Grilled Thai Coconut Chicken Skewers Recipe

It’s hard to imagine a backyard barbecue or weeknight family feast without Grilled Thai Coconut Chicken Skewers. These skewers are a true celebration of vibrant Thai flavors—marinated chicken lavishly coated in coconut cream, caramelized on the grill, kissed by smoky char, and served with a dreamy, simple peanut sauce. They’re juicy, sticky, and packed with sunshiny tropical flair for every single bite.

Ingredients You’ll Need

The genius of these Grilled Thai Coconut Chicken Skewers lies in how just a handful of pantry staples and fresh aromatics can create the juiciest, most flavorful skewers ever. Every ingredient here has a role—from punchy ginger to silky coconut cream, you’ll taste it all in that first charred, coco-infused bite.

• 1 kg chicken, dark meat preferably: Thighs or drumsticks are ideal for juiciness and full flavor, staying tender even on high heat.
• Ginger (4-5 slices, about 2 tablespoons): Fresh ginger brightens the marinade with subtle warmth and gentle heat.
• Garlic (2 cloves, about 1½ tablespoons): Provides savory depth and that classic Thai aroma.
• Soy sauce (2 tablespoons) & Dark soy sauce (1 tablespoon): A duo for saltiness and deep caramel color in the marinade.
• Coconut cream (2 tablespoons for marinade, 6 tablespoons for glaze): The creamy star of the show, delivering rich, tropical flavor to both marinade and glaze.
• Sugar (2 tablespoons): Adds irresistible sweetness, helping caramelize the exterior on the grill.
• Oyster sauce (1 tablespoon): Brings luscious umami and a savory backbone to the marinade.
• Honey (1½ tablespoons, for glaze): Blends with coconut for a sticky, lacquered finish.
• Simple Peanut Sauce (optional): Peanut butter, coconut cream, Thai red curry paste, soy, maple syrup or honey, vinegar, and a splash of water—all meld together for dunking delight. Don’t forget the crushed peanuts and chili oil for flair!
• Green lettuce (for serving): Not just garnish—use these as crispy wraps for chicken and sauce!

Variations

Feel free to play with this recipe—it’s as flexible as they come! Whether you’re looking to spice things up, keep it mild for the kiddos, or opt for another protein, Grilled Thai Coconut Chicken Skewers happily adapt to your cravings and dietary needs.

• Spicy Upgrade: Stir a little extra Thai red curry paste—or even a pinch of crushed red pepper—straight into the marinade or glaze if you crave more heat.
• Dairy-Free & Paleo: Double-check your sauces or swap soy for coconut aminos and oyster sauce for fish sauce to make these skewers paleo-friendly.
• Switch Up the Protein: Try this same coconut-ginger marinade with shrimp, tofu, or even pork for delicious results.
• Vegetable Boost: Add chunks of bell pepper, zucchini, or purple onion to the skewers for a super colorful spin.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Make the Peanut Sauce (Optional)

If you’re planning to serve these skewers with the dreamy peanut sauce, start here. Combine the coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup or honey, soy sauce, and enough water to reach your perfect dipping consistency. Taste and tweak! Set it aside—the flavors meld wonderfully as it sits.

Step 2: Marinate the Chicken

Chop your chicken into hearty, bite-sized chunks. Finely mince or pound together the ginger and garlic (yes, a mortar and pestle truly brings out the aroma!). Mix these aromatics with soy sauces, oyster sauce, sugar, and coconut cream, blending everything with the chicken until each piece gleams with marinade. Stash in the fridge for at least 1-2 hours (overnight for the most flavor), and don’t rush this step—the longer soak makes magic!

Step 3: Prep Skewers & Glaze

If you’re using wooden skewers, soak the blunt ends in a tall glass of water while the chicken marinates—this helps prevent burning. Thread the chunks onto the skewers, packing them fairly snug to avoid loose edges that could scorch on the grill. Mix up your coconut cream glaze by simply stirring coconut cream, honey, and a dash of soy sauce together. This will become your painting tool for sticky-sweet magic later on!

Step 4: Grill Like a Pro

Fire up your grill to a blazing hot 500°F (260°C). Arrange your skewers directly over the flame. Rotate them every 2-3 minutes—4 to 5 flips total, keeping a close eye so they caramelize, not burn. The chicken is ready when beautifully browned and lightly charred, about 15-18 minutes. In the final minutes, brush with the coconut glaze and flip several more times. That’s when the real glossy, tropical char begins to happen!

Step 5: Serve and Savor

Transfer those gorgeous skewers onto a platter hugged with crisp lettuce leaves. Serve the peanut sauce on the side, and encourage everyone to wrap a skewer in lettuce, dunk in the sauce, and experience the explosive flavors of Grilled Thai Coconut Chicken Skewers in every bite.

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Scatter a handful of crushed peanuts over the skewers for a nutty crunch, toss on some finely chopped cilantro or Thai basil for fresh green pop, and if you like a touch of heat, sprinkle with sliced red chilies. A squeeze of lime just before serving brings everything into sparkling harmony.

Side Dishes

Pair Grilled Thai Coconut Chicken Skewers with jasmine rice, coconut rice, or a fresh green papaya salad to complete your Thai barbecue spread. A chilled cucumber salad or a platter of grilled veggies would be right at home alongside—the goal is to keep the meal bright, fresh, and full of that signature Thai balance.

Creative Ways to Present

Try serving these skewers standing up in a big jar or cup for a fun, vertical centerpiece at parties. Or, arrange them over a bed of lettuce on a gorgeous platter so everyone can build their own wraps. For an indoor twist, offer mini-skewers as appetizers with peanut sauce shooters for dipping—guaranteed smiles!

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Thai Coconut Chicken Skewers keep beautifully in the fridge! Let them cool, then store the skewers (or remove the meat) in an airtight container for up to 3 days. They’ll stay juicy and full of flavor for easy lunches or quick snacks.

Freezing

Want to stretch the flavors even further? Freeze the cooked (and cooled) chicken pieces off the skewers—just place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating, and enjoy that tender, coconut-infused magic all over again.

Reheating

Pop your cold skewers in a 350°F (175°C) oven for about 10 minutes, or rewarm gently on the stovetop or grill to bring back that irresistible, juicy texture. Add an extra brush of coconut cream before reheating to keep everything deliciously moist.

FAQs

Final Thoughts

If there’s ever a time to roll up your sleeves and make something truly special, let it be these Grilled Thai Coconut Chicken Skewers. They’re not just flavorful—they’re fun, social, and so satisfying. Grab your grill and give them a try; your friends and family will devour every last skewer, then beg for the recipe!

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