Grilled Thai Coconut Chicken Skewers bring the irresistible flavors of Thailand straight to your backyard. Tender chicken marinated in creamy coconut, soy sauce, and aromatic ginger, then grilled to perfection and glazed with a sweet coconut-honey sauce—this dish is a tropical dream come true. Pair it with a rich, optional peanut sauce for an extra layer of flavor that will have everyone coming back for seconds. Perfect for summer cookouts, casual dinners, or even meal prep, these skewers are both easy to make and bursting with authentic Thai taste.
Why You’ll Love This Grilled Thai Coconut Chicken Skewers Recipe
This recipe is the perfect blend of savory, sweet, and smoky. You’ll love it because:
Authentic Thai flavors – Coconut cream, soy sauce, ginger, and garlic combine for a taste that’s both comforting and exotic.
Easy to prepare – Simple ingredients and straightforward steps make it achievable for any home cook.
Versatile – Works great with chicken, pork, or even tofu.
Perfect for gatherings – These skewers are a hit at barbecues, picnics, or family dinners.
Customizable heat – Adjust the spice level to your liking with chili oil or curry paste.
Ingredients
For the Chicken & Marinade
1 kg chicken thighs or drumsticks, boneless, cut into 1-inch cubes
4–5 slices of fresh ginger (about 2 tablespoons), finely minced
2 cloves garlic (about 1½ tablespoons), minced
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp coconut cream
2 tbsp brown sugar
1 tbsp oyster sauce
For the 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 (adjust for desired consistency)
1 tsp sesame oil (optional)
1 tsp chili oil (optional)
Crushed peanuts for garnish (optional)
Step-by-Step: How to Make Grilled Thai Coconut Chicken Skewers
Prepare the Peanut Sauce (Optional)
In a small bowl, whisk together coconut cream, peanut butter, rice vinegar, curry paste, maple syrup, soy sauce, and water. Add sesame oil and chili oil if desired. Mix until smooth and set aside.Marinate the Chicken
If using wooden skewers, soak them in water for at least 30 minutes to avoid burning.
Place chicken cubes in a large bowl.
Add ginger, garlic, soy sauces, coconut cream, sugar, and oyster sauce. Mix well to coat evenly.
Cover and refrigerate for at least 1–2 hours, preferably overnight for maximum flavor.
Skewer the Chicken
Thread chicken pieces onto skewers, keeping them snug to prevent burning. Avoid running your fingers down the skewers to prevent splinters.Make the Coconut Cream Glaze
In a small bowl, whisk together coconut cream, honey, and soy sauce until smooth.Grill the Skewers
Preheat your grill to 500°F (260°C) for direct-heat cooking.
Grill the skewers for 15–18 minutes, turning every 2–3 minutes until nicely browned and lightly charred.
In the final minutes, brush with the coconut glaze and continue flipping for a sweet, sticky, caramelized coating.
Test doneness by ensuring the chicken is firm and juices run clear.
Helpful Tips
Soak skewers to prevent burning if using bamboo or wood.
Marinate longer for deeper flavor—overnight is ideal.
Monitor grilling closely as coconut-based marinades can burn quickly.
Test doneness by checking that the chicken is firm and juices run clear.
Substitutions and Variations
Protein swap – Use pork shoulder cubes or firm tofu instead of chicken.
Dairy-free glaze option – Replace honey with maple syrup for a vegan-friendly alternative.
Spice level adjustment – Increase the amount of curry paste, chili oil, or add chopped fresh chilies for extra heat.
Low-sodium version – Use reduced-salt soy sauce and omit oyster sauce.
Storage Instructions
Refrigerator – Store cooked skewers in an airtight container for up to 3 days.
Freezer – Freeze uncooked marinated chicken for up to 2 months. Thaw before grilling.
Reheating – Warm in the oven at 350°F (175°C) for 8–10 minutes or until heated through.
Nutritional Information (per skewer)
Calories: 190 kcal
Carbohydrates: 18 g
Protein: 15 g
Fat: 8 g
Sodium: 328 mg
Fiber: 2 g
Sugar: 6 g
Serving Suggestions
With rice – Serve over jasmine or coconut rice for a hearty meal.
