Keto Thai Coconut Chicken Skewers: A Flavor-Packed Low-Carb Delight

There’s something magical about food on a stick. It’s easy, fun, and always feels a little fancier than eating with a fork. These Keto Thai Coconut Chicken Skewers check all the boxes—juicy, full of Thai flavors, and completely low-carb. Whether you’re grilling outside on a sunny day or using a stovetop grill pan, this recipe brings restaurant-quality taste right into your kitchen.

If you love Thai food but need to avoid the usual carb-heavy sauces, this one’s for you. The marinade is creamy, slightly spicy, and has that perfect mix of coconut and lime that makes Thai dishes so addictive. Pair it with a simple dipping sauce, and you’ve got a meal that’s great for meal prep, family dinners, or even a fancy appetizer for guests.

Let’s break it down step by step so you can get those perfectly grilled, flavorful skewers on your plate in no time.

Why This Recipe Works for Keto

Thai food is known for its bold flavors, but many traditional dishes use sugar, soy sauce, and other carb-heavy ingredients. This recipe keeps all the authentic flavors while staying completely keto-friendly. Here’s how:

• Coconut Milk – Naturally low in carbs and adds a creamy texture to the marinade.
• Lime Juice – Brings out the freshness without adding unnecessary sugar.
• Fish Sauce – A classic Thai ingredient that gives deep umami flavor.
• Garlic and Ginger – No carbs, just pure flavor.
• Swerve or Monk Fruit – A sugar-free sweetener to balance the flavors.
• Avocado Oil – A healthy fat that’s perfect for grilling.

With the right ingredients, you won’t miss the carbs at all. The result? Juicy, flavorful chicken that’s tender on the inside and slightly charred on the outside.

Ingredients

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp Swerve or monk fruit sweetener
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tbsp avocado oil
• 1 tsp ground turmeric
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)

For the Dipping Sauce:

• ¼ cup unsweetened peanut butter or almond butter
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 1 tbsp soy sauce or coconut aminos
• 1 tsp Swerve or monk fruit sweetener
• ½ tsp garlic powder
• ½ tsp ginger powder
• ½ tsp red pepper flakes (optional)
• 2 tbsp warm water (to thin the sauce)

For Assembling the Skewers:

• 8-10 wooden skewers (soaked in water for 30 minutes to prevent burning)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Step-by-Step Instructions

1. Marinate the Chicken

Start by cutting the chicken into bite-sized cubes. Chicken thighs work best for this recipe because they stay juicy even after grilling.

In a large bowl, whisk together the coconut milk, fish sauce, lime juice, sweetener, garlic, ginger, avocado oil, turmeric, paprika, salt, black pepper, and red pepper flakes. Add the chicken pieces, making sure they’re well-coated in the marinade. Cover and refrigerate for at least 1 hour, but if you have time, letting it sit for 4-6 hours will give even better results.

2. Prepare the Dipping Sauce

While the chicken marinates, make the dipping sauce. In a small bowl, whisk together peanut butter (or almond butter), coconut milk, lime juice, soy sauce (or coconut aminos), sweetener, garlic powder, ginger powder, red pepper flakes, and warm water.

The sauce should be smooth and creamy. If it’s too thick, add a little more water to thin it out. Cover and set aside.

3. Assemble the Skewers

Once the chicken is ready, thread the pieces onto skewers. Don’t overcrowd them—leave a little space between each piece so they cook evenly.

4. Grill the Skewers

Preheat your grill to medium-high heat. If you’re using a stovetop grill pan, heat it over medium heat and brush it lightly with oil.

Place the skewers on the grill and cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should be 165°F (75°C).

5. Serve and Enjoy

Arrange the skewers on a plate, drizzle with fresh lime juice, and sprinkle with chopped cilantro. Serve with the dipping sauce on the side and enjoy immediately.

What to Serve with Keto Thai Coconut Chicken Skewers

Since these skewers are packed with flavor, you don’t need much on the side. Here are a few low-carb options to complete the meal:

• Cauliflower Rice – Soaks up the sauce beautifully.
• Grilled Veggies – Bell peppers, zucchini, or mushrooms pair perfectly.
• Cucumber Salad – A light, refreshing side to balance the richness.
• Shredded Cabbage Slaw – Adds crunch and freshness.

Tips for the Best Chicken Skewers

• Use Chicken Thighs Instead of Breasts – They stay juicy and absorb the marinade better.
• Don’t Skip the Marinade Time – The longer the chicken sits, the more flavorful it gets.
• Soak Wooden Skewers – Prevents them from burning on the grill.
• Preheat the Grill – Ensures an even sear and locks in the juices.
• Use Indirect Heat if Needed – If your grill runs hot, move the skewers to a cooler area to prevent burning.

How to Store Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on a skillet over low heat or in the microwave.

These skewers also freeze well. Just place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to eat, thaw overnight in the fridge and reheat as needed.

Why You’ll Make This Again and Again

There’s something about this recipe that makes it hard to stop at just one skewer. The creamy coconut, the zesty lime, and that slight smokiness from the grill make every bite better than the last. And since it’s keto, you can enjoy it guilt-free.

Next time you need a low-carb meal that’s easy to make and full of Thai flavors, this one should be at the top of your list. Whether it’s for meal prep, a weekend BBQ, or just a quick dinner, these Keto Thai Coconut Chicken Skewers are going to be your new favorite go-to.

Now, go grab some skewers and fire up the grill.

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