If you’ve enjoyed Thai chicken skewers from a street vendor, you know how much flavor a simple grilled stick of chicken can deliver. These Thai Green Curry Chicken Skewers on the Big Green Egg recreate that bold, vibrant taste at home with a quick, straightforward marinade that’s rich in character.
Green curry, coconut milk, and fresh aromatics combine to give a balanced profile of heat, sweetness, and richness that penetrates the chicken. Grilled over high heat, the skewers develop a light char while staying juicy inside. This recipe is equally suited to a fast weeknight dinner or to serving guests — easy to prep, quick to cook, and always popular. Fire up the Big Green Egg, open a cold beer, and enjoy one of the best chicken skewer recipes you’ll make all year.
Making the Marinade
The marinade is the heart of this dish and it’s easy to prepare. In a bowl combine sugar, coconut milk, fish sauce, green curry paste, soy sauce, minced garlic, fresh ginger, and chopped cilantro. Whisk until the mixture is smooth and well combined.
Cut boneless, skinless chicken thighs into even pieces so they cook uniformly on the skewers. Place the chicken in a resealable bag or container with the marinade, toss to coat, and refrigerate. Marinate for at least 4 hours; overnight yields the best flavor penetration.
Skewering the Chicken
After marinating, remove the chicken from the bag and let excess marinade drip off. You want the pieces well coated but not dripping so they grill cleanly and achieve a better char. Thread the chicken onto skewers, leaving a small gap between pieces so heat can circulate for even cooking.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers remove that step. Keep the pieces similar in size as you assemble the skewers to ensure consistent cooking on the Big Green Egg.
Big Green Egg Setup and Preheating
Set up the Big Green Egg for direct grilling and preheat to about 450°F. This higher heat sears the outside quickly, giving a nice char while keeping the interior juicy.
When the Egg is stable, place the skewers directly on a clean, lightly oiled grate over the coals. Direct heat develops color and flavor quickly — ideal for skewers. Lightly oiling the grate helps prevent sticking and makes turning the skewers easier.
Grilling the Skewers
Grill the skewers over direct heat for roughly 5–6 minutes per side, turning every few minutes so they char evenly without burning. Use an instant-read thermometer and remove the skewers when the chicken reaches about 155°F–160°F. Smaller pieces cook quickly, so avoid overcooking.
Resting and Serving
Let the skewers rest about 5 minutes off the grill. Carryover cooking will bring the internal temperature to around 165°F while the juices redistribute.
Serve hot with ginger rice and baby bok choy or your preferred sides for a meal that feels fresh, bold, and a welcome change from standard 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 fresh ginger, minced
- 1/2 bunch cilantro, minced
Instructions
- Cut the chicken thighs into even chunks.
- Mix the curry paste, garlic, sugar, coconut milk, soy sauce, fish sauce, ginger, and cilantro in a bowl.
- Place the chicken in a resealable bag with the marinade and mix to coat.
- Refrigerate and marinate overnight, turning the bag at least once.
- Remove chicken from the marinade and thread onto skewers (soak wooden skewers first).
- Preheat the Big Green Egg to 450°F for direct grilling.
- Place skewers on the grill and cook 6 minutes on the first side.
- Flip and grill another 6 minutes or until the chicken reaches 160°F on an instant-read thermometer.
Nutrition information is approximate and calculated automatically.