Pin it
Backyard Grilled Thai Coconut Chicken Skewers blend sweet, savory, and salty tastes in one amazing bite. The coconut mix doesn't just soften the chicken—it turns into a beautiful sticky coating as it cooks. Whether you're having a casual BBQ or need a wow-factor starter, these won't last long. At my family's summer get-togethers, the plate is always empty within minutes.
The first time I made these for buddies who hadn't tried Thai cooking before, they couldn't stop talking about how juicy and tasty the chicken was, especially with that rich coconut finish.
Ingredients
- Boneless chicken thighs or drumsticks: diced into chunks moist and easy to work with on the grill grab some with nice fat streaks for the juiciest results
- Fresh ginger: minced small for zip and freshness pick pieces that feel solid and weighty without any dry spots
- Garlic: chopped tiny to add depth new cloves give the strongest flavor
- Light soy sauce: creates a salty base go for traditionally brewed kinds for better taste
- Dark soy sauce: gives nice brown color and subtle sweetness thicker versions work best
- Coconut cream: adds tropical richness pick one without extra stuff mixed in
- Granulated sugar: cuts the salt and lifts the coconut flavors
- Oyster sauce: makes everything taste fuller look for ones with actual oyster bits for best flavor
- Coconut cream, honey, light soy sauce: for brushing on top gets sticky and brown easily always use real honey for better flavor notes
- Natural unsweetened peanut butter: for your dipping mix smooth or chunky both taste great just don't get kinds with extra sugar or salt
- Rice vinegar: balances the heavy dipping sauce get plain type so you can adjust flavors yourself
- Thai red curry paste: adds mild spice and reddish color buy a new container for strongest taste
- Maple syrup or honey: sweetens the peanut mix with extra flavor real maple adds something special
- Water: to make the peanut sauce just thin enough to dunk
- Sesame oil and chili oil: for smell and kick if you want more heat and nutty taste these make it better
- Crushed roasted peanuts: sprinkled on top adds crunch and warmth buy plain whole ones and break them up right before you serve
Instructions
- Mix Up the Peanut Sauce:
- Stir together coconut cream peanut butter rice vinegar red curry paste maple syrup soy sauce and water in a bowl. Keep mixing until it's totally smooth with no lumps. Add a dash of sesame oil and chili oil if you want more kick. Throw some crushed peanuts on top and set aside for when you're ready to eat.
- Get the Chicken Ready:
- Chop chicken into chunks and drop them in a large bowl. Add your freshly minced ginger and garlic since these fresh ingredients really make the flavor pop. Pour in both kinds of soy sauce coconut cream granulated sugar and oyster sauce. Use your hands to rub everything into the chicken for a minute or two so each piece gets coated well. Cover and let it sit in the fridge at least an hour but overnight works even better for deeper flavor.
- Ready Your Skewers and Topping:
- If you're using wooden skewers put them in water for 30 minutes so they won't burn. In a separate small bowl mix coconut cream honey and soy sauce for your finishing glaze. Take marinated chicken from the fridge about 30 minutes before cooking so it warms up a bit and cooks more evenly.
- Put Chicken on Skewers and Get Grill Hot:
- Push marinated chicken onto your soaked skewers tucking in any loose parts so everything cooks the same. Heat up your gas or charcoal grill until it's pretty hot around 260 Celsius. Make sure to scrub and oil your grates so nothing sticks.
- Cook Those Skewers:
- Put skewers over direct heat and flip them every 2-3 minutes. You want them dark brown outside but still juicy inside. They'll need about 15-18 minutes total depending on your grill and how big your chicken chunks are.
- Brush On the Sticky Coating:
- When they're almost done start brushing on your coconut cream glaze. Turn and brush each skewer 2-3 times letting the coating get sticky and golden but watch it doesn't burn.
- Dish Up While Hot:
- When finished put all the skewers on a big plate with fresh lettuce leaves underneath if you want that restaurant look. Serve them while they're hot with plenty of peanut sauce for dipping and grab extra napkins because they're messy!
Pin it
I consider coconut cream my hidden weapon in this dish. I still laugh thinking about how my littlest niece licked her skewer completely clean at our family cookout last year—it really is that tasty.
Storage tips
Make sure skewers cool down all the way before storing them in sealed containers. They'll stay good in your fridge for up to three days. When you want to eat leftovers, warm them under the broiler or in a pan for the best texture. Your peanut sauce will get thicker in the fridge—just add a splash of warm water and stir to thin it out again.
Ingredient substitutions
Can't get coconut cream? Just use the thick stuff from the top of regular coconut milk cans. For folks who can't eat nuts, try sunflower seed butter in the dipping sauce instead. You can swap in chicken breast if that's all you have, but keep a close eye on it since it dries out faster when grilling.
Serving suggestions
Stack these skewers on a big plate with crisp lettuce or cucumber slices underneath to catch any drips. They work great stuffed into lettuce cups or next to a pile of jasmine rice for a fuller meal. The peanut sauce isn't just for dipping—add a bit more water and it turns into an awesome salad dressing for greens.
Cultural context
In Thailand, grilled foods capture the excitement of street eating and big flavors. People often enjoy dishes like this with sticky rice and fresh herbs, especially during big gatherings and family celebrations. I first tasted something like this coconut chicken at a busy night market, and making it at home brings back memories of those lively food stands.
Pin it
Nobody can resist these skewers at parties. Give them a try at your next outdoor cookout and enjoy these flavor-packed bites fresh off the grill.
Frequently Asked Questions
- → Can chicken breasts replace thighs?
Absolutely, but thighs hold moisture better on the grill. If you use breasts, slice them evenly and avoid overcooking.
- → What side dishes work best with this?
Great options are jasmine rice, a cool cucumber salad, or using fresh lettuce wraps.
- → Is the peanut sauce very spicy?
It has mild heat from curry paste. Feel free to reduce or skip it if you want less spice.
- → Do I need an actual grill?
Not at all! A grill pan or broiler works fine if you don’t have a grill handy.
- → What's the best marinating time?
A couple of hours at least, but leaving it overnight makes the chicken even more flavorful and tender.
- → Can I prep things ahead of time?
Definitely. Marinate the chicken and prep the sauce in advance, then cook the skewers when you're about ready to eat.