Thai Coconut Curry Marinated Grilled Chicken Skewers Recipe

This Thai Coconut Curry Marinated Grilled Chicken Skewers recipe transports you straight to a bustling Bangkok street market with every juicy, flame-kissed bite. Savory chicken soaks up a velvety coconut curry marinade before hitting the grill, then gets drizzled in a vibrant, silky sauce for a meal that’s equal parts comforting and craveable.

Ingredients You’ll Need

You don’t need anything fancy for these Thai Coconut Curry Marinated Grilled Chicken Skewers—just a handful of core ingredients each bringing their own magic. From the lush coconut milk to the sharp sparkle of lime, each element balances creamy, spicy, sweet, and zesty notes in every mouthwatering bite.

• Unsweetened Coconut Milk (13.5 oz can): This brings luscious, creamy body and allows the curry to coat every inch of chicken. Light or regular works!
• Red Curry Paste (2 tbsp): The flavor backbone—choose store-bought, jarred paste for ease, and adjust based on your spice comfort.
• Asian Fish Sauce (1 tbsp): Adds that signature savory, umami hit and a deeply “Thai” flavor profile.
• Brown Sugar (1 tbsp): A teaspoon of sweetness balances the heat and tang, making flavors pop.
• Lime (zest + juice of 1): Freshly zested and squeezed for brightness and zing that cuts through richness.
• Thai Chiles (2 small, sliced, optional): For a bold, authentic heat. They’re optional, but highly recommended for spice lovers!
• Chicken Thighs (3 lbs, boneless, skinless, cut into 1-inch strips): Juicy and tender, thighs are hard to overcook—perfect for grilling!
• Cornstarch (1 tsp): Just a bit, for thickening the sauce so it clings to the skewers.
• Optional Garnishes: Think fresh basil or Thai basil, lime wedges, sliced scallions, and cilantro for a dazzling finish.

Variations

The beauty of Thai Coconut Curry Marinated Grilled Chicken Skewers is just how easy it is to riff on the original! Whether you’re looking for a twist in taste, need to accommodate food allergies, or just want to use up what’s in your fridge, these variations have you covered.

• Swap the Protein: Try the marinade with shrimp, pork tenderloin, or cubes of pressed tofu for a vegetarian delight.
• Mild & Kid-Friendly: Dial back the red curry paste or omit Thai chiles for a gentler, just-fragrant flavor profile.
• Dairy-Free & Gluten-Free: This recipe is naturally so, but double-check your fish sauce and curry paste labels to be sure.
• Citrus Zing: Add a splash of orange or pineapple juice to the marinade for a tropical twist.

How to Make Thai Coconut Curry Marinated Grilled Chicken Skewers

Step 1: Whisk Up the Marinade

In a medium bowl or measuring cup, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, freshly grated lime zest and juice, and—if using—sliced Thai chiles. This rich marinade is where all those fragrant, spicy, and citrusy flavors begin blending together!

Step 2: Marinate the Chicken

Add your strips of boneless chicken thighs to a bowl or a large zip-top bag. Pour HALF the marinade over, tossing to coat the chicken generously. Tuck the rest of the marinade away in the fridge (you’ll use it for sauce later), then cover and chill your chicken for at least 4 hours, or overnight for maximum flavor. Stir things up once or twice if you can for even marinating.

Step 3: Skewer and Grill

Heat your grill to medium-high and oil the grates well. Thread each marinated chicken strip (folded in half if long) onto skewers, shaking off excess marinade. Grill the Thai Coconut Curry Marinated Grilled Chicken Skewers for 12–15 minutes, turning often so they cook through evenly with those irresistible char marks.

Step 4: Make the Coconut Curry Dipping Sauce

While the chicken rests, prep the saucy finish! If the reserved marinade is firm from the fridge, loosen it up in the microwave for 10–15 seconds. Whisk 2 teaspoons of that marinade with 1 teaspoon of cornstarch to make a smooth slurry. Heat the rest of the marinade in a small saucepan until it just simmers, then quickly whisk in the slurry and cook until slightly thickened. Watch closely—just a gentle bubble is perfect to keep it glossy.

Step 5: Garnish and Serve

Arrange the grilled chicken skewers on a platter, giving them a loose foil tent for a few minutes if you like. Drizzle over the golden curry sauce or serve it on the side for dipping. Shower with plenty of fresh herbs, a few more lime wedges, and extra scallions or Thai basil for that ultimate street-food finish.

How to Serve Thai Coconut Curry Marinated Grilled Chicken Skewers

Garnishes

Don’t skimp on the fresh herbs—think plenty of torn basil, Thai basil if you can find it, cilantro, and scallions. A squeeze of lime brings a pop of acidity to balance the creamy sauce, while a scattering of sliced chilies gives extra sizzle for those who love heat.

Side Dishes

Fluffy jasmine or coconut rice soaks up every bit of that coconut curry sauce, but these skewers also pair beautifully with crisp cucumber salad, grilled pineapple, or a tangle of quick-pickled veggies for brightness. For a heartier meal, tuck the chicken into lettuce wraps or pillowy flatbreads for a fun handheld option.

Creative Ways to Present

For a colorful, festive spread, arrange the Thai Coconut Curry Marinated Grilled Chicken Skewers on a large platter atop banana leaves or lined with lettuce, then pile on the garnishes. Serve dipping sauce in small bowls for everyone to reach, or offer the skewers as part of a build-your-own rice bowl station at a summer party!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Thai Coconut Curry Marinated Grilled Chicken Skewers, allow them to cool to room temperature, then transfer to an airtight container. They’ll keep in the refrigerator for up to 3 days while still tasting juicy and flavorful.

Freezing

To freeze, arrange cooked skewers in a single layer on a tray, freeze until firm, then pop them into a freezer bag or airtight container. They will keep beautifully for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

Gently reheat skewers in a covered skillet over medium-low heat, adding a splash of water to keep them moist. Alternatively, warm in the oven at 325°F, wrapped in foil. If you have extra sauce, drizzle on just before serving to freshen flavors.

FAQs

Final Thoughts

If you’re craving a vibrant, crowd-pleasing dish that packs both comfort and adventure, these Thai Coconut Curry Marinated Grilled Chicken Skewers are your ticket! Fire up the grill, gather your favorite people, and treat everyone to flavors that’ll have them asking for this recipe again and again. Enjoy every golden, saucy bite!

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