Easy Grilled Thai Coconut Chicken Skewers

Introduction

If you love grilled recipes that are bursting with flavor and easy to prepare, you’re going to adore these Grilled Thai Coconut Chicken Skewers. With a creamy coconut milk base, a touch of soy sauce for umami depth, honey for natural sweetness, and a hint of aromatic spices, this dish delivers a balanced flavor profile that is both savory and slightly sweet. Served hot off the grill with golden charred edges, these skewers are perfect for summer cookouts, family dinners, or even as a party appetizer. The recipe is simple, the ingredients are easy to find, and the results are absolutely mouthwatering.

My recipe story

This recipe was inspired by my travels in Thailand, where street food reigns supreme. I remember strolling through bustling night markets, captivated by the aroma of sizzling meats marinated in coconut milk and spices. Vendors would grill skewers over charcoal, fanning the flames as the smoke carried irresistible scents into the air. It was love at first bite. When I returned home, I knew I had to recreate those flavors. After a few test runs in my own kitchen, I found the perfect balance of coconut creaminess, savory soy, and sweet honey, all grilled to smoky perfection. Now, this has become one of my family’s go-to recipes for gatherings, especially during summer BBQs.

Ingredient breakdown

The beauty of this recipe lies in its simplicity. The main ingredient, chicken thighs, is chosen for its juiciness and ability to remain tender even after grilling. The higher fat content compared to chicken breast ensures that every bite is succulent and flavorful. Cutting them into 1-inch pieces helps them cook evenly and absorb more of the marinade.

The marinade is where the magic happens. Coconut milk provides creaminess and a subtle tropical flavor, while soy sauce adds savory umami notes that balance the sweetness of honey. Garlic and ginger contribute warmth and depth, while lime juice offers a bright, citrusy kick that keeps the flavors fresh. A touch of chili flakes or sriracha can be added if you prefer a spicy twist.

Fresh herbs like cilantro can be sprinkled over the skewers once grilled for extra brightness and a pop of color. If you want to elevate the dish further, pairing the skewers with vegetables such as bell peppers, zucchini, or onions on the skewers can add both texture and nutrition.

Equipment you’ll need

• Mixing bowls (for the marinade and chicken)
• Whisk or spoon (to combine marinade ingredients)
• Sharp knife and cutting board (for trimming and cubing chicken)
• Skewers (bamboo or metal)
• Grill or grill pan
• Tongs (for turning skewers while grilling)
• Measuring cups and spoons

Step-by-step directions

Step 1: Prepare the marinade
In a large mixing bowl, whisk together coconut milk, soy sauce, honey, minced garlic, freshly grated ginger, and lime juice until smooth. This creates a flavorful base that tenderizes the chicken while infusing it with rich flavors. If you enjoy a little spice, add a pinch of red pepper flakes or a teaspoon of sriracha. The marinade should taste balanced—slightly sweet, savory, and tangy.

Step 2: Marinate the chicken
Add the cubed chicken thighs to the bowl and toss until each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully penetrate the meat. The longer the marination, the deeper and more robust the flavor will be. Be sure to stir halfway through if marinating for several hours to ensure even coating.

Step 3: Prepare the skewers
If using bamboo skewers, soak them in water for 20–30 minutes to prevent burning on the grill. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking. Optionally, you can alternate pieces of chicken with vegetables such as bell peppers, onions, or zucchini for added color and variety.

Step 4: Preheat and grill
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 10–12 minutes, turning occasionally, until the chicken is golden brown with charred edges and reaches an internal temperature of 165°F (74°C). The coconut milk marinade helps the chicken caramelize beautifully, giving it a smoky, slightly sweet crust.

Step 5: Rest and serve
Once the skewers are cooked, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute within the meat, keeping it tender and moist. Sprinkle freshly chopped cilantro or green onions on top, and serve with lime wedges for an extra burst of freshness.

Variations & substitutions

One of the best things about this recipe is its versatility. If you prefer a leaner option, chicken breast can be used in place of thighs, though it may be slightly less juicy. For a vegetarian twist, try swapping the chicken for tofu or tempeh, which absorb the marinade beautifully. You can also use shrimp or salmon chunks for a seafood variation.

