Grilled Thai Coconut Chicken Skewers Recipe

Get ready for a burst of bold, vibrant flavors with these Grilled Thai Coconut Chicken Skewers! Tender chicken is marinated in a fragrant blend of coconut cream, soy sauce, ginger, and garlic, then char-grilled for the perfect caramelized finish. Each juicy bite is pure summer magic and tastes just as dreamy as it looks.

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Ingredients You’ll Need

Let’s keep things deliciously simple! Every ingredient here works hard for flavor, color, or texture—the ginger and garlic add depth, the coconut cream makes everything luscious, and the sauces bring umami magic. These are the star players for the ultimate Grilled Thai Coconut Chicken Skewers.

• Chicken (1 kg, preferably dark meat): Dark meat (like thighs) stays juicy on the grill and soaks up marinades beautifully, but breasts work too with some tweaks.
• Fresh Ginger & Garlic: The aromatic heart of Thai food—use plenty for that irresistible kick.
• Soy Sauce & Dark Soy Sauce: A classic mix for both savoriness and gorgeous color; dark soy gives the skewers that craveable sheen.
• Coconut Cream: Gives the marinade its signature creamy, tropical flavor—rich, sweet, and lightly nutty.
• Sugar & Honey: Sugar rounds out the marinade while honey gives the final glaze its beautiful sticky sweetness.
• Oyster Sauce: Packs an extra punch of umami and savory complexity; substitute with more soy if needed.
• Optional Peanut Sauce: Peanut butter, coconut cream, Thai red curry paste, and a few extras make for a quick, creamy dipping sauce that takes these skewers completely over the top.

Variations

These Grilled Thai Coconut Chicken Skewers are a dream to modify! Feel free to play and adjust—whether for dietary preferences or simply to use what you have on hand, this recipe is ultra-forgiving and endlessly versatile.

• Go Porky: Try the exact same marinade and grilling method with pork shoulder for a rich, succulent twist.
• Make It Lighter: Use boneless, skinless chicken breast instead of thighs—just brine them beforehand so they don’t dry out!
• No Oyster Sauce? Extra soy sauce mixed with a pinch of sugar does the trick when you can’t find oyster sauce in your pantry.
• Vegan Swap: Substitute tofu cubes for chicken, using coconut aminos and a dash of maple syrup; brush with the same coconut glaze.
• Spice It Up: Increase the Thai red curry paste in your peanut sauce or add chili oil to the marinade for extra kick.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Prepare the Marinade

This marinade is pure magic—start by finely chopping (or processing) fresh ginger and garlic, then blend together with soy sauces, coconut cream, sugar, and oyster sauce. Toss the chicken pieces until every chunk is gloriously coated. Let those flavors mingle in the fridge for at least an hour (overnight is even better for deeper flavor).

Step 2: Skewer the Chicken

If you’re using wooden skewers, soak the ends in water to prevent burning. Thread the marinated chicken chunks onto the skewers snugly—this keeps the meat from burning too quickly and helps everything cook evenly. Avoid splinters by holding the chicken as your “shield” while threading!

Step 3: Mix the Coconut Cream Glaze

Whisk up coconut cream with honey and a splash of soy sauce. This quick glaze goes on at the very end for a sticky, glossy finish that’s honestly irresistible.

Step 4: Grill to Perfection

Preheat your grill to high (about 500°F/260°C). Place the skewers over direct heat, flipping every 2–3 minutes—it should take about 15–18 minutes total. These Grilled Thai Coconut Chicken Skewers love high heat and short bursts, giving you those gorgeous charred edges without losing juiciness inside. Just as the chicken is nearly done, brush with the coconut glaze and continue flipping until sticky and golden.

Step 5: Quick Peanut Sauce (Optional)

If you’re in the mood for a creamy, savory dip—just whisk all peanut sauce ingredients together and thin with a splash of water until dreamy and dippable. Serve it on the side or use as part of a lettuce wrap with your skewers!

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Top these skewers with a sprinkle of chopped cilantro, sliced scallions, or a shower of toasted sesame seeds for color and a pop of herbal freshness. For extra crunch and flair, try a scattering of crushed peanuts—especially if you’re serving the peanut sauce alongside.

Side Dishes

Grilled Thai Coconut Chicken Skewers pair beautifully with steamed jasmine rice or sticky rice, letting the bold flavors shine. Crisp lettuce leaves make for fun lettuce wraps, and a tangy green papaya or cucumber salad keeps everything light and bright.

Creative Ways to Present

Serve skewers over a platter of vibrant greens for DIY lettuce wraps or arrange them upright in a shallow dish for easy, grab-and-go party bites. Tuck a small bowl of peanut sauce in the center for dipping and watch them disappear in a flash!

Make Ahead and Storage

Storing Leftovers

If you have extra Grilled Thai Coconut Chicken Skewers, let them cool completely and store in an airtight container in the fridge for up to 3 days. The flavors get even deeper overnight, making leftovers totally snack-worthy!

Freezing

The skewers freeze beautifully—just remove them from the sticks and pack the chicken pieces in a freezer-safe container. Reheat straight from frozen or thaw overnight in the fridge before warming up, and you’ll have a super-quick, flavor-packed meal.

Reheating

Reheat the chicken in a hot skillet or oven until just warmed through, brushing with extra coconut cream or glaze if desired. Microwaving is fine in a pinch, but the texture is best when refreshed under direct heat for a few minutes.

FAQs

Final Thoughts

If you haven’t tried making Grilled Thai Coconut Chicken Skewers at home, you’re in for such a treat! They’re easy, endlessly craveable, and truly impressive whether you’re hosting friends or just want a burst of sunny flavor for dinner. Gather your ingredients and have some fun! I can’t wait for you to experience every sticky-sweet, juicy bite.

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