Grilled Thai Coconut Chicken Skewers are everything you want from a backyard barbecue, but with an irresistible Thai-inspired twist. Tender chunks of chicken, marinated in a coconut cream and ginger-soy mixture, are threaded onto skewers, grilled over high heat, and finished with a glossy, sweet-savory coconut glaze. Every bite is deeply flavorful, thanks to bold aromatics and a touch of char from hot grill flames. Whether you’re feeding a crowd or just trying to liven up a weeknight dinner, these grilled skewers bring the best of Thai street food right to your table.
Ingredients You’ll Need
The beauty of this dish is in the simple, carefully chosen ingredients. Each one lends something special: tender chicken is the canvas, and aromatic ginger, creamy coconut, and a zippy peanut sauce transform every bite. Let’s break down the essentials:
- Chicken (1 kg, dark meat preferably): Dark meat stays juicy and flavorful on the grill, making your skewers truly irresistible.
- Ginger (4-5 slices, approx. 2 tablespoons): Fresh ginger brings zest, a peppery aroma, and a subtle heat.
- Garlic (2 cloves, approx. 1½ tablespoons): Garlic gives the marinade its backbone, with earthy, savory depth.
- Soy Sauce (2 tablespoons): Adds deep umami and saltiness for savory richness.
- Dark Soy Sauce (1 tablespoon): For extra color and a caramel-like, concentrated soy flavor.
- Coconut Cream (2 tablespoons + 6 tablespoons for glaze + 2 tablespoons for sauce): Lends sweet, rich creaminess in both marinade and glaze.
- Sugar (2 tablespoons): Balances the salty and savory with a gentle touch of sweetness.
- Oyster Sauce (1 tablespoon): Brings savory umami and a subtle seafood complexity.
- Honey (1½ tablespoons): In the glaze, this creates that sticky, caramelized finish everyone loves.
- Natural Peanut Butter (¼ cup, unsweetened): Creamy, nutty richness for the optional dipping sauce.
- Rice Vinegar (1 teaspoon): Lifts and brightens the peanut sauce with acidity.
- Thai Red Curry Paste (1 teaspoon): Classic Thai spice blend that gives the peanut sauce bold flavor and a hint of heat.
- Maple Syrup or Honey (2 teaspoons): Adds sweetness and balances the savory flavors in the peanut sauce.
- Soy Sauce for Sauce (2 teaspoons): Rounds out the peanut sauce with an umami backbone.
- Water (2-3 tablespoons): Helps thin the peanut sauce to your preferred consistency.
- Sesame Oil (1 teaspoon, optional): A toasty, nutty note if you have it on hand.
- Chili Oil (1 teaspoon, optional): For some gentle heat and that little extra kick.
- Crushed Peanuts (optional, sprinkled on top): Adds crunch and a restaurant-style finish to your peanut sauce.
- Wooden Skewers: Remember to soak the ends so they don’t burn—and make sure they’re sturdy enough for grilling!
- Fresh Green Lettuce: Don’t skip this—it’s perfect for wrapping and cooling bites of the flavorful chicken.
How to Make Grilled Thai Coconut Chicken Skewers
Step 1: Whip Up the Quick Peanut Sauce (Optional)
If you’re a dipper, this peanut sauce will win your heart! In a small bowl, stir together coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup or honey, soy sauce, water, and those optional drizzles of sesame and chili oil. Mix until smooth. Taste and adjust: add more water for a thinner sauce, or extra vinegar for zing. Set aside so flavors combine while your chicken marinates and grills.
Step 2: Prepare and Marinate the Chicken
Start by soaking the non-pointy ends of your wooden skewers—you’ll thank yourself when they don’t scorch on the grill. Next, chop your chicken into hearty 1-inch cubes. For the marinade, finely chop the ginger and garlic (a food processor or mortar and pestle makes this a breeze!) and toss them with the chicken, soy sauces, coconut cream, sugar, and oyster sauce. Massage everything together and let the chicken marinate for 1-2 hours in the fridge—overnight is even better for max flavor. To ensure even cooking, remove the chicken from the fridge 30 minutes before grilling.
Step 3: Skewer the Chicken
Thread your marinated chicken chunks snugly onto the skewers, tucking in any loose bits so they don’t burn. If you’ve ever suffered the fate of a salty wooden splinter, here’s a pro tip: use the meat as a shield when sliding pieces down. This way, your fingers stay safe and your skewers look neat and deliciously packed.
