Grilled Thai Coconut Chicken Skewers are juicy, flavorful, and infused with a rich coconut marinade that adds a perfect balance of sweetness, savoriness, and a hint of char from the grill. They’re easy to prepare and ideal for cookouts, weeknight dinners, or party platters.
Why You’ll Love This Recipe
I love how this recipe brings together bold Thai-inspired flavors with the simplicity of grilled chicken. The coconut cream gives the chicken a silky richness, while soy sauce, garlic, and ginger add depth and fragrance. Once grilled, the chicken gets a slightly crisp exterior while staying incredibly juicy inside. It’s a no-fuss, high-reward kind of dish I always find myself coming back to.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs
- Coconut cream
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Lime juice
- Bamboo or metal skewers
Directions
- Combine coconut cream, soy sauce, brown sugar, minced garlic, grated ginger, and lime juice in a large bowl to create the marinade.
- Cut chicken thighs into bite-sized pieces and add them to the marinade. Toss to coat evenly, cover, and refrigerate for at least 2 hours or overnight for deeper flavor.
- Soak bamboo skewers in water if using, to prevent burning. Thread the marinated chicken onto the skewers.
- Preheat a grill or grill pan over medium-high heat. Grill skewers for 10–12 minutes, turning occasionally until the chicken is fully cooked and lightly charred.
- During the last few minutes, brush with extra coconut cream for added moisture and flavor.
- Serve hot, optionally with dipping sauces or over rice.
Servings and Timing
This recipe makes about 4 servings.
Prep time: 15 minutes
Marination time: 2 hours (or overnight)
Cook time: 10–12 minutes
Total time: Approximately 2 hours and 30 minutes
Variations
- Add Thai red curry paste to the marinade for a spicy twist.
- Alternate chicken with veggies like red bell peppers, zucchini, or onions on the skewers.
- Try the same marinade with shrimp or tofu for a different protein option.
- Swap lime juice for lemon juice if needed.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either warm them in a skillet over medium heat or pop them in the oven at 350°F for about 10 minutes. For best texture, I avoid microwaving, which can dry out the chicken.
FAQs
How long can I marinate the chicken?
I usually marinate for at least 2 hours, but overnight gives the best flavor.
Can I use chicken breast instead of thighs?
Yes, but I prefer thighs because they stay juicier during grilling.
What kind of grill works best?
I can use a gas, charcoal, or even a stovetop grill pan—whatever I have on hand works.
Can I make this ahead of time?
Yes, I often marinate the chicken the night before and skewer them just before grilling.
What should I serve with these skewers?
I like to pair them with jasmine rice, cucumber salad, or grilled vegetables for a complete meal.
Conclusion
Grilled Thai Coconut Chicken Skewers are a flavorful, crowd-pleasing dish that’s easy to make and packed with deliciousness. The marinade is the star of the show, and the grilling brings it all together with a perfect smoky finish. Whether I’m meal prepping or entertaining, this recipe always delivers.
Grilled Thai Coconut Chicken Skewers
- Prep Time: 15 minutes
- Marination Time:: 2 hours
- Cook Time: 10–12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai-Inspired
Description
These Grilled Thai Coconut Chicken Skewers are packed with bold Thai flavors and infused with a creamy coconut marinade. Perfect for summer grilling, cookouts, or meal prep, this easy recipe delivers juicy, flavorful chicken every time.
Ingredients
- Boneless, skinless chicken thighs
- Coconut cream
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Lime juice
- Bamboo or metal skewers
Instructions
- Make the marinade: mix coconut cream, soy sauce, brown sugar, garlic, ginger, and lime juice.
- Cut chicken into bite-sized pieces and marinate for 2 hours or overnight.
- Thread chicken onto soaked bamboo or metal skewers.
- Grill over medium-high heat for 10–12 minutes, turning occasionally.
- Brush with extra coconut cream in the final minutes and serve hot.
Notes
- Add Thai red curry paste for heat.
- Swap chicken for tofu or shrimp.
- Pair with jasmine rice or cucumber salad.
- Avoid microwaving leftovers to maintain texture.
