Thai Coconut Chicken Skewers

Grilled Thai Coconut Chicken Skewers deliver an explosion of flavor with every juicy, tender bite. The rich marinade of coconut cream, aromatic ginger, garlic, and savory soy sauce penetrates deeply into the meat, creating chicken that's moist on the inside with irresistibly caramelized edges from the grill. Finished with a glossy coconut cream glaze that adds subtle sweetness, these skewers transform simple chicken into something extraordinary that will have everyone reaching for seconds.

Last month I served these at a backyard gathering and watched as guests abandoned all other offerings to return repeatedly to the platter of skewers. My neighbor, who typically claims to dislike coconut, asked for the recipe before the evening ended. The secret lies in how the coconut cream acts as both tenderizer and flavor carrier, allowing the ginger, garlic, and soy to penetrate deeply into the meat.

Essential Ingredients and Selection Tips

• Chicken Thighs: Dark meat remains juicier and more flavorful than breast meat when grilled. Look for boneless, skinless thighs for the best results
• Coconut Cream: Choose a high-quality brand containing only coconut extract and water, without additives like polysorbate 80, which diminish flavor
• Fresh Ginger and Garlic: The aromatic foundation of the marinade demands fresh ingredients, not dried or pre-minced alternatives
• Dark Soy Sauce: Adds rich color and depth to the marinade. If unavailable, regular soy sauce works but won't produce the same beautiful caramelization

Pin it

I've found that the quality of your coconut cream dramatically impacts the final flavor. After experimenting with several brands, those with a higher fat content and minimal ingredients produced a significantly richer, more authentic taste that clings beautifully to the chicken.

Detailed Cooking Instructions

Create a Flavor-Packed Marinade:

In a food processor or using a mortar and pestle, combine 3 tablespoons of freshly grated ginger and 4 crushed garlic cloves until they form a rough paste. Transfer to a bowl and whisk in ½ cup coconut cream, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 teaspoons sugar, and 1 tablespoon oyster sauce.

Prepare the Chicken for Maximum Flavor Absorption:

Cut 2 pounds of boneless, skinless chicken thighs into 1½-inch pieces. Massage the marinade into the meat using your hands. Cover and refrigerate for at least 4 hours, preferably overnight.

Master the Skewering Technique:

Remove chicken from the fridge 30 minutes before grilling. Soak wooden skewers in water if using. Thread 4-5 chicken pieces per skewer, leaving space between pieces. Lightly pat chicken with paper towels before grilling.

Grill with Precision for Perfect Caramelization:

Preheat grill to 375–400°F and oil the grates. Grill skewers 4–5 minutes per side, turning for even cooking and char marks. Cook to 165°F internal temperature with caramelized edges.

Finish with a Glossy Coconut Glaze:

Whisk together ¼ cup coconut cream, 1 tablespoon honey, and 1 teaspoon soy sauce. Brush over skewers in the final minute of grilling for shine and flavor boost.

Create the Perfect Peanut Sauce Complement:

Whisk ½ cup natural peanut butter, 2 tablespoons rice vinegar, 1 tablespoon Thai red curry paste, 2 tablespoons maple syrup or honey, 3–4 tablespoons water, ½ teaspoon sesame oil, and chili oil to taste.

My first attempt at these skewers taught me the importance of watching the grill carefully. The sugars in the coconut cream and honey can cause flare-ups and burning if not monitored closely. Now I keep a spray bottle of water nearby to tame any flames and move the skewers to cooler parts of the grill as needed.

Maximizing Flavor Through Marination

Beyond time, techniques like scoring the chicken and re-massaging halfway through marination can boost flavor absorption. Vacuum sealing speeds up this process, but even removing air from a zip-top bag makes a noticeable difference.

Creative Serving Suggestions

Serve over coconut jasmine rice or with a crisp cucumber salad. For a fun twist, wrap grilled chicken in lettuce with rice noodles, fresh herbs, and a drizzle of peanut sauce and glaze for a fresh, customizable bundle.

Make-Ahead and Entertaining Strategies

Marinate and skewer chicken up to 24 hours in advance. For parties, grill 75% of the way, then finish and glaze just before serving to ensure hot, juicy skewers without the stress of last-minute grilling.

I discovered these refinements through happy accidents and purposeful experimentation, like the time I used the wrong measuring spoon and doubled the ginger. That “mistake” created such zingy flavor it became my new norm.

These Grilled Thai Coconut Chicken Skewers have become my signature dish for summer gatherings, earning requests from friends and family year after year. The combination of creamy coconut, aromatic ginger and garlic, savory soy, and the smoky char from the grill creates a perfect flavor harmony that's both familiar and excitingly different. Whether served as a passed appetizer or the star of a meal, they represent the best kind of cooking—straightforward preparation that yields extraordinary results, proving that sometimes the simplest approach produces the most memorable food.

Pin it

Frequently Asked Questions

→ Can I make these Thai Coconut Chicken Skewers ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance for even more flavor. You can also prepare the peanut sauce up to 3 days ahead and store it in the refrigerator. Just bring it to room temperature before serving.

→ What's the difference between coconut cream and coconut milk?

Coconut cream is thicker and richer than coconut milk with a higher fat content. It gives these skewers a more intense coconut flavor and creamier texture. If you can only find coconut milk, try to use full-fat and look for brands with just coconut extract and water as ingredients.

→ Can I cook these skewers without a grill?

Absolutely! You can cook these skewers under a broiler for similar results. Place them on a baking sheet lined with foil about 4 inches from the heat source, turning every few minutes until cooked through (about 12-15 minutes total).

→ What can I serve with these Thai Coconut Chicken Skewers?

These versatile skewers pair wonderfully with coconut rice, a fresh cucumber salad, steamed vegetables, or a simple green salad. For a complete Thai-inspired meal, serve them with pad thai or papaya salad.

→ Can I substitute the chicken with another protein?

Yes, this marinade works great with pork shoulder chunks as mentioned in the recipe notes. You could also use firm tofu, shrimp, or even beef, though cooking times may vary depending on your choice of protein.