Grilled Thai Coconut Chicken Skewers

Name: Grilled Thai Coconut Chicken Skewers
Cuisine: Asian, Thai
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup canned coconut milk; 2 tbsp soy sauce; 2 tbsp fish sauce; 2 tbsp brown sugar; 1 tbsp lime juice; 1 tbsp grated fresh ginger; 3 cloves garlic, minced; 1 tbsp red curry paste; 1 tsp ground turmeric; 1/2 tsp ground coriander; 1 tbsp chopped fresh cilantro (plus extra for garnish)

6 steps

Updated at: Wed, 25 Jun 2025 19:32:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories1415.5 kcal (71%)

Total Fat75 g (107%)

Carbs40.6 g (16%)

Sugars22.8 g (25%)

Protein145.5 g (291%)

Sodium5697.2 mg (285%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1.5 lbsboneless skinless chicken thighs

cut into bite-sized pieces

1 cupcanned coconut milk

2 Tbspsoy sauce

2 Tbspfish sauce

2 Tbspbrown sugar

1 Tbsplime juice

1 Tbspfresh ginger

grated

3cloves garlic

minced

1 Tbspred curry paste

1 tspground turmeric

½ tspground coriander

1 Tbspfresh cilantro

chopped, plus extra for garnish

Instructions

Step 1

In a large bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro.

Step 2

Add the chicken pieces and coat them well in the marinade. Cover and refrigerate for at least 2 hours (overnight is best!).

Step 3

Preheat your grill to medium-high heat.

Step 4

Thread the marinated chicken onto soaked bamboo skewers or metal skewers.

Step 5

Grill for 10–12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.

Step 6

Garnish with fresh cilantro and serve with jasmine rice and lime wedges.