The Best Grilled Thai Coconut Chicken Skewers Recipe

If you’re craving a dish that bursts with irresistible flavor, lots of charred edges, and creamy coconut goodness, look no further than The Best Grilled Thai Coconut Chicken Skewers. This recipe brings together tender marinated chicken, a luscious coconut glaze, and a silky peanut sauce, creating a party of sweet, savory, smoky, and spicy on one stick. Whether you’re firing up the grill for a weeknight treat or wowing friends at your next gathering, The Best Grilled Thai Coconut Chicken Skewers are about to become your new go-to favorite.

Ingredients You’ll Need

One of the things I love about The Best Grilled Thai Coconut Chicken Skewers is how a handful of simple ingredients come together to create something brilliantly complex. Each addition, from the punchy ginger to the creamy coconut cream, plays a key role in creating that classic Thai harmony of sweet, salty, spicy, and umami.

• Chicken (1 kg, dark meat): Juicy thighs deliver unbeatable flavor and tenderness—it’s the perfect base for soaking up the marinade.
• Ginger (4-5 slices, about 2 tablespoons): Fresh ginger gives a zesty, aromatic note—don’t skip it!
• Garlic (2 cloves, about 1½ tablespoons): Adds savory depth and unmistakable Thai flair.
• Soy Sauce (2 tablespoons): A must for salt and umami—light soy keeps flavors balanced.
• Dark Soy Sauce (1 tablespoon): Deepens color and taste for those gorgeous, caramelized pieces.
• Coconut Cream (2 tablespoons for marinade, plus 6 tablespoons for glaze): The secret to rich, tropical flavor and that dreamy finish.
• Sugar (2 tablespoons): Brings out sweetness and helps create that sticky glaze on the grill.
• Oyster Sauce (1 tablespoon): Adds robust umami and depth—swap for more soy sauce and a pinch of sugar if needed.
• Honey (1½ tablespoons, for glaze): Creates a beautiful glossy finish and balances out the savory notes.
• Natural Peanut Butter (¼ cup, for peanut sauce): Use unsweetened for the creamiest, most authentic flavor.
• Rice Vinegar (1 teaspoon, for peanut sauce): Cuts through richness for a little tang.
• Thai Red Curry Paste (1 teaspoon, for peanut sauce): Brings heat, color, and a touch of smoky spice.
• Maple Syrup or Honey (2 teaspoons, for peanut sauce): Adds just the right touch of sweetness.
• Sesame Oil (1 teaspoon, optional): A little bit goes a long way for nutty aroma in the sauce.
• Chili Oil (1 teaspoon, optional): For those who love extra heat—totally up to you!
• Crushed Peanuts (optional, for garnish): A sprinkle on top brings crunch and true Thai street-food energy.
• Water (2-3 tablespoons, for peanut sauce): Adjust to get your peanut sauce silky smooth.
• Fresh green lettuce (for serving): Not just a garnish—these lettuce cups are perfect for wraps!

How to Make The Best Grilled Thai Coconut Chicken Skewers

Step 1: Make the Quick & Easy Peanut Sauce

Start by mixing up your peanut sauce so the flavors have time to mingle. In a small bowl, combine coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, water, and, if you’re feeling adventurous, a splash of sesame or chili oil. Mix thoroughly until it’s silky smooth. If needed, adjust with extra water until it’s just how you like it—thick enough to cling, but thin enough to drizzle. Set aside while you prep the chicken, or keep it covered in the fridge if making ahead.

Step 2: Marinate the Chicken

To really unlock the magic of The Best Grilled Thai Coconut Chicken Skewers, let your chicken bathe in flavor. Cut your chicken into even, bite-sized chunks (about 1×1 inch), then transfer to a mixing bowl. Chop your ginger and garlic as finely as your knife skills allow, or give them a quick blitz in a food processor. Toss these into the bowl with the chicken, followed by soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. With clean hands or a large spoon, massage everything together until the chicken is well coated. For the boldest flavor, cover and refrigerate for at least 1-2 hours—overnight is even better!

Step 3: Skewer the Chicken

If you’re using wooden skewers, take a moment to soak the blunt ends in water; this keeps them from burning when they hit the grill. Thread the marinated chicken pieces snugly onto your skewers. If you have any smaller or thinner pieces, skewer them twice to avoid burning. Try to keep the chicken close together for perfectly juicy results (and to avoid losing any to the flames!).

