These chicken skewers are magnificently easy to toss on the grill for a quick dinner. The distinct Thai taste comes from a simple marinade of coconut milk, fish sauce, cilantro, and curry.
Chicken skewers come in all sizes and shapes. These chicken skewers are easy as can be, require just a handful of ingredients, and take on a lovely Thai lilt thanks to coconut milk, which lends the chicken sweetness and tenderness without leaving it overwhelmingly coconutty, and fish sauce, which lends the chicken just the right complexity. Originally published July 16, 2016.–Renee Schettler Rossi
How to Use Up Leftover Coconut Milk
You’re going to be left with a little extra coconut milk in the can after making the marinade for these chicken skewers. Not that you asked, but if you want our advice, consider tossing together some coconut rice as a subtly sweet side that goes perfectly with the slightly pungent and peppery chicken. Simply cook rice as you usually would, substituting the coconut milk for an equal amount of water. Watch and stir the rice frequently as the natural sugars in the coconut could cause it to scorch more easily than usual. And don’t forget a pinch of salt.
- Quick Glance
- 25 M
- 25 M
- Serves 6
Special Equipment: 6 to 12 skewers (metal or wood)
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Recipe Testers Reviews
These chicken skewers are very juicy and the flavors are wonderful.
I am one of those people who gave up chicken breasts years ago for chicken thighs after too many disappointing recipes which produced dried-out chicken. The marinade takes about 5 minutes to throw together. I marinated my chicken for 3 hours. Two pounds of chicken breasts gave me 5 long metal skewers full of meat.
Do yourself a favor. Save the rest of the can of coconut milk and make coconut rice to go with the chicken. This was a fabulous meal which we enjoyed with grilled summer squash and a medium-bodied Pinot Noir.
These skewers are unbelievably easy to prepare and just as delicious. The chicken was soooo tender and very flavorful.
My grill was nicely heated to a toasty 600°F. I placed the skewers directly in the grill and rotated the skewers about every 2 minutes for 8 1/2 minutes total grill time. I made these on a hot summer day along with corn on the cob and a nice salad. I served the chicken on the skewers.
My suggestions: Omit the cilantro in the marinade and perhaps sprinkle it on the chicken skewers before serving; Although the marinade is delicious as-is, I would reserve about 1/2 cup before adding the chicken, cook it down to thicken it a bit, and then add a teaspoon peanut butter and a pinch of red pepper flakes to make a wonderful dipping sauce. And this makes a lot of marinade for 2 pounds of chicken, so I strongly suggest maybe using 4 pounds of chicken as it's too delicious for just 3 skewers per person!
I love how a minimal number of ingredients went into these chicken skewers yet the flavor was spot on. Even with a short marinade the chicken wasn't mild, which was a concern of mine.
Because there are so few ingredients and the recipe is so simple, this is a great weeknight option for the summer. The only thing that I would like to investigate would be the limit for marinating–1 to 4 hours gives kind of a funky window if you're looking to get these on the table quickly. What I wonder and would like to test out is whether or not a marinating window of 6 to 9 hours would be detrimental to the result. If I could marinate these in the morning and have them ready to go when I get home from work that would seriously up the ante.
I was able to milk 2 hours of marinating while I prepped other ingredients and had cocktail time. We served the chicken off the skewers over a rice noodle salad with a dressing made of soy sauce, fish sauce, sambal, lime, and sugar and tons of fresh crunchy veggies and herbs. The very subtle spice on the skewers from the sizeable amount of black pepper in the marinade went really nicely with the cool fresh components of the salad.
These chicken skewers were fast, simple, and delicious. The ingredients were quick and easy to put together and they cooked nicely on the grill. The curry, cilantro, and coconut milk were very flavorful and we had no leftovers. I marinated the chicken for 1 hour and it had lots of flavor. It served 4 of us—2 adults and 2 kids. I made a peanut sauce from the website. It went nicely and I was able to use up the remaining coconut milk from the can.
I went into this recipe with serious doubts. A full 1/4 cup fish sauce? Yikes! And I’m someone who likes fish sauce. But I forged ahead and I am so glad I did. The coconut milk tempers the fish sauce and, left to mingle for a time, the marinade takes on a lovely, sophisticated flavor. You still get the fish sauce flavor but much more nuanced than usual. Add the cilantro and garlic and it was divine. T
he recipe couldn’t be easier to put together. If you're able to find pre-cut chicken pieces, it's even easier. Do the marinade in a the blender or food processor and it would be even faster. I cut my chicken pieces into 1-by-2-inch cubes and I had 5 pieces per skewer tightly scrunched together which gave me 10 skewers. I had to be away and left it for 6 hours and it was DEEElicious. Frankly, I don’t think less than 3 hours would be adequate. I’m just saying that my 6 hours of marinating worked.
Mine were well done at 7 minutes so watch the chicken on the grill carefully. All in all, we enjoyed the unusual flavors of the coconut and fish sauce and I will absolutely be making this again. I served the chicken on the skewers with a chopped salad with ranch dressing. Next time, I’m thinking a southeast Asian fried rice full of vegetables with the chicken on the side without the skewers will be a better choice. Or maybe a Thai green papaya salad. Limiting the number of continents on the plate will work much better. Ranch dressing and fish sauce were not a match made in heaven.
I was trying to find something to make for lunches this week for a friend and myself. She can’t eat spicy food and we’re both trying to eat healthfully. It was a beautiful weekend so I wanted to grill. These skewers fit the bill! I doubled the recipe for the marinade and used 4 lbs of chicken breasts and let the chicken marinate in the refrigerator for a good 7 hours. I was very leery of the quantity of fish sauce (1/2 cup) but it balanced out well and we both loved the flavor of the finished product with the red onions.
This recipe, doubled, made 8 lunches total. To complement the chicken, I stirred some of the leftover coconut milk and chopped cilantro into cauliflower rice and topped with a bit of lime zest. Gorgeous flavors all around. Hooray for healthy and delicious!