Name: Grilled Thai Coconut Chicken Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 kg chicken (preferably dark meat); 4-5 slices ginger (approx. 2 tablespoons); 2 cloves garlic (approx. 1½ tablespoons); 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons coconut cream; 2 tablespoons sugar; 1 tablespoon oyster sauce; 6 tablespoons coconut cream (for glaze); 1½ tablespoons honey (for glaze); 1 teaspoon soy sauce (for glaze)

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These Grilled Thai Coconut Chicken Skewers are packed with sweet, savory, and smoky flavors. I marinate the chicken in a mix of creamy coconut, soy sauce, garlic, and ginger, then grill it to get a beautiful char. A finishing glaze of coconut cream and honey makes these skewers extra luscious—perfect for summer cookouts or flavorful dinners.

Why You’ll Love This Recipe

I love how this recipe brings together bold flavors with minimal effort. The marinade does all the heavy lifting, infusing the chicken with depth and richness. Grilling gives the chicken that delicious smoky edge, and the coconut glaze at the end adds a subtle sweetness that takes it over the top. It's easy to prepare, makes great leftovers, and pairs well with rice or noodles.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs or drumsticks (around 1 kg), cut into bite-sized chunks
Wooden skewers, soaked in water

Marinade:

Fresh ginger slices
Garlic cloves
Soy sauce
Dark soy sauce
Coconut cream
Sugar
Oyster sauce

Coconut Cream Glaze:

Coconut cream
Honey
Soy sauce

Optional for Serving:

Peanut satay sauce
Steamed rice
Fresh herbs or chopped peanuts

Directions

Combine the ginger, garlic, soy sauces, coconut cream, sugar, and oyster sauce in a bowl. Mix thoroughly.
Add the chicken pieces and coat well with the marinade. Cover and refrigerate for at least 2 hours or overnight.
Soak wooden skewers in water while the chicken marinates.
Thread the chicken pieces onto the skewers, leaving a little space between each.
Mix the glaze ingredients in a small bowl and set aside.
Preheat a grill to medium-high heat. Grill the skewers for about 15 minutes, turning every few minutes.
Brush the glaze over the chicken in the last few minutes of grilling to allow it to caramelize slightly.
Remove from the grill and let rest for a few minutes before serving.

Servings and Timing

Servings: 4–6
Prep Time: 30 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 45 minutes (excluding marinating)

Variations

I sometimes use pork shoulder or beef slices for a different protein.
To make it spicier, I add a teaspoon of red curry paste or a few chopped chilies to the marinade.
For a vegetarian version, I use extra-firm tofu or tempeh and follow the same marinating and grilling method.
I love serving this with lettuce wraps and fresh veggies for a lighter take.
Instead of skewers, I sometimes grill the marinated meat whole and slice before serving.

Storage/Reheating

I store leftover skewers in an airtight container in the fridge for up to 3 days. To reheat, I use an oven preheated to 180°C (350°F) for about 10 minutes, or a stovetop grill pan. Microwaving works too, but the texture is better when reheated more gently.

FAQs

How long should I marinate the chicken?

I always marinate for at least 2 hours, but overnight gives the best flavor.

Can I use chicken breast instead?

Yes, I’ve used breast meat, but it can dry out easily. I prefer dark meat because it stays juicy and flavorful when grilled.

What if I don’t have a grill?

A grill pan or oven at 200°C (400°F) works just fine. I turn the skewers halfway to get an even char.

Can I skip the glaze?

You can, but I don’t recommend it. The glaze adds a glossy finish and a sweet-salty kick that makes the skewers irresistible.

How can I make this ahead of time?

I marinate the chicken the night before, and sometimes I assemble the skewers early and keep them chilled until ready to grill.

Conclusion

These Grilled Thai Coconut Chicken Skewers are a must-try if I want something quick, flavorful, and perfect for sharing. The marinade, the smoky grill, and that final glaze come together beautifully. Whether I serve them as a main dish or party appetizer, they always hit the spot.

Grilled Thai Coconut Chicken Skewers

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Author: Sue
Prep Time: 30 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 45 minutes (excluding marinating)
Yield: 12 skewers
Category: Main Course
Method: Grilling
Cuisine: Thai
Diet: Halal

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Description

These Grilled Thai Coconut Chicken Skewers are a flavorful fusion of smoky, sweet, and savory, marinated in coconut cream, soy sauce, garlic, and ginger, grilled to perfection, and finished with a luscious coconut cream glaze. Perfect with a simple peanut satay sauce for any occasion.

Instructions

In a bowl, combine ginger, garlic, soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce to create the marinade.
Cut the chicken into bite-sized pieces and coat thoroughly in the marinade. Cover and refrigerate for at least 2 hours or overnight.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Mix coconut cream, honey, and soy sauce in a bowl to make the glaze. Set aside.
Thread marinated chicken onto skewers, leaving space between pieces for even cooking.
Preheat the grill to medium-high heat. Grill skewers for 15 minutes, turning regularly for even cooking.
Brush the skewers with the coconut cream glaze in the last few minutes of grilling to allow caramelization.
Remove skewers from the grill and let rest a few minutes before serving.

Notes

Marinate chicken overnight for deeper flavor.
Use dark meat for juicier results, though breast meat can be used with care.
If no grill is available, use a grill pan or bake in the oven at 200°C (400°F) for 20 minutes.
Substitute coconut cream with full-fat coconut milk if needed.