Thai Coconut Curry Marinated Grilled Chicken Skewers Recipe

If you’re craving big, bold flavors and juicy, smoky chicken, these Thai Coconut Curry Marinated Grilled Chicken Skewers are about to become your new obsession. Each tender bite is deeply infused with creamy coconut milk, tangy lime, and aromatic curry paste – all coming together for a vibrant grilled feast that’s perfect for any night of the week.

Ingredients You’ll Need

One of my favorite things about Thai Coconut Curry Marinated Grilled Chicken Skewers is how just a handful of vibrant, easy-to-find ingredients come together to create such incredible depth. Each element here works its own little magic—so let’s break down what you’ll need and why.

• Coconut milk (13.5 ounces): This gives the marinade its signature creaminess and just a hint of exotic sweetness. Light or regular both work—use what you have!
• Red curry paste (2 tablespoons): Aromatic, earthy, and slightly spicy, the curry paste is the main flavor builder. Use more or less to suit your heat tolerance.
• Asian fish sauce (1 tablespoon): Authentic umami punch that’s well worth seeking out—just a little wakes up all the flavors.
• Brown sugar (1 tablespoon): Balances the spice and acidity, plus it helps the chicken caramelize beautifully on the grill.
• Lime (zest and juice from 1): Fresh citrus adds a bright, fresh kick and some zingy tang.
• Thai chiles (2 small, sliced – optional): For those who crave that extra fiery punch—totally up to you!
• Chicken thighs (3 pounds, boneless & skinless): Thighs stay juicy and soak up all that curry marinade, making them ideal for skewers.
• Cornstarch (1 teaspoon): Mixed into the reserved marinade, it thickens up for a dreamy drizzling sauce or dip.
• Optional garnishes: Thai basil, cilantro, lime wedges, and sliced scallions for extra pop and freshness.

Variations

One of the best things about these Thai Coconut Curry Marinated Grilled Chicken Skewers? The marinade is so versatile, you can riff on this recipe a dozen ways. Here are a few ideas to customize for your pantry, diet, or mood—so you’ll never get bored!

• Dairy-Free & Gluten-Free: This recipe is naturally dairy-free, and you can keep it gluten-free by making sure your curry paste and fish sauce are certified GF.
• Mild Version: Skip the Thai chiles entirely and opt for a smaller amount of curry paste—the flavors will still shine, just minus the heat.
• Chicken Breasts or Shrimp: While I love thighs for ultimate juiciness, you can absolutely use boneless, skinless breast strips or even peeled shrimp for a quicker-cooking twist.
• Veggie Skewers: Try tossing cubes of tofu, bell peppers, or mushrooms in the marinade for a meatless spin just as flavorful and satisfying.

How to Make Thai Coconut Curry Marinated Grilled Chicken Skewers

Step 1: Whisk Together the Flavor-Packed Marinade

Grab a large measuring cup or bowl and stir together the coconut milk, red curry paste, fish sauce, brown sugar, freshly grated lime zest, lime juice, and sliced Thai chiles (if you’re using them). Whisk until the mixture is smooth and fragrant—trust me, it’ll smell downright heavenly right from the start!

Step 2: Marinate the Chicken for Maximum Juiciness

Place your chicken strips in a big bowl or zip-top bag and pour in HALF of the marinade (save the rest—we’re turning it into a luscious dipping sauce later!). Toss until all the pieces are well coated, then cover and let everything hang out in the fridge for at least 4 hours, or overnight if you can. The longer soak infuses the chicken with unbelievable depth and tenderness.

Step 3: Fire Up the Grill and Skewer the Chicken

When you’re ready to cook, heat your grill to medium-high. Fold each marinated chicken strip in half and thread it onto skewers—the folding trick helps them stay put and evenly cook. Let excess marinade drip off; a little goes a long way to preventing flare-ups and char.

Step 4: Grill to Golden Perfection

Lightly oil your grill grates and place the skewers directly over the heat. Cook for 12-15 minutes, turning often so they get gorgeously charred and completely cooked through (internal temp should hit 165°F). Move the finished skewers to a platter and tent with foil to keep warm.

Step 5: Make the Creamy Curry Dipping Sauce

Meanwhile, take the reserved marinade from the fridge; if it’s thick, microwave 10–15 seconds to loosen. In a small bowl, whisk together a teaspoon of cornstarch with two teaspoons of marinade to form a slurry. Heat the marinade in a small pan over medium-low, then stir in the slurry and let it gently simmer until thickened to your preferred consistency. Watch carefully: it should stay silky, not curdle!

Step 6: Finish and Feast

Drizzle the warm curry sauce over the grilled chicken skewers or serve it on the side for dipping. Don’t forget your choice of fresh herbs and lime wedges—these last-minute toppers make the flavors really pop!

How to Serve Thai Coconut Curry Marinated Grilled Chicken Skewers

Garnishes

Don’t underestimate the finishing touches! Scattering fresh Thai basil, cilantro leaves, scallions, or a squeeze of lime over your Thai Coconut Curry Marinated Grilled Chicken Skewers adds bursts of color, fragrance, and just the extra bit of brightness that turns this dish from weeknight staple to “wow.” If you love a little crunch, toss on some toasted sesame seeds, too.

Side Dishes

I love serving these skewers with warm jasmine rice or coconut rice to soak up every last drop of the creamy curry sauce. For a lighter spread, simple cucumber salad, steamed veggies, or grilled corn complement those bold flavors and keep things fresh and balanced. Sticky rice is another unbeatable (and authentic!) pairing.

Creative Ways to Present

Looking to show off at your next cookout? Try arranging the skewers over a bed of lettuce on a big platter, with colorful veggie slices and extra lime wedges around the edges. For a playful twist, set out individual dipping bowls of curry sauce or offer a “DIY skewer bar” with a variety of fresh herbs and crunchy toppings for everyone to build their own masterpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Coconut Curry Marinated Grilled Chicken Skewers keep beautifully in the fridge for up to 3–4 days. Just remove the chicken from the skewers and store it in an airtight container along with any remaining sauce. If you’ve made extra dipping sauce, keep it separately for best results.

Freezing

These skewers also freeze well! You can freeze the raw, marinated chicken before grilling, or cooked chicken (off the skewers) once cooled completely. Thaw overnight in the fridge and you’re ready for a delicious meal anytime—just don’t freeze the sauce once it’s thickened, as coconut milk can sometimes separate.

Reheating

Reheat leftover chicken gently in the microwave or in a covered skillet over low heat with a splash of water or coconut milk to help keep it moist. The dipping sauce can be rewarmed in a saucepan with a dash of water if it’s thickened up in the fridge.

FAQs

Final Thoughts

If you’ve never tried grilling chicken this way before, you’re in for a seriously tasty adventure. Thai Coconut Curry Marinated Grilled Chicken Skewers are so flavorful, juicy, and downright fun—they’ll quickly earn a spot in your regular dinner rotation. Give them a try soon, and I promise, your taste buds (and your dinner guests) will thank you!

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