Grilled Thai Coconut Chicken Skewers Recipe

If you’re craving something utterly irresistible, a little exotic, and totally grill-worthy, Grilled Thai Coconut Chicken Skewers are about to become your new go-to! These juicy morsels shine with fragrant marinade, charred edges, a sweet coconut glaze, and (if you’d like) a creamy peanut sauce for dipping. Every bite is bursting with the lemongrass-infused sunshine that makes Thai street food so unforgettable—yet they’re a cinch to make at home.

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Ingredients You’ll Need

The beauty of Grilled Thai Coconut Chicken Skewers lies in how simple—but essential—every ingredient is. Each element brings vibrant color, delectable flavor, or tender texture, so you really get the full tropical street-food vibe right from your own backyard grill.

• Chicken (dark meat preferably): Thighs or drumsticks are extra juicy and flavorful, soaking up the marinade and staying tender even on high heat; chicken breast works if you prefer leaner meat.
• Ginger & Garlic: Freshly minced for the bold, aromatic kick that screams Thai cuisine.
• Soy Sauce & Dark Soy Sauce: Light soy adds salt and umami, while dark soy infuses a gorgeous caramel color and extra depth.
• Coconut Cream: The secret to luscious flavor! It’s thicker and richer than coconut milk, making the marinade and glaze irresistible (full-fat coconut milk is a passable substitute).
• Sugar & Honey: Sugar balances the marinade, while honey adds shine and stickiness to the glaze—giving the skewers their signature glossy finish.
• Oyster Sauce: A little shot of umami; if you don’t have it, more soy sauce plus a pinch of sugar works in a pinch.
• Peanut Butter & Red Curry Paste (for dipping): Optional, but utterly divine when mixed into a creamy peanut sauce!

Variations

One of the best things about making Grilled Thai Coconut Chicken Skewers is how effortlessly you can tweak the recipe to match your pantry, your mood, or anyone’s dietary needs. No two batches have to be exactly alike—let your creativity loose!

• Switch Up the Protein: Swap chicken for juicy pork shoulder or even shrimp for a speedy grill night.
• Go Dairy-Free Peanut-Free: Skip the optional peanut sauce or sub it with sunflower seed butter for nut allergies.
• Try Different Marinades: Add lemongrass, lime zest, a splash of fish sauce, or a little sriracha to experiment with flavor and heat levels.
• Make It Low-Sugar: Use maple syrup, coconut sugar, or cut back the sugar amounts for a lighter glaze and marinade.
• Add Veggies: Thread bell pepper, onions, or zucchini onto the skewers for pops of color and crunch.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Prep the Peanut Sauce (Optional)

If you’re making the creamy peanut sauce (trust me, it’s worth it!), simply whisk together the coconut cream, peanut butter, maple syrup or honey, soy sauce, vinegar, and a hint of Thai red curry paste. Thin it out with a little water to your preferred consistency—then pop it in the fridge until serving time so the flavors really meld.

Step 2: Marinate and Skewer the Chicken

Cut your chicken into chunky 1-inch cubes—perfect for threading onto skewers. Blitz or finely chop your fresh garlic and ginger, then toss everything for the marinade into a bowl with the chicken. Mix it up until each piece is coated, then marinate in the fridge for at least an hour (overnight is even better for intense flavor!). Remember to soak any wooden skewers in water so the ends don’t burn on the grill.

Step 3: Make the Coconut Cream Glaze

Before firing up the grill, whip up your glaze. In a small bowl, blend coconut cream, honey, and a splash of soy sauce until smooth. Keep this handy—this decadent glaze is the game-changer for that sticky-sweet, golden finish.

Step 4: Grill to Juicy Perfection

Preheat your gas or charcoal grill to a sizzling 500°F (260°C). Lay the skewers over direct heat, flipping every couple of minutes for about 15-18 minutes until deeply browned and cooked through. Don’t turn away for too long—the marinade’s sugars caramelize quickly and you want that perfect char, not burnt edges. In the last few minutes, start glazing and flipping to build up that glossy, caramelized coat.

Step 5: Serve and Enjoy

Once the Grilled Thai Coconut Chicken Skewers are sticky, glistening, and slightly charred, transfer them to a platter. Serve them over crisp lettuce with that luscious peanut sauce for drizzling or dipping. These are best eaten hot, straight off the grill!

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Top your skewers with a flurry of chopped fresh cilantro, a squeeze of lime, and a scattering of roasted crushed peanuts for authentic Thai street-food flair. A sprinkle of red chili flakes or thin-sliced fresh red chilis gives your platter a beautiful pop of color and a kick of heat.

Side Dishes

Grilled Thai Coconut Chicken Skewers shine with classic sides like jasmine rice, coconut rice, or a crunchy Thai-style slaw. For a more substantial meal, serve with rice noodles or wrap the chicken in lettuce leaves with a little extra peanut sauce for fun DIY lettuce wraps.

Creative Ways to Present

These skewers are party-perfect when arranged on a big platter layered over lettuce leaves, with toothpicks for grabbing and bowls of peanut sauce for dipping. For a stunning dinner, serve them on skewers propped on a bed of vibrant shredded veggies—or even over coconut rice for a complete tropical feast. They’re a real showstopper at barbecues and potlucks!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Grilled Thai Coconut Chicken Skewers tightly and store them in an airtight container in the fridge for up to three days. They stay juicy and flavorful, and make the world’s best lunchbox addition the next day.

Freezing

You can freeze grilled (un-glazed) chicken skewers in a sealed container or freezer bag for up to two months. Thaw in the fridge overnight, then reheat and glaze them just before serving for best texture. Freeze leftover peanut sauce separately in a small airtight container.

Reheating

Gently reheat the skewers in a 350°F (180°C) oven, covered with foil to keep them moist, for about 10-12 minutes. For a bit more char, pop them back on a hot grill for a couple minutes! Microwave reheating works in a pinch, but might soften the edges.

FAQs

Final Thoughts

Whether you’re looking to impress at your next cookout or just shake up your chicken routine with a truly addictive flavor, Grilled Thai Coconut Chicken Skewers deliver on every count. Give these a try—they’re impossibly delicious, refreshingly easy, and guaranteed to be devoured. Enjoy, and happy grilling!

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