Step 4: Prepare the Coconut Cream Glaze

In a small bowl, whisk together coconut cream, honey, and a little soy sauce. This sweet and savory mixture will become your top-secret weapon for those final caramelized moments on the grill. Set it aside until your chicken is nearly finished grilling.

Step 5: Grill the Skewers

Heat your grill to about 500F (260C) and get ready for the main event. Place the chicken skewers directly over the heat and cook for 15-18 minutes, flipping every 2-3 minutes to ensure even charring and juiciness. Don’t wander off during this time—these skewers cook fast and can burn quickly! Once the chicken is cooked through and has a beautiful golden brown color, get your coconut cream glaze ready. Brush it generously over each skewer and continue grilling, flipping every minute or so, until the glaze caramelizes into a sticky, glossy coating.

Step 6: Serve and Enjoy

Lay out your lettuce leaves and pile them high with hot, sticky chicken skewers. Drizzle with plenty of peanut sauce and scatter over some crushed peanuts for crunch. This is where The Best Grilled Thai Coconut Chicken Skewers come alive—each bite is smoky, creamy, nutty, and downright addictive.

How to Serve The Best Grilled Thai Coconut Chicken Skewers

Garnishes

The little touches truly elevate The Best Grilled Thai Coconut Chicken Skewers. I love scattering a handful of crushed peanuts and some fresh cilantro or Thai basil on top—the contrast of crunch, color, and herby fragrance makes every bite extra special. Lime wedges on the side add a burst of brightness for anyone who loves a citrusy kick.

Side Dishes

These skewers are right at home with a vibrant spread. Serve them alongside simple steamed jasmine rice, fresh cucumber salad tossed with chili and rice vinegar, or even a bowl of pineapple fried rice for that tropical touch. A quick pickled carrot and daikon salad brings zip and crunch that pairs beautifully with the savory-sweet chicken.

Creative Ways to Present

Looking for something playful? Try making a DIY chicken skewer platter for your guests, with a pile of lettuce leaves, bowls of peanut sauce, and an array of toppings (think diced mango, chili flakes, or even slivers of pickled onions). These skewers also shine on a grazing board with other grilled veggies, snappy papaya salad, and herby rice noodles. Let your creativity run wild and make the meal truly your own!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, The Best Grilled Thai Coconut Chicken Skewers keep well in the fridge for up to 3 days. Simply let them cool, then store in an airtight container. Make sure to refrigerate the peanut sauce separately to keep textures fresh for round two.

Freezing

Want to get ahead on your next feast? Skewered, uncooked marinated chicken can be frozen for up to 2 months—just thaw overnight in the fridge before grilling. While cooked chicken skewers can be frozen, the glaze and texture may be best when grilled fresh.

Reheating

Bring those skewers back to life by reheating on a hot grill or grill pan for a few minutes per side. If you’re in a hurry, a quick zap in the microwave works, though a brush of extra coconut glaze helps restore moisture and shine. Don’t forget fresh lettuce and another shower of crushed peanuts before serving!

FAQs

Can I use chicken breast instead of dark meat?

Absolutely! While dark meat delivers richer flavor and juiciness, chicken breast works well too. For the best results, brine breast pieces in salty water for a couple of hours before marinating—they’ll turn out far less dry and just as tasty.

What if I don’t have access to a grill?

No grill? No problem! You can cook The Best Grilled Thai Coconut Chicken Skewers under a broiler or use a stovetop grill pan. Cook over medium-high heat, flipping often for a nicely seared, caramelized finish.

Can I substitute pork or tofu?

Definitely! Pork shoulder makes a fantastic swap, marinating just as well as chicken and soaking up those Thai-inspired flavors. For a vegetarian twist, firm tofu skewers work beautifully—just press out excess water and marinate as directed.

How spicy is the peanut sauce?

The peanut sauce for The Best Grilled Thai Coconut Chicken Skewers is delightfully mild with a gentle warmth from the Thai red curry paste. If you love more heat, feel free to double the curry paste or add chili oil for extra spice.

What’s the difference between coconut milk and coconut cream in this recipe?

Coconut cream is much thicker and richer than coconut milk, giving the marinade and glaze their signature creaminess. If you only have coconut milk, use a high-fat version and expect a slightly lighter consistency and coconut flavor.

Final Thoughts

There’s something so joyful about gathering around a pile of smoky, sticky, utterly crave-worthy skewers, especially when they’re as delicious as The Best Grilled Thai Coconut Chicken Skewers. I hope you give this recipe a try soon—you’ll fall in love with every bite, and so will everyone lucky enough to share in your feast!

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