These green curry chicken skewers are bright, flavorful, and perfect for warm-weather meals or gatherings. The chicken is marinated in a fragrant coconut green curry blend, then finished with a creamy coconut sauce. Serve them as handheld appetizers or over rice for a satisfying main course.
This recipe is one of my favorites from Linley — the green curry marinade gives the chicken an incredible depth of flavor, and the coconut drizzle adds a silky finishing touch. Skewering the chicken before cooking makes attractive, easy-to-eat kebabs that work well for casual dinners, backyard barbecues, or party platters.
Why I Love This Recipe
I love that chicken is affordable and so easy to transform — a simple marinade can take ordinary thighs to something special. The green curry paste combined with coconut milk produces a vibrant color and bold Thai-inspired flavor, while keeping the meat juicy.
A hint of char from a hot grill or grill pan takes these skewers to the next level, making them ideal for spring and summer gatherings when handheld dishes are a hit. They’re easy to pass around and look beautiful on a platter.
Pair the skewers with a variety of sides: roasted or foil-pack potatoes, a fresh ginger pea salad, sticky rice, or a simple stir-fry of seasonal vegetables.
Featured Ingredients
Chicken thighs: Boneless, skinless chicken thighs are recommended for juiciness and flavor, though boneless breasts or tenderloins can also be used.
Green Thai curry paste: This ingredient provides the signature color and Thai flavor. Substituting red curry paste will change both taste and appearance.
Coconut milk: Used in both the marinade and the final sauce to add richness and keep the recipe dairy-free.
Fresh lemongrass: A small piece (about 1 inch) adds bright citrusy notes to both the marinade and the sauce.
Equipment You Need
- Cast iron skillet or grill pan: Ideal for getting a nice sear without drying out the chicken.
- Skewers: Metal or wooden skewers both work. If using wooden skewers on a grill over open flame, soak them briefly to reduce the risk of burning.
Chicken Internal Temperature
The USDA recommends cooking poultry to a safe internal temperature of 165ºF (74ºC). After removing the chicken from heat, let it rest for about 5 minutes so the internal temperature can rise slightly and the juices redistribute.
Latest Grilled Chicken Recipes
- Green Curry Chicken Skewers
- Grilled Coconut Chicken
- Dill Pickle Chicken Thighs
- Grilled California Chicken
- Honey Chili Crisp Grilled Chicken Wings
Why Should I Marinate My Chicken?
A marinade infuses the meat with flavor and helps tenderize it. For these skewers, marinate the chicken for at least 1 hour; for best results, marinate up to overnight so the green curry and coconut flavors penetrate the meat.
Tutorials
How to Grill Your Favorite Meat
- Grilled Chicken Breast
- Grilled Salmon
- Grilled Pork Chops
- Grilled Chicken Thighs
- Grilled Flank Steak
- Grilled Whole Chicken
- Grilled Pork Tenderloin
- Grilled Chicken Legs
- Grilled Shrimp
- Grilled Scallops
- Grilled Ribs
Storage Directions
These skewers are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Remove the chicken from the skewers and allow it to cool completely before storing. Reheat gently to avoid drying out the meat.
Serving Suggestions
Serve the skewers over steamed jasmine rice or coconut rice with a side of stir-fried vegetables or a bright salad. Other great options include sticky rice, cilantro-lime rice, or cauliflower rice. Lightly steamed broccoli or a ginger pea salad also complement the flavors nicely.
Green Curry Chicken Skewers
By: Emily Richter
Prep: 2 hrs 25 mins • Cook: 25 mins • Total: 2 hrs 50 mins • Servings: 6
Ingredients
- 1.5 lbs boneless skinless chicken thighs (about 6 thighs)
- 1½ teaspoons coarse salt
- 1 tablespoon green Thai curry paste
- 1 tablespoon coconut milk
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro
- 1 inch fresh lemongrass
- 1 garlic clove
- 1 tablespoon avocado oil or a neutral oil
- Pinch of salt
Coconut Sauce
- 2 teaspoons avocado oil
- 1 green onion, chopped
- 1 inch lemongrass, smashed
- Pinch of salt
- ⅓ cup coconut milk
- 1 teaspoon green Thai curry paste
Optional Coconut Rice
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk
- ½ cup water
Instructions
- Place the chicken thighs in a shallow pan and rub in the coarse salt. Set aside.
- In a small blender or food processor, combine the green curry paste, coconut milk, lime juice, cilantro, lemongrass, garlic, oil, and a pinch of salt. Blend until smooth and creamy.
- Coat the chicken thoroughly with the marinade. Thread each thigh lengthwise onto a skewer, repeating until all pieces are skewered.
- Pour any remaining marinade over the skewered chicken, cover, and refrigerate for at least 1 hour or up to overnight to deepen the flavor.
- While the chicken marinates, make the coconut sauce: heat the oil in a small saucepan, add the chopped green onion and smashed lemongrass, season with salt, and sauté 2–3 minutes. Stir in the coconut milk and curry paste, whisk to combine, and bring to a gentle simmer. Reduce heat to low and keep warm until serving.
- Remove the chicken from the refrigerator and let it sit at room temperature for 10–15 minutes before cooking.
- Heat 1–2 tablespoons avocado oil in a large skillet or grill pan over medium-high heat. Add the skewers and sear 3–6 minutes per side, turning as needed, until the internal temperature reaches 165ºF (74ºC) and the chicken is cooked through. Move the chicken during the first minute to prevent sticking.
- Remove from heat, let the skewers rest briefly, then serve with the warm coconut sauce. Optionally, serve over coconut rice.
Tips & Notes
- Coconut rice method: Combine rinsed jasmine rice, coconut milk, and water in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 20–25 minutes until the liquid is absorbed and the rice is tender. Remove from heat and fluff with a fork.
- If you prefer chicken breasts, pound them thin or slice into tenders before skewering to ensure even cooking.
- Marinating longer (overnight) yields more pronounced flavor. If short on time, 1 hour still provides good flavor infusion.
Nutrition
Calories: 393 kcal, Carbohydrates: 28 g, Protein: 25 g, Fat: 20 g, Fiber: 1 g, Sugar: 0.4 g
Nutrition information is an approximation and should be used as a guideline only.
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Photography by: The Wooden Skillet