Grilled Thai Coconut Chicken Skewers

I still remember the first time I tried these Grilled Thai Coconut Chicken Skewers at a small street market in Bangkok. The air was filled with the scent of smoky coconut, fresh lemongrass, and juicy grilled pineapple. It was love at first bite! When I recreated this recipe at home, I knew I had to share it on my blog. Every bite feels like a mini escape to a tropical beach, with the perfect mix of sweet, savory, and slightly tangy flavors.

This recipe brings together tender chicken thighs, a creamy coconut marinade, and colorful veggies. The combination of lemongrass, garlic, and lime juice adds that authentic Thai flavor, while the hint of pineapple provides a sweet, refreshing bite. Whether it’s a weekend family meal or a summer barbecue, these skewers always impress everyone at the table.

Why You’ll Love This Recipe

• Versatile: These skewers work perfectly as a main dish, served with rice or noodles, but they’re also fantastic as a party appetizer. You can even remove the chicken and serve the grilled veggies and pineapple as a vegetarian-friendly side.

• Budget-Friendly: Chicken thighs are affordable and packed with flavor. Most of the ingredients, like garlic, cilantro, and lime, are kitchen staples, making this recipe cost-effective without compromising taste.

• Burst of Flavor: The coconut milk marinade doesn’t just tenderize the chicken but infuses it with rich, aromatic Thai notes. Each bite is juicy, slightly charred, and deeply satisfying.

• Perfect for Any Occasion: Whether it’s a sunny backyard barbecue or a cozy family dinner, this dish will shine.

Ingredients for Grilled Thai Coconut Chicken Skewers

• 2 lbs boneless, skinless chicken thighs

• 1 cup coconut milk

• 2 stalks lemongrass, bruised and chopped

• 1/2 cup fresh cilantro, chopped

• 3 cloves garlic, minced

• 1/2 teaspoon red chili flakes

• 2 tablespoons fish sauce

• 1 tablespoon brown sugar

• Juice of 1 lime

• Skewers (bamboo or metal)

• 1 red bell pepper, cut into chunks

• 1 red onion, cut into chunks

• 1 cup pineapple chunks

  When I prepare these Grilled Thai Coconut Chicken Skewers, I always start with a fresh marinade. The marinade is the secret to making the chicken tender and flavorful. I mix coconut milk, lemongrass, garlic, lime juice, and fish sauce in a large bowl. The smell is already mouthwatering. I then add the chicken pieces and let them soak up all those flavors for at least 2 hours. If you have time, leaving them overnight in the fridge makes the taste even better.

  Step-by-Step Instructions for Making

  1. Prepare the Marinade: In a mixing bowl, combine coconut milk, chopped lemongrass, minced garlic, chopped cilantro, red chili flakes, fish sauce, brown sugar, and lime juice. Stir well until the sugar dissolves and everything blends smoothly.

  2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. Add them to the marinade, making sure every piece is coated. Cover the bowl with plastic wrap and refrigerate for 2–4 hours.

  3. Prepare the Skewers: If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Once soaked, thread the chicken pieces onto the skewers, alternating with bell pepper, onion, and pineapple chunks.

  4. Preheat the Grill: Heat your grill or grill pan to medium-high. Brush the grates with oil to prevent sticking.

  5. Grill the Skewers: Place the skewers on the grill and cook for about 10–12 minutes, turning every 3 minutes. Baste with extra marinade (only during the first few minutes, to avoid contamination) for a deeper flavor.

  6. Check for Doneness: The chicken should have a nice char and be cooked through. You can test by cutting into a piece to ensure the juices run clear.

  7. Serve Hot: Remove the skewers and serve them with jasmine rice or noodles. I love adding a quick cucumber salad on the side for a fresh touch.

  Quick and Easy
  Although it might sound like many steps, this recipe is straightforward. Prepping the marinade takes less than 10 minutes, and grilling is fast. You can even pre-thread the skewers a few hours ahead, so all you need to do is grill when it’s time to eat.

  Customizable
  You can easily adapt this recipe to suit your taste. Not a fan of pineapple? Swap it for zucchini or mushrooms. Want more spice? Add a little sriracha or extra chili flakes to the marinade. For a vegetarian version, replace the chicken with tofu or hearty vegetables like cauliflower.

  Crowd-Pleasing
  These skewers are always the star of any meal. They’re colorful, flavorful, and easy to eat, which makes them perfect for parties and family gatherings. Guests love the balance of sweetness from the pineapple and the smoky char from the grill.

  FAQs

  1. Can I use chicken breast instead of chicken thighs?
  Yes, chicken breast works well, but thighs stay juicier and more tender during grilling. If you choose breast, reduce the cooking time slightly to avoid dryness.

  2. Can I bake these skewers instead of grilling?
  Absolutely. Preheat your oven to 200°C (400°F) and bake the skewers on a lined baking tray for 20–25 minutes. Turn them halfway through for even cooking and a light char.

  3. Can I prepare the marinade in advance?
  Yes, you can make the marinade up to 24 hours ahead. Store it in the fridge in an airtight container until you’re ready to marinate the chicken.

  4. Can I freeze the marinated chicken?
  Definitely. Place the marinated chicken pieces in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling.

  5. What can I serve with these skewers?
  They pair beautifully with jasmine rice, coconut rice, or stir-fried noodles. A side of fresh cucumber salad or Thai dipping sauce adds extra freshness.

  6. Can I make these vegetarian?
  Yes, simply swap the chicken for tofu, mushrooms, or chunky vegetables like zucchini and eggplant.

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  Grilled Thai Coconut Chicken Skewers

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  These Grilled Thai Coconut Chicken Skewers bring together tender chicken, creamy coconut marinade, and vibrant vegetables for a flavorful and easy meal. Perfect for family dinners or summer barbecues, they’re juicy, smoky, and loaded with authentic Thai flavors.

  • Total Time: 27 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  2 lbs boneless, skinless chicken thighs

  1 cup coconut milk

  2 stalks lemongrass, bruised and chopped

  1/2 cup fresh cilantro, chopped

  3 cloves garlic, minced

  1/2 teaspoon red chili flakes

  2 tablespoons fish sauce

  1 tablespoon brown sugar

  Juice of 1 lime

  1 red bell pepper, cut into chunks

  1 red onion, cut into chunks

  1 cup pineapple chunks

  Skewers (bamboo or metal)

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  Instructions

  • Mix coconut milk, lemongrass, garlic, cilantro, chili flakes, fish sauce, brown sugar, and lime juice in a bowl.

  • Cut chicken thighs into bite-sized pieces and marinate in the mixture for 2–4 hours (or overnight).

  • If using bamboo skewers, soak them in water for 30 minutes.

  • Thread chicken, bell pepper, onion, and pineapple onto skewers.

  • Preheat the grill to medium-high heat and brush with oil.

  • Grill skewers for 10–12 minutes, turning every 3 minutes, until cooked and slightly charred.

  • Serve hot with rice or noodles.

  Notes

  • You can substitute pineapple with zucchini or mushrooms.

  • For extra heat, add more chili flakes or a dash of sriracha.

  • Can be baked at 200°C (400°F) for 20–25 minutes if no grill is available.

  • Author: Layla
  • Prep Time: 15 minutes (plus marinating time)
  • Cook Time: 12 minutes