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Coconut Marinated Thai Chicken Skewers
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Coconut Marinated Thai Chicken Skewers with Sweet and Sour Dipping Sauce

Juicy, charred chicken thighs marinated in spiced coconut milk and served with a sweet and sour dipping sauce made of shallots and chilies.
Course Main Course
Cuisine Thai
Keyword chicken, coriander, cumin, fish sauce, galangal, lemongrass, peanut
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 hours
Total Time 5 hours 45 minutes
Servings 10 skewers
Calories 306kcal
Author Evan Kalman


  • Wooden skewers


For the Coconut Marinade

  • 2 ½ lbs boneless, skinless chicken thighs cut into 1 1/2" pieces
  • 1 tbsp coriander seed
  • 1 tsp cumin seed
  • 3 tbsp peanuts unsalted
  • ½ cup coconut milk unsweetened
  • 6 tbsp sweetened condensed milk
  • 1 tbsp granulated sugar
  • 4 tbsp fish sauce
  • 2 tbsp Thai whiskey or bourbon
  • 1 piece fresh turmeric (or 1 tbsp ground) peeled, thinly sliced
  • 1 piece galangal (or ginger) peeled, thinly sliced
  • 2 stalks lemongrass tough outer leavers removed, thinly sliced
  • ¼ cup shallots

Sweet & Sour Dipping Sauce

  • 4 long red chilies (Thai, jalapeno, fresno, serrano) deseeded
  • 1/2 cup shallots chopped
  • 1 cup white vinegar
  • cup granulated sugar
  • pinch of salt

For the Skewers

  • 1 lb shiitaki mushrooms washed and stems removed
  • 2 medium red onions cut into 1 1/2" (4 cm) pieces
  • 2 small zucchini cut into 1/4" coins
  • 4 whole limes quartered
  • vegetable oil for grilling


Make the marinade

  • In a large bowl, add the chicken.
  • Toast the coriander and cumin seeds in a small skillet over medium heat until fragrant, about 3 minutes. Transfer to a blender or small food processor, add the remaining ingredients, and blend until smooth. Pour pour the marinade over the chicken and massage into the chicken using your hands. Cover and refrigerate, allowing the chicken to marinate for 3 to 5 hours.

Make the dipping sauce

  • Combine all the ingredients in a blender or small food processor and blend until a coarse paste forms. Bring to a boil in a 1-quart sauce pan over medium heat and reduce for 3-5 minutes. Remove from heat and let cool.

Make the skewers

  • Toss the vegetables with vegetable oil and season with salt and pepper. Skewer the chicken and vegetables. Add a wedge or two of lime to each skewer. Discard any extra marinade.
  • Build a hot charcoal fire and pre-heat the grill to about 400°F. Grill the skewers, turning, until lightly charred, about 6 to 8 minutes.
  • Serve the skewers with the dipping sauce.


Calories: 306kcal | Carbohydrates: 26g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 693mg | Potassium: 712mg | Fiber: 3g | Sugar: 18g | Vitamin A: 280IU | Vitamin C: 32.3mg | Calcium: 73mg | Iron: 2.5mg