I grill when the day feels easy and the air smells like summer. This chicken wins those moments. Grilling Recipes fit my weeknight rhythm. The marinade hugs every bite. Coconut milk brings calm. Red curry wakes things up. Lime lifts. We eat and nod. No speeches. Just good food and quiet smiles. This chicken skewers recipe comes from my home stove and my small patio grill. I love Thai recipes for clear flavor and balance. Think tender coconut chicken with warm spice and bright citrus. The heat stays friendly. The char kisses the edges. I learned the basics from Asian cooking classes and many tasty mistakes. I first spotted a version on Sweet Banana Chef and kept tweaking until the juices ran clear and the bite felt right. Now it is our easy grilled chicken recipes keeper. We thread the pieces. We cook them hot. We rest them a minute. Then we add herbs and a quick lime splash. The meat stays juicy. The scent says dinner. If you want a simple plan with big payoff, this is it. Skewers make sharing fun. Hands reach. Plates clear. I save a few for lunch and never mind cold leftovers.
Table of Contents
- 1 Key Takeaways
- 2 Easy Thai Coconut Chicken Skewers Recipe
- 3 Ingredients for Thai Coconut Chicken Skewers
- 4 How to Make Thai Coconut Chicken Skewers
- 5 Tips for Making Thai Coconut Chicken Skewers
- 6 Making Thai Coconut Chicken Skewers Ahead of Time
- 7 Storing Leftover Thai Coconut Chicken Skewers
- 8 Try these Grilling Recipes next
- 9 Thai Coconut Chicken Skewers
- 10 Nutrition
1 Key Takeaways
I cook this on a small patio grill. Heat stays steady. Flavor stays bright.
Coconut milk keeps the meat soft. Red curry adds warm spice. Lime brings lift.
Skewers make fast work on a weeknight. Grill marks show up fast. Juices stay in.
Recipe by Linda on Cook Daily Recipe at https://www.cookdailyrecipes.com. We test. We taste. We keep it simple.
2 Easy Thai Coconut Chicken Skewers Recipe
I lean on Grilling Recipes when the day asks for calm. Grilling Recipes bring order to dinner. I set the grill. I breathe. The patio smells like lime and smoke. The chicken takes on the coconut in minutes.
Thai recipes guide the balance. I learned by cooking and by eating. The bite feels tender. The heat stays friendly. The char gives a light edge. The mix tastes clean and warm.
This chicken skewers recipe came after small tweaks and a few funny missteps. I saw a version on Sweet Banana Chef and kept going. Now the method lives here with clear steps and steady timing. Asian cooking roots the flavors and turns a plain grill night into a bright plate.
3 Ingredients for Thai Coconut Chicken Skewers
Boneless chicken thighs small pieces cook fast and stay juicy on hot grates
Coconut milk full fat holds spice and keeps the meat soft
Red curry paste brings warm heat and a deep color
Fish sauce adds a salty note that lifts the coconut chicken base
Brown sugar a small scoop rounds sharp edges and helps caramel on the grill
Garlic minced for quick release of aroma
Fresh ginger grated for a clean zing that cuts the fat
Lime juice bright acid keeps each bite lively
Cilantro chopped leaves add green flavor at the end
Neutral oil a light splash helps the marinade cling
Skewers soak wood in water so they do not scorch on the fire
Salt and pepper a modest pinch helps balance sweet and tangy notes
4 How to Make Thai Coconut Chicken Skewers
Step one mix the marinade whisk coconut milk red curry paste fish sauce brown sugar garlic ginger and lime in a bowl until smooth
Step two coat the chicken toss pieces in the bowl so every side gets a light coat then cover and chill for one hour
Step three heat the grill set medium high heat and brush grates with a thin film of oil
Step four thread and cook slide chicken on skewers with small gaps then grill five to seven minutes turn once and cook to one six five F
Step five rest and finish let skewers sit for three minutes then add cilantro and a quick squeeze of lime
Step six plate and serve pair with rice or cucumber salad and enjoy the clean bright bite
5 Tips for Making Thai Coconut Chicken Skewers
Use thighs for steady moisture. Breast works yet needs close watch. A small gap on the skewer helps heat reach each side.
Keep a cool zone on the grill. If flare ups start move skewers there for a minute. This trick helps on busy backyard grill recipes nights.
For gentle smoke add a small handful of soaked chips. Let them steam on the edge. The scent plays well with coconut and lime and fits grilled chicken recipes fans.
6 Making Thai Coconut Chicken Skewers Ahead of Time
I mix the marinade in the morning. The chicken rests cold and takes in flavor. By dinner the work feels light.
Thread the meat an hour before cooking. Set on a tray and keep chilled. This keeps the prep tidy when guests arrive with outdoor grill ideas and good stories.
For parties double the batch. Run two rounds on the grill. Hold the first batch in a warm oven. The second batch lands with fresh char for that classic Grilling Recipes feel.
7 Storing Leftover Thai Coconut Chicken Skewers
Leftovers taste great cold. I pack a box with herbs and lime wedges. Lunch stays bright and clean.
For reheating place the meat in a warm skillet. A spoon of coconut milk keeps it tender. Heat until steam rises.
Use extras in bowls with rice or in a crisp salad. Add a splash of fish sauce and lime. The flavor jumps. This fits the spirit of Grilling Recipes and saves time on busy days.
8 Try these Grilling Recipes next
9 Thai Coconut Chicken Skewers
Grilling Recipes Thai Coconut Chicken Skewers with Lime and Curry
Ingredients
For the Marinade
- 1 pound boneless skinless chicken thighs cut into bite size pieces
- 1 cup coconut milk well stirred
- 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
- 2 tablespoons chopped cilantro
- 1 tablespoon neutral oil
For Grilling
- 8 to 10 skewers soaked in water if wooden
- 1 tablespoon neutral oil for the grill grates
- Extra chopped cilantro for serving
- Lime wedges for serving
Instructions
Marinate
- Whisk coconut milk red curry paste fish sauce brown sugar garlic ginger lime juice cilantro and oil in a bowl until smooth
- Add chicken and toss until every piece looks coated
- Cover and chill for at least 60 minutes four hours tastes deeper overnight tastes bold
Grill and Serve
- Preheat grill to medium high
- Lightly oil the grates
- Thread chicken onto skewers with a little space between pieces
- Grill 5 to 7 minutes then turn and grill 5 to 7 minutes more until the centers reach 165 F
- Rest 3 minutes on a platter
- Finish with cilantro and a squeeze of lime
- Serve with rice or a crisp cucumber salad
10 Nutrition
Per serving calories about three thirty protein about thirty grams fat about seventeen grams saturated fat about seven grams carbs about nine grams fiber about one gram sodium about seven eighty milligrams. Values vary with exact brands and grill temp.
This post lives on https://www.cookdailyrecipes.com and sits under the board named Grilling Recipes with barbecue recipes spirit. We keep copy clear and we welcome feedback for edits.
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