Thai chicken skewers with coconut dipping sauce recipe

Name: Thai chicken skewers with coconut dipping sauce
Yield: Serves 4
Ingredients: 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; 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

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.

See method

Serves 4
30 mins to cook
256 calories / serving

Shop your ingredients

Tesco British Chicken Breast Fillets 650G
500g (1lb) skinless chicken thigh fillets or chicken breasts, cut into bite size pieces
£4.90
£7.54/kg
Tesco Lemongrass Minimum 2 Stems
2 lemongrass stalks, outer leaves removed, roughly chopped
£0.60
£0.30/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded, finely chopped
£0.51
£8.50/kg
Tesco Root Ginger Loose
3cm (1 1/2in) piece root ginger, peeled and chopped
£0.56
£5.60/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 cloves garlic, chopped
£0.87
£0.22/each
Tesco Fresh Cut Coriander 30G
Aldi Price Match
large handful fresh coriander leaves, chopped
£0.50
£16.67/kg
Tesco Limes Each
Aldi Price Match
1 lime, finely grated zest and juice
£0.23
£0.23/each
Tesco Coconut Cream 160Ml
4 tbsp coconut cream
£1.30
£8.12/litre
Tesco Olive Oil 250Ml
olive oil
£3.10
£12.40/litre
Encona Thai Sweet Chilli Sauce 220Ml
£1.20 Clubcard Price
(£5.45/litre)
Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tbsp sweet chilli sauce
£1.70
£7.73/litre

Method

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.
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.
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.
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.

Tip: You can make the skewers ahead and marinade for up to 24 hours covered in the fridge. The sauce can also be made and chilled for up to 2 days covered in the fridge.