Grilled Thai Coconut Chicken Skewers – Sweet, Smoky, and Irresistible!

These Grilled Thai Coconut Chicken Skewers are bursting with flavor! The marinated chicken, infused with ginger, garlic, coconut cream, and soy sauce, is grilled to perfection and finished with a sweet coconut cream glaze. The result is a deliciously smoky, juicy chicken that pairs beautifully with a simple peanut sauce. Whether you’re grilling for a summer BBQ or making a quick dinner, these skewers are sure to impress.

Why You’ll Love These Grilled Thai Coconut Chicken Skewers

These skewers are the perfect combination of savory and sweet, with the coconut cream adding a rich creaminess and the marinade delivering a tantalizing balance of salty, sweet, and umami flavors. The grilling process gives the chicken a smoky, charred exterior, while the glaze adds a glossy finish and a delicious sweetness. Serve these skewers with a peanut sauce for an extra layer of flavor, making them the ideal appetizer, main course, or snack.

Ingredients

For the Marinade:

• 1 kg chicken (preferably dark meat)

• 4-5 slices ginger (approx. 2 tablespoons)

• 2 cloves garlic (approx. 1 ½ tablespoons)

• 2 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• 2 tablespoons coconut cream

• 2 tablespoons sugar

• 1 tablespoon oyster sauce

For the Coconut Cream Glaze:

• 6 tablespoons coconut cream

• 1 ½ 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 (or enough to thin it out to the consistency you like)

• 1 teaspoon sesame oil (optional)

• 1 teaspoon chili oil (optional)

• Crushed peanuts (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Quick & Easy Peanut Sauce (Optional):

• In a small bowl, combine all the ingredients for the peanut sauce and mix well.

• Set aside until the chicken skewers are ready to be served.

2. Marinating & Skewering the Chicken:

• If using wooden skewers, soak the non-pointy ends in a cup of water to prevent burning on the grill.

• Cut the chicken into 1×1 inch chunks and place them in a bowl.

• Finely chop the garlic and ginger (using a mortar and pestle, food processor, or by hand) and add to the chicken.

• Add the rest of the marinade ingredients into the bowl and mix well, ensuring the chicken is evenly coated.

• Let the chicken marinate for at least 1-2 hours in the fridge (overnight for more flavor).

• Remove the chicken from the fridge 30 minutes before grilling.

• Skewer the chicken, ensuring the pieces are snug on the skewers to avoid burning the loose ends.

3. Making the Coconut Cream Glaze:

• In a small bowl, combine the coconut cream, honey, and soy sauce.

• Set this aside to glaze the chicken towards the end of grilling.

4. Grilling the Chicken:

• Set your grill (charcoal or gas) to approximately 500°F (260°C).

• When the grill is ready, place the chicken skewers on the grill, cooking them over direct heat.

• Flip the skewers every 2-3 minutes, cooking for 15-18 minutes total, or until the chicken is browned and charred. Be sure to stay nearby, as the chicken can burn quickly.

• Brush the coconut cream glaze on the chicken and flip every minute for 2-3 minutes, allowing the glaze to caramelize and create a sticky, sweet coating.

5. Serve:

• Plate the skewers on a bed of fresh green lettuce, and drizzle the optional peanut sauce over the top.

• Garnish with crushed peanuts if desired, and serve immediately.

Servings and Timing

• Servings: 12 skewers (about 4-6 servings depending on appetite)

• Prep Time: 30 minutes (excluding marination time)

• Cook Time: 15 minutes

• Total Time: 45 minutes

Variations

• Vegetarian Option: Replace the meat with tofu or tempeh for a plant-based version.

• Spicy Option: Add more chili oil or a splash of hot sauce to the peanut sauce for an extra spicy kick.

Storage/Reheating

• Storage: Leftover skewers can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, place the skewers back on the grill for a few minutes or warm them in the oven at 350°F (175°C) until heated through.

• Freezing: You can freeze the marinated chicken before grilling for up to 3 months. Thaw in the fridge overnight before grilling.

FAQs

Can I use chicken breast instead of dark meat?

Yes, you can use chicken breast, but dark meat (like thighs) will give a more flavorful and juicier result. If using chicken breast, consider brining it in saltwater for a few hours to help keep it moist during grilling.

Can I make this dish ahead of time?

Yes, you can marinate the chicken the night before and store it in the fridge until you’re ready to grill. You can also make the peanut sauce ahead of time and store it in the fridge for up to 5 days.

How can I prevent the chicken from drying out on the grill?

Make sure to cook the chicken over medium heat and flip the skewers regularly. Avoid overcooking, and use dark meat for more moisture. The glaze helps lock in moisture and adds flavor, so be sure to apply it during the last few minutes of grilling.

Can I make this recipe on the stovetop?

While grilling gives the best flavor, you can cook the chicken skewers on a stovetop grill pan. Just make sure to cook them over medium heat, flipping every 2-3 minutes, and apply the glaze at the end.

Conclusion

These Grilled Thai Coconut Chicken Skewers are packed with bold flavors and make for a mouthwatering appetizer or main dish. The coconut cream glaze adds a touch of sweetness, while the smoky grilled chicken creates the perfect contrast. Paired with a creamy peanut sauce and fresh lettuce, they’re a delicious, fun-to-eat dish that’s sure to impress! Enjoy these skewers at your next BBQ or dinner gathering for a taste of Thai-inspired comfort food.

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