Easy Grilled Thai Coconut Chicken Skewers
Grilled Thai Coconut Chicken Skewers are a tropical twist on classic grilled chicken. After making this recipe dozens of times, I’ve discovered the secret to tender, flavorful chicken every time. The crispy edges and juicy interior will make your taste buds dance. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cozy Crock Pot Goulash Recipe and One-Pan Honey Garlic Kielbasa & Veggies.
Why This Easy Grilled Thai Coconut Chicken Skewers Is Pure Comfort
- Tender, juicy chicken with a crispy exterior
- Explosion of tropical flavors in every bite
- Easy to make and better than takeout
- Perfect for summer cookouts or meal prepping
What You'll Need for Easy Grilled Thai Coconut Chicken Skewers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- coconut milk
- fish sauce
- garlic
- Thai red curry paste
- Thai red curry paste
- fish sauce
- garlic
- brown sugar
- lime juice
- salt
- pepper
- Optional: fresh cilantro
- Optional: green onions
- Optional: lime wedges
📝 Ingredient Notes
- Thai red curry paste: Adjust to taste for spiciness.
🛒 Tools & Equipment I Recommend
- Outdoor Grill — Pays for itself vs takeout → See on Amazon
- Meat Thermometer — Prevents overcooking → See on Amazon
How to Make Easy Grilled Thai Coconut Chicken Skewers
- Marinate: Combine chicken, coconut milk, fish sauce, garlic, and Thai red curry paste. Marinate for at least 30 minutes or up to 24 hours.
- Preheat: Preheat grill to medium-high heat (400°F/200°C).
- Thread: Thread chicken onto skewers. Discard excess marinade.
- Grill: Grill skewers for 8-10 minutes, turning occasionally, until cooked through and charred.
- Rest: Let chicken rest for 5 minutes before serving.
Cook's Tips for Perfect Easy Grilled Thai Coconut Chicken Skewers
- Common mistake and fix: Overcooking leads to dry chicken. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Tip: For extra flavor, add sliced bell peppers or onions to the skewers.
- Tip: Make ahead: Marinate chicken up to 24 hours in advance. Thread onto skewers just before grilling.
Storing & Reheating Easy Grilled Thai Coconut Chicken Skewers
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours in advance.
Freezing Easy Grilled Thai Coconut Chicken Skewers
Freeze cooked chicken skewers for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a milder flavor, use less Thai red curry paste.
- Best substitution: Substitute chicken breasts with chicken thighs for even more tender results.
- Make-ahead: Thread chicken onto skewers just before grilling to prevent them from drying out.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is sticking to the grill, lightly oil the grill grates or brush chicken with oil before grilling.
Want to level up this recipe?
High-quality Skewers — Prevents chicken from falling apart on the grill → Check price on Amazon
Easy Grilled Thai Coconut Chicken Skewers
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- coconut milk
- fish sauce
- garlic
- Thai red curry paste
Seasonings
- Thai red curry paste
- fish sauce
- garlic
- brown sugar
- lime juice
- salt
- pepper
Optional Toppings
- fresh cilantro
- green onions
- lime wedges
Instructions
- Marinate: Combine chicken, coconut milk, fish sauce, garlic, and Thai red curry paste. Marinate for at least 30 minutes or up to 24 hours.
- Preheat: Preheat grill to medium-high heat (400°F/200°C).
- Thread: Thread chicken onto skewers. Discard excess marinade.
- Grill: Grill skewers for 8-10 minutes, turning occasionally, until cooked through and charred.
- Rest: Let chicken rest for 5 minutes before serving.
Notes
- Chef tip: For a milder flavor, use less Thai red curry paste.
- Best substitution: Substitute chicken breasts with chicken thighs for even more tender results.
- Make-ahead: Thread chicken onto skewers just before grilling to prevent them from drying out.
- Scaling: This recipe can easily be doubled or tripled for a larger crowd.
- Troubleshooting: If chicken is sticking to the grill, lightly oil the grill grates or brush chicken with oil before grilling.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken skewers for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate chicken up to 24 hours in advance.
Nutrition Per Serving
- Calories: 280
- Protein: 28g
- Fat: 12g
- Carbs: 9g
- Fiber: 1g
- Sugar: 4g
- Sodium: 650mg
- Cholesterol: 70mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Thai Coconut Chicken Skewers FAQs
Yes, bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Yes, coconut cream will provide a richer flavor but may make the marinade thicker.
Yes, marinate chicken up to 24 hours in advance. Thread onto skewers just before grilling.
Scatter sliced bell peppers around raw beef patties, along with 3 ingredients, into the slow cooker for a hearty treat that I make without even thinking.
A Warm Final Note
I can’t wait for you to try Easy Grilled Thai Coconut Chicken Skewers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
