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Grilled Thai Coconut Chicken Skewers

Grilled Thai Coconut Chicken Skewers
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Grilled Thai Coconut Chicken Skewers feature tender chicken thighs marinated in a creamy coconut milk base infused with authentic Thai flavors like lemongrass, garlic, ginger, and fish sauce. Perfectly grilled to juicy perfection, these skewers offer a spicy, aromatic, and vibrant taste ideal for quick weeknight meals or outdoor gatherings.

Ingredients

Scale

Chicken and Marinade Ingredients

  • 1.5 lbs chicken thighs, cut into bite-sized pieces
  • 1 cup coconut milk
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce (ensure gluten-free if needed)
  • 1 tablespoon brown sugar
  • 1 stalk lemongrass, finely chopped or bruised
  • 1 teaspoon red chili flakes (adjust to taste)

For Serving and Garnish

  • Juice of 1 fresh lime
  • Fresh cilantro leaves, chopped

Other

  • Bamboo skewers, soaked in water for 20 minutes

Instructions

  1. Prepare the Marinade: In a bowl, combine coconut milk, minced garlic, grated ginger, fish sauce, brown sugar, lemongrass, and red chili flakes. Whisk gently until the sugar dissolves and the mixture is well blended.
  2. Marinate the Chicken: Cut chicken thighs into bite-sized pieces and place them in the marinade. Stir well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Preheat the Grill: Soak bamboo skewers in water for 20 minutes to prevent burning, then preheat the grill to medium-high heat to achieve a perfect char without drying out the chicken.
  4. Thread the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Thread pieces evenly onto each skewer, leaving a little space between each for even cooking.
  5. Grill the Skewers: Place the skewers on the grill and cook for about 4 to 5 minutes per side. Turn them to get even grill marks and cook thoroughly until the chicken reaches an internal temperature of 165°F (74°C).
  6. Serve with Fresh Lime and Cilantro: Once grilled, squeeze fresh lime juice over the skewers and sprinkle chopped cilantro for a fresh finish that complements the rich flavors.

Notes

  • Use chicken thighs rather than breasts to keep the meat juicy and flavorful.
  • Marinate chicken for at least 30 minutes to absorb the coconut and spice flavors fully.
  • Do not overcrowd the skewers; leave space between pieces for even cooking and proper searing.
  • Watch the grill carefully as coconut milk can cause flare-ups; move skewers if necessary.
  • Allow the skewers to rest for a few minutes after grilling to lock in the juices.

Nutrition

Keywords: Thai, chicken skewers, grilled chicken, coconut milk, lemongrass, easy dinner, gluten free, BBQ, summer recipes

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