Can I use chicken breast instead of chicken thighs?

You can, but chicken breast cooks faster and dries out more easily over direct heat. If using breast meat, cut the pieces slightly larger and watch the grill carefully after the first few minutes.

Can the skewers be cooked indoors?

Yes. A grill pan over medium-high heat works well, especially if you lightly oil the pan first. You won’t get the same smoky flavor as charcoal grilling, but the caramelized coconut marinade still develops nicely.

How spicy are these Thai Coconut Chicken Skewers?

As written, the recipe has mild to medium heat. The chili flakes add warmth more than aggressive spice. For a hotter version, fresh Thai chilies work better than simply doubling the flakes.

Can I prepare the skewers ahead of time?

Definitely. The chicken can marinate overnight, and the assembled skewers can stay refrigerated for several hours before grilling. Keep them covered on a sheet tray until ready to cook.

What’s the best vegetarian alternative?

Extra-firm tofu works best because it holds together on the grill. Press it well before marinating so the coconut mixture actually sticks instead of sliding off during cooking.

Thai Coconut Chicken Skewers: Easy Grilled Favorite

Thai Coconut Chicken Skewers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thai Coconut Chicken Skewers made with coconut milk, lemongrass, lime juice, fish sauce, and pineapple for juicy grilled chicken packed with smoky Thai-inspired flavor.

Author: Taha Ayad
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Grilling
Cuisine: Thai

Ingredients

Scale

1 kg chicken thighs, cut into 1½-inch pieces
1 cup full-fat coconut milk
2 stalks lemongrass, tender inner parts sliced
1/4 cup fresh cilantro
4 cloves garlic
1 tsp red chili flakes
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp lime juice
1 red bell pepper, chopped
1 red onion, chopped
1 cup pineapple chunks
Wooden skewers
For the Peanut Sauce:
1/4 cup natural peanut butter
1 tsp rice vinegar
1 tsp Thai red curry paste
Warm water as needed

Cook Mode Prevent your screen from going dark

Instructions

Blend the coconut milk, lemongrass, cilantro, garlic, chili flakes, fish sauce, brown sugar, and lime juice until mostly smooth.
Place the chicken thighs in a shallow bowl and coat well with the marinade. Refrigerate for at least 1 hour.
Soak wooden skewers in water for 30 minutes before grilling.
Thread the marinated chicken onto skewers, alternating with pineapple, bell pepper, and onion pieces.
Preheat the grill to medium heat and lightly oil the grates.
Grill the skewers for about 4 minutes per side, turning occasionally until lightly charred and the chicken reaches 165°F internally.
Mix the peanut butter, rice vinegar, Thai red curry paste, and warm water until smooth for the dipping sauce.
Rest the skewers for 3 to 5 minutes before serving with lime wedges and peanut sauce.

Notes

Chicken thighs stay juicier than chicken breast on the grill.
Do not overcrowd the skewers or they may steam instead of char.
Fresh lemongrass gives the marinade a brighter flavor than paste.
If flare-ups happen, move the skewers to a cooler part of the grill briefly.
Peanut sauce can be thinned with warm water if it thickens in the refrigerator.

Nutrition

Serving Size: 2 skewers
Calories: 410
Sugar: 10
Sodium: 720
Fat: 24
Saturated Fat: 13
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 16
Fiber: 2
Protein: 32
Cholesterol: 145

Find it online: https://www.dailysavoryrecipes.com/thai-coconut-chicken-skewers/