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thai coconut chicken skewers Recipe

thai coconut chicken skewers Recipe
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★★★★★

5.2 from 26 reviews

Thai Coconut Chicken Skewers are tender, marinated chicken thighs infused with rich coconut milk, bold red curry paste, and fresh herbs, grilled to perfection. This flavor-packed dish pairs beautifully with jasmine rice or a crisp cucumber salad, offering a delicious and satisfying meal with vibrant Thai-inspired flavors.

Ingredients

Scale

For the Marinade and Chicken

  • 1 pound boneless, skinless chicken thighs
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Juice of 1 lime
  • 1 tablespoon fresh cilantro, chopped (plus more for garnish)
  • 1 tablespoon sesame oil (for brushing the grill)
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions

  1. Prepare the Marinade: In a medium-sized bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro. Whisk thoroughly until the red curry paste is fully dissolved and the mixture is smooth.
  2. Cut the Chicken: Cut the chicken thighs into bite-sized pieces, approximately 1 to 1.5 inches each, for even cooking and easy threading onto skewers.
  3. Marinate the Chicken: Add the chicken pieces to the marinade, making sure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight for deeper flavor penetration.
  4. Prepare the Skewers: Soak wooden skewers in water for about 30 minutes to prevent burning during grilling. If using metal skewers, simply set them aside.
  5. Thread the Chicken: After marinating, thread the chicken pieces evenly onto the skewers, leaving small gaps between pieces to promote even cooking.
  6. Preheat the Grill: Heat a grill to medium-high, or use a grill pan set over medium-high heat on the stove. Lightly brush the grill with sesame oil to prevent sticking.
  7. Grill the Skewers: Place the skewers on the grill and cook without moving them for 5-7 minutes on one side. Flip the skewers using tongs and cook for another 5-7 minutes until the chicken reaches an internal temperature of 165°F (75°C) and develops a golden, slightly charred exterior.
  8. Optionally Baste: If desired, brush the skewers with leftover marinade during the last few minutes of grilling. Discard any marinade that has come into contact with raw chicken to avoid contamination.
  9. Rest the Chicken: Remove the skewers from the grill and let them rest for a few minutes to allow juices to redistribute for optimal tenderness.
  10. Prepare the Dipping Sauce: Mix extra lime juice, a splash of fish sauce, and chopped cilantro in a small bowl to make a refreshing dipping sauce to accompany the skewers.
  11. Serve and Garnish: Arrange the chicken skewers on a platter, drizzle with the dipping sauce, and garnish with additional chopped cilantro. For a complete meal, serve alongside jasmine rice or a fresh cucumber salad.

Notes

  • For best flavor, marinate the chicken overnight, but a minimum of 1 hour will still yield delicious results.
  • Wooden skewers must be soaked in water to prevent burning on the grill.
  • Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
  • Discard any marinade that has touched raw chicken if you plan to use it as a baste or sauce.
  • To make this dish gluten-free, verify that the red curry paste and fish sauce do not contain gluten ingredients.
  • This recipe can be prepared using an indoor grill pan if an outdoor grill is not available.
  • Garnish with fresh cilantro and serve with jasmine rice or cucumber salad for a balanced, traditional Thai-inspired meal.

Nutrition

Keywords: Thai chicken skewers, coconut chicken, grilled chicken, red curry paste chicken, Thai grilled skewers, coconut milk chicken

Find it online: https://servedbynora.com/thai-coconut-chicken-skewers-recipe/