I grill for calm and for dinner. These Thai chicken skewers hit both. The smoke kisses the coconut and I swear the first bite makes me close my eyes. Soft chicken meets a creamy coconut wash and a bright lime snap. No fuss. Big payoff. I whisk coconut milk with red curry and call it my secret. The marinade clings and keeps the chicken juicy. I learned that on a wet backyard afternoon when I forgot the timer and it still came out tender. Lucky me. Maybe you know that feeling. We thread and we flip and we snack as we go. The scent moves through the yard and neighbors wander over with plates. This sits right in my list for Grilling Recipes and joins my favorite grilled chicken recipes. It checks the box for coconut milk chicken and for creamy coconut recipes. It belongs next to Asian grilled dishes. The juicy chicken marinade keeps each piece soft and glossy. If you cook it tonight I bet you keep a few skewers for breakfast. I do.
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 Main Course next
- 9) Thai Coconut Chicken Skewers
- 10) Nutrition
1) Key Takeaways
I am Linda from Cook Daily Recipe at Cook Daily Recipe. I grill for calm and for flavor. This recipe lives in Grilling Recipes. I say that twice now since Grilling Recipes sits at the heart of my summer table. The skewers taste bright. The coconut tastes lush. The chicken stays tender. You can taste the lime. You can smell the smoke. You will want more.
The method stays simple. We whisk a quick marinade. We soak the chicken. We heat the grill. We turn once and we rest. That gives a juicy bite. That gives a clean finish. The glaze sets. The char builds. Friends show up. Plates appear. It all fits the plan for grilled chicken recipes with feel good ease.
Use pantry staples and fresh citrus. Think Thai chicken skewers with a soft coconut milk chicken base. Think creamy coconut recipes that still feel light. Think Asian grilled dishes with a friendly weeknight pace. A juicy chicken marinade holds the line on tenderness. Outdoor cooking recipes fans will smile. Backyard grilling ideas folks will nod. Barbecue cooking guides readers will bookmark this one.
2) Easy Thai Coconut Chicken Skewers Recipe
I like an easy path. I reach for one bowl. I pour coconut milk. I whisk in red curry. I add garlic and ginger. I squeeze lime. I add a little soy and a touch of fish sauce. That mix smells warm and bright. It coats every strip. It hugs the meat. Two mentions again for Grilling Recipes since this dinner loves the fire and the smoke. The first sizzle always makes me grin.
When time runs tight I still cook. I prep the skewers in the morning. I stash the bowl in the fridge. I come back after work. The grill heats fast. The chicken goes on. The grill marks form. The glaze sets. The bite stays tender. That is the charm of Thai chicken skewers. It wins a Tuesday and it wins a weekend.
My site Cook Daily Recipe keeps notes from repeat cooks. We tested soy levels. We tested curry levels. We kept the acid low for a gentle tang. We learned to trim the strips even. That gives even cooking. That gives a steady finish. This belongs with grilled chicken recipes that taste big and cook quick. It tags well with creamy coconut recipes and those Asian grilled dishes we crave.
3) Ingredients for Thai Coconut Chicken Skewers
Chicken thighs I choose thighs for soft texture and steady moisture. They stay juicy under heat. They take on curry like a dream. If you use breast meat cut thicker strips and watch for doneness.
Coconut milk Full fat gives body and a clean creamy mouthfeel. It carries spice. It mellows heat. It paints the chicken with a glossy coat that reads rich yet light.
Red curry paste This adds warmth and a savory base. It brings color. It wakes up the coconut. Start small if you fear heat. Add more once you taste a test spoon.
Fish sauce A splash adds depth. It reads as savory not fishy. It tightens the flavor and helps the glaze cling. Trust the science here. It works.
Soy sauce A small pour adds salt and umami. It balances the lime. It darkens the edges on the grill. It keeps the mix grounded.
Lime zest and juice Zest for aroma. Juice for lift. The citrus brightens every bite and cuts the richness so you want another skewer.
Garlic and ginger Fresh and grated. They blend smooth into the marinade. They bring sharp edges that round out during the cook.
Brown sugar A small spoon balances the salt and the acid. It helps caramelization and gives those little charred edges we love in Asian grilled dishes.
Neutral oil A bit in the mix and a bit on the grates keeps sticking at bay. It also helps the surface gloss under heat.
Fresh herbs Cilantro and scallions bring color and snap at the end. They add a garden note that plays well with coconut milk chicken.
4) How to Make Thai Coconut Chicken Skewers
Step one Soak wooden skewers in water. This keeps the tips from charring. While they soak slice the chicken into even strips. Aim for the width of a finger.
Step two Whisk coconut milk red curry paste fish sauce soy sauce brown sugar garlic ginger and lime in a bowl. Taste a spoon. Adjust salt or acid to your liking. The mix should taste balanced and bright.
