Name: Grilled Thai Coconut Chicken Skewers Recipe
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Thai
Ingredients: 4-5 slices Fresh ginger, peeled and thinly sliced; 2 cloves Garlic, minced; 2 tablespoons Soy sauce; 1 tablespoon Dark soy sauce; 1 can (400 mL) Coconut milk; 1 tablespoon Brown sugar; 2 tablespoons Fresh lime juice; Salt and pepper, to taste; 1 kg Chicken (dark meat preferred, thighs or drumsticks, boneless and cut into chunks); Skewers (if using wooden, soak in water for at least 30 minutes)

Jump to Recipe

Prepare to fall head over heels for Grilled Thai Coconut Chicken Skewers, a dish that instantly transports you right into the vibrant heart of Thai street food culture. Imagine juicy bites of dark chicken, marinated in a silky blend of coconut milk, fresh ginger, zesty lime, and savory soy, all flame-kissed on the grill until perfectly caramelized. This is not just dinner; it’s a flavor adventure—rich, aromatic, and delightfully easy to pull together. Whether you’re hosting friends or spicing up a weeknight, these skewers are about to become your new favorite gathering dish.

Grilled Thai Coconut Chicken Skewers Recipe - Recipe Image

Ingredients You’ll Need

What makes Grilled Thai Coconut Chicken Skewers extra special is how each ingredient plays a starring role—bringing depth, brightness, and that irresistible Thai flavor harmony. The list is refreshingly short, but every element matters!

Fresh ginger: Sliced ginger infuses the chicken with a gentle heat and citrusy zing that awakens the palate.

Garlic: Minced garlic adds rich, aromatic depth and fragrant umami to the marinade.
Chicken: Opt for dark meat like thighs or drumsticks—boneless, juicy, and perfect for grilling.

Soy sauce: Brings essential salty savoriness and balances the sweet notes.
Dark soy sauce: A splash of dark soy gives the dish deep color and a richer taste.

Coconut milk: The creamy, luscious base that tenderizes the chicken and soaks every bite with tropical flavor.
Brown sugar: Adds caramel undertones and helps with those gorgeous charred grill marks.
Fresh lime juice: Brightens everything, lending tangy freshness to cut through the richness.

Salt and pepper: Classic seasonings for rounding out the flavor profile.
Skewers: If using wooden skewers, be sure to soak them to prevent burning—they’re your ticket to that irresistible street food experience.

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Prepare the Marinade

In a big mixing bowl, whisk together the ginger, garlic, both types of soy sauce, creamy coconut milk, brown sugar, fresh lime juice, salt, and pepper. You want everything well blended, so every bite of Grilled Thai Coconut Chicken Skewers enjoys all those beautiful sweet, salty, tangy, and aromatic notes. The marinade should be silky and fragrant—if you lean in, you’ll get a dreamy whiff of what’s to come!

Step 2: Marinate the Chicken

Add your chunks of chicken into that delicious marinade, turning each piece so it’s well coated. Cover with plastic wrap and slide the bowl into the fridge for at least 30 minutes, but if you’ve got a few hours, even better! This extra time lets the flavor sink deep and ensures your skewers are tender, juicy, and packed with bold Thai flair.

Step 3: Assemble the Skewers

Thread the marinated chicken onto your soaked skewers, being careful to leave just a small gap between each piece. This promotes even cooking and allows those edges to char up beautifully, giving you that irresistible grilled finish unique to Thai street food skewers.

Step 4: Preheat the Grill

Heat your grill or a stovetop grill pan to medium-high. Take a moment to oil the grates, which helps prevent sticking and ensures each skewer releases easily—plus, it makes for those picture-perfect grill marks that make Grilled Thai Coconut Chicken Skewers look (and taste!) utterly mouthwatering.

Step 5: Grill the Skewers

Place the skewers on your hot grates, leaving a bit of space between each for air flow and even cooking. Let them cook 4–5 minutes per side—turning once—until the chicken is golden brown, deeply charred in places, and fully cooked through. That slight caramelization is key to both flavor and texture!

Step 6: Serve and Enjoy

Fresh off the grill, give your Grilled Thai Coconut Chicken Skewers one last hit of lime juice for extra brightness. Serve immediately, while they’re irresistible—hot, juicy, and shimmering with a touch of coconut glaze.

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Amp up the presentation with a shower of chopped cilantro, fresh lime wedges, and maybe a sprinkle of sliced red chilies. Even a dusting of toasted sesame seeds can turn these skewers into a work of edible art, adding a pop of color and an extra layer of flavor that complements the coconut and lime beautifully.

Side Dishes

Grilled Thai Coconut Chicken Skewers were practically made for pairing with fluffy jasmine rice, cooling cucumber salad, or crisp pickled veggies. Don’t forget a peanut dipping sauce or sweet chili sauce on the side for a touch of heat and extra richness—your guests will go wild for the options!

Creative Ways to Present

Serve your skewers right off the grill on a big platter, or nestle them into lettuce wraps for a refreshing, hand-held bite. For parties, you can even slide each skewer onto a bamboo tray lined with banana leaves for that ultimate tropical street food vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Grilled Thai Coconut Chicken Skewers keep wonderfully in the refrigerator for up to three days. Just be sure to store them in an airtight container, and keep any garnishes separate to maintain their freshness and vibrant flavor.

Freezing

If you want to prep ahead, freeze the marinated (uncooked) chicken pieces in a sealed freezer bag for up to two months. When you’re ready, simply thaw overnight in the fridge, thread onto skewers, and grill as usual—no flavor lost, and maximum convenience.

Reheating

For best results, reheat your skewers in a hot oven (about 180°C/350°F) on a baking tray for 8–10 minutes until warmed through, or gently on a grill pan to revive some of that original smoky char. A quick microwave zap works in a pinch, but watch closely to keep the chicken juicy.

FAQs

Can I use chicken breast instead of thigh for Grilled Thai Coconut Chicken Skewers?

Absolutely! While thighs or drumsticks are juicier and more flavorful, chicken breast works just as well—marinate a bit longer for extra tenderness and watch carefully to avoid overcooking.

What’s the best way to keep wooden skewers from burning on the grill?

Always soak your wooden skewers in water for at least 30 minutes before threading the chicken. This helps prevent scorching and gives you more time to achieve that perfect grill on your Grilled Thai Coconut Chicken Skewers.

Can I cook these skewers indoors if I don’t have a grill?

Definitely! A stovetop grill pan or even your oven’s broiler delivers fantastic results. Just keep an eye on the chicken; you want those caramelized edges without overcooking.

Is there a substitute for coconut milk if someone doesn’t like it?

You can use Greek yogurt or regular milk with a little extra lime juice for tang and tenderness, but the coconut flavor is a signature highlight of Grilled Thai Coconut Chicken Skewers.

Can the marinade double as a dipping sauce?

If you’d like a sauce for serving, reserve a portion of the marinade before adding raw chicken, and simmer it to reduce and thicken. Never use marinade that’s touched raw chicken without cooking it first!

Final Thoughts

There’s nothing quite like sharing a platter of Grilled Thai Coconut Chicken Skewers—each bite is creamy, zesty, and just the right amount of sweet and salty. If you’re looking to wow your family and friends with a dish that delivers maximum flavor and big summer vibes, this is the recipe you’ll make on repeat. Light up that grill and let’s make some delicious memories!