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Thai Grilled Coconut Chicken Skewers

Juicy chicken marinated in coconut milk and spices, grilled to perfection, offering a delightful balance of sweet and savory flavors.
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Prep Time 3 hours
Cook Time 8 minutes
Total Time 3 hours 8 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup coconut milk Unsweetened variety adds creaminess and richness.
  • 1/4 cup soy sauce Provides a savory depth and umami flavor.
  • 2 tablespoons light brown sugar Adds subtle sweetness balancing the savory ingredients.
  • 1 unit lime Juiced and zested for fresh brightness.
  • 2 tablespoons olive oil Enhances the marinade and keeps chicken moist.
  • 3 cloves garlic Minced for robust flavor.
  • 1 tablespoon yellow curry powder Adds warmth and earthiness.
  • 1/2 teaspoon turmeric Provides golden color and slight bitterness.
  • 1 teaspoon ground ginger Contributes warm spiciness.
  • 1 teaspoon salt Enhances all flavors.
  • 1/2 teaspoon black pepper Adds mild heat.
  • 1/2 teaspoon ground cardamom Provides aromatic flavor.
  • 1 pound boneless skinless chicken breasts Main protein for the skewers.
For the Peanut Sauce
  • 1/2 cup creamy peanut butter Creates a luscious dip.
  • 2 tablespoons honey Adds sweetness to balance flavors.
  • 1 tablespoon toasted sesame oil Provides a nutty aroma.
  • 1 tablespoon apple cider vinegar Adds tangy kick to the sauce.
  • 1/2 teaspoon ground ginger Extra ginger for stronger flavor.
  • 1/4 teaspoon salt To season the sauce.
  • 1/4 teaspoon black pepper Provides slight heat.
  • 1 clove garlic Optional for added flavor.
For Garnishing and Serving
  • 2 units lime wedges Enhances flavor and presentation.
  • 1/4 cup fresh cilantro Offers freshness and color.
  • 1/4 cup salted peanuts Adds crunch.

Method
 

Preparation
  1. In a large bowl, combine coconut milk, soy sauce, light brown sugar, lime juice and zest, olive oil, minced garlic, yellow curry powder, turmeric, ground ginger, salt, black pepper, and ground cardamom to prepare the marinade.
  2. Add diced chicken to the marinade, coat evenly, cover, and refrigerate for at least 2 to 3 hours or up to 12 hours.
  3. If using wooden skewers, soak them in water for at least 30 minutes.
  4. In a medium bowl, whisk together peanut butter, honey, sesame oil, apple cider vinegar, ground ginger, salt, black pepper, and optional minced garlic until smooth. Adjust seasoning as needed and set aside.
Grilling
  1. Preheat the grill to medium-high heat and oil the grates.
  2. Skewer marinated chicken pieces onto the soaked wooden skewers.
  3. Grill skewers for about 7 to 8 minutes, flipping halfway through until the chicken reaches an internal temperature of 162°F (72°C).
  4. Let the skewers rest for 5 minutes before serving, accompanied by lime juice, garnished with cilantro and chopped peanuts, and alongside peanut sauce.

Notes

For optimal flavor, marinate the chicken overnight. Use a meat thermometer to ensure perfectly cooked chicken. Extra peanut sauce can be used as a dipping sauce or salad dressing. You can also thread veggies like bell peppers or onions on skewers for added flavor.