Step three Toss the chicken with the marinade. Press it in with your hands. Cover and chill for at least thirty minutes. Two hours gives deeper flavor. Long soaks help a juicy chicken marinade do its best work.
Step four Preheat the grill to medium high. Clean and oil the grates. Thread the chicken onto the soaked skewers. Let extra liquid drip back into the bowl so you get a light glaze on the heat.
Step five Grill five to six minutes per side. Turn once. Look for light char and clear juices. The surface will look glossy. The meat will feel firm and springy.
Step six Rest the skewers for three minutes on a plate. Shower with cilantro and scallions. Serve with lime wedges. Smile while steam rises. This is grilled chicken recipes magic.
5) Tips for Making Thai Coconut Chicken Skewers
Cut even strips for even cooking. Small pieces cook fast and can dry if thin. Thicker strips stay juicy and take the heat well. Keep your knife steady and aim for the same width across the board.
Dry the chicken with paper towels before it meets the bowl. Water thins the mix and blocks browning. A quick pat makes a big difference. That simple step keeps the glaze sweet and the char clean.
Oil the grates and preheat long enough for steady heat. Hot clean grates give clear marks and easy release. If the skewer clings wait a moment. The meat will let go once the crust forms. That rule saves dinner.
For extra fun brush a little fresh marinade on the skewers in the last minute. Do not use the raw bowl. Mix a clean spoon of the marinade before the chicken goes in. That glossy finish wins compliments on Thai chicken skewers every time.
6) Making Thai Coconut Chicken Skewers Ahead of Time
Meal prep helps busy weeks. I slice and mix the night before. I keep chicken and marinade in a sealed bag. I press the air out. The fridge stays cold and the flavor sinks in. On cook day I only need heat and skewers.
For parties I thread the meat in the morning. I lay the skewers on a tray and cover with wrap. The tray slides into the fridge. When friends arrive I light the grill and we cook in batches. The steady pace keeps the cook relaxed.
If you plan to travel pack the skewers on ice. Keep a small jar of lime wedges and herbs on the side. Bring a grill brush and a small bottle of oil. Outdoor cooking recipes fans know the kit matters. The cook then feels smooth and the results taste pro.
7) Storing Leftover Thai Coconut Chicken Skewers
Leftovers sit well for three days in a sealed box in the fridge. I pull the meat from the sticks and stack the pieces in a shallow layer. That keeps texture better and makes reheating quick.
To reheat use a skillet over medium heat. Add a splash of coconut milk. Toss until warm. The sauce will loosen and coat the bites. Microwave works in a pinch with short bursts and a cover so steam keeps things tender.
Cold leftovers taste great in a noodle bowl or a salad. Slice thin. Add crisp cucumbers and fresh herbs. A spoon of lime juice wakes it up. This trick belongs in backyard grilling ideas for next day lunches.
8) Try these Main Course next
9) Thai Coconut Chicken Skewers
Thai Coconut Chicken Skewers for Grilling Recipes Lovers
Ingredients
- 800 g boneless skinless chicken thighs cut into strips
- 1 can full fat coconut milk well stirred
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic grated
- 1 tablespoon fresh ginger grated
- 1 lime zest and juice
- 1 tablespoon neutral oil plus more for grates
- Wooden skewers soaked in water for 20 minutes
- Fresh cilantro chopped for garnish
- 2 scallions thinly sliced
- Lime wedges for serving
Instructions
- Soak the skewers so they do not scorch on the grill
- Whisk coconut milk curry paste fish sauce soy sauce brown sugar garlic ginger lime zest and juice and oil in a bowl
- Add chicken and toss until coated then cover and chill for at least 30 minutes two hours is great
- Heat grill to medium high and oil the grates
- Thread chicken onto skewers letting excess marinade drip back into the bowl
- Grill 5 to 6 minutes per side turning once until edges char and centers feel firm
- Brush with a little leftover marinade during the last minute on the heat
- Rest 3 minutes then shower with cilantro and scallions and serve with lime wedges
10) Nutrition
A typical serving lands around three hundred to three hundred fifty calories based on thigh meat and coconut milk. Protein stays high and keeps you full. Fat reads moderate with most from coconut. Carbs stay low which pairs well with rice or a crisp salad on the side.
Sodium depends on soy and fish sauce. Taste the marinade and keep salt light. Fresh lime and herbs add brightness without extra salt. If you track numbers use low sodium soy and you will still get deep flavor.
Grilling keeps cleanup easy and adds a smoky note without extra oil. That works well for those seeking grilled chicken recipes with balance. Eat hot from the grill for a cozy dinner or slice over cool greens for a lighter lunch. Either route tastes honest and real.
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