What the heck is this?
These skewers are what happens when your favorite Thai curry goes full-on summer BBQ mode. Chicken thighs are marinated in creamy coconut milk, garlic, ginger, and red curry paste, then grilled to smoky perfection and served with a limey peanut sauce you’ll want to drink. It’s the perfect mix of tender, crispy, spicy, and sweet.
Why You’ll Love This Recipe
- Big, bold Thai-inspired flavors in every bite
- That coconut milk marinade makes the chicken insanely juicy
- Great for summer grilling, meal prep, or dinner parties
- Comes with a peanut sauce that’s basically liquid gold
- Can be served over rice, in lettuce cups, or as-is off the stick
The Good Stuff You’ll Need
For the marinade:
- 1½ lbs boneless, skinless chicken thighs, cut into 1½-inch chunks
- 1 cup canned coconut milk (full fat, please)
- 2 tbsp red Thai curry paste
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp brown sugar
- 1 tbsp fish sauce (or soy sauce for a milder option)
- Juice of 1 lime
- Skewers (if using wooden, soak in water 30 min)
For the peanut dipping sauce:
- ½ cup creamy peanut butter
- ¼ cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey or brown sugar
- 1 tsp grated ginger
- Warm water to thin it out
Let’s Do This
1. Marinate like a pro.
Whisk together the coconut milk, red curry paste, garlic, ginger, sugar, fish sauce, and lime juice. Toss in the chicken, cover, and refrigerate for at least 1 hour (up to overnight if you can swing it).
2. Make that magic sauce.
In a bowl, mix all the peanut sauce ingredients together. Add warm water a splash at a time until it’s creamy and dippable. Taste and adjust: more lime for zing, more honey for sweetness, more soy for salt.
3. Skewer and grill.
Thread the chicken onto skewers (no crowding), then grill over medium-high heat for 8–10 minutes, turning occasionally, until cooked through and beautifully charred. You can also broil or pan-sear if you’re grill-less.
4. Serve it hot.
Plate the skewers with a side of peanut sauce, lime wedges, chopped cilantro, and maybe some jasmine rice or a cucumber salad on the side. Absolute flavor bomb.
Serving Suggestions
- Over steamed jasmine or coconut rice
- In lettuce cups with shredded carrots and cucumber
- Tucked into flatbread with a slaw and drizzle of the peanut sauce
- As party skewers with toothpicks and dip!
Switch It Up
- Swap chicken for shrimp (just marinate less time)
- Use green curry paste for a herby twist
- Add a chili garlic crunch or sambal if you like heat
- Stir some chopped peanuts into the sauce for crunch
Make-Ahead Tips
- Marinate the chicken up to 24 hours ahead
- Peanut sauce keeps in the fridge for 5 days
- Skewer the chicken in advance and grill when ready to eat
Questions People Actually Ask
Q: Can I bake these instead of grill?
A: Yes! Bake at 425°F (220°C) for 20–25 minutes, flipping once. Finish under the broiler for a bit of char.
Q: Is this super spicy?
A: Mild to medium heat — red curry paste is flavorful more than fiery. You can always adjust with less paste or skip the chili garnish.
Q: Can I freeze them?
A: Marinated chicken (raw) freezes beautifully. Just thaw overnight in the fridge before skewering and grilling.
Grilled Thai Coconut Chicken Skewers: Juicy, Charred, and Bursting with Thai Flavor
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These skewers are what happens when your favorite Thai curry goes full-on summer BBQ mode. Chicken thighs are marinated in creamy coconut milk, garlic, ginger, and red curry paste, then grilled to smoky perfection and served with a limey peanut sauce you’ll want to drink. It’s the perfect mix of tender, crispy, spicy, and sweet.
Ingredients
For the marinade:
1½ lbs boneless, skinless chicken thighs, cut into 1½-inch chunks
1 cup canned coconut milk (full fat, please)
2 tbsp red Thai curry paste
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp brown sugar
1 tbsp fish sauce (or soy sauce for a milder option)
Juice of 1 lime
Skewers (if using wooden, soak in water 30 min)
For the peanut dipping sauce:
½ cup creamy peanut butter
¼ cup coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey or brown sugar
1 tsp grated ginger
Warm water to thin it out
Instructions
1. Marinate like a pro.
Whisk together the coconut milk, red curry paste, garlic, ginger, sugar, fish sauce, and lime juice. Toss in the chicken, cover, and refrigerate for at least 1 hour (up to overnight if you can swing it).
2. Make that magic sauce.
In a bowl, mix all the peanut sauce ingredients together. Add warm water a splash at a time until it’s creamy and dippable. Taste and adjust: more lime for zing, more honey for sweetness, more soy for salt.
3. Skewer and grill.
Thread the chicken onto skewers (no crowding), then grill over medium-high heat for 8–10 minutes, turning occasionally, until cooked through and beautifully charred. You can also broil or pan-sear if you’re grill-less.
4. Serve it hot.
Plate the skewers with a side of peanut sauce, lime wedges, chopped cilantro, and maybe some jasmine rice or a cucumber salad on the side. Absolute flavor bomb.
Notes
Over steamed jasmine or coconut rice
In lettuce cups with shredded carrots and cucumber
Tucked into flatbread with a slaw and drizzle of the peanut sauce
As party skewers with toothpicks and dip!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~410 kcal per serving
- Carbohydrates: ~12g per serving
- Protein: ~42g per serving