Grilled Thai Coconut Chicken Skewers are a flavor-packed fusion dish bursting with smoky char, creamy coconut, and tangy Thai-savory notes. This grilled chicken skewer recipe combines simple pantry ingredients—ginger, garlic, coconut cream, soy sauce, and honey—for a meal that’s both impressive and easy to prepare. Ready in under an hour (plus marinating), these skewers are ideal whether you’re hosting friends, feeding your family a fun weeknight dinner, or throwing a backyard BBQ. They deliver big on flavor with minimal effort—your grill does the hard work, and the result is all juicy, caramelized goodness. Let’s jump into why these skewers will be your next obsession!
Why You’ll Love This Recipe
- Bold Thai flavors: The marinade blends ginger, garlic, coconut cream, soy sauce, and oyster sauce for a savory‑sweet depth you won’t forget.
- Smoky charcoal char: Grilling at 260 °C (500 °F) adds irresistible caramelized edges.
- Easy to prep: Just marinate chicken chunks, skewer, grill, glaze—and you’re done.
- Interactive serving: Mini lettuce wraps with optional peanut sauce lets people build their own bites—great for gatherings.
- Quick cook time: Just 15–18 minutes on the grill, plus marinating, yields juicy, flavorful skewers.
- Versatile dish: Serve as appetizers, snacks, or main course—perfect for any occasion.
Ingredients
For the Chicken Skewers:
- 1 kg dark meat chicken, diced into 1×1 inch pieces
- Wooden or metal skewers
Marinade:
- 4–5 slices fresh ginger (~2 Tbsp, finely chopped)
- 2 cloves garlic (~1½ Tbsp, finely chopped)
- 2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 2 Tbsp coconut cream
- 2 Tbsp sugar
- 1 Tbsp oyster sauce
Coconut Cream Glaze:
- 6 Tbsp coconut cream
- 1½ Tbsp honey
- 1 tsp soy sauce
Simple Peanut Sauce (optional):
- 2 Tbsp coconut cream
- ¼ cup natural peanut butter (unsweetened)
- 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)
- 1 tsp chili oil (optional)
- Crushed peanuts, for garnish
Step‑by‑Step: How to Make Grilled Thai Coconut Chicken Skewers
- Make the peanut sauce (optional):
- In a small bowl, whisk together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup (or honey), soy sauce, and water until smooth.
- Stir in sesame and chili oils if desired. Taste-test and adjust thickness by adding more water.
- Set aside until ready to serve.
- Prep chicken and marinade:
- If using wooden skewers, soak non-pointy ends in water to prevent burning.
- Dice the chicken into 1-inch pieces and transfer them to a large bowl.
- Finely chop garlic and ginger (use mortar/pestle, food processor, or knife).
- Add chopped garlic‑ginger, soy sauces, coconut cream, sugar, and oyster sauce to the bowl.
- Mix thoroughly so every piece is coated.
- Cover and chill in the refrigerator for a minimum of 1 to 2 hours—overnight marinating enhances the flavor even more.
- Skewer the chicken:
- Thread chicken cubes onto skewers snugly—snug pieces cook evenly and don’t flop.
- Tip: Slide meat to protect fingers from splinters when pushing onto wooden skewers.
- Make coconut cream glaze:
- In a small bowl, whisk together coconut cream, honey, and soy sauce.
- Reserve for glazing later.
- Grill:
- Preheat grill (gas or charcoal) to ~500 °F (260 °C).
- Place skewers over direct heat and cook for 15–18 minutes total.
- Rotate every 2–3 minutes to ensure even browning—watch carefully to avoid flare-ups.
- When chicken is cooked through and nicely charred, switch to indirect heat or lower flame, brush generously with glaze, and rotate every minute for 2–3 passes until glossy and caramel‑sticky.
- Serve:
- Arrange skewers over crisp green lettuce—perfect for mini lettuce wraps.
- Drizzle or serve peanut sauce on the side.
- Sprinkle with chopped/crushed peanuts if desired.
- Enjoy!
Helpful Tips
- Dark meat preference: Thighs or drumsticks stay juicier than breast—dark meat is highly recommended.
