Marinated and grilled Thai Coconut Chicken Skewers over a bed of delicious coconut rice!
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5 from 2 votes

Thai Coconut Chicken Skewers

Author: Jenn


  • 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


  • 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!