If you’re looking to add a burst of bold, tropical flavor to your grill routine, these Grilled Thai Coconut Chicken Skewers are for you! Juicy dark meat chicken, bathed in a coconut-laced marinade and finished with a sweet coconut glaze, gets caramelized to perfection — it’s an irresistible crowd-pleaser you’ll crave all summer long.
Why You’ll Love This Recipe
- Unbeatable Flavors: The marinade features coconut cream, garlic, ginger, and soy for a savory, sweet, and aromatic bite every time.
- A Grill Showstopper: These skewers look—and smell—absolutely irresistible on the grill, making them perfect for backyard parties or weeknight dinners.
- Super Versatile: You can easily swap in different proteins, adjust seasonings, or add a spicy peanut dipping sauce—customization is encouraged!
- Great Make-Ahead Option: The chicken develops even more flavor the longer it marinates, so you can prep it in advance for ultimate convenience.
Ingredients You’ll Need
Simple, vibrant ingredients are the secret to knockout Grilled Thai Coconut Chicken Skewers. Each component brings something unique: from silky coconut cream to the deep umami of oyster sauce, every bite is balanced and aromatic. Here’s what you’ll need and why it matters:
- 1 kg chicken (preferably dark meat): Dark meat stays juicy and flavorful on the grill, soaking up all that punchy marinade.
- Ginger & garlic: These two are aromatic powerhouses, lending warmth and depth with every bite. Fresh is best here!
- Soy sauce & dark soy sauce: Regular soy adds saltiness; dark soy kicks up color and a subtle molasses-like sweetness.
- Coconut cream: The star ingredient—it gives the chicken richness and that luscious tropical flavor you crave.
- Sugar: Balances saltiness and helps the chicken caramelize beautifully on the grill.
- Oyster sauce: Adds umami and a savory note that makes the marinade pop. If you can’t find it, see the tips below!
- Coconut cream glaze (coconut cream, honey, soy sauce): Brush this glossy blend on at the end for sticky-sweet, crackly charred goodness.
- Optional peanut sauce: Creamy peanut butter meets coconut, curry, and a touch of heat—the perfect dip!
- Optional garnishes & extras: Crushed peanuts, chili oil, sesame oil, and green lettuce wrap it all up.
Variations
One of the coolest things about these Grilled Thai Coconut Chicken Skewers is how easy they are to personalize! Whether you’re switching up the protein or dialing the spice, there’s a version for every craving, diet, or fridge situation.
- Pork Skewers: Swap the chicken for chunks of pork shoulder—pork loves this marinade and turns beautifully tender.
- Lighter Option: Use boneless, skinless chicken breast—just try brining it first for max juiciness.
- Spicy Kick: Stir chili oil or fresh chiles right into the marinade or peanut sauce for extra heat lovers.
- Vegetarian Version: Replace the chicken with extra-firm tofu or seitan; grill until nicely charred and glaze as usual.
- Dairy-Free & Gluten-Free: Double-check your soy and oyster sauce varieties to keep things allergen-friendly, or try coconut aminos in place of soy sauce.
How to Make Grilled Thai Coconut Chicken Skewers
Step 1: Make the Optional Peanut Sauce
For an ultra-satisfying dip, combine all the peanut sauce ingredients in a small bowl and whisk until creamy and smooth. Adjust the water a little at a time until it reaches your favorite consistency. Set it aside—you’ll be so glad you did when it’s time to eat!
Step 2: Prep and Marinate the Chicken
Cut your chicken into bite-sized, 1-inch pieces. Add them to a large bowl. Finely chop or crush the ginger and garlic and toss them in. Stir in the soy sauces, coconut cream, sugar, and oyster sauce. Mix well, cover, and let marinate in the fridge for at least 1-2 hours—overnight is even better for deeper flavor.
Step 3: Soak the Skewers & Thread the Chicken
If using wooden skewers, soak the blunt ends in water while your chicken marinates to prevent them from burning. Thread the marinated chicken onto the skewers, pressing pieces close together so they stay juicy and grill evenly. (Tip: Use the chicken as a “shield” to help safely slide pieces onto the skewer, avoiding splinters!)
Step 4: Mix the Coconut Cream Glaze
Right before grilling, whisk together the coconut cream, honey, and soy sauce in a small bowl. This sticky glaze will take your Thai coconut chicken skewers to the next level, so have it ready for the final grill step!
Step 5: Grill the Skewers
Heat your charcoal or gas grill to about 500°F (260°C). Arrange skewers directly over the heat and grill, flipping every 2–3 minutes for about 15–18 minutes in total. Stay close—the sugar and coconut can caramelize (and burn) quickly. Once the chicken is browned and slightly charred, brush with the coconut glaze and flip a few more times, letting the glaze bubble and set for the stickiest, sweetest finish.
Step 6: Serve & Enjoy!
Serve your piping-hot Grilled Thai Coconut Chicken Skewers over a bed of crisp green lettuce, with a side of that irresistible peanut sauce. (Hint: Use the lettuce for mini wraps!) Top with crushed peanuts or a drizzle of chili oil for an extra layer of flavor.
