Grilled Thai Coconut Chicken Skewers are an absolute celebration of bright, tropical flavors, tender bites, and irresistible aromas. Imagine juicy chunks of marinated chicken infused with coconut milk, zesty lime, tangy Thai spices, and a touch of ginger and garlic, all grilled to smoky, golden perfection and finished with a luscious coconut glaze. Whether you serve these skewers for a summer barbecue or a cozy night in, every mouthful bursts with exotic flavor—and the best part is, they’re as fun to make as they are to eat! Let’s dive into why this dish is so close to my heart and so likely to become a staple at your table, too.
Ingredients You’ll Need
The simplicity and freshness of these ingredients are really what make Grilled Thai Coconut Chicken Skewers stand out. Each component adds a layer of flavor, fragrance, or that irresistible touch of creaminess, turning everyday chicken into something truly special.
- Boneless chicken thighs: The best choice for juicy, tender skewers that really soak up the marinade.
- Fresh ginger: Sliced for a punchy warmth that infuses straight into the chicken.
- Garlic: Minced finely for that aromatic Thai backbone.
- Soy sauce: For delicious umami depth and a touch of saltiness.
- Dark soy sauce: Just a bit for extra color and subtle caramel notes.
- Coconut milk or cream: This adds both creaminess and a whisper of tropical sweetness.
- Brown sugar: Balances the savory and highlights the coconut’s natural flavor.
- Fresh lime juice: Brings brightness and a hint of zing to every bite.
- Salt and pepper: Essential for rounding out all the flavors.
- Wooden skewers: Soak these if grilling to prevent burning.
- Coconut Glaze (optional): A blend of coconut cream, honey, and soy sauce brings a sticky-sweet finish.
- Peanut-Coconut Dipping Sauce (optional): For those who crave creamy, nutty richness with their skewers.
How to Make Grilled Thai Coconut Chicken Skewers
Step 1: Marinate the Chicken
Start by whisking together the ginger, garlic, both soy sauces, coconut milk or cream, brown sugar, lime juice, salt, and pepper in a large bowl. Stir well until everything’s beautifully combined. Add the cut chicken pieces, tossing to coat every bit. Cover the bowl and marinate in your fridge for at least 30 minutes, but trust me, overnight works magic for even more depth and tenderness.
Step 2: Prepare the Skewers
If you’re grilling with wooden skewers, make sure to soak them in water for about 30 minutes. This simple step prevents them from catching fire on the grill and keeps the focus on the chicken! Thread the marinated chicken pieces onto the skewers, packing them just close enough to maximize both flavor and those irresistible grill marks.
Step 3: Preheat and Oil the Grill
Fire up your grill or grill pan to medium-high heat, giving it a good 5–10 minutes to heat up. Lightly oil the grates to keep things from sticking—nothing should get between you and those perfectly charred Grilled Thai Coconut Chicken Skewers.
Step 4: Grill the Skewers
Place the skewers on the hot grill, and cook for about 4–5 minutes per side. You’re looking for golden-brown, slightly charred edges and chicken that’s cooked through—juicy in the middle, never dry!
Step 5: Glaze and Caramelize
For that signature finish, whisk together the coconut cream, honey, and soy sauce for the glaze. Brush this over the skewers during the last 2–3 minutes of grilling, letting the glaze bubble and caramelize into sticky-sweet perfection.
Step 6: Make the Dipping Sauce (Optional)
If you’re up for a creamy, flavor-packed sidekick, whisk together coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, a little water to thin, and sesame oil if you like. This peanut-coconut sauce is the ultimate dip for your Grilled Thai Coconut Chicken Skewers.
How to Serve Grilled Thai Coconut Chicken Skewers
Garnishes
Sprinkle your skewers with chopped fresh cilantro, thinly sliced green onions, crushed peanuts, or extra lime wedges on the side. Each garnish adds a pop of color and extra flourish, making every bite beautiful and fragrant.
Side Dishes
Serve your Grilled Thai Coconut Chicken Skewers over fluffy jasmine rice or tucked into crisp lettuce wraps for a lighter touch. Add a quick Thai cucumber salad or a bowl of steamed veggies to round out a fresh, colorful meal. The options are endless, and each compliments the tropical flare so well.
Creative Ways to Present
For parties, pile the skewers onto a big platter lined with banana leaves or lettuce for that authentic Thai look. Or try nestling them in individual bowls of rice, drizzled with extra peanut-coconut sauce, for a fun, customizable meal station. If you love to impress, weave several smaller chicken pieces onto each skewer for cute, party-sized appetizers!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Thai Coconut Chicken Skewers (lucky you!), simply remove the chicken from the skewers and place it in an airtight container. Kept in the fridge, it stays fresh and flavorful for up to three days, ready for quick lunches or midnight snacks.
Freezing
Want to save your skewers for later? Grilled Thai Coconut Chicken Skewers freeze surprisingly well. Let them cool completely before wrapping tightly in foil or plastic wrap, then freeze in a sealed bag or container for up to two months. Thaw overnight in the fridge when you’re ready for another round.
