Prepare Thai coconut chicken skewers

Parties with barbecue and roast beef are common, especially if it is a Sunday. However, they do not vary much in the food served, unless of course, you want to show off and prepare lamb.

If you want to vary the menu a little, we bring you this rich chicken that has a very sweet touch and is also accompanied by sweet rice. You can surprise your guests with this !

Preparation time | 2 hours
Difficulty | Easy
People | 4


  • 1 ¼ cup coconut milk and a little longer to cook rice
  • 2 teaspoons ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 tablespoons brown sugar
  • ½ tsp. garlic powder
  • Pinch of cayenne pepper
  • 1 tbsp. curry powder
  • 2 tablespoons. light soy sauce
  • ¼ tsp. chopped fresh ginger
  • zest of 1 small lemon
  • ½ small lemon juice
  • 8 chicken thighs, cut into long strips
  • bamboo skewers
  • basmati rice
  • chopped cilantro to serve

Making Thai coconut chicken skewers

Thai chicken skewers

  1. Combine coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, pepper, curry powder, soy sauce, ginger, lemon zest and juice in a large resealable bag. Shake well to combine.
  2. Add the chicken thighs. Marinate for 1-2 hours.
  3. Soak bamboo skewers in water for 10 minutes and place the chicken pieces on skewers.
  4. Heat grill to medium-high heat. Cook until skewers are cooked, turning often to cook each side, brushing with additional marinade.
  5. Meanwhile, measures rice and replaces water with coconut milk instead.
  6. When ready skewers, served on a bed of warm coconut rice and sprinkle with fresh cilantro.

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .

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