Grilled Thai Coconut Chicken

This flavorful Thai coconut chicken skewer recipe transports you straight to the streets of Bangkok with its aromatic blend of coconut milk, fresh herbs, and warm spices. Each bite delivers tender, juicy chicken infused with the perfect balance of sweet, savory, and tangy notes that will make your taste buds dance.

I first made these skewers for a backyard gathering when I wanted something beyond the usual BBQ fare. The empty platter and requests for the recipe told me everything I needed to know these would become a staple in my grilling repertoire.

Ingredients

• Coconut milk: Creates the creamy base for the marinade and helps tenderize the chicken
• Soy sauce and fish sauce: Provide that umami depth essential to authentic Thai flavors
• Brown sugar: Balances the savory elements with just the right touch of sweetness
• Fresh lime juice: Adds brightness that cuts through the richness
• Ginger and garlic: Form the aromatic foundation; look for firm ginger with smooth skin
• Red curry paste: Brings complex heat without overwhelming the dish; use Mae Ploy brand if available
• Turmeric and coriander: Add warm earthy notes that complement the coconut perfectly
• Fresh cilantro: Brightens the entire dish; choose bunches with vibrant green leaves
• Chicken thighs: Ideal for their higher fat content, which keeps the meat juicy during grilling
• Bamboo skewers: Must be soaked to prevent burning during grilling

Step-by-Step Instructions

Create the marinade:

Combine coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro in a large bowl. Whisk thoroughly until all ingredients are fully incorporated and the sugar has dissolved. The mixture should have a beautiful golden orange hue from the turmeric and curry paste. This aromatic base is what gives these skewers their distinctive Thai flavor profile.

Marinate the chicken:

Add your chicken thigh pieces to the bowl and use your hands or tongs to ensure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight marination yields the most flavorful results. The coconut milk works as a tenderizer while the flavors penetrate deep into the meat.

Prepare for grilling:

Heat your grill to medium high heat around 375°F to 400°F. Remove the chicken from the refrigerator about 20 minutes before cooking to take the chill off. Thread 4 to 5 pieces of chicken onto each soaked bamboo skewer, leaving just a tiny bit of space between pieces to ensure even cooking throughout.

Grill to perfection:

Place skewers on the hot grill grates, ensuring they're not touching each other. Cook for 10 to 12 minutes total, turning the skewers every 2 to 3 minutes to develop beautiful caramelization on all sides. The chicken is done when it reaches an internal temperature of 165°F and shows those irresistible charred edges.

Serve and garnish:

Transfer the hot skewers to a serving platter and sprinkle generously with fresh chopped cilantro. The heat will release the herb's aromatic oils, adding another layer of flavor. Let the skewers rest for 2 to 3 minutes before serving to allow juices to redistribute throughout the meat.

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You Must Know

The red curry paste is truly the secret ingredient in this recipe. I discovered this after experimenting with green and yellow varieties but the red paste offers the perfect balance of heat and complexity that complements the coconut milk beautifully. My family now requests these skewers for nearly every celebration during grilling season.

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Make It A Meal

These skewers pair perfectly with coconut jasmine rice. Simply replace half the cooking water with coconut milk and add a pinch of salt for a creamy side that soaks up any extra sauce from the chicken. The subtle sweetness of the rice complements the savory notes in the skewers creating a harmonious plate.

Substitution Options

For a vegetarian version swap the chicken for extra firm tofu cut into 1inch cubes. Press the tofu first to remove excess moisture and reduce the marinating time to 1 hour. You can also use the same marinade with jumbo shrimp for an equally delicious seafood variation that cooks in just 4 to 5 minutes.

Storage And Reheating

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. For best results when reheating remove the chicken from the skewers and warm in a skillet with a splash of coconut milk over medium heat until just heated through. This prevents the meat from drying out and revives the flavors beautifully.

Cultural Context

These skewers are inspired by the popular Thai street food dish satay but with the distinctive addition of coconut milk and red curry paste. In Thailand similar skewers would typically be served with a peanut dipping sauce and quick pickled cucumbers to balance the rich flavors an addition I highly recommend for an authentic experience.

Frequently Asked Questions

→ How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal to fully absorb the coconut and spice blend.

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs, but thighs tend to stay juicier on the grill and offer more flavor.

→ What can I serve with these chicken skewers?

Pair the skewers with jasmine rice, lime wedges, peanut sauce, or a fresh green salad for a well-rounded meal.

→ How do I prevent the bamboo skewers from burning?

Soak the bamboo skewers in water for at least 30 minutes before threading the chicken to reduce the chances of burning on the grill.

→ What’s a good substitute for fish sauce?

If you don’t have fish sauce, soy sauce or tamari can be used as a substitute, although the flavor profile will vary slightly.