Grilled Thai Coconut Chicken Skewers

Introduction

If you’re craving a taste of Thailand but want something quick, flavorful, and grilled to perfection, these Thai Coconut Chicken Skewers are the answer. Tender, juicy chicken bites infused with the warm aroma of ginger, garlic, and coconut are perfectly complemented by a savory soy sauce marinade. Whether you’re hosting a backyard barbecue or simply want a weeknight dinner that feels gourmet, this recipe hits all the right notes.

My recipe story

I first discovered this recipe during a trip to Bangkok, where street vendors served skewers sizzling over open flames. The combination of aromatic ginger, pungent garlic, and creamy coconut milk instantly captivated me. Back home, I experimented with different marinades, perfecting the balance between sweet, salty, and slightly smoky flavors. This version has become a family favorite, effortlessly recreating that authentic Thai street-food experience at home.

Ingredient breakdown

This recipe uses a blend of fresh and pantry staples to create a rich, aromatic flavor profile. Ginger and garlic are the foundation, providing warmth and depth to every bite. Fresh ginger delivers a subtle spiciness and invigorating aroma, while garlic adds its classic savory kick that perfectly complements the richness of coconut.

The chicken itself is best when using dark meat, such as thighs, because of its natural juiciness and ability to absorb flavors more thoroughly than white meat. Marinating the chicken in a combination of soy sauce and dark soy sauce ensures a beautiful, deep umami flavor with a hint of sweetness. Coconut milk is the secret ingredient that imparts a creamy, tropical nuance, rounding out the flavors and keeping the chicken tender during grilling.

These ingredients together create a perfect balance of sweet, savory, and aromatic flavors. The simplicity of the components allows each ingredient to shine while harmonizing beautifully in the marinade, making this dish both easy and impressive.

Equipment you’ll need

• Grill or grill pan
• Mixing bowls
• Measuring spoons and cups
• Sharp knife
• Cutting board
• Skewers (wooden or metal)
• Basting brush (optional)
• Serving platter

Step-by-step directions

Step 1: Prepare the chicken. Start by trimming excess fat from the chicken thighs and cutting them into bite-sized pieces. Using uniform pieces ensures even cooking and helps the skewers grill consistently. Set aside in a mixing bowl while you prepare the marinade.

Step 2: Make the marinade. Combine the minced garlic, grated or finely chopped ginger, soy sauce, dark soy sauce, and coconut milk in a bowl. Whisk together until fully blended. Taste the marinade and adjust for sweetness or saltiness if needed, ensuring the flavors are well-balanced.

Step 3: Marinate the chicken. Add the chicken pieces to the marinade, tossing to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate deeply and keeps the chicken tender and juicy during cooking.

Step 4: Prepare the skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Thread the marinated chicken onto the skewers, leaving a small gap between pieces to allow even cooking and heat circulation.

Step 5: Preheat the grill. Heat your grill or grill pan to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking. Preheating is crucial for achieving those beautiful grill marks and caramelization on the chicken.

Step 6: Grill the skewers. Place the skewers on the grill and cook for 4–6 minutes per side, turning once halfway through. Baste with leftover marinade if desired for extra flavor. The chicken is done when it reaches an internal temperature of 75°C (165°F) and has a slight char on the edges.

Step 7: Rest and serve. Remove the skewers from the grill and let them rest for 5 minutes. Resting allows the juices to redistribute, ensuring each bite is moist and flavorful. Serve hot with your choice of sides or dipping sauces.

Variations & substitutions

You can customize these skewers to suit your taste preferences or dietary needs. Swap chicken thighs for chicken breast if you prefer a leaner option, though you may need to reduce grilling time to avoid drying out the meat. For a vegetarian alternative, firm tofu or tempeh works beautifully and absorbs the marinade exceptionally well. If you enjoy a little heat, add finely chopped chili or a dash of Thai red curry paste to the marinade. To enhance the coconut flavor even further, sprinkle some shredded toasted coconut on top before serving.

Storage, freezing & make-ahead

These skewers are excellent for meal prep. Store cooked chicken skewers in an airtight container in the refrigerator for up to 3 days. To freeze, place the uncooked marinated skewers on a tray, freeze until solid, then transfer to a freezer-safe bag. Frozen skewers can last up to 2 months and can be grilled directly from frozen with a slightly longer cooking time. For a make-ahead option, prepare the marinade and marinate the chicken the night before for quicker grilling the next day.

Serving ideas & pairings

These Thai Coconut Chicken Skewers pair beautifully with jasmine rice or coconut rice, which soak up any leftover marinade drippings. Serve alongside a fresh cucumber salad, pickled vegetables, or a tangy papaya salad for a true Thai-inspired meal. For an added flavor dimension, drizzle a little sweet chili sauce or peanut sauce over the skewers. They also make a fantastic appetizer for parties or a main course for casual family dinners.

FAQ

Q: Can I use chicken breast instead of thighs?
A: Yes, but chicken breast is leaner and can dry out faster, so monitor cooking time carefully.

Q: How long should I marinate the chicken?
A: Ideally, 4–6 hours or overnight for maximum flavor absorption, but a minimum of 2 hours works.

Q: Can I bake these skewers instead of grilling?
A: Absolutely! Preheat your oven to 200°C (400°F) and bake for 20–25 minutes, turning halfway through.

Q: Are these skewers spicy?
A: The base recipe is mild, but you can add chili flakes or Thai red curry paste to increase heat.

Q: How do I prevent skewers from sticking to the grill?
A: Oil the grill grates and lightly oil the skewers or chicken pieces before grilling to prevent sticking.

Final thoughts

Grilled Thai Coconut Chicken Skewers are a simple yet indulgent dish that brings the flavors of Thailand straight to your backyard. With a balanced marinade of ginger, garlic, soy sauce, and coconut milk, each bite is bursting with tropical, savory goodness. Perfect for summer gatherings, weeknight dinners, or meal prep, this recipe is versatile, easy to make, and sure to impress family and friends alike. Once you try it, these skewers will likely become a staple in your grilling repertoire, celebrated for their flavor, ease, and crowd-pleasing appeal.

Grilled Thai Coconut Chicken Skewers

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• Author: Sarah White
• Total Time: 2 hours 27 minutes (including marinating)
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Juicy, flavorful chicken skewers marinated in ginger, garlic, soy sauce, and coconut for a quick Thai-inspired grill.

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Ingredients

Scale 1x2x3x

• 4–5 slices fresh ginger (approx. 2 tablespoons), minced

• 2 cloves garlic (approx. 1½ tablespoons), minced

• 1 kg chicken thighs, cut into bite-sized pieces

• 2 tablespoons soy sauce

• 1 tablespoon dark soy sauce

• ½ cup coconut milk

• Wooden or metal skewers

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Instructions

1. Trim and cut chicken into uniform bite-sized pieces for even cooking.

2. In a bowl, combine minced ginger, garlic, soy sauce, dark soy sauce, and coconut milk to make the marinade.

3. Add chicken to the marinade, toss to coat evenly, and refrigerate for at least 2 hours or overnight.

4. Soak wooden skewers in water for 30 minutes to prevent burning.

5. Thread the marinated chicken onto skewers, leaving small gaps between pieces.

6. Preheat grill or grill pan to medium-high heat and lightly oil the grates.

7. Grill skewers 4–6 minutes per side until chicken reaches 75°C (165°F) and has slight char marks.

8. Remove from grill, let rest 5 minutes, then serve hot.

Notes

Can be served with jasmine rice, cucumber salad, or drizzled with sweet chili sauce. Store cooked skewers in an airtight container in the fridge for up to 3 days. Frozen marinated skewers last up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Thai