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Grilled Thai Coconut Chicken Skewers

Thai chicken skewers with a creamy coconut-lemongrass marinade and quick grilling for smoky char. Juicy grilled chicken pieces are glazed by the coconut sauce and finished with fresh cilantro and lime.
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Prep Time 20 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken breasts cut into 1-inch pieces
  • 1 can (14 oz) coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 lemongrass stalks, minced
  • 2 tbsp fresh ginger grated
  • 3 clove garlic minced
  • 1 tsp curry powder
  • 1 wooden skewers soaked
For serving
  • 1 peanut sauce for serving
  • 1 fresh cilantro and lime wedges
  • 1 lime wedges

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the coconut-lemongrass marinade
  1. Combine coconut milk, fish sauce, brown sugar, lemongrass, ginger, garlic, and curry powder in a bowl until smooth.
  2. Add the chicken pieces to the marinade and refrigerate for 1-4 hours so the flavors soak in.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, spacing pieces evenly for even cooking.
  2. Preheat the grill to medium-high heat for a hot sear and visible char.
  3. Grill the skewers for 5-6 minutes per side until the chicken is cooked through and slightly charred, using the coconut marinade as a glaze if it drips back onto the meat.
Serve
  1. Serve the skewers with peanut sauce for dipping, and top with fresh cilantro and lime wedges.

Notes

Pro tip: marinate at least 1 hour for strong lemongrass flavor; 4 hours is best if you have time. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked skewers up to 2 months (reheat gently so the chicken stays tender). For a lower-sodium option, use reduced-sodium fish sauce and keep the rest of the marinade the same.