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Grilled Thai Coconut Chicken Skewers

Juicy chicken thighs marinated in a fragrant coconut milk, lemongrass, and lime marinade, threaded with colorful vegetables and pineapple, then grilled to golden perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into uniform 1.5-inch pieces
  • 1 cup full-fat coconut milk
  • 2 stalks lemongrass trimmed and finely chopped
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic
  • 1 tsp red chili flakes adjust to taste
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp fresh lime juice
  • 1 red bell pepper cut into chunks
  • 1 medium red onion cut into chunks
  • 1 cup pineapple chunks fresh preferred, or canned and drained
  • fresh cilantro and lime wedges for garnish

Equipment

  • Blender or food processor
  • Grill or grill pan
  • Bamboo or metal skewers
  • Meat thermometer
  • Large zip-lock bag or mixing bowl

Method
 

  1. In a blender or food processor, combine the coconut milk, lemongrass, cilantro, garlic, red chili flakes, fish sauce, brown sugar, and lime juice. Blend until smooth, about 1 minute.
  2. Cut the chicken thighs into evenly sized 1.5-inch pieces. Place in a large zip-lock bag or bowl, pour the marinade over the chicken, toss to coat, and refrigerate for at least 1 hour or overnight for best flavor.
  3. If using bamboo skewers, soak them in water for at least 30 minutes before assembling to prevent burning on the grill.
  4. Thread the marinated chicken onto skewers, alternating with red bell pepper chunks, red onion, and pineapple. Leave a small gap between pieces for even cooking.
  5. Preheat the grill to medium heat. Place skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes. Baste with remaining marinade during the first half of cooking. Chicken is done when it reaches an internal temperature of 165 degrees F.
  6. Remove skewers from the grill and rest for 2 minutes. Garnish with fresh cilantro and a squeeze of fresh lime juice. Serve immediately over jasmine rice or with your favorite side.

Notes

For deeper flavor, marinate the chicken overnight. Do not marinate longer than 24 hours as lime juice can break down the texture of the meat. Leftover chicken is excellent sliced over rice bowls or tucked into wraps the next day.