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Grilled Thai Coconut Chicken Skewers

Thai chicken skewers made with a creamy coconut-lemongrass marinade, then grilled until charred at the edges. Juicy 1-inch pieces thread easily on skewers and finish with a peanut sauce dip.
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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: Dinner
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken skewers
  • 2 lb chicken breasts Cut into 1-inch pieces
  • 14 oz coconut milk One can
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 lemongrass Minced; use stalks
  • 2 tbsp ginger Fresh ginger, grated
  • 3 cloves garlic Minced
  • 1 tsp curry powder
  • 1 wooden skewers Soaked
Serving
  • 1 peanut sauce For serving
  • 1 fresh cilantro For garnish
  • 1 lime wedges For serving

Equipment

  • 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 the sugar dissolves and the mixture looks smooth.
  2. Add the chicken pieces to the marinade, toss to coat, cover, and refrigerate for 1–4 hours so the flavors penetrate.
Grill the skewers
  1. Thread marinated chicken onto soaked wooden skewers, leaving small gaps between pieces for even grilling.
  2. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
  3. Grill skewers for 5–6 minutes per side until chicken is cooked through and slightly charred at the edges.
Serve
  1. Serve the grilled skewers with peanut sauce for dipping, and top with fresh cilantro and lime wedges.

Notes

Pro tip: for best char without drying out, keep the grill medium-high and avoid moving the skewers too often once you start grilling. Refrigerate leftovers in a covered container for up to 3 days; freeze cooked skewers up to 2 months (thaw in the fridge). For a dairy-free option, this recipe already is dairy-free—just choose a peanut sauce without added dairy if needed.