Thai chicken skewers with coconut dipping sauce recipe

These scrumptious Thai chicken skewers are steeped in an aromatic, creamy marinade before being cooked under a hot grill. A great dish for sharing with friends, they’re best served with a fiery coconut dipping sauce and fresh lime wedges.


For the skewers:

      • 500g (1lb) skinless chicken thigh fillets or chicken breasts, cut into bite size pieces
      • 2 lemongrass stalks, outer leaves removed, roughly chopped
      • 1 red chilli, deseeded, finely chopped
      • 3cm (1 1/2in) piece root ginger, peeled and chopped
      • 2 cloves garlic, chopped
      • large handful fresh coriander leaves, chopped
      • 1 lime, finely grated zest and juice
      • 4 tbsp coconut cream
      • olive oil

For the dipping sauce:

    • 4 tbsp coconut cream
    • 1 red chilli, deseeded, finely chopped
    • 2 tbsp chopped fresh coriander
    • 1 lime, finely grated zest and a squeeze of juice
    • 2 tbsp sweet chilli sauce
    • lime wedges, to serve




  1. Preheat the grill to high. Blitz together in a small blender the lemongrass, chilli, ginger, garlic, coriander, lime zest and blend to a smooth paste. Add the coconut cream and lime juice and blitz again. Season well.
  2. Put the chicken pieces into a large bowl, add the marinade, stir so that it is all well coated and then leave covered in the fridge for 10 minutes, or overnight if possible.
  3. Thread the marinated chicken onto 4 metal skewers, drizzle with a little olive oil, put onto a baking sheet and grill for 15 minutes, turning half way through to ensure even cooking.
  4. For the dipping sauce, whisk all the ingredients in a bowl until combined. Serve the skewers hot, with the sauce to dip into and lime wedges to squeeze over.

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