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Grilled Thai Coconut Chicken Skewers

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Juicy chicken thighs marinated in a fragrant Thai coconut, lemongrass, and spice blend, then grilled to smoky perfection on skewers. Served with lime and herbs for a refreshing, tropical finish.

Ingredients

Scale

For the Chicken:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
  • Bamboo skewers (soaked in water for 30 minutes)

For the Marinade:

  • 1 cup full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon lemongrass paste (or finely minced fresh lemongrass)
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon white pepper
  • Juice of 1 lime

For Garnish:

  • Fresh cilantro or Thai basil
  • Lime wedges
  • Sweet chili sauce (optional)

Instructions

  1. In a bowl, whisk together all marinade ingredients until smooth.
  2. Add chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Thread marinated chicken onto soaked skewers.
  4. Preheat grill to medium-high heat and oil the grates.
  5. Grill skewers for 4–5 minutes per side, until charred and cooked through (165°F internal temp).
  6. Let rest for 2–3 minutes before serving.
  7. Garnish with fresh herbs and serve with lime wedges and optional sweet chili sauce.

Notes

  • For extra flavor, marinate chicken overnight.
  • Soak bamboo skewers to prevent burning on the grill.
  • Pair with jasmine rice, cucumber salad, or peanut sauce for a complete meal.
  • Can also be cooked in a grill pan or broiler if outdoor grill is unavailable.
  • Adjust sweetness or saltiness of the marinade to taste.

Nutrition

Find it online: https://yumfoodusa.com/grilled-thai-coconut-chicken-skewers/