Grilled Thai Coconut Chicken Skewers Recipe

Get ready to fire up your grill and bring a burst of Thai-inspired flavor to your next cookout with these Grilled Thai Coconut Chicken Skewers! Juicy chunks of marinated chicken, kissed by smoky heat and glazed with sweet coconut cream, are paired with a creamy peanut sauce for dipping. Every bite is a delicious mix of savory, sweet, and umami, making it an absolute showstopper for weeknight dinners or weekend gatherings. If you’re seeking a recipe that’s both approachable and guaranteed to wow your guests, these Grilled Thai Coconut Chicken Skewers deliver on all fronts.

Ingredients You’ll Need

This recipe is delightfully simple but every ingredient here is essential. From the punchy aromatics to the creamy coconut and nutty peanut sauce, each item plays a crucial role in creating irresistible flavor and luscious texture. Don’t skip those garnishes, either—they add color and crunch!

• Chicken (1 kg, dark meat preferred): Thighs or drumsticks stay moist and tender on the grill—breast meat works in a pinch but won’t be as juicy.
• Ginger (4-5 slices, approx. 2 tablespoons): Fresh ginger brings a warm, peppery zing that pairs beautifully with the coconut.
• Garlic (2 cloves, approx. 1½ tablespoons): Garlic infuses each bite with savory depth—don’t hold back!
• Soy Sauce (2 tablespoons): Adds saltiness and umami to the marinade.
• Dark Soy Sauce (1 tablespoon): Deepens color and flavor; regular soy sauce can be used if needed.
• Coconut Cream (2 tablespoons for marinade, 6 tablespoons for glaze, 2 tablespoons for sauce): Ultra-rich and subtly sweet, coconut cream gives these skewers their signature tropical twist.
• Sugar (2 tablespoons): A little sweetness balances the savory and boosts caramelization on the grill.
• Oyster Sauce (1 tablespoon): Brings a rich, savory backbone to the marinade—don’t skip it!
• Honey (1½ tablespoons): Essential for that sticky-sweet glaze that turns gorgeously golden on the grill.
• Natural Peanut Butter (¼ cup, unsweetened): Forms the nutty, creamy base of the peanut sauce.
• Rice Vinegar (1 teaspoon): Adds just the right tang to balance the peanut sauce.
• Thai Red Curry Paste (1 teaspoon): Gives a gentle heat and fragrance to the peanut sauce—adjust to your spice preference.
• Maple Syrup (2 teaspoons): Adds a smooth, mellow sweetness to the sauce.
• Soy Sauce (2 teaspoons, for sauce): Keeps the peanut sauce deeply savory and flavorful.
• Water (2-3 tablespoons): Thin the peanut sauce until it’s perfectly dippable.
• Sesame Oil (1 teaspoon, optional): Drizzle in for an irresistible toasty aroma.
• Chili Oil (1 teaspoon, optional): Adds a spicy kick—totally optional, but wonderful.
• Crushed Peanuts (for garnish, optional): Sprinkle over the peanut sauce for a satisfying crunch!
• Green Lettuce (for serving): The ultimate vehicle for creating fresh, crisp lettuce wraps.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Make the Quick & Easy Peanut Sauce (Optional, but Highly Recommended!)

Whisk together the peanut butter, coconut cream, rice vinegar, Thai red curry paste, maple syrup, soy sauce, water, and optional sesame and chili oils in a small bowl until smooth. Adjust water as needed for your desired dipping consistency. Cover and set aside—this sauce will make the Grilled Thai Coconut Chicken Skewers absolutely crave-worthy!

Step 2: Marinate & Skewer the Chicken

Start by soaking the blunt ends of your wooden skewers in water—this crucial step prevents burning on the grill. Next, chop the chicken into 1×1-inch pieces and add to a mixing bowl. Chop garlic and ginger as finely as possible (food processor, mortar and pestle, or by hand) and toss with the chicken. Add the soy sauces, coconut cream, sugar, and oyster sauce, then mix until every piece is coated. Cover and marinate in the fridge for at least 1-2 hours; for out-of-this-world Grilled Thai Coconut Chicken Skewers flavor, marinate overnight! Bring to room temperature 30 minutes before grilling, then thread the marinated chicken tightly onto skewers.

Step 3: Prepare the Coconut Cream Glaze

While your grill heats up, stir together coconut cream, honey, and a touch of soy sauce in a small bowl until well combined. This is your secret weapon for that gorgeous sticky, caramelized finish—the step that takes Grilled Thai Coconut Chicken Skewers to truly restaurant-worthy!

