Grilled Thai Coconut Chicken Skewers

Fire up your grill for these Grilled Thai Coconut Chicken Skewers that pack bold smoky flavor with every bite. Tender chunks of chicken soak up a punchy marinade of ginger, garlic, coconut cream, and soy, then are glazed in a sweet coconut finish for the perfect sticky char. Served with a speedy peanut dipping sauce, these are the skewers I make whenever I want something show-stopping yet simple. Every time I bring these to a potluck, people are begging for the secret.

The first time I made these was for a backyard birthday party during a heatwave. Friends took one bite and everyone started hovering around the grill for more.

Ingredients

• Chicken thighs or drumsticks: These stay juicy on the grill and soak up marinade
• Fresh ginger: Adds warm zingy depth to the marinade Slice thin for maximum flavor
• Garlic: Always use fresh cloves for the punchiest taste
• Light and dark soy sauce: Brings salt and beautiful caramel color Choose naturally brewed varieties for best flavor
• Coconut cream: Gives rich body and real coconut taste Look for cans where coconut is the first ingredient
• Sugar: A little sweetness caramelizes the meat Use natural cane if possible
• Oyster sauce: Deepens umami complexity If not available swap for more soy sauce and a touch more sugar
• Honey: For the glaze melts easily and creates sticky char Choose a mild honey
• Natural unsweetened peanut butter: For the sauce ensures a thick creamy dip
• Thai red curry paste: Gives a hit of spice and fragrance for the sauce Pick one with chili as the first ingredient
• Rice vinegar: Lifts the sauce with brightness
• Maple syrup or honey: Optional sweetener for the sauce
• Sesame oil or chili oil: For a nutty or spicy kick in the peanut sauce Totally up to your taste
• Crushed peanuts: Extra crunch for topping Pick roasted unsalted

Step-by-Step Instructions

Prepare the Peanut Sauce:

Combine coconut cream peanut butter rice vinegar curry paste maple syrup soy sauce water and oils in a small bowl Mix until smooth Taste and thin out to your liking Set aside

Marinate the Chicken:

Chop chicken into one inch chunks Place them in a large bowl Finely mince ginger and garlic Add to chicken along with soy sauces coconut cream sugar and oyster sauce Mix well with your hands to coat every piece Cover and chill for at least one hour or overnight for deep flavor

Soak and Skewer:

If using wooden skewers submerge ends in water for thirty minutes to prevent burning Thread chicken pieces onto skewers packing them snugly Avoid loose ends to keep from burning during grilling

Mix the Coconut Glaze:

In a small bowl whisk together coconut cream honey and soy sauce until combined Set aside

Grill the Skewers:

Preheat your grill to high about five hundred degrees Fahrenheit Place skewers over direct heat Grill for fifteen minutes turning every two to three minutes until chicken is browned and cooked through Brush on coconut glaze and grill one more minute per side to get sticky caramelized edges

Serve and Enjoy:

Arrange skewers on a platter with washed green lettuce leaves Spoon the peanut sauce into a bowl Sprinkle with crushed peanuts Serve skewers atop lettuce leaves for a fresh wrap

Save

My favorite ingredient for these skewers is coconut cream because it adds this lush tropical richness and helps the grill caramelize just right. One of my best memories is grilling these with my dad for Father’s Day and realizing the whole family loves spicy peanut sauce.

Storage Tips

Leftover skewers keep well in the fridge for up to three days Store the peanut sauce separately so nothing gets soggy Reheat quickly on the grill or in a hot skillet to revive the char and juiciness

Ingredient Substitutions

You can use chicken breast but I recommend brining it in salt water first for extra moisture Pork shoulder cubes work great too If you are out of coconut cream rich coconut milk with high fat content is a solid option

Serving Suggestions

Pile skewers on a platter for a crowd or tuck them into lettuce wraps for a lighter bite They pair beautifully with jasmine rice or spicy cucumber salad

Thai Inspiration

This dish is inspired by the vibrant street foods of Thailand where coconut grilled meats and tangy peanut sauces fill the air With its balance of sweet salty and aromatic flavors this recipe brings that feast right to your backyard grill

Recipe FAQs

→ What kind of chicken works best for skewers?

Dark meat, like thighs, stays moist and flavorful on the grill, but breast can also be used if brined first for juiciness.

→ How do I get a strong coconut flavor?

Use full-fat coconut cream for marinating and glazing. Coconut milk can work but is less rich in flavor and texture.

→ Any tips for perfectly grilled skewers?

Soak wooden skewers to prevent burning, and grill over direct heat, flipping frequently for even charring and caramelization.

→ How can I make the peanut sauce creamier?

Add more coconut cream or a bit of water to thin the sauce to your desired consistency, ensuring it’s silky smooth for dipping.

→ Can these skewers be made ahead?

Marinate chicken overnight for deeper flavor, then grill just before serving. Leftovers can be reheated or enjoyed cold.

→ Is there a pork alternative?

Yes, pork shoulder chunks can be substituted for chicken, offering similar tenderness and absorbing flavors well.