Grilled Thai Coconut Chicken Skewers Recipe
Grilled Thai Coconut Chicken Skewers are tender, flavorful chicken pieces marinated in a rich blend of coconut milk, ginger, garlic, and soy sauces, then grilled to perfection. This dish combines the creamy sweetness of coconut with aromatic Thai spices, resulting in juicy skewers with a smoky char, perfect for a quick weeknight meal or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Halal
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, plus extra for serving
- Salt and pepper, to taste
Chicken and Skewers
- 1 kg chicken dark meat (thighs or drumsticks), boneless and cut into chunks
- Bamboo skewers (if wooden, soaked in water for at least 30 minutes)
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the fresh ginger slices, minced garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, lime juice, and a pinch of salt and pepper until well blended to create a flavorful marinade base.
- Marinate the Chicken: Add the chicken chunks to the marinade and stir thoroughly to coat each piece. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, allowing the chicken to absorb all the aromatic flavors; marinating up to 4 hours will deepen the taste further.
- Assemble the Skewers: Thread the marinated chicken pieces evenly onto the soaked bamboo skewers, leaving a small space between each piece to ensure even cooking and a nice grilled char on all sides.
- Preheat the Grill: Heat your outdoor grill or stovetop grill pan to medium-high. Lightly oil the grill grates to prevent the chicken from sticking during cooking.
- Grill the Skewers: Place the chicken skewers over the hot grill and cook for 4-5 minutes on each side, turning once. Grill until the chicken is cooked through, nicely charred on the outside, and reaches an internal temperature of 165°F (74°C).
- Serve and Enjoy: Remove the skewers from the grill. For extra freshness and a bright tang, squeeze additional lime juice over the chicken before serving immediately. These skewers pair wonderfully with steamed rice or a fresh salad.
Notes
- Soaking bamboo skewers prevents them from burning on the grill.
- For best flavor, marinate the chicken for at least 30 minutes but no longer than 4 hours to avoid meat texture becoming mushy.
- You can substitute chicken breast for a leaner option, but dark meat keeps the skewers tender and juicy.
- Adjust the level of soy sauce and salt according to taste to control sodium.
- When grilling indoors, use a grill pan and ensure good ventilation to handle smoke.
Nutrition
- Serving Size: 1 serving (approx. 250g)
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: Thai chicken skewers, coconut chicken, grilled chicken, Thai recipe, coconut milk marinade, BBQ chicken skewers
