Grilled Thai Coconut Chicken Skewers Recipe
There’s something undeniably satisfying about threading marinated meat onto skewers, charring it over a flame, and brushing it with a glaze that bubbles into caramelized perfection. These Grilled Thai Coconut Chicken Skewers are a flavorful celebration of Southeast Asian ingredients—bold, fragrant, and irresistible. Coconut cream lends its rich silkiness, while soy sauces, garlic, and ginger deliver the deep umami backbone. Whether you’re lighting the grill for a casual gathering or a weeknight dinner, this dish strikes the perfect harmony between sweet, savory, and slightly smoky.
Ingredient Breakdown
Choosing the best cut of chicken for tenderness and flavor
Dark meat, such as boneless thighs or drumsticks, brings both moisture and richness to these skewers. Unlike leaner cuts like chicken breast, dark meat retains juiciness under high grill heat and absorbs marinades deeply. The slight fattiness renders beautifully over fire, offering tenderness and flavor in every charred bite.
Marinade must-haves: soy sauces, ginger, garlic, and the secret touch of coconut cream
The marinade is the flavor engine of this dish. Regular soy sauce provides salinity, while dark soy contributes a hint of sweetness and deeper color. Fresh ginger adds heat and brightness, and minced garlic infuses savory warmth. Sugar rounds everything out with a caramel edge, while coconut cream adds a subtle tropical richness that sets this marinade apart.
Creating a rich coconut glaze for a sticky, caramelized finish
Toward the end of grilling, a glaze of coconut cream, honey, and soy sauce is brushed on to create a glossy, golden finish. The sugars in the honey caramelize rapidly, forming a sticky sheen that clings to the meat. This step deepens the flavor while locking in moisture, transforming each skewer into a sweet-savory masterpiece.
Optional but worth it: creamy peanut dipping sauce with a Thai twist
The optional peanut sauce brings everything together with creamy nuttiness and gentle spice. Natural peanut butter forms the base, while coconut cream and Thai red curry paste add richness and heat. A splash of rice vinegar sharpens the flavor, and a hint of maple syrup or honey softens it. It’s the perfect finishing dip—or drizzle—for that final layer of decadence.
Step-by-Step Preparation Guide
Prepping the chicken: cutting and marinating techniques for flavor-packed bites
Cut the chicken into uniform 1-inch chunks to ensure even cooking. Combine it with the marinade in a bowl, ensuring all pieces are fully coated. For the deepest infusion of flavor, allow the chicken to marinate for at least 1 to 2 hours—ideally overnight. Before grilling, let it sit at room temperature for about 30 minutes to avoid a cold center during cooking.
How to build the perfect skewer: tips for snug, even threading
Soak wooden skewers in water to prevent burning. Thread the marinated chicken tightly onto the skewers, pressing pieces together to reduce airflow between them. Avoid skewering small scraps that may char too quickly. For food safety and even cooking, use meat as a buffer while sliding skewers to avoid splinters.
Mixing the coconut glaze and optional peanut sauce ahead of time
Prepare the glaze and peanut sauce before grilling. The glaze requires a simple mix of coconut cream, honey, and soy sauce—no heating needed. The peanut sauce blends coconut cream, peanut butter, vinegar, curry paste, and sweeteners, with optional chili and sesame oils for complexity. Set both aside and keep covered until ready to use.
Grilling like a pro: timing, temperature, and how to avoid burning
Preheat your grill to 500°F (260°C) for a searing direct heat. Place skewers over the hottest area and flip them every 2 to 3 minutes. After 15 to 18 minutes, the chicken should be cooked through with a golden crust. In the final few minutes, brush the skewers with the glaze, flipping them every minute to build a caramelized coating without burning the sugars.
Recipe Tips & Frequently Asked Questions
Why marinating overnight makes a difference
Letting the chicken rest overnight allows the flavors to fully penetrate, resulting in a juicier, more robust flavor throughout the meat.
