Thai Coconut Chicken Skewers

Taha Ayad

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.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Thai

Calories: 410

Ingredients Method Notes

Ingredients

1 kg chicken thighs cut into 1½-inch pieces
1 cup full-fat coconut milk
2 stalks lemongrass tender inner parts sliced
¼ 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:

¼ cup natural peanut butter
1 tsp rice vinegar
1 tsp Thai red curry paste
Warm water as needed

Method

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.