Grilled Thai Coconut Chicken Skewers

Thai food has a way of balancing flavors so beautifully sweet, salty, creamy, and spicy all come together in a harmonious blend. These Grilled Thai Coconut Chicken Skewers are no exception. Marinated in a fragrant ginger-garlic coconut mixture, then basted with a sticky coconut glaze and optionally served with a creamy peanut dipping sauce, this dish delivers a taste of Thailand right from your grill or stovetop.

Whether you’re preparing for a weekend cookout, a family meal, or simply craving something exotic yet easy, these skewers make for an incredibly satisfying and versatile dish. Made with dark meat chicken for maximum flavor and tenderness, this recipe is a must-have in your summer rotation or anytime you’re yearning for that tropical flair.

Ingredients

Let’s break down what you need to make these incredible grilled skewers, from the marinated chicken to the coconut glaze and optional peanut sauce.

For the Chicken

• 1 kg chicken (dark meat preferably) – Boneless, skinless chicken thighs work best here as they remain juicy on the grill and absorb marinade beautifully.
• Bamboo or metal skewers – If using bamboo, soak them in water for at least 30 minutes before grilling to prevent burning.

For the Marinade

• 4–5 slices ginger (approx. 2 tablespoons) – Fresh ginger adds warmth and pungency.
• 2 cloves garlic (approx. 1½ tablespoons) – Crushed or finely minced.
• 2 tablespoons soy sauce – The base of the marinade that adds deep umami.
• 1 tablespoon dark soy sauce – For a touch of sweetness and deeper color.
• 2 tablespoons coconut cream – Rich, velvety texture that carries tropical notes.
• 2 tablespoons sugar – Balances the saltiness and brings caramelization.
• 1 tablespoon oyster sauce – Adds body and an extra savory punch.

Coconut Cream Glaze

• 6 tablespoons coconut cream – Acts as the silky base for the glaze.
• 1½ tablespoons honey – Adds sweetness and stickiness to the glaze.
• 1 teaspoon soy sauce – Brings a hint of salty depth.

Optional Simple Peanut Sauce

• 2 tablespoons coconut cream
• ¼ cup natural peanut butter (unsweetened)
• 1 teaspoon rice vinegar – Brings acidity to cut through the richness.
• 1 teaspoon Thai red curry paste – Adds depth and mild heat.
• 2 teaspoons maple syrup (or honey) – Adds sweetness.
• 2 teaspoons soy sauce – For umami.
• 2–3 tablespoons water – To thin to desired consistency.
• 1 teaspoon sesame oil (optional)
• 1 teaspoon chili oil (optional)
• Crushed peanuts (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Chicken and Marinade

1. Cut the chicken into bite-sized chunks, roughly 1½ to 2 inches wide. This size ensures quick and even cooking while maintaining juiciness.
2. In a large bowl, combine the ginger, garlic, soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce.
3. Toss the chicken pieces in the marinade, making sure they’re fully coated.
4. Cover and marinate for at least 1 hour, or preferably overnight in the fridge for maximum flavor.

Step 2: Make the Coconut Cream Glaze

1. In a small saucepan over low heat, combine 6 tablespoons of coconut cream, 1½ tablespoons of honey, and 1 teaspoon soy sauce.
2. Stir gently until well mixed and slightly thickened, about 3–4 minutes.
3. Remove from heat and set aside. This glaze will be brushed on the skewers as they cook.

Step 3: Optional – Make the Peanut Sauce

1. In a small bowl, combine coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup or honey, and soy sauce.
2. Whisk until smooth, gradually adding water to reach your desired dipping consistency.
3. Stir in sesame oil or chili oil, if using, for added depth and heat.
4. Garnish with crushed peanuts just before serving, if desired.

Step 4: Skewer and Grill

1. If using bamboo skewers, make sure they’ve been soaked.
2. Thread 4–5 pieces of chicken onto each skewer.
3. Preheat your grill (or grill pan) to medium-high heat and lightly oil the grates.
4. Grill the skewers for 4–5 minutes per side, or until chicken is golden and cooked through. Internal temperature should reach 165°F (74°C).
5. During the last few minutes of grilling, brush the skewers with the prepared coconut cream glaze for a glossy, flavorful finish.

Step 5: Serve

• Serve the grilled Thai coconut chicken skewers hot, with steamed jasmine rice, fresh herbs like cilantro, lime wedges, and the optional peanut sauce on the side.
• Don’t forget a few extra brushes of the glaze for good measure!

Pro Tips for Perfect Skewers

• Use dark meat – Chicken thighs are ideal because they’re tender, juicy, and more forgiving than breast meat on the grill.
• Let the marinade do the work – Marinating overnight brings out the full complexity of the Thai-inspired flavors.
• Glaze at the end – Brushing the glaze during the final minutes of grilling prevents burning and enhances the flavor without overpowering the char.
• Don’t overcrowd the skewers – Leave small gaps between each piece to ensure even cooking and a better sear.

Recipe Variations

Here are a few fun twists to make the recipe your own:

• Make it spicy – Add Thai bird’s eye chilies or more red curry paste to the marinade.
• Add vegetables – Alternate chicken with slices of red bell pepper, pineapple, or red onion on the skewers.
• Make it vegetarian – Substitute chicken with tofu or mushrooms and follow the same marinade and glaze process.
• Serve as a rice bowl – Skip the skewers and layer grilled chicken pieces over coconut rice with glaze and toppings.
• Bake instead of grill – Place skewers on a foil-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap cooked skewers tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• To reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave in 30-second intervals. Reapply leftover glaze to refresh flavor.

Conclusion

Grilled Thai Coconut Chicken Skewers offer everything you love about Thai cuisine in a fun, crowd-pleasing format. They’re sweet, savory, a little spicy, and irresistibly aromatic—just perfect for sharing around a table with family or friends. The combination of tender chicken, coconut glaze, and optional peanut sauce makes each bite memorable and satisfying. Whether you’re entertaining guests or treating yourself to something special, this dish is guaranteed to impress.

FAQs

Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook as breast meat dries out faster. Marinate thoroughly and baste generously.

Is the peanut sauce necessary?
Not at all—it’s optional but recommended for dipping or drizzling. The chicken and glaze are delicious on their own.

Can I prepare the skewers ahead of time?
Absolutely. You can marinate and skewer the chicken a day ahead. Store in the fridge until ready to grill.

What can I use instead of coconut cream?
Full-fat coconut milk is a decent substitute, but it won’t be as rich. Avoid light versions.

How do I know when the chicken is fully cooked?
Use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).

Print