Grilled Thai Coconut Chicken Skewers Recipe

If you’re hunting for a dish that captures the vibrant, sun-soaked flavors of Southeast Asia while being wonderfully easy to share, look no further than these Grilled Thai Coconut Chicken Skewers. Tender pieces of marinated chicken get infused with coconut cream, ginger, and garlic, are charred to caramelized perfection on the grill, and then paired with a lush peanut sauce for dipping. Whether you’re planning a summer cookout or just want to shake up your weeknight meal routine, this recipe promises juicy, aromatic, utterly craveable bites in every skewer.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of these Grilled Thai Coconut Chicken Skewers is that every ingredient plays its part in building layers of flavor—nothing extra, nothing missing. Simple pantry staples and fresh staples join forces for a result that’s both exotic and totally achievable at home.

• Chicken (1 kg, dark meat preferably): Dark meat stays extra juicy and grabs all the flavors from the marinade.
• Ginger (4-5 slices, about 2 tbsp): Fresh ginger brings a signature warmth and zing.
• Garlic (2 cloves, about 1½ tbsp): Essential for that bold, aromatic kick.
• Soy sauce (2 tbsp for marinade + extra for glaze and sauce): The saltiness that gives depth and umami.
• Dark soy sauce (1 tbsp): Adds a touch of sweetness and deeper color to the marinade.
• Coconut cream (multiple uses, total 10 tbsp): This is crucial! It gives the chicken a lush, tropical richness.
• Sugar (2 tbsp): Just enough to balance out all those savory notes.
• Oyster sauce (1 tbsp): Adds another layer of savory complexity.
• Honey (1½ tbsp for glaze): Offers a light floral sweetness that caramelizes perfectly on the grill.
• Natural peanut butter (¼ cup, unsweetened): The base for that irresistible satay-style dipping sauce.
• Rice vinegar (1 tsp): Gives the dipping sauce a little bright, tangy pop.
• Thai red curry paste (1 tsp): Adds aromatic spice and color to the peanut sauce.
• Maple syrup (2 tsp): Its mellow sweetness works beautifully in the sauce.
• Sesame oil (1 tsp, optional): For a nutty twist in the sauce, if you love a hint of toasted flavor.
• Chili oil (1 tsp, optional): Spice things up in the peanut sauce, if you like a little heat.
• Water (2-3 tbsp): Helps achieve the perfect saucy consistency for dipping.
• Crushed peanuts (optional): For sprinkling on top—as much for crunch as for visual flair.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Prep the Peanut Sauce

Start things off by making the creamy, flavor-packed peanut sauce. In a small mixing bowl, combine natural peanut butter, coconut cream, rice vinegar, Thai red curry paste, maple syrup, soy sauce, water, and (if you like) a swirl of sesame and chili oils. Stir until it’s smooth and glossy. Adjust with extra water until you have the perfect dipping texture. Set this aside—waiting is hard, but it will be so worth it when the skewers hit the grill!

Step 2: Marinate the Chicken

Time to infuse that chicken with all the layers of Thai-inspired flavor. Chop your chicken into bite-sized chunks, about 1×1-inch. Use a mortar and pestle, food processor, or your best knife skills to finely mince the ginger and garlic. Toss them into a bowl with the chicken, then pour in the soy sauces, coconut cream, sugar, and oyster sauce. Toss everything thoroughly to coat every piece, then cover and let it marinate in the fridge for at least 1-2 hours (I promise, overnight makes it even more magical!).

Step 3: Prepare the Skewers

If you’re using wooden skewers, soak the blunt ends in water while the chicken marinates—this little trick keeps them from charring on the grill. Once the chicken is marinated, thread chunks snugly onto skewers, avoiding too many loose ends (they can burn quickly). Little tip: Slide pieces on gently and use the meat as a guide to avoid any splinter moments!

Step 4: Mix the Coconut Cream Glaze

For that irresistible final glossy finish, stir together coconut cream, honey, and a splash of soy sauce in a small bowl. This glaze will take the Grilled Thai Coconut Chicken Skewers from delicious to unforgettable during the last moments on the grill.

