Name: The Best Grilled Thai Coconut Chicken Skewers Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 kg chicken (dark meat preferably); 4-5 slices ginger (approx. 2 tablespoons); 2 cloves garlic (approx. 1½ tablespoons); 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons coconut cream; 2 tablespoons sugar; 1 tablespoon oyster sauce; 6 tablespoons coconut cream; 1 ½ tablespoons honey; 1 teaspoon soy sauce; 2 tablespoons coconut cream; ¼ cup natural peanut butter (unsweetened); 1 teaspoon rice vinegar; 1 teaspoon Thai red curry paste; 2 teaspoons maple syrup (or honey); 2 teaspoons soy sauce; 2-3 tablespoons water (or enough to thin it out); 1 teaspoon sesame oil (optional); 1 teaspoon chili oil (optional); crushed peanuts (optional, for garnish)

Jump to Recipe·5.2 from 12 reviews

If you’re looking to light up your grill with something truly special, The Best Grilled Thai Coconut Chicken Skewers absolutely deliver. This is more than just another chicken-on-a-stick recipe: savory soy, sweet coconut cream, and an aromatic kick from fresh ginger and garlic come together in a luscious marinade, with a sticky, caramelized glaze finishing it all off. Dip these smoky-sweet skewers in a quick Thai-inspired peanut sauce and you’ve got a party-worthy plate that’s both impressive and amazingly easy to make.

The Best Grilled Thai Coconut Chicken Skewers Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes The Best Grilled Thai Coconut Chicken Skewers so irresistible is how simple but thoughtfully chosen these ingredients are. Every element plays a vital role, whether it’s amping up the juiciness, deepening the color, or giving that signature Thai flair.

Chicken (1 kg, dark meat preferably): Dark meat like thighs stays succulent and tender on the grill, but use breast if you prefer a lighter bite.
Ginger (4-5 slices, approx. 2 tablespoons): Fresh ginger adds warmth and zing, making the marinade pop with every bite.
Garlic (2 cloves, approx. 1½ tablespoons): Essential for depth, garlic infuses the chicken with savory, aromatic undertones.
Soy Sauce (2 tablespoons): Light soy acts as the marinade’s salty backbone and helps tenderize the chicken.
Dark Soy Sauce (1 tablespoon): This soy is thicker and a little sweet, giving the skewers that gorgeous, glossy brown color.
Coconut Cream (2 tablespoons for marinade, 6 tablespoons for glaze): The secret weapon — intensely rich, it imparts luscious coconut flavor and a velvety texture.
Sugar (2 tablespoons): Balances out the salt and spice, and aids in caramelizing those crispy grill marks.
Oyster Sauce (1 tablespoon): Just a spoonful lends savory depth and that addictive umami layer.
Honey (1½ tablespoons for glaze): For a sticky, sweet shine that caramelizes beautifully under the grill.
Simple Peanut Sauce (optional): The creamy, tangy, peppery dip that takes the skewers to another level — an easy mix of peanut butter, coconut cream, soy, rice vinegar, curry paste, sweetener, and a drizzle of chili oil and sesame oil.
Lettuce (to serve): Crisp and cool, lettuce doubles as a wrap and a fresh contrast to the grilled skewers.
Crushed Peanuts (for garnish): Adds a wonderful nutty crunch to each bite.

How to Make The Best Grilled Thai Coconut Chicken Skewers

Step 1: Prep the Quick & Easy Peanut Sauce (Optional)

Start by whisking together all the peanut sauce ingredients in a small bowl — coconut cream, natural peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, a splash of water to thin, and a drizzle of sesame oil or chili oil if you’re feeling spicy. This dip is wildly versatile and comes together in just minutes, so set it aside while you get the chicken going.

Step 2: Marinate & Skewer the Chicken

Grab your chicken and cut it into bite-sized, one-inch chunks — aim for even pieces so they cook at the same rate. Finely mince your ginger and garlic (a food processor makes short work of this) and toss it into the bowl with the chicken. Drizzle in the soy sauces, coconut cream, sugar, and oyster sauce, ensuring every piece gets coated. Cover and marinate for at least 1-2 hours, but if you can plan ahead and let it sit overnight, the flavors become truly next level. Soak your wooden skewers to keep them from burning, then thread on the marinated chicken, packing the chunks snugly without too many loose ends.

Step 3: Make the Coconut Cream Glaze

Stir together coconut cream, honey, and a splash of soy sauce in a small bowl. This sweet glaze is your not-so-secret trick for an unbeatable finish — it adds a glossy sheen, helps those irresistible grill marks caramelize, and tastes absolutely divine.