- Marinate longer for better flavor: Overnight marinade allows deeper coconut‑soy absorption.
- Don’t overcrowd the grill: Leave some space between skewers for even heat exposure.
- Glaze carefully: Glaze contains sugar, so watch closely when caramelizing—aim for sticky char, not burnt.
- Test doneness: Chicken should reach an internal temp of 75 °C (165 °F). Skewer should feel firm and slightly springy.
- Wood vs. metal skewers: Soak wooden ones; metal rise quickly so soak less.
Substitutions And Variations
- Protein swaps: Use chicken breast for leaner bites, shrimp, pork belly, or firm tofu for vegetarian options.
- Marinade tweaks: Swap oyster sauce for fish sauce (1 Tbsp) for umami; add a splash of lime juice or zest for brightness.
- Spice it up: Finely chop fresh Thai red or bird’s eye chilies and stir into the marinade.
- Glaze adjustability: Add lime juice to the glaze for tang, or brush with sweet chili sauce for extra heat.
- For peanut sauce variations: Try using natural almond butter or tahini as a substitute.
- Herbs & garnish: Finish with chopped cilantro, mint, or Thai basil for freshness.
Storage Instructions
- Refrigerator: Store cooked skewers (without glaze) in an airtight container for up to 3 days.
- Freezing: Freeze cooked skewers (un‑glazed) up to 2 months; thaw overnight in fridge before reheating.
- Reheating: Warm gently under low oven heat or on a medium grill to re‑caramelize glaze. Avoid microwave—glaze becomes runny.
- You can prepare the peanut sauce and coconut glaze 1 to 2 days in advance; simply store them in the fridge and whisk again before serving.
Nutritional Information
Per 1 skewer:
- Calories: 190 kcal
- Protein: 15 g
- Carbohydrates: 18 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 328 mg
Please note: Nutritional information is approximate and may differ depending on the brands used and serving sizes.
Serving Suggestions
- Mini lettuce wraps: Let guests build wraps with skewered chicken and peanut sauce inside crisp lettuce leaves.
- Rice bowls: Serve skewers over jasmine or coconut rice with steamed veggies—drizzle with glaze and nuts.
- Salad topper: Slice chicken off skewers and toss atop a cucumber-cabbage salad with herbs and lime.
- Potluck style: Lay laid skewers attractively on a platter with dipping bowls for a fun, finger-food option.
Frequently Asked Questions About Grilled Thai Coconut Chicken Skewers
1. Can I use chicken breast instead of dark meat?
Yes! Chicken breast works well—just be careful not to overcook it since breast is leaner and cooks faster. Aim for 75 °C internal temperature and consider reducing cooking time by a couple of minutes. Dark meat stays juicer, but breast provides a lighter option.
2. Is the peanut sauce mandatory?
No, it’s completely optional. The skewers are flavorful enough on their own with the coconut glaze. But the peanut sauce adds a creamy, nutty tang that enhances the dish if you’re serving guests or want extra richness.
3. Can I bake or pan‑sear these instead of grilling?
Absolutely! Bake skewers at 220 °C (425 °F) for 12–15 minutes, turning halfway, and brush with glaze in the final few minutes. Alternatively, pan‑sear on medium-high heat for 3–4 minutes per side, then glaze and sear until sticky.
4. How do I prevent skewers from burning?
If using wooden skewers, soak them in water for 30 minutes. Keep grill heat moderate (500 °F) and move skewers away from direct flame if flare-ups occur. Rotate frequently, and consider placing finished skewers on indirect heat while you glaze.
5. Can I make this vegan?
Yes! Swap chicken for extra-firm tofu or tempeh. Replace oyster sauce with vegetarian stir-fry sauce, and ensure soy sauces are vegan-certified. Grill or bake until skewers are caramelized, and enjoy with the same glaze and peanut sauce.