Soaking skewers properly to avoid scorching
Soak the non-pointed ends of bamboo skewers in water for at least 30 minutes. This prevents them from catching fire or splintering on the grill.
Managing grill heat zones for consistent cooking
If your grill runs hot, consider setting up two zones: one for direct heat and one for indirect. This gives you more control over flare-ups and overcooking.
Glazing technique for perfect char without overcooking
Apply the glaze only in the last few minutes of grilling. This allows the sugars to caramelize beautifully without burning or turning bitter.
Can I use chicken breast instead of dark meat?
Yes, but be cautious—breast meat dries out more quickly. Marinate thoroughly and monitor cooking time closely to avoid overcooking.
How long can I store leftover peanut sauce?
Stored in an airtight container in the refrigerator, the peanut sauce lasts up to 5 days. Stir before using as separation may occur.
What if I don’t have a grill—can I use an oven or stovetop grill pan?
Absolutely. Use a grill pan over medium-high heat or broil the skewers on a foil-lined tray in your oven, flipping halfway through.
Is the peanut sauce necessary or can I skip it?
The dish stands on its own with just the glaze, but the peanut sauce adds a creamy, spicy contrast that enhances every bite.
What to Serve With This Recipe
Serve the grilled skewers over a bed of crisp green lettuce leaves—ideal for wrapping around a piece of chicken with a spoonful of peanut sauce. Add a refreshing cucumber salad tossed with rice vinegar or a vibrant Thai mango slaw for a crunchy contrast. For a heartier meal, pair with fragrant jasmine rice or grilled sticky rice. Complete the experience with a glass of Thai iced tea or a chilled coconut water spritz.
Creative Variations
To dial up the heat, add a pinch of chili flakes to the marinade or glaze. Swap the chicken for shrimp, tofu, or even tempeh for alternative protein options. Serve the skewers over rice with grilled vegetables for a Thai-style rice bowl. For more aromatic depth, stir finely chopped lemongrass or a few crushed kaffir lime leaves into the marinade.
These Grilled Thai Coconut Chicken Skewers are a celebration of contrast and harmony—rich and light, sweet and savory, tender and charred. They bring the spirit of Thai street food straight to your grill with little effort and big flavor. Whether served as a weeknight dinner, at a weekend cookout, or on a party platter, they’re bound to be devoured in minutes.
Ingredients
Coconut Cream Glaze
6 tablespoons coconut cream
1½ tablespoons honey
1 teaspoon soy sauce
Simple Peanut Sauce (Optional)
2 tablespoons coconut cream
¼ cup natural peanut butter (unsweetened)
1 teaspoon rice vinegar
1 teaspoon Thai red curry paste
2 teaspoons maple syrup (or honey)
2 teaspoons soy sauce
2–3 tablespoons water (adjust for desired consistency)
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
Crushed peanuts (optional, for garnish)
Marinade
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons sugar
1 tablespoon oyster sauce
2 tablespoons coconut cream
4–5 slices fresh ginger (about 2 tablespoons)
2 garlic cloves, minced (about 1½ tablespoons)
Chicken
1 kg chicken (preferably dark meat like thighs or drumsticks, boneless and skinless)
Instructions
Quick & Easy Peanut Sauce (Optional)
In a mixing bowl, whisk together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water. Adjust the thickness by adding more water if needed. For added flavor depth, stir in sesame oil and chili oil if using. Garnish with crushed peanuts just before serving. Set aside until ready to serve with the grilled skewers.
Marinating & Skewering the Chicken
If you’re using bamboo skewers, submerge the blunt ends in water using a tall cup to prevent scorching during grilling.
Dice the chicken into 1×1 inch pieces and place them in a large bowl.
Using a food processor, mortar and pestle, or a sharp knife, finely chop the garlic and ginger. Add both to the chicken bowl. Pour in all the remaining marinade ingredients: soy sauces, coconut cream, sugar, and oyster sauce. Toss thoroughly to ensure every piece is evenly coated.
