Grilled Thai Coconut Chicken Skewers Recipe

If you’re craving tender, juicy chicken with a tropical twist and an addictive nutty dipping sauce, say hello to Grilled Thai Coconut Chicken Skewers! This is the kind of dish that brings the aromas of a Bangkok night market right to your backyard. Each savory morsel is infused with creamy coconut, fragrant ginger, and garlic, then kissed by smoky grill marks. And that luscious peanut sauce? It’s optional, but call me biased—it’s a total game changer. Whether you’re entertaining or just indulging your own Thai cravings, these skewers deliver bold flavor and pure sunshine on a stick.

Ingredients You’ll Need

There’s a beautiful simplicity to the ingredients for Grilled Thai Coconut Chicken Skewers; every piece brings something special to the party. You don’t need anything fancy, but absolutely do let each ingredient shine for the most mouthwatering results.

• Chicken (1 kg, dark meat preferred): Dark meat stays tender and juicy on the grill, making every bite irresistibly moist.
• Ginger (4-5 slices, about 2 tablespoons): Fresh ginger brings zing and depth, truly essential for that classic Thai aroma.
• Garlic (2 cloves, about 1½ tablespoons): Adds a punch of savory flavor that melds perfectly with the coconut and spice.
• Soy Sauce (2 tablespoons): Lends salty, umami undertones that enhance the chicken.
• Dark Soy Sauce (1 tablespoon): Deepens color and adds a slightly sweet, molasses-like edge.
• Coconut Cream (2 + 6 + 2 tablespoons): Infuses every layer—marinade, glaze, and more—with creamy tropical notes.
• Sugar (2 tablespoons): Balances the savory and highlights the natural sweetness of coconut.
• Oyster Sauce (1 tablespoon): A quintessential Thai umami-booster that amplifies depth.
• Honey (1½ tablespoons): For sweetness and that craveable caramelized finish.
• Soy Sauce (1 teaspoon): For the glaze—never underestimate a splash more umami!
• Natural Peanut Butter (¼ cup, unsweetened): The nutty base for a creamy, aromatic peanut sauce.
• Rice Vinegar (1 teaspoon): Adds bright acidity to balance the richness.
• Thai Red Curry Paste (1 teaspoon): A little warmth, color, and complexity for the peanut sauce.
• Maple Syrup (2 teaspoons): Natural sweetness to round out the sauce.
• Soy Sauce (2 teaspoons): Savory depth for the peanut dip—don’t skip this!
• Water (2-3 tablespoons): Just enough to thin your sauce to the perfect dipping consistency.
• Sesame Oil (1 teaspoon, optional): For nutty fragrance in the sauce.
• Chili Oil (1 teaspoon, optional): Optional for a spicy, tingling finish in the peanut sauce.
• Crushed Peanuts (optional): Sprinkle on top for crunch and extra peanut flavor.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Whip Up the Creamy Peanut Sauce (Optional, but Highly Recommended!)

Start by combining all the peanut sauce ingredients—peanut butter, coconut cream, rice vinegar, Thai curry paste, maple syrup, soy sauce, water, and your favorite finishing touches like sesame or chili oil—in a bowl. Mix until everything is completely smooth and creamy, then set it aside. Making the sauce first gives the flavors time to mingle and intensify while you prepare your chicken.

Step 2: Marinate the Chicken in Bold Thai Flavors

If you’re using wooden skewers, soak the blunt ends in water to keep them from scorching over the grill. Next, cut your chicken into chunky, bite-size pieces—about one inch square. Finely chop or mash together the ginger and garlic, then toss it with the chicken in a big bowl. Add the rest of your marinade ingredients: soy sauces, coconut cream, sugar, oyster sauce. Mix thoroughly, making sure every piece is coated, then refrigerate for at least 1-2 hours, or overnight for the deepest flavor infusion.

Step 3: Prepare for Grilling

Take the marinated chicken out of the fridge 30 minutes before grilling to let it come to room temperature—it’ll cook more evenly this way. Thread the chicken pieces tightly onto skewers, ensuring they’re snug so the meat stays juicy and doesn’t burn. Pro tip: Use the chicken to help guide the skewer through to avoid hand splinters—nobody needs a salty marinade splinter!

