Grilled Thai Coconut Chicken Skewers – Juicy, and Full of Flavor

There’s something undeniably magical about the scent of marinated chicken sizzling on a hot grill—especially when that chicken is soaked in creamy coconut cream, aromatic ginger, garlic, and savory soy sauce. If you’ve ever wanted to bring the flavor of your favorite Thai street food right into your own kitchen (or backyard), these Grilled Thai Coconut Chicken Skewers are the answer. They’re packed with bold, tropical flavors and finished off with a rich coconut glaze that takes them from good to unforgettable.

What makes this dish truly shine is the balance of flavors. The marinade combines creamy coconut cream with the umami of soy sauce and oyster sauce, a touch of sweetness, and a hint of heat. The result is tender, juicy chicken that’s lightly charred on the outside and bursting with flavor inside. Top that with a smooth coconut glaze and serve it alongside a creamy, nutty satay sauce, and you’ve got a dish that’s restaurant-worthy—but totally doable at home.

This Grilled Thai Coconut Chicken skewers recipe has quickly become one of my go-tos, especially when I want to impress guests or simply enjoy something special on a weeknight. I first made it during a summer BBQ with friends, and we ended up huddled around the grill, sneaking skewers before they ever made it to the table. Since then, I’ve perfected the technique and built in some shortcuts that make it even easier to pull together. Whether you’re a grilling pro or a first-timer, you’ll find this dish surprisingly simple to master.

Why You’ll Love This Recipe

These Thai Grilled Thai Coconut Chicken skewers are more than just a tasty dinner—they’re an experience. Each bite is juicy, creamy, and layered with flavor. Here’s why you’ll find yourself making this recipe on repeat:

Easy to Prepare
The marinade comes together in minutes using basic pantry staples like soy sauce, garlic, and ginger. No complicated prep or hard-to-find ingredients required.

Deliciously Flavorful
Expect a perfect harmony of sweet, savory, tangy, and smoky flavors. The coconut cream infuses the chicken with a rich, tropical creaminess that stands out beautifully once grilled.

Versatile and Crowd-Pleasing
Serve these skewers for dinner, take them to a potluck, or make a big batch for your next BBQ. They’re fantastic as a main course but work just as well as a finger food appetizer.

Naturally Halal-Friendly
We’ve kept this version alcohol-free and pork-free, making it ideal for halal diets. The richness comes from wholesome, everyday ingredients you likely already have in your kitchen.

Great for Meal Prep
Marinate the chicken in advance and store it until you’re ready to cook. These skewers also freeze well, so you can have a flavor-packed meal ready anytime.

Health Benefits

Not only are these skewers delicious, but they also pack some health perks:

High in Protein
Chicken thighs are rich in protein, which helps keep you full and supports muscle health. Choosing dark meat also ensures more juiciness and flavor without being overly fatty.

Nutrient-Dense Ingredients
The ginger and garlic in the marinade are natural anti-inflammatories, and coconut cream—while rich—is a source of healthy fats that provide energy and support brain function.

Naturally Gluten-Free Options
By using gluten-free soy sauce or tamari and ensuring your oyster sauce is gluten-free, this dish can be easily adapted for gluten-sensitive eaters.

No Deep Frying
Grilling adds flavor without the need for excessive oil, making this a lighter option than many fried Thai dishes.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep Time: 15 minutes
Marinate Time: 2–24 hours
Cook Time: 12–15 minutes

Servings:
Serves 4–5 people (10–12 skewers)

Nutrition (Per Serving):
Calories: 380
Protein: 28g
Carbohydrates: 10g
Fat: 24g
Saturated Fat: 14g
Sugar: 5g

Ingredients List

The Chicken and Marinade:

• 1.5 pounds boneless, skinless chicken thighs, cut into chunks
• 1 cup coconut cream (not coconut milk)
• 2 tablespoons dark soy sauce (for rich color)
• 1 tablespoon regular soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon lime juice (optional, for balance)

The Coconut Cream Glaze:

• ½ cup coconut cream
• 1 teaspoon sugar
• Pinch of salt

The Peanut Satay Sauce (Optional but Recommended):

• ½ cup peanut butter (smooth or chunky)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• ¼ cup warm water (to thin the sauce as needed)

Grilling:

• Bamboo or metal skewers
• Neutral oil (for greasing the grill)

Ingredient Notes:

• Coconut Cream: This is thicker and richer than coconut milk. Look for it in the international foods aisle or skim the top layer from canned coconut milk.
• Dark Soy Sauce: Adds beautiful deep color. If unavailable, use regular soy sauce, though the skewers will be slightly lighter in color.
• Oyster Sauce: Adds umami depth. Choose a halal-certified brand.

Step-By-Step Cooking Instructions

1. Soak Your Skewers (If Using Bamboo):
If you’re using bamboo skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.

2. Make the Marinade:
In a large bowl, whisk together coconut cream, both soy sauces, oyster sauce, sugar, ginger, garlic, and lime juice if using. The mixture should be thick, smooth, and fragrant.

3. Marinate the Chicken:
Add the chicken pieces to the marinade and toss well to coat. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.

