Description
Enjoy tender and flavorful Grilled Thai Coconut Chicken Skewers infused with creamy coconut milk, fragrant Thai herbs, and aromatic spices. This quick and easy recipe offers a juicy, savory experience perfect for weeknights or special gatherings. The marinade naturally tenderizes the chicken while delivering a vibrant, inviting plate that impresses every time.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- Wooden or metal skewers (soaked if wooden)
Marinade
- 1 cup full-fat coconut milk
- 2 lemongrass stalks, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp red chili flakes (adjust to taste)
- 2 tbsp brown sugar
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp freshly squeezed lime juice
- Salt, to taste
- Black pepper, to taste
- 1 tsp natural gelling agent (optional)
Garnish and Serving
- Fresh cilantro, chopped
- Thinly sliced green onions (optional)
- Toasted sesame seeds (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together coconut milk, minced garlic, grated ginger, finely chopped lemongrass, brown sugar, vegetarian Worcestershire sauce (natural), red chili flakes, freshly squeezed lime juice, salt, and pepper until smooth. Add a natural gelling agent if a thicker marinade is desired.
- Marinate the Chicken: Toss the bite-sized chicken pieces in the marinade until fully coated. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to meld and tenderize the chicken.
- Assemble the Skewers: If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken pieces evenly onto the skewers, leaving small spaces between pieces for even cooking.
- Preheat the Grill: Heat your grill to medium-high heat for about 10 minutes to sear the chicken quickly and lock in the juices.
- Grill the Skewers: Place the skewers on the grill and cook for 4 to 5 minutes per side until the chicken is fully cooked with an internal temperature of 165°F (74°C). Baste occasionally with reserved marinade for extra moisture and flavor.
- Garnish and Serve: Remove the skewers from the grill and sprinkle fresh chopped cilantro and a squeeze of lime juice on top for a bright finish before serving.
Notes
- Marinate overnight for the most intense flavor.
- Use chicken thighs to retain juicy, tender meat while grilling.
- Do not overcrowd the skewers; leave spaces between pieces for even cooking.
- Soak wooden skewers in water for at least 20 minutes to prevent burning.
- Reserve some marinade before adding chicken to use for basting during grilling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
Keywords: Thai chicken skewers, grilled chicken, coconut chicken, Thai coconut chicken skewers, quick chicken recipe, chicken appetizer
