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Summer is here and we are knee-deep in grilling season. If you are looking to break away from the usual burger routine, there is nothing better than firing up the Big Green Egg for some serious flavor on a stick.
These Grilled Thai Red Curry Chicken Skewers are the ultimate summer meal. They offer a perfect balance of sweet, savory, and spicy flavors that will have your guests asking for the recipe before they even finish their first bite. Tender chicken thighs are marinated in a creamy, aromatic mixture of red curry paste and coconut milk, then grilled over direct heat for that classic smoky char only a ceramic grill can provide.
Grab an ice-cold Thai iced tea, light the lump charcoal, and let’s get cooking.
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Step 1: Prep the Chicken
Start by cutting the boneless, skinless chicken thighs into uniform 1-inch pieces. Keeping them consistent is key for even cooking on the grill later. Place the cubed chicken into a large glass bowl or a heavy-duty resealable bag and set it aside while you whip up the marinade.
Here is the updated section covering the marinade preparation and combining it with the chicken, formatted for better readability and SEO flow.
Step 2: Prepare the Creamy Coconut Marinade
This marinade is where the magic happens, bringing together bold Thai flavors with a creamy base that keeps the chicken tender while it grills.
In a medium bowl, whisk together the coconut milk, dark brown sugar, soy sauce, and Thai red curry paste until the sugar is fully dissolved and the mixture is smooth. Taste the marinade and add a pinch of kosher salt if needed.
Once combined, pour the marinade over the cubed chicken thighs. Ensure every piece is thoroughly coated, then cover the bowl or seal the bag and refrigerate for at least 4 hours, or ideally overnight for maximum flavor penetration.
Step 3: Marinate for Maximum Flavor
Cover the bowl tightly or seal the bag, removing as much air as possible, and place it in the refrigerator. For the best results, let the chicken marinate overnight. This allows the coconut milk to tenderize the meat and the red curry flavors to penetrate deep into the chicken, ensuring a flavorful result every time.
Step 4: Assemble the Skewers
Once the chicken has finished marinating, remove it from the refrigerator. Thread 4 to 5 pieces of the marinated chicken onto each skewer, ensuring they are packed snugly but not crammed together so they cook evenly. Using flat metal skewers is ideal here, as they prevent the meat from spinning when you go to flip them on the grill.
Step 5: Grill to Perfection
Fire up your Big Green Egg for direct grilling and bring the dome temperature to a steady 450°F. Once the temperature is stabilized, ensure your cooking grate is clean and hot.
Carefully place the skewers directly over the hot coals.
Step 6: The Perfect Sear
Close the dome and let the chicken cook for 4 minutes. This high-heat, direct method allows the sugars in the marinade to caramelize, creating a beautiful char on the outside.
After 4 minutes, flip the skewers using a pair of sturdy grilling tongs to sear the other side.
Step 7: Internal Temp and Resting
Cook for another 4 minutes on the second side. The chicken is ready to be pulled from the grill when it reaches an internal temperature of 165°F at its thickest point. If you used chicken breast instead of thighs, you can pull them at 155°F, as carryover cooking will bring them to the safe final temperature.
Remove the skewers from the Big Green Egg and let them rest on a platter for 10 minutes before serving. This rest period is crucial, allowing the juices to redistribute throughout the meat, resulting in incredibly tender chicken.
Step 8: Serving Suggestions
These Grilled Thai Red Curry Chicken Skewers are best served hot straight off the Big Green Egg. To balance the bold spices and savory curry, I highly recommend pairing them with a cool, refreshing creamy yogurt sauce—a mixture of plain Greek yogurt, a little lime juice, and chopped cilantro works perfectly.
For a complete meal, serve these skewers over a bed of coconut jasmine rice or alongside a crisp cucumber salad.
Grilled Thai Red Curry Chicken Skewers
Ingredients
- 2 Tbs Thai red curry paste
- ¾ cup coconut milk
- ¼ cup soy sauce
- 3 Tbs dark brown sugar, packed
- Kosher salt
- 2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
Instructions
- Cut the chicken in to cubes
- Mix all of the other ingredients together thoroughly and pour over the chicken cubes
- Place in a ziploc bag and in to the fridge overnight
- The next day skewer 4-5 pieces on each OXO skewer
- Preheat the grill to 450°F
- When ready place the skewers on the grill and cook for 4 minutes
- Flip the skewers and cook another 4 minutes
- Remove and rest 10 minutes before serving
Nutrition information is automatically calculated, so should only be used as an approximation.
What if you want to use boneless, skinless chicken breasts? What would need to change? Temps? Cooking time? Marinade time, any ingredient changes?
Can easily use breast pump stead of thighs. Cook to an internal temp of 155° then pull allowing the carryover cooking to get it up to 165°.