4. Preheat the Grill:
Heat your grill to medium-high and lightly oil the grates to prevent sticking. If you’re using a grill pan, preheat it over medium-high heat and brush with oil.

5. Thread the Skewers:
Remove the chicken from the marinade and shake off any excess. Thread 4–5 pieces onto each skewer, leaving a little space between the chunks for even cooking.

6. Grill the Chicken:
Place the skewers on the grill and cook for about 5–7 minutes per side, turning occasionally, until the chicken is fully cooked and lightly charred on the edges.

7. Prepare the Coconut Cream Glaze:
While the chicken is grilling, combine ½ cup coconut cream with a teaspoon of sugar and a pinch of salt in a small saucepan. Warm over low heat, stirring until smooth and slightly thickened.

8. Glaze the Skewers:
Brush the hot skewers with the coconut glaze just before removing them from the grill. This adds a luxurious, glossy finish and amps up the tropical flavor.

9. Make the Satay Sauce (Optional):
Whisk together peanut butter, soy sauce, honey, lime juice, ginger, and warm water in a bowl. Adjust the consistency by adding more water as needed.

10. Serve and Enjoy:
Transfer the grilled skewers to a platter. Serve with a drizzle of satay sauce or keep it on the side for dipping. Don’t forget a scoop of fluffy rice and some grilled veggies.

How to Serve

• Serve over a bed of jasmine rice or coconut rice for a full, satisfying meal
• Plate with a side of cucumber salad or grilled vegetables for freshness
• Drizzle with extra coconut glaze for added richness
• Garnish with chopped cilantro or green onions for color and flavor

Pairing Suggestions

Side Dishes:

• Steamed jasmine or coconut rice
• Thai cucumber salad with vinegar and sugar
• Grilled bell peppers or zucchini

Beverages:

• Chilled sparkling water with lime
• Thai iced tea (without alcohol)
• Fresh coconut water for a tropical touch

For Kids:
Serve the skewers deconstructed with a side of plain rice and peanut sauce for dipping. The slightly sweet marinade makes this a kid-friendly winner.

Storage, Freezing & Reheating Instructions

To Store:
Place leftover skewers in an airtight container in the refrigerator for up to 3 days.

To Freeze:
Let the cooked skewers cool completely. Then lay them flat on a tray to freeze before transferring to a zip-top freezer bag. They’ll keep well for up to 3 months.

To Reheat:
Reheat in a 350°F oven for 10–12 minutes until heated through. You can also warm them gently in a skillet over medium heat. Brush with extra coconut glaze to restore moisture.

Common Mistakes to Avoid

• Using low-fat coconut milk instead of cream: It won’t give you the same richness. Stick to full-fat coconut cream for best results.
• Skipping the soak for bamboo skewers: They’ll burn on the grill. Always soak for at least 30 minutes.
• Overcrowding the grill: Give each skewer some space so it cooks evenly and gets those beautiful charred edges.
• Not marinating long enough: Two hours is the minimum. Overnight is ideal for deeper flavor.
• Cooking on high heat: Too high and the outside will burn before the inside cooks through. Stick to medium-high.

Pro Tips

• Use metal skewers if you grill often—they’re reusable and don’t burn.
• Marinate the chicken in a zip-top bag for easy cleanup and maximum coverage.
• Reserve a little marinade (before adding raw chicken) and use it to brush on during grilling for extra flavor.
• Make extra skewers—they go fast and make fantastic leftovers.
• Serve with lime wedges for a fresh, zesty finish.

Frequently Asked Questions (FAQs)

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and are less likely to dry out on the grill.

Can I make this without a grill?
Absolutely. Use a grill pan or even a broiler to achieve a similar charred effect.

What can I substitute for coconut cream?
Full-fat canned coconut milk can work, but be sure to use just the thick, creamy part for best results.

Is this recipe spicy?
Not by default. Feel free to add chili flakes or chopped Thai chilies if you prefer more heat.

Can I prepare the skewers ahead of time?
Yes, you can marinate and skewer the chicken a day ahead. Just keep them covered in the fridge until ready to grill.

What if I don’t have oyster sauce?
You can substitute hoisin sauce or a bit more soy sauce in a pinch, but the flavor will change slightly.

Can I make the satay sauce nut-free?
Try sunflower seed butter or tahini as a substitute for peanut butter.

Do I need to turn the skewers while grilling?
Yes, turning them ensures even cooking and those perfect grill marks on all sides.

Can I bake these instead of grilling?
Yes. Bake at 400°F for 20–25 minutes, turning halfway through.

What’s the difference between coconut cream and milk?
Coconut cream is thicker and more concentrated than milk, providing a richer texture and flavor.

Conclusion & Call to Action

If you’re craving something bold, tropical, and incredibly satisfying, these Grilled Thai Coconut Chicken Skewers are the perfect solution. They’re simple enough for a casual dinner and impressive enough for your next gathering. Plus, that creamy coconut glaze and satay sauce combo? Absolutely irresistible.

I’d love to hear how this Grilled Thai Coconut Chicken recipe turns out for you. If you make it, don’t forget to snap a photo and tag me on Instagram or leave a comment with your thoughts. Let’s keep cooking delicious, easy meals that bring everyone to the table. Happy grilling!

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