This is a sponsored conversation written by me on behalf of Perdue. The opinions and text are all mine. Marinated and grilled Thai Coconut Chicken Skewers over a bed of delicious coconut rice! 
Sometimes I dream of a dinner in which I have to do very little work.
Where I only have to think about one simple protein. Where I don’t have to sit over a stovetop or hot oven while it cooks.
This dream dinner would only take a short time to cook but taste gourmet. My kids and husband would all applaud and oohs and aahs would ensue over said delicious dinner.
Fingers would be licked and plates would be clean and my feet would not hurt from standing around the kitchen stove.
Oh, wait. I just made that dinner.
Yep. I grilled it, we devoured it, loved it, then made it again and again.
Are you intrigued? You should be! These Thai Coconut Chicken Skewers are the BOMB!
I used my trusty Perdue Perfect Portions Boneless Skinless Chicken Thighs to make these tasty skewers. I seriously big fluffy heart Perdue chicken.
Perdue Farms is a family-owned and operated company started in the 1920′s and has been run by three generations. The chicken are raised cage-free and are fed an all-vegetarian diet, with no hormones or steroids. This chicken is high-quality, pure and delicious. I feed it to my family because I know that they’re getting the best chicken out there! Again, I LOVE Perdue!
So, back to the skewers – I marinated them for 1-2 hours – but the sauce is so flavorful, that’s not even necessary! Just brush the skewers with the extra marinade while they’re cooking.
Meanwhile, cook up some basmati rice using light coconut milk in place of water, and when the chicken is all cooked, serve with a nice helping of rice and get ready for the oohs and aahs from your family!
The chicken is moist, extremely flavorful, and pairs perfectly with the rice. Best. Dinner. Ever!
Ingredients
- 1 1/4 cup light coconut milk
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. light brown sugar
- 1/2 tsp. garlic powder
- pinch cayenne pepper or more if desired
- 1 Tbsp. curry powder
- 2 Tbsp. light soy sauce
- 1/4 tsp. minced fresh ginger
- zest of 1 small lime
- juice from 1/2 small lime
- 8 chicken thighs cut into long strips
- bamboo skewers
- basmati rice
- light coconut milk
- cilantro chopped for serving
Instructions
- Combine coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest & juice in a large Ziploc bag. Swish contents around in bag to mix well.
- Add in chicken thighs. Marinate for 1-2 hours.
- Soak bamboo skewers in water for 10 minutes and then thread chicken pieces onto skewers (reserve marinade). Heat grill to medium-high. Cook skewers until cooked through, rotating often to cook each side and brushing with extra marinade.
- Meanwhile, measure out rice and replace the water required to cook the rice with coconut milk instead. I like to use a rice cooker but feel free to use stovetop or microwave too!
- When skewers are finished, serve atop a bed of fresh, warm coconut rice and sprinkle with cilantro. Enjoy!
Jen, these coconut chicken skewers look amazing! I can’t wait to make them soon, my husband is going to love them! Pinned 🙂
Thanks so much Jenn!! I hope you have a great weekend! xo!
I am just now coming around to coconut … I’ve never really liked it, but I’ve had a few things with coconut lately that are making me change my mind about it.
This dish looks so amazing, I definitely think I need to risk my coconut aversion and try it!
The coconut in this is coconut milk, so it’s much less in-your-face than shredded coconut. I bet you would love these! They’re more like a thai curry taste with a tiny bit of sweet! Thanks for stoping by, Kimberly!!
Absolutely STUNNING Jen- YUM!
Thanks Gina!!!! 🙂
Want to devour that dinner now!
Thanks Krista! It’s my new fave chicken dinner!
This is seriously delish!
Thanks Rina!!
These look so good Jen!
Thanks Jaren!!
This looks wonderful! I’ve never marinated in coconut milk or made rice with it, very curious to give it a try. We love coconut- so I’m sure it will be a hit.
Seriously PERFECT! Love this recipe and you make it so simple!
These look amazing and I definitely want to try them. Are you using canned coconut milk or the kind in the dairy case? Thanks!
Oh, good point Peggy – I need to clarify that I used canned coconut milk. The kind you find in the Asian food area (or at least that’s where it is at my store!) not the dairy kind. Thanks for the comment! I hope you love these skewers as much as we do!
This looks great! Pinned for later, can’t wait to try 🙂
These look so good!!! How long would you bake these?.& what degrees? :-)If one was to make these skewers in the oven because one doesn’t have a bbq
Thanks Jami! I’ve never tried cooking them in the oven, but I would suggest maybe 350º F for possibly 20 minutes. Keep checking them to see if they’re finished and not overcooked. Thanks for visiting!
I made the chicken for dinner last night and my hubby LOVED it! I baked it in the oven @ 350 for 20 or so minutes without skewers and it turned out great! I think next time I will use less cumin for my personal taste because it seemed to overpower the rest of the flavors. Thanks for a great recipe that I will be making again and again.
Yay! I’m glad to hear it was a winner, Sarah!!
Had these for dinner tonight. They were a big hit. My daughter who loves anything w/curry thought they were great. Best thing thought at least for me…not overly hot as some dishes w/curry can be. 2 year old granddaughter ate it up along w/the coconut rice. Also made with grilled pineapple and grilled watermelon for sides.
I’m thrilled you liked them! Yay! Thank you for leaving such a sweet comment! I hope you’ll try some more recipes soon!
What do you with the reserved marinade? I’m making these tonight!!!
Hi Sara! I’m happy you’re trying this awesome recipe! I rubbed the extra marinade on the chicken while it’s on the grill. Let me know if you have any other questions! Enjoy!
So I actually ended up not being able to cook the marinated chicken the night that I planned, so since the chicken was already one day past the “sell by” date I decided to throw the mixture in the freezer. The next morning I dumped everything in the crockpot, turned it on low for 4-6 hours, and it was AMAZING. Basically it was the recipe, dumped in a ziploc bag, frozen overnight, and put into the crockpot with the remaining coconut milk from the can. Awesome adaptation of this recipe.
Really? This is awesome news, thank you! It’s nice to know this recipe is adaptable like that. I’m so happy you commented and liked it – thank you!!
Had this for family bbq. The in-laws raved. Will have again.
Yay! So happy you liked them!
These look delicious.
Thank you so much!
Have you used chicken breast? I don’t have thighs on hand right now.
I have and they turned out great! I just cut the chicken breasts into strips and put them on skewers instead of the chicken thighs. I hope you like them!