Step 4: Grill to Perfection

Heat your charcoal or gas grill to around 500F (260C). Place the chicken skewers directly over the heat and grill, flipping every 2-3 minutes—patience and attention are rewarded here! Give the skewers about 15-18 minutes total, looking for beautiful browning and just-cooked-through meat. During the final minutes, brush on the coconut glaze and flip every minute, allowing that glaze to bubble and char into sticky, golden perfection.

Step 5: Serve and Enjoy

Arrange the finished Grilled Thai Coconut Chicken Skewers over a bed of crisp lettuce and serve with a bowl of peanut sauce (and plenty of napkins!). The lettuce isn’t just pretty—it acts as the perfect wrap for chicken and sauce. Enjoy the mix of smoky, sweet, and creamy flavors in every bite!

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

For a pop of color and texture, sprinkle the skewers and dipping sauce with crushed peanuts, fresh cilantro, and maybe a few thin rings of red chili if you like things spicy. These simple additions don’t just look beautiful—they add crunch and freshness that enhance the Grilled Thai Coconut Chicken Skewers beautifully.

Side Dishes

Keep sides simple and vibrant! A big batch of jasmine rice, some quick cucumber salad, or even a platter of grilled veggies (think bell peppers and scallions) all work perfectly. If you want to turn your meal into a Thai-style feast, add sticky rice or a zippy mango salad alongside your Grilled Thai Coconut Chicken Skewers.

Creative Ways to Present

Go beyond the platter: set up a DIY lettuce wrap station with the Grilled Thai Coconut Chicken Skewers, peanut sauce, assorted crunchy veggies, and a squeeze of lime. Or, serve them party-style, cut into bite-sized pieces with skewers in mini cups and a drizzle of sauce for easy mingling. However you present them, these skewers are sure to steal the show!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Grilled Thai Coconut Chicken Skewers to room temperature before packing them into airtight containers; tuck the peanut sauce in a separate small jar. Store in the fridge for up to 3 days. The flavors continue to mingle overnight, making leftovers extra flavorful!

Freezing

You can absolutely freeze grilled or even marinated, uncooked chicken skewers. Just lay them flat in a freezer bag or container (between layers of parchment if stacking), and freeze for up to 2 months. Thaw in the fridge overnight before reheating or grilling.

Reheating

For best results, reheat Grilled Thai Coconut Chicken Skewers on a grill or grill pan over medium heat, turning gently until warmed through. Alternatively, pop them in a 350F (175C) oven for 10-12 minutes. If using a microwave, do so in short bursts and cover with a damp paper towel to prevent drying out.

FAQs

Can I use chicken breast instead of thigh for these skewers?

Yes, you can use chicken breast if you prefer a leaner option. Just be sure to monitor the grill closely, as breast meat cooks faster and can dry out more easily than thighs. If you want extra juiciness, stick with dark meat for your Grilled Thai Coconut Chicken Skewers.

Is the peanut sauce necessary?

Not at all! The skewers are fantastic on their own, thanks to the rich marinade and coconut glaze. However, the peanut sauce takes the dish to the next level, adding nutty creaminess and a hint of heat. I recommend making it if you can—it’s incredibly easy and worth it.

Can I bake instead of grill the chicken skewers?

Absolutely. Place the skewered chicken on a wire rack over a baking sheet and bake at 425F (220C) for about 20 minutes, flipping once. Finish under the broiler for a few minutes to get some char, brush with the coconut glaze, and you’re set!

How can I make these Grilled Thai Coconut Chicken Skewers gluten free?

Simple swaps make this recipe gluten free: use tamari or coconut aminos in place of soy sauce and make sure your oyster sauce and curry paste are gluten free. Always double-check labels!

What can I use instead of peanut butter in the sauce?

If you have a peanut allergy or just want a twist, try using almond butter or sunflower seed butter. You’ll still get a creamy, rich flavor that pairs perfectly with the other Thai-inspired notes in these Grilled Thai Coconut Chicken Skewers.

Final Thoughts

It’s hard not to fall in love with the full, vibrant flavors of these Grilled Thai Coconut Chicken Skewers! Whether you’re meal prepping for the week or setting the stage for a fun backyard get-together, every bite is a small celebration. Don’t hesitate to give them a try—you may just find yourself making them on repeat, all year round!

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