Grilled Thai Coconut Chicken Skewers

Juicy grilled chicken skewers with a bold Thai twist have a way of stealing the show at every gathering. The coconut marinade wraps the chicken in a blanket of fragrant ginger and garlic. A sweet coconut glaze locks in moisture and ramps up the glossy char. Every time I make these for family picnics or backyard dinners friends ask for the recipe before the last skewer is gone.

I once made these for a weeknight dinner with leftover chicken thighs and my youngest asked if we could have them every weekend. These skewers check every box for ease and big flavor.

Ingredients

• Chicken thighs or drumsticks: Dark meat gives juicier results and holds up well to grilling Trim any excess fat for best flavor
• Ginger: Select plump juicy root that feels firm The fresh ginger boosts both aroma and flavor in the marinade
• Garlic: Go for fresh whole cloves as jarred garlic can taste flat
• Soy sauce: Regular soy gives deep umami While dark soy brings color and a hint of caramel
• Coconut cream: Use a thick coconut cream not coconut milk Richness is the base for both marinade and glaze
• Sugar: Adds just the right hint of sweetness for caramelization Choose white or light brown sugar
• Oyster sauce: Adds salty sweetness and complexity If possible pick one with minimal additives
• Honey: In the glaze this gives a rich finish and helps everything caramelize
• Natural peanut butter: For the optional sauce pick unsweetened pure peanut butter for real flavor
• Thai red curry paste: Brings authentic Thai heat and color Choose a trusted brand for best taste
• Rice vinegar: Brightens the peanut sauce Look for mild varieties at Asian markets
• Maple syrup or honey: Sweetens the dipping sauce naturally
• Sesame oil and chili oil: Both are optional but add depth and a gentle kick Use sparingly
• Crushed peanuts: Use roasted and unsalted for topping the sauce and a finishing crunch

Step-by-Step Instructions

Marinate the Chicken:

Cut chicken into one inch chunks so every bite will cook evenly Finely mince ginger and garlic by hand or with a processor and blend into the chicken with soy sauces coconut cream sugar and oyster sauce Give everything a deep mix then set in the fridge for at least one hour but ideally overnight for maximum flavor

Soak and Skewer:

If using wooden skewers soak the back ends in water so they will not burn Carefully thread marinated chicken onto the skewers Pack pieces snugly so they will not dry out or burn Explore different angles to minimize loose bits

Prepare the Glaze:

Mix coconut cream honey and soy sauce for the finishing glaze Get it ready in a small bowl and keep nearby

Mix the Peanut Sauce:

Combine coconut cream peanut butter rice vinegar curry paste maple syrup soy sauce and water Stir everything together until silky smooth Add more water if needed for a pourable dip Top with a splash of sesame oil chili oil or a sprinkle of peanuts if you like heat and crunch

Grill to Perfection:

Heat your grill to a very high temperature about five hundred degrees Fahrenheit Place chicken skewers over direct heat and flip every two or three minutes Each flip will help to lock in moisture and prevent burning After about fifteen minutes start brushing on the glaze Flip and brush two or three more times Charring is good but not burning Each piece should look golden glossy and have caramelized edges

Serve with Style:

Lay the finished skewers over fresh green lettuce Arrange peanut sauce for dipping and offer extra lime or fresh herbs The lettuce can be used to wrap the chicken for a fresh crunch

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The coconut cream in this recipe is my secret ingredient It turns ordinary chicken into something rich and tropical and always reminds me of summer cookouts with my cousins eating straight off the skewer with sticky fingers and big smiles

Storage Tips

Let any leftovers cool completely before storing Arrange them in an airtight container with parchment layers to keep the glaze from sticking too much These skewers keep well in the fridge for up to three days and reheat beautifully in the oven or on a grill with a quick brush of extra glaze if needed

Ingredient Substitutions

If chicken thighs are not your favorite you can use chicken breast just be careful not to overcook and consider brining the pieces first For a vegetarian spin swap out chicken for cubes of extra firm tofu or seitan The marinade is just as delicious on vegetables like mushrooms or eggplant

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Serving Suggestions

Serve these skewers alongside sticky jasmine rice a crisp cucumber salad or simply with more fresh lettuce and herbs They work well as party appetizers in smaller bites or as a full meal with the peanut sauce and extra veggies

Cultural Inspiration

This recipe is inspired by classic Thai street vendor snacks where grilling over hot charcoal brings bold flavors and irresistible aroma The peanut dipping sauce is a nod to satay traditions while the coconut glaze gives it a unique finish that makes it perfect for fusion-style gatherings

Recipe FAQs

→ What type of chicken works best for skewers?

Dark meat like chicken thighs stays juicier and more flavorful on the grill, but breast can also be used.

→ How long should the chicken marinate?

Allow at least 1–2 hours for marination, but overnight yields deeper flavor and tenderness.

→ What’s the purpose of the coconut cream glaze?

The glaze adds a sweet, creamy finish and helps caramelize the outside for a tasty char.

→ How do I prevent wooden skewers from burning?

Soak the blunt ends of the skewers in water before grilling to keep them from burning.

→ Is the peanut sauce necessary?

The peanut sauce is optional but adds a nutty, tangy dip that complements the chicken’s savory-sweet flavors.

→ Can these be cooked without a grill?

Yes, a grill pan or broiler can be used as an alternative to outdoor grilling.