Grilled Thai Coconut Chicken Skewers

Succulent and aromatic, these Grilled Thai Coconut Chicken Skewers capture the soul of street food nights—flavorful, juicy chicken bites kissed by coconut and char. Whether for a backyard cookout or a weeknight dinner with a twist, this recipe brings the bold, sweet-salty notes of Thai cuisine right to your home.

Every time I made these skewers for friends, the platter empties before I can grab a bite—so I always double the batch now

Ingredients

• Boneless chicken thighs or drumsticks: The thighs lend juiciness and keep tender over high heat. Always look for fresh, plump pieces
• Fresh ginger: Brightens and brings zing. Finely chop for best infusion
• Garlic: Enhances savory depth. Use firm cloves for pungent flavor
• Light soy sauce: Adds a savory salty hit. Choose good quality for clean taste
• Dark soy sauce: Lends stronger umami and subtle sweetness
• Coconut cream: Gives creaminess and tropical flavor. Use thick top layer from canned coconut milk if possible
• Granulated sugar: Balances salt and amplifies caramelization. Try organic for better taste
• Oyster sauce: Pushes depth and rounds the sauce. Select premium for rich flavor
• Honey: For the glaze it brings shine and floral sweetness. Real honey beats processed for taste
• Natural peanut butter: For optional peanut sauce, picks up earthiness. Use pure peanuts, no added sugar
• Thai red curry paste: Adds gentle kick to dipping sauce. No substitution for authentic result
• Rice vinegar: Lifts the sauce with gentle acid. Unseasoned type keeps it bright
• Maple syrup or honey: Sweetens the peanut sauce without overpowering
• Sesame oil and chili oil: Optional for finish but one drizzle boosts aroma
• Crushed roasted peanuts: Optional garnish for peanut sauce, wonderful crunch

Step-by-Step Instructions

Mix Peanut Sauce:

Stir together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and enough water to form a smooth sauce. Add sesame oil and chili oil if you like. Top with roasted peanuts and set aside

Prep Chicken and Marinade:

Soak wooden skewers in water for at least thirty minutes to prevent burning. Cut chicken into bite-sized pieces. Place in a large bowl with finely chopped ginger and garlic

Marinate Chicken:

Add both soy sauces, coconut cream, sugar, and oyster sauce to the chicken. Toss until every piece is well coated. Cover and refrigerate one to two hours or overnight for deeper flavor

Make Coconut Cream Glaze:

Combine coconut cream, honey, and a small splash of light soy sauce in a bowl. Mix well and reserve for later

Assemble Skewers:

Remove chicken from the fridge half an hour before grilling. Thread chicken pieces snugly onto skewers, leaving as little loose edges as possible

Grill Chicken:

Preheat grill to high. Place skewers over direct heat. Turn every few minutes until golden brown and just cooked through, around fifteen to eighteen minutes

Finish with Coconut Glaze:

Brush glaze over chicken skewers in the final minutes of grilling. Flip and repeat twice more for a sticky flavorful finish

Serve:

Arrange finished skewers on a platter lined with lettuce. Serve with peanut sauce for dipping or rolled in fresh leaves

Pin it

My kids are obsessed with anything on a stick. This dish quickly became our family picnic favorite since the skewers travel so well packed up with a tangy peanut sauce for dipping

Storage Tips

Leftovers keep for three days tightly wrapped in the fridge. The skewers reheat best in an oven at low temperature or they can go straight onto a grill pan for a quick flash heat. If you are meal prepping, the peanut sauce stays fresh in a sealed jar up to one week. Simply whisk it before serving since it may thicken a little

Ingredient Substitutions

You can use chicken breast if needed, but be extra careful with grilling time to avoid dryness. If allergic to peanuts, almond butter works nicely in the sauce. Try agave for the peanut sauce if you do not use honey. Pair with tamari instead of soy sauce for gluten free diners

Serving Suggestions

These skewers pair brilliantly with coconut jasmine rice or on a big platter with fresh cucumber salad. Try wrapping the smoky chicken and some pickled carrots in crisp lettuce leaves to create a cool balance to the charred skewers. If you are hosting a crowd, double the marinade and offer pineapple chunks on the skewers as well

Pin it

Street food vendors in Thailand often sell juicy marinated chicken skewers alongside sticky rice and spicy pickles. The marriage of coconut and soy gives this dish its signature Thai flavor profile. The simple peanut sauce pays homage to satay stalls found across Bangkok.

Frequently Asked Questions

→ What type of chicken is best for these skewers?

Boneless chicken thighs or drumsticks work best, as they remain juicy and tender after grilling.

→ How long should the chicken marinate?

Marinate for at least 1-2 hours, or overnight if possible, for optimal flavor and tenderness.

→ Can I use canned coconut milk instead of coconut cream?

Full-fat coconut milk can be used, but for the richest result, scoop the thick cream from the top of the can.

→ Is the peanut sauce essential?

The peanut sauce is optional but adds a creamy, nutty element that enhances the flavors of the grilled chicken.

→ How do I know when the chicken is cooked through?

Chicken is fully cooked when it reaches an internal temperature of 74°C and the juices run clear.

→ Can these skewers be cooked without a grill?

Yes, they can be cooked in an oven broiler or on a stovetop grill pan, though you may miss some smoky flavor.