Grilled Thai Coconut Chicken Skewers 🍗🥥🌶️


 

1. Marinate the Chicken

  1. In a bowl, whisk coconut milk, fish sauce, sugar, lime juice, garlic, ginger, turmeric, and red pepper flakes.

  2. Add chicken strips, coat well, and marinate at least 30 minutes (or overnight for deeper flavor).

2. Skewer & Grill

  1. Soak wooden skewers in water for 20 mins (prevents burning).

  2. Thread chicken onto skewers.

  3. Grill on medium-high heat for 4–5 minutes per side until charred and cooked through.

*(No grill? Broil 5–6 mins per side or bake at 400°F/200°C for 15–20 mins.)*

3. Make the Peanut Sauce

  1. Whisk peanut butter, coconut milk, lime juice, soy sauce, honey, and sriracha.

  2. Thin with water if needed.

4. Serve & Enjoy!

  • Garnish with cilantro, peanuts, and lime.

  • Serve with dipping sauce & rice.

Pro Tips

🔥 Extra char? Brush with extra marinade while grilling.
⏳ Meal prep – Cook ahead and reheat in a skillet.
🌶 Spice lovers – Add extra sriracha or Thai chilies.

Serving Ideas

  • Over rice noodles – For a Thai noodle bowl

  • As lettuce wraps – For a low-carb meal

  • With grilled pineapple – Sweet & smoky contrast

FAQ

Q: Can I use chicken breasts?
A: Yes, but thighs stay juicier.

Q: Is fish sauce necessary?
A: It adds authentic umami, but soy sauce works.

Q: How do I store leftovers?
A: Keep 3 days in the fridge or freeze 1 month.

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