Conclusion
Grilled Thai Coconut Chicken Skewers are a deliciously easy, crowd‑pleasing recipe that highlights bold Thai flavors, luscious coconut cream, and smoky grill char. Whether served solo as a snack, alongside a steamed veggie rice bowl, or tucked into lettuce wraps with creamy peanut sauce, these skewers are versatile and satisfying. Thank you for trying out this recipe—making it always fills me with joy, both in preparing and sharing it. May this dish bring vibrant flavor to your table and joy both in making it and savoring every bite. Happy grilling, and may your kitchen be filled with warmth, ease, and plenty of delicious moments!
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Grilled Thai Coconut Chicken Skewers
- Total Time: 45 minutes (plus marinating)
- Yield: 12 skewers 1x
Description
Grilled Thai Coconut Chicken Skewers are bursting with Thai-inspired flavor. Juicy chicken is marinated in a coconut cream, garlic, and soy sauce mix, grilled to smoky perfection, and glazed with a sweet coconut sauce. Serve with optional peanut sauce and crisp lettuce for DIY wraps. A quick, delicious dish for weeknights or summer BBQs—easy to prep, full of flavor, and guaranteed to impress!
Ingredients
For the Chicken Skewers:
1 kg dark meat chicken, diced into 1×1-inch pieces
Wooden or metal skewers
Marinade:
4–5 slices fresh ginger (about 2 tbsp, finely chopped)
2 cloves garlic (about 1½ tbsp, finely chopped)
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp coconut cream
2 tbsp sugar
1 tbsp oyster sauce
Coconut Cream Glaze:
6 tbsp coconut cream
1½ tbsp honey
1 tsp soy sauce
Optional Peanut Sauce:
2 tbsp coconut cream
¼ cup natural peanut butter (unsweetened)
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)
1 tsp chili oil (optional)
Crushed peanuts (optional, for garnish)
Instructions
- Make the peanut sauce (optional):
- In a small bowl, whisk together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup (or honey), soy sauce, and water until smooth.
- Stir in sesame and chili oils if desired. Taste-test and adjust thickness by adding more water.
- Set aside until ready to serve.
- Prep chicken and marinade:
- If using wooden skewers, soak non-pointy ends in water to prevent burning.
- Dice the chicken into 1-inch pieces and transfer them to a large bowl.
- Finely chop garlic and ginger (use mortar/pestle, food processor, or knife).
- Add chopped garlic‑ginger, soy sauces, coconut cream, sugar, and oyster sauce to the bowl.
- Mix thoroughly so every piece is coated.
- Cover and chill in the refrigerator for a minimum of 1 to 2 hours—overnight marinating enhances the flavor even more.
- Skewer the chicken:
- Thread chicken cubes onto skewers snugly—snug pieces cook evenly and don’t flop.
- Tip: Slide meat to protect fingers from splinters when pushing onto wooden skewers.
- Make coconut cream glaze:
- In a small bowl, whisk together coconut cream, honey, and soy sauce.
- Reserve for glazing later.
- Grill:
- Preheat grill (gas or charcoal) to ~500 °F (260 °C).
- Place skewers over direct heat and cook for 15–18 minutes total.
- Rotate every 2–3 minutes to ensure even browning—watch carefully to avoid flare-ups.
- When chicken is cooked through and nicely charred, switch to indirect heat or lower flame, brush generously with glaze, and rotate every minute for 2–3 passes until glossy and caramel‑sticky.
- Serve:
- Arrange skewers over crisp green lettuce—perfect for mini lettuce wraps.
- Drizzle or serve peanut sauce on the side.
- Sprinkle with chopped/crushed peanuts if desired.
- Enjoy!
Notes
For best flavor, marinate chicken overnight.
Use dark meat for juicier skewers.
Substitute almond butter or tahini in the peanut sauce if preferred.
Glaze burns quickly—watch closely when grilling.
Peanut sauce and glaze can be prepped 1–2 days in advance and refrigerated.
- Prep Time: 30 minutes Marinate Time: 2 hours (or overnight for best flavor)
- Cook Time: 15 minutes
- Category: Appetizer, Main, Snack
- Method: Grilling
- Cuisine: Asian, Thai, Fusion
Nutrition
- Serving Size: 1 skewer
- Calories: 190 kcal
- Sugar: 6g
- Carbohydrates: 18g
- Protein: 15g