These green curry chicken skewers are as vibrant as they are delicious. Marinated in a deeply flavorful coconut green curry marinade and topped with a creamy coconut sauce, I love serving these as a handheld appetizer or over a bed of rice as a main dish. I can’t wait for you to try these 🥰
This is one of my favorite recipes that Linley has developed recently! These gorgeous green curry chicken skewers are super flavorful thanks to a homemade green curry chicken marinade and a yummy coconut drizzle that you add right before serving. Plus, to make things even more exciting, the chicken gets skewered before cooking to make cute little handheld kebabs that make for the perfect main or dish to pass at a backyard BBQ.
I love how inexpensive chicken is and how easy it is to flavor up. The curry sauce makes the chicken thighs super moist and flavorful, plus you get that amazing bright green color 😀
A little bit of char from the grill or grill pan makes these the ultimate spring or summer skewers that are easy (handheld!) to pass around at any get together.
Pair your curry chicken kabobs with SO many different sides like my foil pack grilled potatoes, ginger pea salad or simply sticky rice and stir fry veggies.
Featured Ingredients
Chicken thighs: we recommend using boneless, skinless chicken thighs, but boneless breasts or tenderloins will work, too.
Green Thai curry paste: this is what will give your chicken marinade its amazing color — and flavor! While red curry paste will work, it will change the flavor profile of these skewers (as well as the color!).
Coconut milk: you’ll need this for both the chicken marinade and the coconut sauce that you drizzle over it before serving. It adds deep flavor as well as keeps this dish dairy free!
Fresh lemongrass: all you need is about a 1-inch chunk of fresh lemongrass for both the marinade and the coconut sauce.
Equipment You Need
- Cast iron skillet or grill pan: The key to getting your chicken perfectly crispy without over-cooking or drying out.
- Skewers: You’ll need these to assemble your chicken skewers for cooking. Metal or wooden will both work. And no need to soak wooden skewers before assembling unless you’re planning to cook over an open flame on the grill.
According to the USDA, the safe cooking temperature for poultry is 165ºF.
Latest Grilled Chicken Recipes
Why should I marinate my chicken?
A marinade is going to infuse your chicken with so much flavor. Think of it as a flavor bath 😀 I recommend marinating these skewers in the curry marinade for at least an hour or up to overnight for extra flavor infusion.
Storage Directions
These chicken skewers are best enjoyed immediately after cooking, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just pull the chicken off the skewers and allow to fully cool before storing.
Serving Suggestions
These green curry skewers would taste fantastic over a bed of white rice with a serving of my ginger pea salad. Try my sticky rice, cilantro lime rice, or cauliflower rice recipes. You could also serve these skewers alongside your favorite stir fry veggies or with a side of Steamed Broccoli. Yum!
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Add the chicken thighs to a pan, massage the coarse salt into the chicken and set aside.
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Add the Thai curry paste, coconut milk, lime juice, cilantro, lemongrass, garlic, oil, and salt to a small blender or food processor and process until smooth and creamy.
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Stir the chicken in the marinade until it is completely covered by the marinade. Stick a skewer through the length of the chicken thigh. Repeat until all of the chicken has been skewered.
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Pour the marinade over the chicken. Cover the pan and let the chicken marinate in the refrigerator for 1 hour or up to overnight for extra flavorful chicken.
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While the chicken is marinating, prepare the sauce. Heat the oil in a small saucepan. Add the green onion and lemon grass and season with salt. Saute for 2-3 minutes and then add the coconut milk and chili paste. Whisk to combine. Bring the coconut milk to a gentle simmer over medium/high heat. Turn the heat to low and keep the sauce warm until ready to serve.
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Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
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Heat 1-2 tablespoons of avocado oil in a large skillet over medium/high heat. Add the chicken skewers and sear them for 3-6 minutes on each side or until the internal temperature of the chicken reaches 165ºF. Be sure to move the chicken around the first minute to make sure it doesn’t stick to the pan.
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Remove the chicken from the heat and serve with the coconut sauce. Option to serve the chicken over coconut rice.
- Coconut rice cooking method: Add the jasmine rice, coconut milk, and water to a saucepan and mix. Bring to a boil over medium/high heat. Reduce heat to low, cover. Simmer for 20-25 minutes or until the liquid is dissolved and the rice is tender but not mushy. Remove from heat and fluff with a fork.
- Chicken breasts can be used in place of chicken thighs, but we suggest pounding them or slicing them into tenders before skewering them.
Calories: 393 kcal, Carbohydrates: 28 g, Protein: 25 g, Fat: 20 g, Fiber: 1 g, Sugar: 0.4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