Step 4: Mix the Coconut Cream Glaze

In a small bowl, stir together more coconut cream, honey, and a touch of soy sauce. This simple glaze will lock in moisture and give your Grilled Thai Coconut Chicken Skewers that signature shiny, caramelized finish right at the very end.

Step 5: Grill to Perfection!

Preheat your grill to a fiery 500F (260C). Once it’s hot, lay your skewers directly over the heat. Grill, turning every 2-3 minutes for about 15-18 minutes total. You’ll notice the outsides start to char and the chicken firming up—these are good signs! In the last few minutes, brush on your coconut cream glaze and give your skewers a few more flips, letting that sticky-sweet coating caramelize beautifully.

Step 6: Serve and Savor

Arrange your hot, glistening skewers over a fresh bed of green lettuce (it’s more than just garnish—it’s perfect for lettuce wraps). Don’t forget generous bowls of that peanut sauce for dunking and drizzle, and a scatter of crushed peanuts for crunch if you like. Just like that, dinner is ready to impress!

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Bring your Grilled Thai Coconut Chicken Skewers to life with a handful of roughly chopped cilantro, springs of mint, or thinly sliced scallions. A squeeze of fresh lime and a sprinkle of crushed peanuts on top take the presentation from simple to stunning. If you’re feeling zesty, scatter on red chili slices for color and a gentle kick.

Side Dishes

Pair these skewers with fluffy steamed jasmine rice or coconut rice for a classic Thai touch. Crisp cucumber salad balances the richness, while a platter of grilled vegetables rounds out the meal. Want something extra fun? Try serving the skewers alongside fresh lettuce leaves for create-your-own wraps—kids and adults both love the hands-on experience.

Creative Ways to Present

For a crowd, arrange your Grilled Thai Coconut Chicken Skewers upright in a shallow dish filled with raw rice or pebbles for stability. For appetizer parties, cut each skewer into bites and serve on a platter with petite dipping bowls of peanut sauce. Or go all-in on the tropical theme: pile the skewers onto a big banana leaf with wedges of lime and bowls of sauce for communal, help-yourself dining.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply remove the chicken from the skewers and store it in an airtight container in the fridge. It’ll stay fresh and flavorful for up to 3 days, ready for quick lunches or late-night cravings.

Freezing

Grilled Thai Coconut Chicken Skewers freeze beautifully! Let the cooked skewers cool completely, then wrap tightly or store in zip-top bags. They’ll keep well for up to 2 months. If you’re prepping ahead for a party, freeze the raw, marinated chicken (but not the fresh herbs or garnishes), then thaw and skewer just before grilling.

Reheating

To reheat, warm the chicken gently in a covered skillet or a 325F (160C) oven until heated through—just a few minutes is all it takes. For a quicker snack, the microwave works too, though you might lose a bit of that grilled texture. Add a splash of coconut cream or a little water if the chicken looks dry, and always serve with extra peanut sauce on the side!

FAQs

Can I use chicken breast instead of dark meat?

Yes, you can use chicken breast for Grilled Thai Coconut Chicken Skewers, but dark meat really keeps its juiciness on the grill. If you opt for breast, keep a close eye to avoid overcooking—marinating overnight helps keep things moist.

How spicy is this recipe?

The heat level is mild to medium, thanks to the Thai red curry paste in the peanut sauce. If you’re sensitive to spice, go easy on the curry paste and skip the chili oil. If you love heat, add more paste or a few sliced fresh chilies to the sauce.

Can I grill these indoors?

Definitely! If you don’t have access to an outdoor grill, a grill pan or even a broiler will work. Preheat until very hot and cook as directed, flipping frequently for even charring.

Is the peanut sauce optional?

Technically, yes—but honestly, the creamy richness of the peanut sauce makes these Grilled Thai Coconut Chicken Skewers unforgettable. It’s also a fabulous dip for veggies or rice, so I encourage you not to skip it!

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken up to a day in advance, and the peanut sauce will keep in the fridge for several days. Just assemble and grill when you’re ready, and enjoy the ease of a delicious, practically-ready meal.

Final Thoughts

If you’re looking for a dish that’s big on flavor, easy to make, and sure to wow any dinner guest, Grilled Thai Coconut Chicken Skewers are guaranteed to become a new favorite. Give them a try—you might just find yourself planning every barbecue around them!

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