If you don’t have coconut milk, plain Greek yogurt can be a great substitute, adding tang and creaminess. Tamari can replace soy sauce for a gluten-free option, and maple syrup works well in place of honey for a vegan-friendly version. Don’t hesitate to add your favorite vegetables to the skewers—eggplant, mushrooms, and cherry tomatoes all pair wonderfully with this marinade.

Storage, freezing & make-ahead

These skewers are best enjoyed fresh off the grill, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or oven until heated through. Avoid microwaving as it can dry out the chicken.

If you’d like to freeze them, marinate the chicken pieces and thread them onto skewers, then place in a freezer-safe bag or container. Freeze for up to 2 months. When ready to cook, thaw overnight in the refrigerator and grill as directed. You can also make the marinade ahead of time and store it in the fridge for up to 3 days, making the cooking process quicker on busy nights.

Serving ideas & pairings

These Thai coconut chicken skewers shine on their own, but they’re even better when paired with complementary dishes. Serve them with jasmine rice or coconut rice to soak up the flavorful juices. A fresh mango salad or Thai-style cucumber salad makes a refreshing side that balances the richness of the chicken. For dipping, peanut sauce or sweet chili sauce is a perfect match. You can also serve them in lettuce wraps or over noodles for a light yet satisfying meal.

FAQ

Can I bake these skewers instead of grilling?
Yes! Bake them in a preheated oven at 400°F (200°C) for 18–20 minutes, flipping halfway through, until fully cooked.

How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

Can I use chicken breast instead of thighs?
Absolutely. Chicken breast works well, though it may not be as juicy as thighs. Be careful not to overcook to avoid dryness.

Is this recipe spicy?
No, it’s not inherently spicy. However, you can add chili flakes, sriracha, or fresh Thai chilies if you prefer more heat.

Can I prepare the skewers ahead of time?
Yes, you can marinate the chicken and thread it onto skewers up to a day in advance. Keep them refrigerated until ready to grill.

Final thoughts

These Grilled Thai Coconut Chicken Skewers are a true crowd-pleaser. With their tender, juicy texture, smoky char, and bold yet balanced flavors, they’re the kind of dish that brings people together around the table or grill. Whether you’re making them for a casual weeknight dinner, a festive BBQ, or even meal prepping for the week ahead, this recipe is versatile, easy, and always delicious. Once you try them, they’re sure to become a staple in your recipe collection.

Grilled Thai Coconut Chicken Skewers

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• Author: Sarah White
• Total Time: 1 hour 30 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Juicy chicken thighs marinated in coconut milk, soy sauce, honey, and spices, then grilled to smoky perfection on skewers. Perfect for BBQs or family dinners.

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Ingredients

• 1 ½ lbs chicken thighs, cut into 1-inch pieces

• 3 tablespoons soy sauce
• 2 tablespoons honey

• 1 cup coconut milk

• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

• 2 tablespoons lime juice

• 1 tablespoon vegetable oil
• ½ teaspoon red pepper flakes (optional)

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)
  

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Instructions

1. In a large bowl, whisk together coconut milk, soy sauce, honey, garlic, ginger, lime juice, oil, and red pepper flakes if using.

2. Add chicken pieces and toss to coat well. Cover and marinate in the refrigerator for at least 1 hour or overnight.
3. If using wooden skewers, soak them in water for 30 minutes before grilling. Thread marinated chicken onto skewers.

4. Preheat grill to medium-high heat and lightly oil the grates. Grill skewers for 10–12 minutes, turning occasionally, until cooked through and slightly charred.

5. Remove from heat, rest for 2–3 minutes, then garnish with fresh cilantro and serve with lime wedges.

Notes

For extra flavor, reserve some marinade (before adding chicken) and brush onto skewers while grilling. Serve with jasmine rice, coconut rice, or a fresh salad. Leftovers keep in the fridge for up to 3 days.

• Prep Time: 15 minutes (plus 1 hour marinating)
• Cook Time: 12 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Thai