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Why Make This Recipe
Tropical Grilled Thai Coconut Chicken Skewers are a delightful way to bring the flavors of Thailand to your family dinner. This recipe is not only delicious, but it’s also simple to prepare. The juicy chicken combines with aromatic spices and creamy coconut milk, giving a burst of tropical taste in every bite. Plus, cooking on skewers makes it fun for the whole family!
How to Make Tropical Grilled Thai Coconut Chicken Skewers
Ingredients
- 2 tablespoons fresh ginger (grated)
- 3 cloves garlic (minced)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tablespoons dark soy sauce (optional)
- 1 cup coconut milk
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons fresh lime juice (freshly squeezed)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound chicken (dark meat preferred)
- 6 pieces skewers (soaked in water for 30 minutes)
Directions
Preparation
- In a bowl, mix together the grated ginger, minced garlic, soy sauce, dark soy sauce (if using), coconut milk, brown sugar, lime juice, salt, and black pepper.
- Cut the chicken into bite-sized pieces and add it to the marinade. Make sure all the chicken pieces are well coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
How to Serve Tropical Grilled Thai Coconut Chicken Skewers
Serve the chicken skewers hot off the grill. You can accompany them with a simple side salad, steamed rice, or a fresh dipping sauce. Adding slices of lime on the side gives a nice touch, allowing everyone to add more zing to their skewers.
How to Store Tropical Grilled Thai Coconut Chicken Skewers
If you have leftovers, allow the skewers to cool completely before sealing them in an airtight container. They can be stored in the fridge for up to three days. For longer storage, consider freezing them. Place the cooled skewers in a freezer-safe bag and freeze for up to two months. To reheat, grill them again for a few minutes or warm them in the oven.
Tips to Make Tropical Grilled Thai Coconut Chicken Skewers
- For extra flavor, try adding vegetables like bell peppers or onions to the skewers along with the chicken.
- Don’t rush the marinating time; the longer the chicken sits in the marinade, the more flavorful it will be.
- Make sure your grill is clean and well-oiled to prevent the chicken from sticking.
Variation
You can substitute chicken with shrimp or tofu for a different taste. Adjust the cooking time accordingly, as shrimp cooks faster than chicken.
FAQs
Can I use chicken breast instead of dark meat?
Yes, you can use chicken breast, but be careful not to overcook it, as it can dry out more easily than dark meat.
What if I don’t have coconut milk?
You can use plain yogurt or a mix of milk with a little shredded coconut for a similar creamy effect.
Can I bake these skewers instead of grilling them?
Absolutely! You can place them on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Tropical Grilled Thai Coconut Chicken Skewers
Bring the flavors of Thailand to your dinner table with these juicy and flavorful chicken skewers marinated in coconut milk and spices.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Ingredients
- 2 tablespoons fresh ginger (grated)
- 3 cloves garlic (minced)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tablespoons dark soy sauce (optional)
- 1 cup coconut milk
- 2 tablespoons brown sugar (or honey)
- 2 tablespoons fresh lime juice (freshly squeezed)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound chicken (dark meat preferred)
- 6 pieces skewers (soaked in water for 30 minutes)
Instructions
- In a bowl, mix together the grated ginger, minced garlic, soy sauce, dark soy sauce (if using), coconut milk, brown sugar, lime juice, salt, and black pepper.
- Cut the chicken into bite-sized pieces and add it to the marinade. Make sure all the chicken pieces are well coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
- Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Notes
For extra flavor, add vegetables like bell peppers or onions to the skewers. Make sure your grill is clean and well-oiled to prevent sticking.