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

If you’re looking for a dish that’s bursting with bright, tropical flavors and just the right touch of smoky char, Grilled Thai Coconut Chicken Skewers will absolutely make your taste buds sing. With tender chicken bathed in a velvety coconut and lime marinade, then grilled to juicy perfection, this recipe marries savory, sweet, and tangy notes in every bite. It’s one of those recipes I love to bring out at gatherings, knowing it’ll spark conversation and requests for seconds—all thanks to its effortless elegance and intoxicating aroma. Trust me, whether it’s your first time with this recipe or your fiftieth, every skewer delivers pure summer happiness.

Grilled Thai Coconut Chicken Skewers Recipe - Recipe Image

Ingredients You’ll Need

This recipe is wonderfully straightforward, yet every ingredient is carefully chosen to build layers of depth in Grilled Thai Coconut Chicken Skewers. Each part plays its own role, from the aromatic ginger to the luscious coconut milk, turning your kitchen into a flavor-packed haven.

Fresh ginger: Adds a warm, zesty kick that brightens up the marinade and brings true Thai essence.

Garlic: Delivers aromatic depth and a gentle pungency that melts into the grilled chicken.
Chicken (dark meat preferred): Thighs or drumsticks stay extra juicy and flavorful even over the grill’s high heat.

Soy sauce: Provides subtle saltiness and umami for that signature Thai savoriness.
Dark soy sauce: Rounds out the marinade with deep color and a richer dimension of flavor.

Coconut milk: The heart of this recipe, creating a creamy texture and mellow tropical sweetness.
Brown sugar: Lightly caramelizes on the grill, adding a hint of molasses that perfectly balances out tangy notes.
Fresh lime juice: A splash of acidity that brightens everything up and lifts the coconut flavor brilliantly.

Salt and pepper: Just a pinch to amplify all the natural flavors in the marinade.
Skewers: If you’re using wooden skewers, be sure to soak them so they don’t burn—this trick keeps your chicken and fingers happy!

How to Make Grilled Thai Coconut Chicken Skewers

Step 1: Prepare the Marinade

In a big mixing bowl, whisk together the ginger, garlic, both soy sauces, coconut milk, brown sugar, lime juice, salt, and pepper. This lush marinade starts off quite fragrant—don’t be surprised if you immediately want to dip a spoon in! Make sure everything is well blended, so each bite of chicken soaks up every flavor.

Step 2: Marinate the Chicken

Toss your chicken chunks into the bowl, turning them so each piece gets thoroughly coated. This is where the magic happens! Cover the bowl, pop it in the fridge, and let the chicken marinate for at least 30 minutes (but up to 4 hours if you really want max flavor). The longer it sits, the more succulent your Grilled Thai Coconut Chicken Skewers will be.

Step 3: Assemble the Skewers

Carefully thread each piece of marinated chicken onto your soaked skewers, making sure to leave a little space between the pieces. This not only ensures even grilling but also helps the edges get beautifully caramelized and golden.

Step 4: Preheat the Grill

Preheat your outdoor grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent any sticking (a quick swoosh with a paper towel dipped in oil does the trick). You’ll want the grill hot enough to sear, but not so blazing that it burns the marinade.

Step 5: Grill the Skewers

Place your assembled Grilled Thai Coconut Chicken Skewers directly on the grill. Cook for about 4-5 minutes on each side, turning once, until the chicken is cooked through and has a little char from the sugars in the marinade. Your kitchen or backyard will be enveloped in the most incredible aroma!

Step 6: Serve and Enjoy

Once your skewers are perfectly grilled, remove them from the heat and give them a generous squeeze of fresh lime juice. Serve immediately—these juicy, coconutty bites are best enjoyed while piping hot and irresistibly fragrant.

How to Serve Grilled Thai Coconut Chicken Skewers

Garnishes

Scatter a handful of chopped cilantro or Thai basil over the skewers for a fresh, herbal lift. Slices of red chili add a pop of color and just the right kick, while toasted coconut flakes sprinkled over the top look beautiful and taste fantastic.

Side Dishes

Pair Grilled Thai Coconut Chicken Skewers with jasmine rice or sticky rice to soak up all that luscious coconut marinade. A vibrant cucumber salad or a platter of grilled vegetables brings crunch and a cool contrast to each bite.

Creative Ways to Present

For a fun twist, nestle the skewers inside lettuce cups for a light, hand-held option. Or arrange them over a large platter piled with colorful pickled veggies and lime wedges, perfect for a shareable family-style meal.

Make Ahead and Storage

Storing Leftovers

Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. The chicken actually takes on even more flavor after resting for a bit, making the leftovers a wonderful quick lunch or snack the next day.

Freezing

If you want to prep a big batch ahead, freeze the uncooked, marinated chicken pieces (off the skewers) in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then thread onto skewers and grill as usual for an easy, flavor-packed meal on busy days.

Reheating

Gently reheat Grilled Thai Coconut Chicken Skewers in a 325°F oven for about 10 minutes, or until warmed through. If you’re in a hurry, a quick turn in the microwave does the trick, though the oven helps maintain a tender texture and keeps the edges yummy and caramelized.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! You can swap in boneless chicken breast if you prefer a lighter option, just keep in mind that thighs tend to stay a bit juicier after grilling. If using chicken breast, don’t overcook—watch for doneness and pull them off as soon as they’re cooked through.

How spicy are these skewers?

The base recipe as written is quite mild, relying on ginger and garlic for aromatics, not heat. If you like things spicy, add a chopped fresh chili to the marinade or serve with a spicy Thai dipping sauce for extra zip.

Can I cook these skewers without a grill?

Yes! If grilling isn’t an option, cook the skewers on a stovetop grill pan or even under your oven broiler. You’ll still get those gorgeous caramelized edges and bold flavors that make Grilled Thai Coconut Chicken Skewers irresistible.

How long should I marinate the chicken?

At a minimum, 30 minutes works, but 2–4 hours really lets the flavors infuse deeply into the meat. You can set up the marinade in the morning, go about your day, and have everything ready to skewer and grill for dinner.

What can I do with leftover marinade?

Since the marinade has touched raw chicken, it’s best not to use it as is. However, you can boil leftover marinade for several minutes to kill any bacteria, then use it as a basting sauce or drizzling glaze.

Final Thoughts

If you’re ready to bring a friendly burst of Thai-inspired flavor to your table, there’s no better dish than Grilled Thai Coconut Chicken Skewers. The recipe is simple, deeply satisfying, and guaranteed to impress. Don’t wait for your next backyard party—treat yourself and your loved ones to these skewer sensations tonight!