Step 4: Mix Up the Coconut Cream Glaze
In a small bowl, combine the coconut cream, honey, and soy sauce for the glaze. This secret weapon turns up the flavor and leaves behind a shiny, caramelized finish. Keep it ready—this step goes quickly once you’re grilling!
Step 5: Fire Up the Grill
Get your grill blistering hot, around 500F (260C). Lay out the skewers over direct heat, savoring that sizzle as the marinaded chicken starts to char. Flip every 2-3 minutes, for a total of about 15-18 minutes, until the chicken is beautifully brown and cooked through. Resist the urge to wander off—direct heat means quick cooking and you don’t want to risk burning these beauties.
Step 6: Glaze and Finish
Brush on your coconut glaze and keep flipping the chicken every minute for a couple more turns. This step is all about building that glossy, golden crust that sets Grilled Thai Coconut Chicken Skewers apart. When they’re caramelized and slightly sticky, they’re ready to plate.
How to Serve Grilled Thai Coconut Chicken Skewers
Garnishes
Pile your grilled skewers onto a platter over a bed of crisp green lettuce. Scatter crushed peanuts over everything for crunch, and consider a sprinkle of chopped fresh cilantro or sliced green onions to brighten up the plate. The green lettuce isn’t just for color—it makes a fabulous wrap for a bit of chicken, a swipe of peanut sauce, and an extra pop of flavor in every bite.
Side Dishes
Grilled Thai Coconut Chicken Skewers are fantastic with sticky jasmine rice, a simple cucumber salad, or even some grilled vegetables to keep things light. For a crowd, a platter of coconut rice or a Thai-inspired papaya salad pairs beautifully and completes the meal. Don’t forget extra lime wedges for a zesty squeeze!
Creative Ways to Present
For a fun twist, serve the skewers “taco style” with lettuce leaves as wraps, letting each guest build their own little flavor bundles. If you’re entertaining, arrange skewers upright in a shallow dish of uncooked rice for a dramatic, upright display. Tuck a bowl of the irresistible peanut sauce nearby, or serve sauces in mini glasses for stylish dipping.
Make Ahead and Storage
Storing Leftovers
Got extra Grilled Thai Coconut Chicken Skewers? Store them in an airtight container in the fridge for up to three days. The chicken might soak up even more flavor from the glaze, so leftovers are actually a treat—just be sure not to let the skewers dry out by keeping everything sealed well.
Freezing
You can absolutely freeze these skewers, cooked or uncooked! Freeze them flat on a tray first, then transfer to freezer bags. They’ll keep for up to two months. Thaw overnight in the refrigerator for the best results—don’t try to rush things in the microwave or you’ll risk drying them out.
Reheating
To reheat, arrange skewers on a baking sheet and bake at 350F (175C) for about 10 minutes, or until warmed through. If reheating from frozen, allow the chicken to fully thaw first. A quick finish on a hot grill or skillet brings back the caramelized edges and keeps the flavors fresh.
FAQs
Can I use chicken breast instead of dark meat?
Absolutely! Chicken breast works, though it’s leaner and can dry out a bit faster on the grill. Marinate thoroughly and keep a close eye while grilling to keep it juicy.
Is there a substitute for coconut cream if I can’t find it?
Yes, full-fat coconut milk works in a pinch—just use the thick cream that rises to the top of the can. Avoid light coconut milk as it won’t give the same rich flavor or gloss.
How spicy are Grilled Thai Coconut Chicken Skewers?
The skewers themselves are mild, with zing from ginger and garlic rather than heat. Adjust the spice level in the peanut sauce with extra curry paste or chili oil as you like.
What’s the best way to keep the skewers from sticking to the grill?
Preheat the grill thoroughly, oil the grates just before adding the skewers, and don’t move them around too soon. Let them sear to develop a crust—this makes them easier to flip and prevents sticking.
Can I prepare Grilled Thai Coconut Chicken Skewers indoors?
Definitely! Use a grill pan or broil them in the oven. Make sure to turn them regularly and watch closely to prevent burning. The flavors stay just as delicious indoors.
Final Thoughts
Now’s your chance to bring street food magic right to your own kitchen! Grilled Thai Coconut Chicken Skewers are the kind of crowd-pleasing treat that makes weeknights or parties feel truly special. Fire up the grill and give them a try—your taste buds (and your guests) are in for a wonderful surprise.