Cover and refrigerate the marinated chicken for at least 1–2 hours. For best flavor penetration, marinate overnight. Before grilling, let the chicken rest at room temperature for about 30 minutes.
Thread the marinated chicken pieces snugly onto skewers. Tuck any loose pieces securely to prevent burning. Be careful while handling the skewers—splinters and salty marinade don’t mix well.
Making the Coconut Cream Glaze
In a small bowl, combine the coconut cream, honey, and soy sauce. Stir until smooth and set aside to brush onto the chicken during the final grilling phase.
Grilling
Preheat a gas or charcoal grill to around 500°F (260°C). Once hot, lay the skewers directly over the heat source. Grill the skewers, turning them every 2 to 3 minutes, for about 15 to 18 minutes total. Keep a close watch—chicken skewers can burn fast over high heat. The meat should be beautifully browned with a slight char and feel firm when done.
In the last few minutes, baste the skewers with the coconut cream glaze, flipping them every minute, two or three times, until the coating turns sticky, glossy, and caramelized.
Serve the skewers hot, arranged over fresh green lettuce. The lettuce isn’t just for presentation—it makes for perfect handheld wraps when paired with the creamy peanut sauce.
Grilled Thai Coconut Chicken Skewers Recipe
Ingredients
Coconut Cream Glaze
- 6 tablespoons coconut cream
- 1½ tablespoons honey
- 1 teaspoon soy sauce
Simple Peanut Sauce (Optional)
- 2 tablespoons coconut cream
- ¼ cup natural peanut butter unsweetened
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup or honey
- 2 teaspoons soy sauce
- 2 –3 tablespoons water adjust for desired consistency
- 1 teaspoon sesame oil optional
- 1 teaspoon chili oil optional
- Crushed peanuts optional, for garnish
Marinade
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 2 tablespoons coconut cream
- 4 –5 slices fresh ginger about 2 tablespoons
- 2 garlic cloves minced (about 1½ tablespoons)
Chicken
- 1 kg chicken preferably dark meat like thighs or drumsticks, boneless and skinless
Instructions
Quick & Easy Peanut Sauce (Optional)
- In a mixing bowl, whisk together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water. Adjust the thickness by adding more water if needed. For added flavor depth, stir in sesame oil and chili oil if using. Garnish with crushed peanuts just before serving. Set aside until ready to serve with the grilled skewers.
Marinating & Skewering the Chicken
- If you’re using bamboo skewers, submerge the blunt ends in water using a tall cup to prevent scorching during grilling.
- Dice the chicken into 1×1 inch pieces and place them in a large bowl.
- Using a food processor, mortar and pestle, or a sharp knife, finely chop the garlic and ginger. Add both to the chicken bowl. Pour in all the remaining marinade ingredients: soy sauces, coconut cream, sugar, and oyster sauce. Toss thoroughly to ensure every piece is evenly coated.
- Cover and refrigerate the marinated chicken for at least 1–2 hours. For best flavor penetration, marinate overnight. Before grilling, let the chicken rest at room temperature for about 30 minutes.
- Thread the marinated chicken pieces snugly onto skewers. Tuck any loose pieces securely to prevent burning. Be careful while handling the skewers—splinters and salty marinade don’t mix well.
Making the Coconut Cream Glaze
- In a small bowl, combine the coconut cream, honey, and soy sauce. Stir until smooth and set aside to brush onto the chicken during the final grilling phase.
Grilling
- Preheat a gas or charcoal grill to around 500°F (260°C). Once hot, lay the skewers directly over the heat source. Grill the skewers, turning them every 2 to 3 minutes, for about 15 to 18 minutes total. Keep a close watch—chicken skewers can burn fast over high heat. The meat should be beautifully browned with a slight char and feel firm when done.
- In the last few minutes, baste the skewers with the coconut cream glaze, flipping them every minute, two or three times, until the coating turns sticky, glossy, and caramelized.
- Serve the skewers hot, arranged over fresh green lettuce. The lettuce isn’t just for presentation—it makes for perfect handheld wraps when paired with the creamy peanut sauce.