Grilled Thai Coconut Chicken Skewers Recipe

Tantalize your taste buds and transport yourself straight to Thailand with these irresistible Grilled Thai Coconut Chicken Skewers! Each bite combines juicy marinated chicken with a rich coconut undertone, kissed by smoky char and finished with a mouthwatering glaze. Whether you’re firing up the grill for a summer soirée or spicing up a weeknight dinner, this recipe is a vibrant, crowd-pleasing favorite you’ll want to make on repeat.

Ingredients You’ll Need

Let’s take a moment to appreciate how each element in this recipe works hard for both flavor and texture. Most are pantry staples, but together, they create that signature Thai balance of sweet, savory, creamy, and aromatic in every skewer!

• Chicken (1 kg, preferably dark meat): Dark meat stays extra juicy and tender on the grill, soaking up all those lush marinade flavors.
• Ginger (4-5 slices): Fresh ginger adds zingy brightness—don’t skip it!
• Garlic (2 cloves): The key to building that savory Thai backbone. Chop it finely to distribute evenly.
• Soy Sauce (2 tbsp): Delivers umami depth and that beautiful bronze hue.
• Dark Soy Sauce (1 tbsp): For a richer color and molasses-like flavor; regular soy alone can’t match it.
• Coconut Cream (2 tbsp for marinade, 6 tbsp for glaze, plus for sauce): This star ingredient offers irresistible creaminess and a tropical sweetness.
• Sugar (2 tbsp): Balances the salt and brings beautiful caramelization as the skewers grill.
• Oyster Sauce (1 tbsp): Lends complexity and a subtle savory-sweet quality.
• Honey (1½ tbsp, for glaze): Caramelizes and helps create that sticky-sweet, golden finish.
• Soy Sauce (1 tsp, for glaze): Just a touch boosts flavor in your final brush-on.
• Optional Peanut Sauce Ingredients: Unsweetened peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), water, sesame and chili oil, and crushed peanuts all combine for a creamy, zippy, totally addictive dipping sauce.

Variations

What makes Grilled Thai Coconut Chicken Skewers so fun is their beautiful flexibility. Don’t be afraid to riff on the marinade or swap ingredients to suit your pantry, dietary needs, or mood—these skewers are as adaptable as they are delicious!

• Make It Dairy-Free and Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and double-check that your oyster sauce is gluten-free (many Asian brands offer this option).
• Add Veggies to the Skewer: Interleave pieces of red bell pepper, red onion, or zucchini between chicken chunks for color and a little extra nutrition.
• Turn Up the Spice: Add a dash of Thai red chili paste to your marinade or sprinkle chopped fresh chilies onto the finished skewers for serious heat.
• Try Different Proteins: This marinade loves shrimp or firm tofu—just adjust your grilling time accordingly.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Whip Up the Marinade

Start by finely chopping your fresh ginger and garlic—this builds the bold, aromatic base. In a large bowl, combine these with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Swirl everything together, and you’ll have a deeply flavorful, fragrant marinade ready to give the chicken its signature Thai flair.

Step 2: Chunk and Marinate the Chicken

Cut your chicken into roughly 1-inch chunks for even cooking. Toss them into the marinade, ensuring every piece is well coated, then cover and refrigerate for at least 1–2 hours (overnight is even better for max flavor!). About 30 minutes before grilling, pull them from the fridge to let them come up to room temperature for juicier results.

Step 3: Prepare the Skewers

If using wooden skewers, soak the non-pointy ends in water so they won’t char too quickly on the grill. Thread the marinated chicken chunks snugly onto the skewers—fewer gaps means less chance of burning and even cooking (just be careful of splinters—let the meat protect your fingers!).

Step 4: Mix Up the Coconut Cream Glaze

In a small bowl, stir together coconut cream, honey, and soy sauce. This luscious glaze adds shine and a sticky-sweet finish worthy of your favorite Thai street food cart!

Step 5: Grill to Perfection

Fire up your grill to about 500°F (260°C) for a nice char. Lay the skewers over direct heat and cook, turning every 2–3 minutes for around 15–18 minutes, until the chicken is browned, slightly caramelized, and feels firm to the touch. Watch them closely—these skewers can go from perfect to burnt in a flash!

Step 6: Glaze & Finish

Once the chicken is cooked through, brush the skewers with your coconut cream glaze. Flip and brush again every minute, 2–3 times, letting the glaze bubble and caramelize for that irresistible final touch.

Step 7: Make the Optional Peanut Sauce

If you want to take your Grilled Thai Coconut Chicken Skewers totally over-the-top, quickly whisk all peanut sauce ingredients together until creamy and smooth. Adjust water to your ideal dipping consistency, and finish with a sprinkle of crushed peanuts if you love a little crunch.

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

For a classic finish, sprinkle the skewers with freshly chopped cilantro, thinly sliced scallions, or a shower of crushed peanuts. If you adore a little heat, a few slices of red chili pepper or a drizzle of chili oil will both look beautiful and add a pop of color and spice—always a win with Grilled Thai Coconut Chicken Skewers!

Side Dishes

These skewers play nicely with just about any Thai-inspired side: try steamed jasmine rice, sticky coconut rice, or a tangy green papaya salad. A pile of crisp lettuce is more than garnish—it becomes a wrap for chicken plus peanut sauce, adding freshness and fun to every bite.

Creative Ways to Present

For party-ready flair, arrange Grilled Thai Coconut Chicken Skewers on a vibrant platter over lettuce leaves, tucking lime wedges and extra herbs between the skewers. Or go tapas-style—slice skewers into bite-sized pieces and skewer with toothpicks for a festive appetizer. Don’t forget tiny dipping bowls of the optional peanut sauce!

Make Ahead and Storage

Storing Leftovers

Any leftover Grilled Thai Coconut Chicken Skewers can be popped off their sticks and kept in an airtight container in the fridge for up to three days. The flavors deepen as they rest, making them a meal-prep dream—just add to salads, wraps, or rice bowls!

Freezing

If you want to freeze, remove chicken from skewers (to better avoid freezer burn) and store in freezer-safe bags or containers for up to two months. Thaw overnight in the refrigerator before reheating or adding cold to salads for a protein-packed lunch.

Reheating

For best texture, reheat Grilled Thai Coconut Chicken Skewers in a hot skillet over medium heat until warmed through, or pop them in the oven at 350°F (175°C) for about 8 minutes. Microwaving works too, but watch that you don’t overdo it—those sugars and coconut cream make the chicken prone to drying out.

FAQs

Final Thoughts

There’s something so joyful about sharing Grilled Thai Coconut Chicken Skewers with friends and family—the incredible aromas, the irresistible sticky glaze, and the bold flavors always make people smile. I hope you’ll fall in love with these vibrant skewers just as much as I have—give them a try, and let the good times (and compliments!) roll in.

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