Grilled Thai Coconut Chicken Skewers Recipe

There’s something magical about the smoky-sweet aroma of Grilled Thai Coconut Chicken Skewers sizzling on the grill. The coconut milk marinade infuses each tender piece of chicken with creamy richness, while the grill gives it that irresistible charred finish that screams summer.

I discovered this recipe during a trip to a Thai street food market, where skewers were served hot off the flame and wrapped in banana leaves. Since then, this has become my go-to recipe for cookouts, potlucks, and easy weeknight dinners that feel a little extra special.

These skewers are quick to prep, full of bold Thai flavor, and surprisingly simple to make with pantry-friendly ingredients. Let’s dive into why you’ll want this one in regular rotation.

Why You’ll Love This Grilled Thai Coconut Chicken Skewers Recipe

Get ready to fall hard for these mouthwatering Thai-inspired skewers. They’re bursting with flavor, easy to prep ahead, and cook in just minutes – perfect for busy summer evenings or casual get-togethers.

Quick and fuss-free. The marinade takes just 5 minutes to whisk together, and the chicken soaks up all that goodness while you prep the grill. From start to finish, you’re looking at less than 30 minutes of hands-on time.

Packed with flavor. Thanks to ingredients like coconut milk, garlic, ginger, and fish sauce, each bite is an explosion of sweet, savory, and slightly spicy deliciousness that hits all the right notes.

Great for entertaining. Skewers are made for sharing! Whether you’re hosting a backyard BBQ or a casual family dinner, these are fun to eat and easy to serve.

Flexible and family-friendly. You can make them mild or spicy, swap out the protein, or even grill up some veggies on the side. Everyone at the table can customize their plate.

Once you’ve had these juicy, aromatic chicken skewers hot off the grill, you'll be hooked. Next, let's talk ingredients so you're set up for success.

Ingredients Notes

The beauty of these Thai coconut chicken skewers lies in their balance of bold flavors and simple, accessible ingredients. Most of what you need is likely already in your pantry or fridge.

Coconut milk is the heart of the marinade, lending a creamy texture and subtle sweetness to the chicken. Be sure to use full-fat canned coconut milk for the richest flavor and best results. Give the can a good shake before opening, or stir it well to combine the cream and liquid.

Boneless, skinless chicken thighs are your best bet here. They stay juicy on the grill and soak up the marinade beautifully. You can use chicken breasts if you prefer, but keep a close eye on cooking time to avoid drying them out.

Fish sauce adds that classic Thai umami punch. It may smell intense on its own, but don’t skip it – it brings the savory depth that balances the sweetness of the coconut milk and sugar.

Fresh garlic and ginger provide the aromatic base of the marinade. Grate them finely for the most flavor infusion. If you're short on time, a jarred paste works in a pinch, but fresh will always taste better.

You’ll also need bamboo or metal skewers. If using bamboo, soak them in water for at least 30 minutes before grilling to prevent burning. A grill or grill pan is essential for achieving that signature char and caramelization.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Making these skewers is easier than you might think – and it all starts with a vibrant, flavor-packed marinade that does most of the work for you.

Begin by preparing your marinade. In a medium bowl, whisk together the coconut milk, fish sauce, brown sugar, lime juice, garlic, ginger, and a pinch of chili flakes if you want some heat. The mixture should taste slightly sweet, salty, and tangy.

Cut your chicken thighs into bite-sized chunks – about 1½ inches – and place them in a zip-top bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly. Seal and refrigerate for at least 1 hour, or up to 8 hours for even more flavor.

Once the chicken has marinated, thread the pieces onto soaked bamboo skewers, packing them just tight enough to hold together without crowding. This helps them cook evenly and get a nice sear.

Preheat your grill (or grill pan) to medium-high and lightly oil the grates. Place the skewers on the grill and cook for 3–4 minutes per side, turning occasionally, until the chicken is fully cooked and slightly charred at the edges. You’re looking for an internal temp of 165°F.

Remove the skewers from the grill and let them rest for a couple of minutes. Serve them hot with jasmine rice, peanut sauce, or a crunchy cucumber salad for a full Thai-style meal. From marinate to plate, these take just over 30 minutes of active time.

Storage Options

If you happen to have leftovers (and that’s a big if), these chicken skewers store beautifully.

Let any remaining skewers cool completely, then remove the chicken from the skewers. Transfer to an airtight container and refrigerate for up to 4 days. The flavors actually intensify a bit overnight, making them great for meal prep.

You can also freeze the cooked chicken. Place the cooled pieces in a freezer-safe bag or container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, warm the chicken gently in a skillet over medium-low heat, or microwave in 30-second bursts. Add a splash of coconut milk or water to keep it moist if needed.

Variations and Substitutions

This recipe is wonderfully forgiving and easy to customize based on what you have on hand or what your taste buds prefer.

For a spicier version, add a teaspoon of red curry paste or a finely chopped Thai chili to the marinade. You’ll get that signature Thai heat and complexity with just a small addition.

Swap the protein for shrimp, tofu, or even beef strips. Shrimp only needs about 30 minutes to marinate and cooks in a flash on the grill. Tofu should be pressed beforehand to remove excess moisture.

No grill? No problem. These skewers cook up beautifully on a grill pan or under the broiler in your oven. Just be sure to flip halfway through and watch closely to avoid burning.

If you're dairy-free or gluten-free, you're already in luck – this recipe is naturally free of both. Just double-check your fish sauce and soy sauce (if using) to ensure they're certified gluten-free.

You can also make this recipe part of a full Thai meal. Pair it with coconut rice, mango salad, or a quick papaya slaw to bring the whole experience together.

Feel free to experiment and make it your own. This is the kind of recipe that rewards creativity – and once you’ve mastered the base, the flavor possibilities are endless.

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