As lettuce wraps – Use fresh lettuce leaves to wrap the chicken with peanut sauce.
Party platter – Serve with sliced cucumbers, fresh herbs, and lime wedges.
Frequently Asked Questions About Grilled Thai Coconut Chicken Skewers
1. Can I make these without a grill?
Yes! You can use a grill pan on the stovetop or bake them in the oven at 425°F (220°C) for 18–20 minutes, flipping halfway through.
2. Can I use chicken breast instead of thighs?
Yes, but you may need to adjust cooking time to prevent dryness. Brining the chicken breast (1½ tbsp salt to 4 cups water) for a few hours before marinating will help keep it juicy.
3. Can I make these ahead of time?
Absolutely. Marinate the chicken up to 24 hours in advance and keep it refrigerated until ready to cook.
4. What if I can’t find coconut cream?
Full-fat coconut milk can be used, though it will yield a slightly lighter flavor and texture.
5. How do I make it spicier?
Add more red curry paste, chili oil, or chopped fresh chilies to the marinade or peanut sauce.
Conclusion
Thank you for making my Grilled Thai Coconut Chicken Skewers recipe! This dish is one of my personal favorites because it perfectly balances sweet, savory, and smoky flavors while being incredibly easy to prepare. Whether you’re cooking it for a summer barbecue, a family dinner, or simply to treat yourself, these skewers deliver a burst of Thai-inspired flavor with minimal effort. I hope they bring joy and deliciousness to your table—happy grilling, and thank you for being part of my food-loving community!
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Grilled Thai Coconut Chicken Skewers
- Total Time: About 40 minutes + marinating time
- Yield: About 10 skewers 1x
Description
Juicy Grilled Thai Coconut Chicken Skewers marinated in coconut cream, soy sauce, garlic, and ginger, grilled to perfection, and brushed with a sweet coconut glaze. Serve with optional peanut sauce for an authentic Thai-inspired dish that’s perfect for any occasion.
Ingredients
For the Chicken & Marinade:
1 kg chicken thighs or drumsticks, boneless, cut into 1-inch cubes
4–5 slices fresh ginger (about 2 tbsp), finely minced
2 cloves garlic (about 1½ tbsp), minced
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp coconut cream
2 tbsp brown sugar
1 tbsp oyster sauce
For the 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
1 tsp sesame oil (optional)
1 tsp chili oil (optional)
Crushed peanuts (optional)
Instructions
Prepare the Peanut Sauce (Optional)
In a small bowl, whisk together coconut cream, peanut butter, rice vinegar, curry paste, maple syrup, soy sauce, and water. Add sesame oil and chili oil if desired. Mix until smooth and set aside.Marinate the Chicken
If using wooden skewers, soak them in water for at least 30 minutes to avoid burning.
Place chicken cubes in a large bowl.
Add ginger, garlic, soy sauces, coconut cream, sugar, and oyster sauce. Mix well to coat evenly.
Cover and refrigerate for at least 1–2 hours, preferably overnight for maximum flavor.
Skewer the Chicken
Thread chicken pieces onto skewers, keeping them snug to prevent burning. Avoid running your fingers down the skewers to prevent splinters.Make the Coconut Cream Glaze
In a small bowl, whisk together coconut cream, honey, and soy sauce until smooth.Grill the Skewers
Preheat your grill to 500°F (260°C) for direct-heat cooking.
Grill the skewers for 15–18 minutes, turning every 2–3 minutes until nicely browned and lightly charred.
In the final minutes, brush with the coconut glaze and continue flipping for a sweet, sticky, caramelized coating.
Test doneness by ensuring the chicken is firm and juices run clear.
Notes
Use maple syrup instead of honey for a vegan glaze.
Pork shoulder or tofu can replace chicken.
For extra spice, add more curry paste, chili oil, or fresh chilies.
Freeze uncooked marinated chicken for up to 2 months.
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1 skewer
- Calories: 190 kcal
- Sugar: 6 g
- Carbohydrates: 18 g
- Protein: 15 g