Step 4: Grill to Perfection

Preheat your grill to high — 500F (260C) is just right. Lay the skewers over direct heat and turn them every couple minutes, making sure they brown evenly and don’t burn. In about 15 minutes, you’ll see the magic happen: the edges get crisp and dark, while the inside stays juicy. When the chicken is nearly done, brush on the coconut glaze multiple times, turning and glazing until you have a beautifully sticky, aromatic char all over.

Step 5: Serve and Savor

Arrange The Best Grilled Thai Coconut Chicken Skewers over a bed of fresh lettuce leaves and serve with your homemade peanut sauce on the side. The lettuce isn’t just a pretty backdrop — use it to wrap up the chicken and sauce for the ultimate handheld bite. Every skewer bursts with flavor, marrying salty, sweet, spicy, and nutty notes in each mouthful.

How to Serve The Best Grilled Thai Coconut Chicken Skewers

Garnishes

A generous sprinkling of crushed peanuts is a must for extra crunch, and a handful of chopped cilantro or Thai basil can really wake up the flavors. For added zing, a few wedges of lime on the side allow everyone to add a bright squeeze right before eating. These finishing touches make The Best Grilled Thai Coconut Chicken Skewers look as vibrant as they taste.

Side Dishes

This dish pairs beautifully with sticky rice, jasmine rice, or even a simple cucumber salad tossed in rice vinegar and chili for a cooling touch. Don’t forget crispy vegetable spring rolls or a fresh papaya salad if you want to go all out Thai-style. The Best Grilled Thai Coconut Chicken Skewers also shine alongside a big platter of grilled veggies or a light noodle salad with sesame.

Creative Ways to Present

If you’re hosting, fan the skewers out on a wooden board with little dipping bowls of peanut sauce and extra glaze. For an easy party snack, slice the chicken off the skewers and tuck it into mini lettuce cups or slider buns with fresh herbs. Or skewer the chicken alongside chunks of pineapple and red onion for a colorful twist that pops off any grill tray. However you serve them, The Best Grilled Thai Coconut Chicken Skewers will steal the show.

Make Ahead and Storage

Storing Leftovers

Let any leftover skewers cool completely, then store them in an airtight container in the fridge for up to 3 days. If possible, keep the peanut sauce in a separate small container so flavors stay fresh. The Best Grilled Thai Coconut Chicken Skewers make a fantastic cold snack, salad topper, or tucked into wraps the next day!

Freezing

You can freeze the uncooked, marinated chicken pieces (without the skewers) in a zip-top bag for up to 2 months. When you’re ready to grill, just thaw overnight in the fridge, thread onto soaked skewers, and proceed as usual. Cooked chicken skewers also freeze well — just wrap tightly in foil and store for a month. This way, The Best Grilled Thai Coconut Chicken Skewers are always ready when cravings strike.

Reheating

To reheat, pop leftover skewers into a preheated oven at 350F (175C) for about 10 minutes, or until warmed through. You can also reheat them on a grill over indirect heat for a couple of minutes, which perks up the charred flavor. For microwave reheating, cover with a damp paper towel to keep them from drying out.

FAQs

Can I use chicken breast instead of dark meat?

Absolutely! Chicken breast can be used if you prefer leaner meat. Just be aware it can dry out faster, so brine it in salt water before marinating for extra juiciness and follow grilling times carefully. The Best Grilled Thai Coconut Chicken Skewers work beautifully either way.

What should I do if I can’t find coconut cream?

No worries — full-fat coconut milk is the best substitute. Aim for a can with high coconut extract content and minimal added ingredients. The final flavor and texture may not be as rich, but you’ll still get that signature coconut lift in your skewers.

Is the peanut sauce spicy?

The basic peanut sauce has a gentle heat from the red curry paste, but you can dial it up by adding more curry paste or even a little chili oil. Feel free to adjust to your heat preference; The Best Grilled Thai Coconut Chicken Skewers are delicious with both mild and fiery sauces.

Can I make these skewers in advance for a party?

Yes! In fact, these are ideal for prepping ahead. Marinate and skewer the chicken a day in advance and store in the fridge. Prepare the peanut sauce and coconut glaze ahead of time, then grill everything just before serving for maximum flavor and ease.

Do I have to grill these outside, or can I use an oven or grill pan?

If outdoor grilling isn’t an option, a stovetop grill pan or a broiler in your oven works well too. You won’t quite get the same smoky char, but you’ll still get those sticky, caramelized edges that make The Best Grilled Thai Coconut Chicken Skewers utterly irresistible.

Final Thoughts

If you’re craving a dish that effortlessly impresses but is truly approachable, give The Best Grilled Thai Coconut Chicken Skewers a spot in your rotation. The flavors are vibrant, the grill sizzle is pure joy, and every bite feels like a little summer getaway. I can’t wait for you to discover just how magical these skewers can be — happy grilling!