Grilled Thai Coconut Chicken Skewers – Better Than Takeout
Craving Thai takeout? Try these Grilled Thai Coconut Chicken Skewers instead. After making this recipe dozens of times, I discovered the secret to the perfect balance of sweet and tangy flavors. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Bunuelos Recipe (Only 4 Ingredients) and Air Fryer Pork Chops – Autumn/ Fall Dinner Recipes!.
Why This Grilled Thai Coconut Chicken Skewers – Better Than Takeout Is Pure Comfort
- Easy to make with simple ingredients
- Better than takeout with a rich, creamy sauce
- Perfect for a quick weeknight dinner
What You'll Need for Grilled Thai Coconut Chicken Skewers – Better Than Takeout
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
- palm sugar
- garlic
- ginger
- Thai red curry paste
- lime juice
- soy sauce
- brown sugar
- peanut oil
- Optional: chopped peanuts
- Optional: chopped cilantro
- Optional: lime wedges
📝 Ingredient Notes
- palm sugar: Substitute with brown sugar if unavailable.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skewers — Perfect for grilling chicken without sticking. → See on Amazon
- Immersion Blender — Makes blending the sauce a breeze. → See on Amazon
How to Make Grilled Thai Coconut Chicken Skewers – Better Than Takeout
- Marinate: Combine chicken, coconut milk, and Thai red curry paste. Marinate for 30 minutes.
- Grill: Grill chicken skewers for 8-10 minutes, turning once.
- Make Sauce: Blend coconut milk, fish sauce, palm sugar, garlic, and ginger until smooth.
- Serve: Drizzle sauce over grilled chicken and garnish with peanuts, cilantro, and lime wedges.
Cook's Tips for Perfect Grilled Thai Coconut Chicken Skewers – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For extra flavor, add a pinch of salt to the marinade.
- Pro tip: Make the sauce ahead of time and reheat before serving.
Storing & Reheating Grilled Thai Coconut Chicken Skewers – Better Than Takeout
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 ahead.
Freezing Grilled Thai Coconut Chicken Skewers – Better Than Takeout
Freeze uncooked chicken skewers for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier version, add more Thai red curry paste to the marinade.
- Best substitution: Substitute chicken breasts with chicken thighs for more flavor.
- Make-ahead: Prepare the marinade and sauce ahead of time. Thread chicken onto skewers just before grilling.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water.
Want to level up this recipe?
High-Quality Non-Stick Grill Pan — Ensures even cooking and prevents chicken from sticking. → Check price on Amazon
Grilled Thai Coconut Chicken Skewers – Better Than Takeout
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- coconut milk
- fish sauce
- palm sugar
- garlic
- ginger
Seasonings
- Thai red curry paste
- lime juice
- soy sauce
- brown sugar
- peanut oil
Optional Toppings
- chopped peanuts
- chopped cilantro
- lime wedges
Instructions
- Marinate: Combine chicken, coconut milk, and Thai red curry paste. Marinate for 30 minutes.
- Grill: Grill chicken skewers for 8-10 minutes, turning once.
- Make Sauce: Blend coconut milk, fish sauce, palm sugar, garlic, and ginger until smooth.
- Serve: Drizzle sauce over grilled chicken and garnish with peanuts, cilantro, and lime wedges.
Notes
- Chef tip: For a spicier version, add more Thai red curry paste to the marinade.
- Best substitution: Substitute chicken breasts with chicken thighs for more flavor.
- Make-ahead: Prepare the marinade and sauce ahead of time. Thread chicken onto skewers just before grilling.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If the sauce is too thick, thin it out with a bit of water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked chicken skewers for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate chicken up to 24 hours ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 15g
- Fiber: 2g
- Sugar: 10g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Grilled Thai Coconut Chicken Skewers – Better Than Takeout FAQs
Yes, you can marinate the chicken up to 24 hours ahead. However, it's best to grill and serve the chicken fresh.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) but not more.
Yes, you can broil the chicken skewers in the oven for 8-10 minutes, turning once.
Soy sauce or Worcestershire sauce can be used as a substitute for fish sauce.
Yes, you can freeze leftover chicken skewers for up to 2 months. Thaw overnight in the refrigerator before reheating.
A Warm Final Note
I can’t wait for you to try Grilled Thai Coconut Chicken Skewers – Better Than Takeout 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!
