Grilled Thai Coconut Chicken Skewers Recipe

There's something absolutely magical about the aroma of Grilled Thai Coconut Chicken Skewers sizzling on the grill. The tender, juicy chicken absorbs every drop of the creamy coconut marinade, while the open flame adds that irresistible smoky char.

this Recipe

I first discovered this recipe while searching for a fresh twist on our usual backyard grilling routine. Inspired by my love of Thai flavors and the simplicity of skewered meats, these chicken skewers have become a staple at every family barbecue and weeknight dinner alike.

Whether you're hosting a summer cookout or craving something different on a Tuesday night, this recipe promises bold flavor, simple preparation, and plenty of smiles around the table. Let’s dive in.

Why You'll Love This Grilled Thai Coconut Chicken Skewers

Prepare to add a new favorite to your grilling rotation. These Grilled Thai Coconut Chicken Skewers deliver on flavor, convenience, and versatility.

First, the flavor profile is absolutely addictive. The rich, creamy coconut milk pairs perfectly with fragrant lemongrass, fresh lime juice, and just a touch of spice. Every bite bursts with the perfect balance of savory, sweet, and tangy notes.

You'll also appreciate how quick and easy these skewers are to prepare. The marinade comes together in minutes, and while the chicken soaks up all those delicious flavors, you have time to prep your sides or simply relax.

Budget-conscious cooks will be happy too. This recipe uses affordable chicken thighs and pantry-friendly ingredients, making it a cost-effective way to bring restaurant-quality Thai flavors to your own kitchen.

And finally, these skewers are endlessly adaptable. Serve them with steamed jasmine rice, tuck them into flatbreads with a crunchy slaw, or top a vibrant salad for a light yet satisfying meal.

Once you try them, you’ll understand why these skewers have become a weekly tradition at our house.

Ingredients Notes

The beauty of this recipe lies in its vibrant, simple ingredients that work together to create complex flavors.

Chicken thighs are my protein of choice here. They remain juicy and tender even after grilling, and they soak up the coconut marinade beautifully. You can substitute with chicken breast if you prefer leaner cuts, but thighs truly shine in this preparation.

The heart of the marinade is coconut milk. Its creamy richness provides a lush backdrop for the bright and punchy Thai flavors. Be sure to use full-fat coconut milk for the best texture and flavor.

Lemongrass brings that signature Thai aroma. If you can't find fresh stalks, many stores offer frozen or pre-minced options. Just make sure to bruise the stalks before chopping to release their full flavor.

Fish sauce and soy sauce add the essential salty, umami depth. Don’t worry if you’re new to fish sauce—it blends perfectly into the marinade, enhancing the other flavors without overpowering.

Lime juice and brown sugar balance everything out, providing the perfect interplay of acidity and sweetness. Fresh lime juice is key for the brightest flavor, while brown sugar adds a gentle caramelized note during grilling.

For equipment, you’ll need metal or pre-soaked wooden skewers, a sharp knife for prepping the chicken and aromatics, and of course, your trusty grill. A basting brush is also handy for adding extra marinade while grilling.

How To Make This Grilled Thai Coconut Chicken Skewers

Creating these mouthwatering skewers is surprisingly simple. Here’s exactly how to bring them to life.

Start by preparing your marinade. In a large mixing bowl, combine the coconut milk, soy sauce, fish sauce, brown sugar, minced lemongrass, minced garlic, lime juice, and a pinch of red pepper flakes if you want a little heat. Whisk everything together until smooth and fully blended.

Next, cut your chicken thighs into even, bite-sized pieces. I aim for roughly 1 ½-inch cubes so they cook evenly on the skewers. Add the chicken to the marinade, making sure every piece is thoroughly coated. Cover and refrigerate for at least 2 hours—overnight is even better for maximum flavor.

While the chicken marinates, soak your wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. If you're using metal skewers, you're good to go.

When you’re ready to grill, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Thread the marinated chicken pieces onto the skewers, allowing a bit of space between each piece for even cooking.

Place the skewers on the hot grill and cook for about 10–12 minutes, turning every few minutes to ensure even browning on all sides. You’ll know they’re done when the chicken reaches an internal temperature of 165°F and develops those beautiful grill marks.

If you reserved a bit of marinade (before adding the raw chicken), you can brush it onto the skewers during the last few minutes for an extra layer of flavor.

From start to finish, you’re looking at about 30 minutes of active cooking time, not including the marination. The result? Perfectly juicy, flavor-packed chicken with just the right kiss of char.

Storage Options

These Grilled Thai Coconut Chicken Skewers store beautifully, making them great for meal prep or leftovers.

If you have any leftover skewers, allow them to cool to room temperature before transferring to an airtight container. Stored in the refrigerator, they’ll stay fresh for up to 4 days.

For longer storage, you can freeze the cooked skewers. Wrap them tightly in plastic wrap or foil, then place in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply place the skewers in a 300°F oven for about 10-15 minutes, or gently warm them on the stovetop with a splash of water to keep them moist. Avoid the microwave if possible, as it can dry out the chicken.

Variations and Substitutions

One of the best things about this recipe is its flexibility. You can easily tweak the flavors to suit your taste or what you have on hand.

For a spicier kick, add more red pepper flakes or a bit of Thai chili paste to the marinade. You can also serve with a drizzle of sriracha or a spicy peanut sauce on the side.

If you prefer a lighter version, use chicken breast instead of thighs. Just be sure to marinate thoroughly and avoid overcooking to keep the meat juicy.

For a vegetarian option, swap the chicken for cubes of firm tofu or even mushrooms. Marinate and grill as you would the chicken, adjusting cook times as needed.

You can also switch up the herbs and aromatics. Fresh cilantro or Thai basil make wonderful garnishes, while a sprinkle of chopped peanuts adds a delightful crunch.

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