Grilled Thai Coconut Chicken Skewers Recipe

You catch the smell through the steam vent and suddenly you are starving. That rich coconut aroma teases your senses like you29re chillin29 somewhere tropical. You can almost taste the juicy chicken getting tender in all those spices and coconut milk.

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The sound of the float valve clicking up means pressure29s building inside your cooker. You spot the steam puffing out and your mouth waters even more. It kinda feels like you29re waiting for a feast to unfold while the timer ticks down.

When you finally lift the lid, you feel the warm, spicy steam hit your face. The chicken strips gleam with coconut milk glaze, and you know you nailed this dinner. It29s the sorta dish that makes you wanna savor every bite and maybe lick your fingers too.

The Truth About Fast Tender Results

• Your pressure cooker uses steam and high pressure to break down those chicken fibers fast.
• The float valve shows when pressure29s high enough to start cooking right away.
• Quick release helps you stop cook time instantly so chicken stays juicy, not dried out.
• Pressure builds inside and gets the marinade flavors deep into the meat.
• Slow release works nice when you want things softer, but quick release keeps chicken tender and firm.
• Cooking chicken strips under pressure shortens grilling time and keeps it moist inside.

The Complete Shopping Rundown

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• 1 ¼ cup light coconut milk for creamy marinade and cooking rice.
• 2 teaspoons ground cumin gives a warm, earthy flavor.
• 1 teaspoon ground coriander adds citrusy notes.
• Salt and pepper to taste, you gotta balance that seasoning good.
• 2 tablespoons light brown sugar for sweetness that blends with spices.
• ½ teaspoon garlic powder to boost savory vibes.
• Pinch of cayenne pepper, or more if you like it with a kick.
• 1 tablespoon curry powder brings that classic Thai twist.
• 2 tablespoons light soy sauce for saltiness and umami.
• Fresh stuff: ¼ teaspoon minced ginger, zest and juice of half a small lime for brightness.
• 8 chicken thighs cut into long strips for skewering.
• Bamboo skewers and basmati rice to round it all out.
• Plus some cilantro chopped up for fresh garnish.

Your Complete Cooking Timeline

• Step 1 Mix coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest and juice in a big bowl until blended smooth.
• Step 2 Cut chicken thighs into strips, toss in marinade. Cover bowl and stick it in fridge at least an hour, better if overnight.
• Step 3 Soak your bamboo skewers in water 30 minutes if you29re using the wooden kind. This stops 27em burning later.
• Step 4 Thread chicken strips onto skewers. Get 27em all ready for heat.
• Step 5 Now, preheat a grill or grill pan on medium-high. Oil the grates so chicken don29t stick.
• Step 6 Grill skewers 10 to 12 minutes, turning a few times. The outside gets that nice char but chicken stays juicy inside.

Time Savers That Actually Work

• Marinate chicken the night before you plan to cook so flavors soak while you get on with other stuff.
• Use pre-minced ginger or lime zest if you wanna speed things up without losing much flavor.
• Soak skewers while you mix marinade. It uses your wait time smart.

Your First Taste After the Wait

Your first bite hits you with that creamy coconut punch. You catch the spice warmth that kinda creeps up real slow and then leaves a zing.

The chicken feels tender but still has a little chew that29s perfect for the mouthfeel. You spot the grill marks and they add a smoky note.

Paired with coconut rice that29s fluffy with just a slight sweetness, this combo is heck satisfying. You feel like you29re eating at a little spot in Thailand without leaving your kitchen.

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How to Store This for Later

• Fridge it in an airtight container for up to 3 days. It tastes great reheated but cover it so it don29t dry out.
• Freeze leftovers by portioning chicken and rice separately. Wrap tightly in plastic or foil to keep freezer burn off. Good for up to 2 months.
• When reheating frozen, use a slow release warm up in your pressure cooker or gentle microwave setting to keep chicken tender. Don29t overdo it or chicken gets tough.

What People Always Ask Me

• Q: Can I use chicken breasts instead of thighs?
  
  A: Yeah, you can but thighs stay juicier under pressure cooking. Breasts might dry out quicker so watch your timing.
• Q: Do I have to grill the skewers?
  
  A: Nope, you can cook 27em in a grill pan or even broil in the oven. Just get those grill marks and some char.
• Q: What kind of rice works best?
  
  A: Basmati rice is your best bet for fluffy, separate grains that soak up coconut milk real good.
• Q: Can I make this recipe spicier?
  
  A: Totally, add more cayenne or throw in some chopped fresh chili for extra heat.
• Q: How long can chicken marinate?
  
  A: Anywhere from 1 hour to overnight. Overnight makes flavors deeper but don29t go much longer or chicken changes texture.
• Q: Will leftover skewers reheat well?
  
  A: Yep, just keep 27em covered so they don29t dry out. Reheat slow and low for best tender pull.

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Thai Coconut Chicken Skewers with Coconut Rice

Juicy grilled chicken skewers marinated in a rich coconut milk and spice blend, served over fluffy basmati rice cooked in coconut milk—an easy tropical dinner you can enjoy at home.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Cuisine Mediterranean

Servings 5 people

Calories 420 kcal

Equipment

• 1 Mixing bowl Large
• 1 Grill or grill pan Preheated to medium-high
• 1 Skewers bamboo, soaked in water

Ingredients

  

Main ingredients

• 1 ¼ cup light coconut milk for marinade and cooking rice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons light brown sugar
• ½ teaspoon garlic powder
• pinch cayenne pepper or more if desired
• 1 tablespoon curry powder
• 2 tablespoons light soy sauce
• ¼ teaspoon minced fresh ginger
• zest lime from 1 small lime
• juice lime from ½ small lime
• 8 chicken thighs cut into long strips
• bamboo skewers
• basmati rice for coconut rice
• light coconut milk as substitute for rice water
• cilantro chopped for garnish

Instructions

 

Instructions

• Mix coconut milk, cumin, coriander, salt, pepper, brown sugar, garlic powder, cayenne, curry powder, soy sauce, ginger, lime zest and juice in a big bowl until blended smooth.
• Cut chicken thighs into strips, toss in marinade. Cover bowl and refrigerate at least 1 hour, preferably overnight.
• Soak bamboo skewers in water for 30 minutes to prevent burning.
• Thread marinated chicken strips onto skewers.
• Preheat grill or grill pan on medium-high heat and oil the grates.
• Grill skewers for 10–12 minutes, turning occasionally until cooked through and slightly charred.

Notes

For best flavor, marinate chicken overnight. Serve hot over coconut rice with chopped cilantro garnish. Leftovers can be refrigerated or frozen and reheated gently.