Step 5: Grill the Skewers

Preheat your grill (charcoal or gas both work!) to a blazing 500°F (260°C). Lay the skewers over direct heat. Grill them for about 15-18 minutes, flipping every 2-3 minutes. You want those beautiful char marks without burning, so stick close! Once the chicken is just about cooked through and smells outrageously good, brush on the coconut cream glaze and keep flipping every minute or so until the chicken is sticky, golden, and caramelized.

Step 6: Serve and Enjoy

Arrange your glorious Grilled Thai Coconut Chicken Skewers over a bed of fresh green lettuce, and serve them with the creamy peanut sauce you prepared earlier. The lettuce isn’t just for looks—it makes the perfect wrap for a bite of chicken drizzled with sauce. Make room for second helpings!

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Don’t skimp on the finishing touches! Sprinkle crushed peanuts generously over the top for crunch, and scatter fresh cilantro or thinly sliced green onions for a pop of color. A quick wedge of lime or a few slices of red chili can brighten up the platter and wake up the flavors even more.

Side Dishes

Steamed jasmine rice or fluffy coconut rice are obvious and delicious choices, soaking up every drop of sauce. Or serve the Grilled Thai Coconut Chicken Skewers with a crisp cucumber salad, simple pickled veggies, or a pile of charred veggies from the grill. Even roasted sweet potatoes or a cool Asian-style slaw would make your table sing.

Creative Ways to Present

Beyond piling them onto a lovely platter, try nestling each skewer on a small lettuce leaf for individual wraps. For parties, slice the chicken off the skewer and tuck into mini bao buns with pickled onions. Or thread the Grilled Thai Coconut Chicken Skewers onto short cocktail picks and serve as fun, bite-sized appetizers for a crowd.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pop the cooled Grilled Thai Coconut Chicken Skewers in an airtight container, and store them in the fridge for up to three days. Keep the peanut sauce in a separate jar so everything stays fresh and flavorful. The chicken will hold up beautifully and is just as delicious chilled or reheated.

Freezing

To freeze, arrange the grilled chicken (without the peanut sauce) on a baking tray so the pieces don’t touch, and freeze until solid. Then, pack them into a zip-top bag or airtight box. They’ll stay tasty for up to three months—just thaw overnight in the fridge when ready to enjoy again.

Reheating

Reheat the chicken gently in the microwave or oven until warmed through. Or, for best results, give the skewers another quick char on a hot grill or in a grill pan—just until the glaze gets glossy again. Warm up the peanut sauce separately and give it a good stir before serving.

FAQs

Can I use chicken breast instead of dark meat?

Absolutely! While dark meat stays juicier and more forgiving on the grill, chicken breast works well too—just be careful not to overcook, and maybe shorten grill time by a couple of minutes.

Do I have to use a grill for these skewers?

Not at all. If you don’t have an outdoor grill, a grill pan on the stovetop or even your oven’s broiler will deliver great results. Just make sure to get that lovely, caramelized finish.

Is the peanut sauce spicy?

It has a gentle heat from the Thai red curry paste, but nothing overwhelming. If you love fiery food, add extra chili oil or a pinch of chili flakes to taste.

What’s the best way to cut the chicken for skewering?

Try to keep the pieces as uniform as possible, about 1×1 inch. This helps everything cook evenly and keeps the skewers looking tidy and appetizing.

Can I prepare the chicken in advance?

Yes, you can marinate the chicken up to a day in advance. You can even thread it onto skewers a few hours ahead of grilling, so all you have to do is fire up the barbecue when guests arrive.

Final Thoughts

There’s something genuinely special about the smoky-charred aroma and creamy coconut finish of these Grilled Thai Coconut Chicken Skewers. They’re vibrant, shareable, and loaded with crave-worthy flavors that practically guarantee empty platters. Give this recipe a try—you’ll be making it on repeat for barbecues, weeknight dinners, and everything in between!

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