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Grilled Thai Coconut Chicken Skewers

Thai chicken skewers marinated in a creamy coconut-lemongrass mixture, then grilled until slightly charred. Skewer-ready lemongrass chicken with a glossy coconut marinade glaze, served with peanut sauce for dipping.
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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.
  • 1 can (14 oz) coconut milk For the coconut-lemongrass marinade.
  • 2 tbsp fish sauce Adds savory depth to the marinade.
  • 2 tbsp brown sugar Balances the salt and rounds out the marinade.
  • 2 lemongrass Minced (stalks).
  • 2 tbsp fresh ginger Grated.
  • 3 cloves garlic Minced.
  • 1 tsp curry powder For warm curry flavor in the marinade.
  • 1 wooden skewers Soaked before threading.
  • 1 peanut sauce For serving/dipping.
  • 1 fresh cilantro Chopped for topping.
  • 1 lime wedges Serve alongside for squeezing.

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 smooth and uniform in color.
Marinate the chicken
  1. Add chicken breasts to the marinade, toss to coat, and refrigerate for 1-4 hours covered.
Skewer and grill
  1. Thread marinated chicken onto soaked wooden skewers, leaving a little space between pieces for even charring.
  2. Preheat the grill to medium-high heat and lightly clear space for direct heat.
  3. Grill skewers for 5-6 minutes per side until chicken is cooked through and slightly charred, with visible grill marks.
Serve
  1. Serve the grilled skewers immediately with peanut sauce for dipping, fresh cilantro, and lime wedges.

Notes

For best char and glaze, let the grilled skewers rest 2-3 minutes off direct heat before serving so juices settle. Marinated chicken keeps 1-2 days in the refrigerator (or freeze up to 2 months); cooked skewers keep 3-4 days refrigerated and reheat gently. Dietary swap: replace fish sauce with soy sauce (use 1:1) for a fish-free option (flavor will be slightly different).