Grilled Thai Coconut Chicken Skewers Recipe

Fire up the grill, friends, because this is the kind of meal that transports you straight to a beachside night market in Thailand. These Grilled Thai Coconut Chicken Skewers are juicy, smoky, and kissed with that irresistible combo of coconut milk, lemongrass, garlic, and a touch of heat. They’re easy enough for a weeknight dinner, yet impressive enough to wow your weekend guests. Trust me, the flavor explosion in each bite is unreal—sweet, savory, tangy, and just a little spicy.

Why You’ll Love This Recipe

• Tastes like a Thai vacation—without the airfare
• Tender, juicy chicken marinated in rich, fragrant coconut goodness
• Quick to prep, fast to cook—perfect for busy weeknights
• Naturally dairy-free and bursting with bold Southeast Asian flavor
• Great for grilling season but also indoor grill or oven-friendly
• Perfect party food—easy to eat and even easier to crave

Recipe Snapshot

Feature	Details
Category	Dinner
Cuisine	Thai-inspired
Prep Time	15 minutes
Marinate Time	1–4 hours (the longer, the better!)
Cook Time	12–15 minutes
Servings	4
Focus Keyword	Grilled Thai Coconut Chicken Skewers

Ingredients

Here’s what you’ll need to bring these Grilled Thai Coconut Chicken Skewers to life:

• Boneless chicken thighs – Tender and juicy, perfect for grilling.
• Full-fat coconut milk – Adds rich, creamy flavor and helps tenderize the meat.
• Fish sauce – For that deep umami kick (don’t skip it!).
• Soy sauce – Balances the saltiness and rounds out the marinade.
• Brown sugar – A little sweetness to balance the heat and spice.
• Garlic – Fresh and punchy, bringing warmth and depth.
• Lemongrass – Citrusy and fresh, this is a flavor star.
• Ginger – Spicy-sweet and adds that lovely Thai zing.
• Lime juice – Brightens everything up with acidity.
• Red chili flakes or Thai bird’s eye chili – Optional, but perfect for those who love a kick.
• Skewers – Soak if they’re wooden!

👉 Measurements and exact details are in the full recipe card below—scroll on down when you’re ready to cook!

How to Make Grilled Thai Coconut Chicken Skewers

1. Make the Marinade

In a bowl, whisk together coconut milk, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, chopped lemongrass, lime juice, and chili (if using). It should smell like a Thai street food stall. Heaven!

2. Marinate the Chicken

Cut chicken into skewer-friendly chunks and toss it in the marinade. Let it soak up all that flavor for at least 1 hour—4 hours if you’ve got the time. Cover and chill.

3. Skewer It Up

Thread the marinated chicken pieces onto your skewers. Alternate thick and thin pieces so everything cooks evenly.

4. Fire Up the Grill

Preheat your grill or grill pan to medium-high. Lightly oil the grates or pan.

5. Grill to Perfection

Grill skewers for 5–7 minutes per side, or until chicken is golden and cooked through. Look for those glorious charred edges.

6. Garnish and Serve

Sprinkle with fresh cilantro, crushed peanuts, or a squeeze of lime. Serve with sticky rice or a crunchy Thai slaw. Oh yes!

Pro Tips

• Use chicken thighs—they stay way juicier than breasts.
• Don’t skip the marinade time—it makes all the difference!
• If you’re using wooden skewers, soak them for 30 minutes to prevent burning.
• Grill pan or oven broiler works too if outdoor grilling isn’t an option.

Flavor Variations

• Swap the chicken for shrimp or tofu if you’re feeling adventurous.
• Add pineapple chunks to the skewers for a sweet, smoky twist.
• Mix in fresh herbs like Thai basil or mint for even more layers of flavor.

Serving Suggestions

• Over jasmine or coconut rice with fresh cucumber slices
• With a Thai peanut dipping sauce or sweet chili sauce
• As part of a Thai-inspired dinner board with mango salad and spring rolls

Make-Ahead and Storage

• Make-Ahead: Marinate the chicken up to 24 hours ahead.
• Leftovers: Store cooked skewers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze marinated (uncooked) chicken for up to 2 months.
• Reheating: Reheat gently in a skillet or microwave until warmed through—don’t overdo it or it might dry out.

FAQs

Can I make this recipe without a grill?
Absolutely! A stovetop grill pan or oven broiler works beautifully. Just make sure the heat’s high enough to get a good char.

Is there a vegetarian version of this?
Yes! Use extra-firm tofu or even portobello mushrooms. Just reduce the marinating time a bit.

What can I use instead of fish sauce?
Try soy sauce with a dash of lime and a touch of miso paste, or use a vegan fish sauce alternative.

Can I marinate overnight?
You bet! Just don’t go beyond 24 hours—the acid can start breaking down the chicken too much.

Final Thoughts

These Grilled Thai Coconut Chicken Skewers are the kind of dish you’ll crave again and again. They’re juicy, vibrant, and packed with that punchy Thai flavor that makes your taste buds dance. Whether you’re grilling under the stars or cooking indoors, this one’s a total keeper. Add it to your rotation—you won’t regret it.