Pro Tips for Making Grilled Thai Coconut Chicken Skewers
- Marinate for Maximum Flavor: Letting your chicken sit overnight makes every bite juicy, aromatic, and deeply seasoned—don’t rush this step if you don’t have to.
- Perfect Grill Control: Cook over high heat and flip frequently to build the ideal char without burning the sugar or coconut glaze.
- Skewer Snugness: Pack the chicken pieces close together on each skewer so they remain juicy and cook evenly—gaps can mean dry, burnt spots.
- Go for Dark Meat: While you can use breast, thigh meat absorbs flavor best and stays spectacularly succulent after grilling.
How to Serve Grilled Thai Coconut Chicken Skewers
Garnishes
Grilled Thai Coconut Chicken Skewers absolutely shine with a sprinkle of crushed peanuts, a flourish of fresh cilantro or mint, and a drizzle of chili oil if you crave extra heat. A few lime wedges on the side add a fresh, zesty pop you’ll love.
Side Dishes
Serve alongside a simple cucumber salad, sticky jasmine rice, or even herby vermicelli noodles for a complete meal. If you’re feeling adventurous, pair your skewers with grilled pineapple for a sweet-savory tropical twist!
Creative Ways to Present
For parties, arrange the skewers standing upright in a tall glass, or lay them over a bed of lettuce on a big platter. Try serving each skewer with lettuce leaves for easy DIY wraps—everyone can customize with their favorite sauces and toppings!
Make Ahead and Storage
Storing Leftovers
Leftover skewers keep beautifully in an airtight container in the fridge for up to three days. For best results, remove the chicken from the skewers before storing to keep everything juicy and tender.
Freezing
You can freeze cooked Grilled Thai Coconut Chicken Skewers for up to two months. Allow them to cool completely, transfer to a freezer-safe bag or container, and thaw in the fridge before reheating. The glaze helps keep the chicken moist, even after freezing!
Reheating
Reheat gently on the stove in a skillet over medium-low heat, or in the oven covered with foil to prevent drying. If you have extra glaze or peanut sauce, brush some on before reheating for a fresh pop of flavor.
FAQs
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Can I use chicken breast instead of dark meat for Grilled Thai Coconut Chicken Skewers?
Absolutely! If you use breast meat, it’s best to brine it first (about 1.5 tablespoons salt in 4 cups water for a few hours) so it stays moist and doesn’t dry out on the grill.
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What can I substitute for coconut cream?
If you can’t find coconut cream, full-fat coconut milk works in a pinch—just look for a variety with minimal additives for the richest flavor. Your marinade may be a bit runnier, but the taste will still be delicious.
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Can I cook these Grilled Thai Coconut Chicken Skewers in the oven?
Yes! Arrange the skewers on a foil-lined baking sheet and cook under a hot broiler, turning every few minutes. You may not get quite the same smoky char, but you’ll still get nicely caramelized, sticky results.
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Is the peanut sauce necessary?
The peanut sauce is optional but highly recommended. It brings a creamy, nutty contrast that pairs perfectly with the sweet, savory chicken—but the skewers are still fantastic on their own or with a squeeze of fresh lime.
Final Thoughts
If you’re ready to take your grill game to the tropics, these Grilled Thai Coconut Chicken Skewers will win over your friends and family at first bite. They’re vibrant, satisfying, and ridiculously fun to eat—so go fire up the grill and give them a try!
Print
Zucchini Fries Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 skewers 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Description
Delicious and aromatic Grilled Thai Coconut Chicken Skewers with a flavorful marinade and a sweet coconut cream glaze. These skewers are perfect for a summer barbecue or a casual get-together.
Ingredients
Chicken:
- 1 kg chicken (dark meat preferably)
Marinade:
- 4–5 slices ginger (approx. 2 tablespoons)
- 2 cloves garlic (approx. 1 1/2 tablespoons)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
Coconut Cream Glaze:
- 6 tablespoons coconut cream
- 1 1/2 tablespoons honey
- 1 teaspoon soy sauce
Simple Peanut Sauce (Optional):
- 2 tablespoons coconut cream
- 1/4 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 to the consistency you like)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- crushed peanuts (optional, sprinkled on top)
Instructions
- Quick & Easy Peanut Sauce (Optional): In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well. Set aside until the chicken skewers are ready to be served.
- Marinating & Skewering the Chicken: If you are using wooden skewers, soak the back ends in water to prevent burning. Cut chicken into chunks, mix with marinade ingredients, and marinate for 1-2 hours. Skewer the chicken.
- Making the Coconut Cream Glaze: Combine coconut cream, honey, and soy sauce in a bowl and set aside.
- Grilling: Preheat grill to 500F (260C). Grill skewers over direct heat, flipping every 2-3 minutes for 15-18 minutes. Brush on coconut cream glaze and caramelize.
- Serve: Serve over lettuce with peanut sauce.
Notes
- If you can’t find coconut cream, you can substitute it with coconut milk; however, the flavor may vary.
- This recipe also works well with pork. Try using pork shoulder chunks.
- For chicken breast, brining it in saltwater before marinating can help retain moisture.
- Chicken skin can be removed for a healthier version of the skewers.
- Oyster sauce can be substituted with soy sauce and sugar for a similar flavor profile.
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