Reheating
To reheat and keep that juicy texture, warm the skewers in a 350°F (175°C) oven, wrapped in foil, for about 10 minutes. You can also use a microwave for speed, but keep it short and sweet so the chicken doesn’t dry out. A quick sizzle on the grill or in a hot skillet brings back some of that original char!
FAQs
Can I use chicken breast instead of thighs?
Absolutely, though chicken thighs are naturally juicier and more forgiving on the grill, chicken breast will also work—just take care not to overcook so they stay tender.
Is it necessary to soak wooden skewers?
Yes! Soaking wooden skewers for at least 30 minutes before grilling keeps them from burning and adds a little barrier to the heat, ensuring your Grilled Thai Coconut Chicken Skewers cook perfectly.
How spicy is this recipe?
The base marinade is flavorful and aromatic but not overly spicy. If you crave more heat, just add a bit of Thai chili paste or fresh chopped chilies to the mix.
Can I cook these in the oven?
Definitely! Arrange the threaded skewers on a parchment-lined baking sheet and broil or roast at high heat, turning every few minutes, until cooked through and beautifully browned.
What can I substitute for coconut cream?
If you can’t find coconut cream, use the thick part from the top of an unshaken can of coconut milk, or double up on coconut milk for a lighter (but still delicious) glaze and sauce.
Final Thoughts
There’s just something about Grilled Thai Coconut Chicken Skewers that feels like a little trip to paradise every single time. If you’re looking for a dish that’s wildly flavorful, fun to make, and guaranteed to wow your crowd, this is it. I hope you give them a try soon—your grill (and your taste buds) will thank you!
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Grilled Thai Coconut Chicken Skewers Recipe
- Total Time: 30 minutes (+ marinating)
- Yield: 4 servings
- Diet: Halal
Description
Grilled Thai Coconut Chicken Skewers are a flavor-packed main course showcasing tender chicken marinated in a lush coconut milk, ginger, garlic, and lime marinade. Grilled to juicy perfection, brushed with a sweet coconuty glaze, and paired with a creamy peanut-coconut dipping sauce, this recipe transports your taste buds straight to Thailand. Enjoy them over jasmine rice or wrapped in crisp lettuce for a tropical, crowd-pleasing meal.
Ingredients
For the Chicken Skewers
- 1 kg boneless chicken thighs, cut into 1‑inch pieces
- 4–5 slices fresh ginger, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 can (400 mL) coconut milk or coconut cream
- 1 tbsp brown sugar
- 2 tbsp fresh lime juice
- Salt and pepper, to taste
- Wooden skewers, soaked if grilling
For the Coconut Glaze (optional)
- 6 tbsp coconut cream
- 1½ tbsp honey
- 1 tsp soy sauce
For the Peanut-Coconut Dipping Sauce (optional)
- ¼ cup coconut cream
- ¼ cup natural peanut butter
- 1 tsp rice vinegar
- 1 tsp Thai red curry paste
- 2 tsp maple syrup or honey
- 2 tsp soy sauce
- 2–3 tbsp water (to thin)
- 1 tsp sesame oil (optional)
Instructions
- Prepare the Marinade: In a large bowl, combine the ginger, garlic, soy sauce, dark soy sauce, coconut milk (or cream), brown sugar, lime juice, salt, and pepper. Stir well to dissolve the sugar and evenly distribute the flavors.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, ensuring they’re well coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours; for best flavor, marinate overnight.
- Thread onto Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a bit of room between each piece for even cooking.
- Preheat the Grill: Preheat your grill or a grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the Chicken: Place the skewers onto the grill. Cook for 4–5 minutes per side, turning once, until the chicken is nicely charred on the edges and cooked through.
- Apply Coconut Glaze: (Optional) While the chicken is still on the grill, brush each skewer with the coconut glaze and grill for another 2–3 minutes, allowing the glaze to caramelize lightly.
- Make the Peanut-Coconut Dipping Sauce: (Optional) In a bowl, whisk together the coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, water (to thin), and sesame oil until smooth.
- Serve: Transfer the grilled chicken skewers to a serving platter. Serve hot with the peanut-coconut dipping sauce on the side, over jasmine rice or tucked into lettuce wraps. Garnish with lime wedges and fresh cilantro if desired.
Notes
- For deeper flavor, marinate the chicken overnight.
- If using bamboo skewers, soaking is essential to prevent burning.
- The coconut glaze adds extra shine and sweetness—but the skewers are delicious without it, too.
- Swap coconut cream for coconut milk for a lighter option.
- The peanut-coconut sauce keeps up to 3 days in the fridge.
- Great with a side of jasmine rice, coconut rice, or crisp lettuce wraps.
- You can use chicken breast, but thighs stay juicier on the grill.
- Prep Time: 15 minutes (+ minimum 30 minutes marinating)
- Cook Time: 15 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Thai