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If you have ever had Thai chicken skewers from a street food vendor, you know how much flavor can be packed into a simple stick of grilled chicken. These Thai Green Curry Chicken Skewers on the Big Green Egg bring that same bold, vibrant flavor home with a marinade that is fast, simple, and loaded with character.
The combination of green curry, coconut, and fresh aromatics creates a perfect balance of heat, sweetness, and richness that soaks right into the chicken. When it hits the grill, you get that lightly charred exterior with juicy, flavorful meat inside. This is the kind of recipe that works just as well for a quick weeknight dinner as it does for entertaining. Easy to prep, quick to cook, and guaranteed to disappear fast. Fire up the Big Green Egg, grab a cold Singha, and let’s make one of the best chicken skewer recipes you will cook all year.
Table of Contents
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Making the Marinade
The marinade is the key to this recipe and could not be easier to make. In a bowl, combine sugar, coconut milk, fish sauce, green curry paste, soy sauce, minced garlic, fresh ginger, and chopped cilantro. Mix everything well until smooth and fully combined.
Next, cut the chicken thighs into small, even pieces that will fit easily on skewers. Keeping the pieces uniform helps them cook evenly on the grill. Place the chicken and marinade in a resealable bag or container and mix well to coat every piece. Let it marinate in the refrigerator for at least 4 hours, but overnight is best for maximum flavor.
Skewering the Chicken
Once the chicken has finished marinating, remove it from the bag and let any excess marinade drip off. You want the chicken well coated, but not dripping, so it grills cleanly and gets a better char. Thread the chicken pieces onto skewers, packing them close together but not too tight. Leaving a little space between pieces helps the heat circulate and cook everything evenly.
If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before assembling. This prevents them from burning on the grill. Metal skewers work great too and eliminate that step entirely. As you build the skewers, try to keep the pieces similar in size so they cook at the same rate. This small detail makes a big difference once they hit the Big Green Egg.
Big Green Egg Setup and Preheating
Set up your Big Green Egg for direct grilling and bring the temperature up to 450°F. This higher heat is perfect for skewers, giving you a quick cook and that light char on the outside while keeping the chicken juicy.
Once the Egg is stabilized, place the skewers directly on the grill grate over the coals. This direct heat method helps develop great color and flavor fast, which is exactly what you want for this style of cooking. Make sure your grill grate is clean and lightly oiled before placing the skewers down. This helps prevent sticking and gives you cleaner turns during the cook.
Grilling the Skewers
Place the skewers over direct heat and grill for about 5 to 6 minutes per side. Turn them every few minutes so they cook evenly and develop a light char without burning. Use an instant-read thermometer and pull the chicken when it reaches about 155°F to 160°F. You do not want to overcook it, especially with smaller pieces.
Resting and Serving
Once off the grill, let the skewers rest for about 5 minutes. The internal temperature will rise a few degrees from carryover cooking and finish right around 165°F while the juices settle back into the meat.
Serve hot with ginger rice and baby bok choy for a perfect balance of flavor and texture. This is a simple meal that feels fresh, bold, and just a little different from your typical grilled chicken.
Thai Green Curry Chicken Skewers on the Big Green Egg
Ingredients
- 2 lbs. Boneless, skinless chicken thighs
- 1 Tbls green curry paste
- 6 garlic cloves, minced
- 1 Tbls sugar
- 1/2 c coconut milk
- 2 Tbls soy sauce
- 2 Tbls fish sauce
- 1 inch piece of fresh ginger, minced
- 1/2 a bunch of cilantro, minced
Instructions
- Cut the Chicken Thighs in to chunks.
- Mix the curry paste, garlic, sugar, coconut milk, soy sauce, fish sauce, ginger, and cilantro in a bowl.
- Place the chicken thighs in a Ziploc bag with the marinade.
- Place the bag in a refrigerator and marinate overnight turning the bag at least once.
- Remove the chicken from the marinade and place on to skewers (if using wood skewers soak them first in water).
- Preheat the Big Green Egg to 450°.
- Once preheated put the chicken skewers on the grilling surface (direct heating method).
- Grill the chicken skewers for 6 minutes on the first side.
- Flip the chicken skewers over and grill another 6 minutes or until they reach 160° on insta read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
