dipping, and top with fresh cilantro and lime wedges.

Notes

For maximum flavor, marinate for the full 4 hours; if the chicken seems dry, use a spoon to drizzle a little marinade back over the skewers during grilling. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked skewers for up to 2 months (reheat gently to avoid drying). For a lighter option, use light coconut milk and slightly reduce the brown sugar to keep the glaze balanced.