These skewers are a perfect balance of sweet, savory, and creamy with a beautiful char from the grill. The coconut milk marinade tenderizes the chicken and creates an incredible flavor.
Prep Time: 15 minutes + 1+ hours marinating | Cook Time: 10-12 minutes | Total Time: 25 minutes + marinating | Serves: 4
Ingredients
For the Marinade & Chicken:
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup canned full-fat coconut milk, well-shaken
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon lime juice (optional, but recommended for brightness)
- 1 teaspoon red curry paste (optional, for authentic Thai flavor and a hint of heat)
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes first)
For Serving (Optional):
- Fresh cilantro, chopped
- Lime wedges
- Crushed peanuts
- Sriracha or chili garlic sauce
Instructions
- Make the Marinade: In a medium bowl, whisk together the coconut milk, soy sauce, honey, olive oil, minced garlic, grated ginger, lime juice, and red curry paste (if using) until smooth and well combined.
- Marinate the Chicken: Place the cubed chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or ideally 4-6 hours for maximum flavor.
- Prep for Grilling: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking. Discard the used marinade.
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Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.
- Place the skewers on the grill and cook for 5-6 minutes per side, turning once, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
- Serve: Remove the skewers from the grill. Let them rest for a few minutes. Garnish with fresh cilantro, a squeeze of lime juice, and crushed peanuts if desired. Serve immediately.
Chef’s Notes & Tips
- Why Chicken Thighs: Thighs are more flavorful and forgiving than breast meat, staying juicy and tender even on the grill.
- Don’t Skip the Soaking: Soaking wooden skewers is essential to keep them from catching fire on the grill.
- No Grill? No Problem! You can cook these under the broiler in your oven. Place the skewers on a baking sheet lined with foil and broil for 5-7 minutes per side, watching closely.
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Make it a Meal: Serve these skewers over:
- Jasmine rice or cauliflower rice to soak up the delicious juices.
- With a side of quick-pickled cucumbers or a simple slaw.
- Marinating Time: The longer you marinate, the more flavorful the chicken will be. Even 30 minutes will work in a pinch!
Enjoy your delicious taste of Thailand!
