Grilled Thai Coconut Chicken Skewers Recipe

Juicy, smoky, and addictively aromatic, these Grilled Thai Coconut Chicken Skewers are the definition of a weeknight flavor adventure. Tender chicken is marinated in a luscious blend of coconut cream, ginger, soy, and spices—then char-grilled to caramelized, sticky-sweet perfection. Served with a simple peanut sauce, they’re the ultimate recipe for impressing friends at your next cookout or spicing up any dinner at home!

Ingredients You’ll Need

I absolutely love how these Grilled Thai Coconut Chicken Skewers come together with fresh, unfussy staples. Each ingredient plays a starring role—whether it’s building flavor, creating a luscious glaze, or adding the perfect crunch at the end. Here’s why each addition matters for nailing that gorgeous Thai street food vibe at home:

• Chicken (dark meat, 1 kg): Dark meat like thighs delivers ultra-tender skewers that stay juicy through the grill—perfect for soaking up all those amazing Thai flavors.
• Ginger (4-5 slices): Fresh ginger gives a gentle heat and intense fragrance that makes the marinade come alive.
• Garlic (2 cloves): Essential for that depth of flavor—don’t skimp!
• Soy Sauce (2 tbsp + 1 tsp): Adds both savoriness and salt, while also balancing the sweetness.
• Dark Soy Sauce (1 tbsp): Contributes a gorgeous caramel hue as well as extra umami.
• Coconut Cream (2 tbsp for marinade, 6 tbsp for glaze, 2 tbsp for peanut sauce): Lends a creamy tropical richness and subtle sweetness—way more flavorful than coconut milk.
• Sugar (2 tbsp): Caramelizes on the grill for those irresistible charred bits.
• Oyster Sauce (1 tbsp): Deepens the savory notes—totally worth seeking out (but see variations for substitutes).
• Honey (1½ tbsp): The secret to that sticky, glossy finish on the final glaze.
• Natural Peanut Butter (¼ cup, for peanut sauce): Nutty, creamy, and perfect for dipping.
• Rice Vinegar (1 tsp): Adds a bright pop to the peanut sauce.
• Thai Red Curry Paste (1 tsp): Infuses gentle heat and signature Thai aromatics.
• Maple Syrup or Honey (2 tsp): Rounds out the peanut sauce with subtle sweetness.
• Optional: Water, Sesame Oil, Chili Oil, Crushed Peanuts: Add as needed to reach the peanut sauce consistency and finish it with crunch and heat to taste.

Variations

The beauty of Grilled Thai Coconut Chicken Skewers lies in how flexible they are—feel free to adapt based on your mood, what’s in your fridge, or dietary needs! These tasty skewers play well with substitutions and creative tweaks.

• Pork Skewers: Swap out the chicken for pork shoulder—just as flavorful and deliciously juicy when grilled!
• Lighter Coconut: Use coconut milk instead of coconut cream for a slightly lighter (but still delightful) marinade and glaze.
• Gluten-Free: Choose tamari in place of regular soy sauce, and double-check the oyster sauce or use a gluten-free alternative.
• No Peanut Sauce: Leave off the peanut sauce if you have allergies—or make a simple sweet chili dipping sauce instead.
• Crank Up the Heat: Add chili flakes or a dash of sriracha to the marinade if you love things spicy.
• Vegetarian Twist: Try thick slices of extra-firm tofu in place of chicken and grill just until golden.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Prep and Marinate the Chicken

Start by cutting your chicken into 1-inch chunks—enough surface area so every piece absorbs the marinade. Finely chop your ginger and garlic (the fresher, the better!), then toss them into a big bowl with the chicken. Add all the marinade ingredients, give everything a thorough mix, and let it rest in the fridge for at least 1–2 hours (overnight is even better for ultra-infused flavor).

Step 2: Soak the Skewers (If Using Wooden)

If you’re going old-school with wooden skewers, soak the blunt ends in water. This prevents them from catching fire on the grill and lets you cook with confidence. Just let them sit in a tall glass of water while the chicken marinates—it’s that easy.

Step 3: Skewer the Chicken

Thread the marinated chicken chunks snugly onto your skewers. Make sure the pieces touch closely—any loose bits will cook too quickly and may even burn. Use the meat as a buffer to guide the skewer, and avoid splinters by keeping your fingers clear of the wood as much as possible!

Step 4: Make the Glaze (and Peanut Sauce, if Using)

In a small bowl, whisk together the coconut cream, honey, and soy sauce for the glaze—this gets brushed on in the final stage for that perfect sticky finish. If you’re making the optional peanut sauce, stir together all its ingredients in another bowl until smooth, adding water to reach your desired dipping consistency.

Step 5: Grill the Skewers

Preheat your grill to about 500°F (260°C) for a smoky char. Lay the skewers over direct heat, flipping every 2–3 minutes, until the chicken is browned, cooked through, and enticingly charred—about 15–18 minutes. During the last 2–3 minutes, brush on the coconut glaze and flip frequently for that glossy, caramelized coating.

Step 6: Serve and Enjoy

Serve your grilled masterpieces hot off the grill, with a plate of green lettuce leaves and bowls of that creamy peanut sauce for dipping (or wrapping!). Every bite of these Grilled Thai Coconut Chicken Skewers will have you craving “just one more.”

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Sprinkle your finished skewers with a flurry of crushed peanuts, fresh cilantro, and maybe a few paper-thin slices of red chili for flair. A squeeze of lime brightens everything up, and crispy lettuce leaves add both crunch and a fresh pop of color—plus they double as pretty little wraps!

Side Dishes

These Grilled Thai Coconut Chicken Skewers are fantastic alongside a heap of jasmine rice, a refreshing cucumber salad, or even vermicelli rice noodles. I love serving them with quick stir-fried veggies or a simple Thai green mango salad for that classic street food feel.

Creative Ways to Present

Make it a DIY dinner! Arrange the skewers and lettuce leaves on a platter with bowls of peanut sauce, lime wedges, and extra herbs so everyone can build their own little wraps. Or, for fun party vibes, serve each skewer in a mini glass with a splash of sauce at the bottom—so easy to eat and irresistibly cute!

Make Ahead and Storage

Storing Leftovers

Pop any leftover skewers into an airtight container and stash them in the fridge for up to 3 days. They’re just as great cold from the fridge (hello, quick lunches!) or gently reheated. Keep any extra peanut sauce airtight as well and give it a good stir before serving again.

Freezing

Once cooked and cooled, you can freeze the grilled chicken skewers (off the skewer sticks works best) for up to a month. You can also freeze marinated chicken before grilling for a meal-prep shortcut! Just be sure to thaw overnight in the fridge before reheating or cooking.

Reheating

For best results, reheat skewers gently in a 300°F (150°C) oven until warmed through, or give them a quick sizzle on a skillet to revive the char. Microwaving works in a pinch—just cover and heat in short bursts to avoid drying them out.

FAQs

Final Thoughts

These Grilled Thai Coconut Chicken Skewers truly bring the magic of Thai street food right to your backyard—each bite is sweet, savory, and full of sunshine. Give them a try, have fun with the toppings, and I guarantee they’ll earn a regular spot in your grilling rotation. Enjoy every delicious moment!

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