Let Me Tell You About These Chicken Skewers...
Okay, so grilled Thai coconut chicken skewers are basically my summer party secret weapon. The first time I made them, I accidentally spilled a third of the marinade on the floor—so the kitchen smelled like lemongrass for a week (not complaining). Anyway, my neighbor Greg wandered over, sniffed the air, and begged for a taste. He ended up staying for hours and we ate almost the whole batch standing at the grill, just chatting. I don’t know, something about the coconut and lime gets everyone feeling chatty. Or maybe it’s just my dodgy grilling skills keeping people entertained—who knows?
Why You’ll Love This (Or, At Least, Why I Do)
I make this when I want to look like I’ve put in more effort than I actually have. My family goes a bit bonkers for these—especially because the kids think anything on a stick is automatically fun. I usually throw them together on a Saturday when I’d rather be outside than stuck in the kitchen. Plus, the leftovers are even better the next day (if you manage to hide a few skewers—I usually don’t). Oh, and marinating chicken in coconut milk? Total game-changer, even though it used to freak me out thinking it’d be too sweet. Spoiler: it’s not.
Here’s What You’ll Need (And a Few Swaps)
- 600g chicken thighs (Honestly, breasts work too if that’s what you’ve got. I just think thighs stay juicier, especially if you’re a bit distracted and leave them on the grill too long.)
- 1 can (400ml) coconut milk (Full fat. My gran swore by Chaokoh brand, but whatever’s on sale is fine.)
- 2 stalks lemongrass, finely chopped (When I’m feeling lazy, I use that lemongrass paste in a tube; not quite the same, but it gets the job done.)
- 3 garlic cloves, minced
- 2 tablespoons fish sauce (Or soy sauce if you’re a bit fish-averse.)
- Zest and juice of 1 lime
- 2 teaspoons brown sugar
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- Chili flakes to taste (My crew likes it mild, but sometimes I sneak a bit extra in my portion.)
- A handful fresh cilantro, chopped (Totally optional.)
- Salt and pepper (Just a pinch or two; go with your gut.)
- Bamboo or metal skewers (I always forget to soak the bamboo ones, but do as I say, not as I do.)
How I Throw These Together (With a Few Detours)
- Marinate the chicken. Cut your chicken into good-sized chunks; not too teeny or they’ll dry out, not too massive or they won’t cook. Throw the chicken in a bowl. Add coconut milk, lemongrass, garlic, fish sauce, lime zest and juice, brown sugar, coriander, turmeric, chili flakes, salt, and pepper. Mix it around. This is where I usually sneak a taste (yes, before the chicken goes in!) to see if it needs more lime or salt. Don’t worry if it looks a bit weird at this stage—it always does.
- Let it marinate. Cover and let it sit in the fridge for at least 2 hours. Overnight is great, but let’s be honest, I sometimes forget and only manage an hour. Still works—just not as punchy.
- Thread onto skewers. If you’re using bamboo, soak them in water for 20 minutes (or, if you’re like me, run them under the tap and hope for the best). Thread the chicken chunks on, not too tightly, give them room to breathe.
- Fire up the grill. Medium-high heat is your friend. Oil the grill grates a bit if you can. Lay the skewers on, let them sizzle; cook about 4-5 minutes per side. Don’t fuss with them too much—let them get those nice grill marks. If they stick a bit, they’ll unstick when they’re ready.
- Rest and enjoy! Let them sit a minute off the grill. I sprinkle with cilantro, but that’s just me. Serve with lime wedges if you want to be fancy (or if you, like me, have a lime addiction).
Notes I’ve Picked Up Along the Way
- If you use low-fat coconut milk, it works, but honestly, the flavor’s just not as lush. I tried it once when I was out of the full-fat stuff and, well, I regretted it.
- Don’t stress if your marinade separates in the fridge. It always looks a bit strange, but it comes together once grilled.
- I once tried marinating for only 30 minutes (oops) and it wasn’t bad, but it definitely didn’t have that big flavor I like.
Variations I’ve Messed Around With
- I’ve swapped the chicken for tofu (extra firm, pressed) for my veggie friends. It’s actually really tasty, though it can stick to the grill if you’re not careful.
- Sometimes I add a splash of Sriracha to the marinade if I’m feeling spicy.
- Once I tried using pineapple chunks with the chicken on the skewers—looked pretty but got a bit mushy. Wouldn’t do that again, to be honest.
Do You Really Need All This Equipment?
I use my battered old charcoal grill, but a gas grill (or even a grill pan on the stove) works fine. No skewers? No stress. Just grill the pieces directly, flipping now and then. Or, my friend Mel actually does these under her broiler when it’s raining—just keep an eye on them.
How to Store These Beauties
Let them cool, then pop in an airtight container in the fridge. They’ll last up to 3 days. But honestly, in my house, they never make it past lunch the next day. You can freeze them if you wrap them up tight, but they taste much better fresh, trust me.
How We Like to Serve These
I love these with jasmine rice and a big salad—my daughter insists on a little bowl of peanut sauce for dipping (she found a great recipe here). Sometimes I throw together a quick cucumber relish if I’m feeling ambitious. I think they’re perfect for picnics, too, especially if you don’t mind eating chicken skewers cold (which I don’t, but my husband swears it’s “just not right”).
Pro Tips (Learned the Hard Way)
- I once tried to rush the marinating and just tossed the chicken in for 15 minutes—honestly, it tasted like plain grilled chicken. Don’t be like me, give it at least an hour.
- Don’t crowd the skewers on the grill. They need a bit of space, otherwise they steam instead of charring. (Guess how I found that out!)
- Actually, I find it works better if you oil your grill right before cooking, not too early or it all drips away.
FAQ (Honestly, These Come Up a Lot!)
- Can I make these ahead?
- Yep! Marinate overnight, then thread and grill the next day. Or even grill ahead—just reheat gently. They’re even good cold for a picnic, wanna know a secret?
- What if I don’t have lemongrass?
- No worries; I’ve used a squeeze of lime and extra cilantro in a pinch. Not the same but still tasty. Some folks use a bit of lemon zest too.
- Is fish sauce really necessary?
- I think it adds that umami thing, but soy sauce works. My cousin hates fish sauce and never notices when I swap it out.
- Do I have to use a grill?
- Not at all—oven broiler or a grill pan both work. I’ve even cooked them in a regular frying pan; just not as smoky.
- Can I double the recipe?
- Absolutely. In fact, you probably should. They go quick.
And—oh, I almost forgot—never underestimate how much fun it is to cook (and eat) outside. There’s something about grilling that makes everything taste better, even if you have to shoo away the dog every five minutes. Oh, if you’re curious about different Thai herbs or want to see what fish sauce brands are out there, ImportFood has a great selection (nope, not sponsored, just what I use sometimes when the local shop’s out).
Anyway, let me know how it goes! Or if you do anything wild with the recipe. I’m always curious what others come up with. Cheers!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon ground coriander
- ½ teaspoon chili flakes (optional)
- Fresh cilantro and lime wedges, for garnish
Instructions
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1In a large bowl, whisk together coconut milk, fish sauce, soy sauce, brown sugar, garlic, ginger, lime juice, vegetable oil, ground coriander, and chili flakes.
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2Add the chicken pieces to the marinade, toss to coat well, cover, and refrigerate for at least 20 minutes (or up to 2 hours for more flavor).
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3Thread the marinated chicken pieces onto soaked wooden or metal skewers.
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4Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
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5Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and slightly charred.
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6Serve hot, garnished with fresh cilantro and lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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