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“Close-up of grilled Thai coconut chicken skewers topped with chopped herbs, served with rice and dipping sauce in the background.”

Grilled Thai Coconut Chicken Skewers

Grilled Thai Coconut Chicken Skewers are juicy, smoky, and packed with tropical flavor. Chicken is marinated overnight in coconut milk, lime, curry paste, and fish sauce, then grilled until caramelized and golden. The peanut dipping sauce adds creamy richness and spice—perfect for cookouts, parties, or an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Dinner, Grilling, Main Course
Cuisine: Southeast Asian, Thai
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Skewers
  • 2 pounds Boneless skinless chicken thighs - Cut into 1-inch chunks
  • 1 can 14 oz Coconut milk - Full-fat for best flavor
  • 2 tablespoons Red or yellow curry paste - Use yellow for milder flavor
  • 3 tablespoons Fish sauce - Adds umami
  • 2 tablespoons Brown sugar - Caramelizes beautifully
  • 1 tablespoon Coconut sugar - Optional for deeper sweetness
  • 2 Limes juice only - Freshly squeezed
  • 1 Lime zest - For extra citrus flavor
  • 3 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Grated
  • 1 teaspoon Turmeric powder - For color and flavor
  • ½ teaspoon Black pepper - To taste
  • 2 tablespoons Vegetable oil - For grilling
  • 12–15 Bamboo skewers - Soak before using
For the Peanut Dipping Sauce
  • ½ cup Peanut butter - Creamy preferred
  • ¼ cup Coconut milk - To thin
  • 2 tablespoons Soy sauce - For saltiness
  • 1 tablespoon Lime juice - Brightens the sauce
  • 1 tablespoon Brown sugar - Sweet balance
  • 1 teaspoon Sriracha - Optional heat
  • Water - Add gradually until smooth
For Serving
  • Jmine rice - Traditional side
  • Cucumber salad - Refreshing contrast
  • Fresh cilantro - For garnish
  • Lime wedges - For squeezing
  • Crushed peanuts - Sprinkle on top
  • Thai chilies - Optional for spice

Equipment

  • 1 Grill (gas or charcoal) (Medium-high heat around 400°F)
  • 12–15 Bamboo skewers (Soaked 30–60 minutes to prevent burning)
  • 1 Large mixing bowl (For marinade)
  • 1 Sharp knife (To cut chicken into chunks)
  • 1 Tongs (For flipping skewers)
  • 1 Meat thermometer (Ensure 165°F internal temperature)

Method
 

  1. Juicy grilled chicken marinated in coconut milk, lime, and curry for rich tropical flavor.
    “Skewers of grilled meat coated in a glossy, caramelized glaze cooking in a cast-iron pan over open flames.”
  2. Tender chicken pieces grilled on skewers with creamy coconut and Thai spices.
    “A bowl of creamy yellow coconut marinade with orange flecks, being whisked with a metal whisk.”
  3. Flavorful Thai curry marinade gives these skewers a perfect balance of heat and sweetness.
  4. Charred and smoky chicken skewers coated in coconut-lime sauce that stays juicy inside.
  5. Creamy, nutty Thai-style dipping sauce that pairs perfectly with coconut chicken skewers.
    “Close-up of grilled Thai coconut chicken skewers topped with chopped herbs, served with rice and dipping sauce in the background.”

Nutrition

Serving: 250gCalories: 470kcalCarbohydrates: 15gProtein: 38gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 890mgPotassium: 620mgFiber: 1gSugar: 7gVitamin A: 210IUVitamin C: 8mgCalcium: 40mgIron: 1.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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