Grilled Thai Coconut Chicken Skewers Recipe

There’s something irresistibly summery about the smoky, savory aroma of grilled skewers sizzling over hot coals. These Grilled Thai Coconut Chicken Skewers are an explosion of bold flavors—juicy chicken bathed in a creamy coconut marinade with hints of lemongrass, garlic, and a touch of spice.

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I first discovered a version of this dish on a beach trip to southern Thailand, and ever since, I’ve been trying to recreate that balance of charred edges and melt-in-your-mouth tenderness. This recipe has become a regular part of our backyard BBQ rotation—easy to prep, a total crowd-pleaser, and perfect for feeding a hungry group.

Let’s dive into what makes these skewers so special.

Why You'll Love This Grilled Thai Coconut Chicken Skewers Recipe

Get ready to add a new staple to your grilling lineup. These skewers pack vibrant Thai-inspired flavor into every bite while staying simple and fuss-free.

First, this recipe is shockingly easy to pull off. The marinade comes together in a single bowl—just whisk, pour, and let the magic happen in your fridge. After that, it's a quick grill and done. Minimal hands-on time, maximum reward.

It’s also incredibly family-friendly. The coconut milk helps mellow the flavors, so even spice-shy eaters can enjoy them. Want to spice it up for the adults? Just pass some chili sauce on the side.

What’s more, this dish is budget-conscious. A few pantry staples, some affordable chicken thighs, and a can of coconut milk—boom, dinner for four without breaking the bank.

Finally, these skewers are highly versatile. Serve them over rice, tuck them into lettuce wraps, or pair with a crunchy cucumber salad for a refreshing meal that adapts to your table and tastes.

If you're already craving them, just wait until you smell them on the grill.

Ingredients Notes

The secret to these skewers lies in the marinade, a rich, aromatic blend that infuses the chicken with flavor before it even hits the grill. The ingredients are simple but intentional—each one adds a specific element to the final taste.

Let’s start with the coconut milk. This is the base of our marinade, lending creaminess and a subtle sweetness. Go for full-fat coconut milk for best results—it clings to the chicken beautifully and adds richness that holds up during grilling.

Next up is the chicken. I strongly recommend using boneless, skinless chicken thighs. They stay juicy even over high heat and are more forgiving than breasts, especially when grilling. Slice them into evenly sized chunks for uniform cooking.

Fish sauce is the secret weapon here. It adds umami depth and saltiness. If you’re not a fan of its pungent smell raw, don’t worry—it mellows out during cooking, leaving behind a savory backbone that makes the dish pop.

Then comes the garlic, lemongrass, and ginger. These aromatics are key to giving the skewers their Thai flavor profile. You can use fresh lemongrass stalks or, if you’re short on time, a good lemongrass paste works too. Freshly grated ginger adds warmth and spice without being overpowering.

You won’t need much in the way of equipment—just some bamboo or metal skewers and a reliable grill or grill pan. If using bamboo skewers, remember to soak them for at least 30 minutes to prevent burning.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Making these skewers is a breeze, and most of the work happens before you even light the grill.

Start by preparing your marinade. In a large bowl, whisk together your coconut milk, fish sauce, minced garlic, lemongrass, ginger, brown sugar, and a touch of lime juice. The lime helps balance the richness of the coconut milk and brings out the freshness of the herbs.

Cut your chicken thighs into bite-sized pieces—think roughly 1½-inch cubes. Add them to the marinade and toss to coat every piece thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight if you want maximum flavor infusion.

Once the chicken is marinated, thread it onto your skewers. Don’t pack the pieces too tightly—leave a little space between each one so the heat can circulate and cook them evenly.

Heat your grill to medium-high and lightly oil the grates to prevent sticking. Place the skewers on the grill and let them cook for about 10-12 minutes total, turning every few minutes to develop a nice char and cook through. You’ll know they’re done when the internal temperature reaches 165°F and the outside has a lovely golden-brown sear.

Let the skewers rest for a couple of minutes before serving. This allows the juices to redistribute and keeps the chicken moist and flavorful. From start to finish, the whole process takes less than 30 minutes after marination.

Storage Options

If you have leftovers (unlikely, but possible!), you can store them safely and enjoy them again later.

Place any cooled leftover skewers in an airtight container and refrigerate for up to 3 days. For best results, remove the chicken from the skewers before storing—it makes reheating easier and more even.

You can also freeze the cooked chicken pieces. Spread them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

When it’s time to reheat, a quick stint in the microwave works, but for best texture, warm the chicken in a skillet over medium heat or reheat in a 350°F oven for about 10 minutes until hot throughout.

Variations and Substitutions

This recipe is a great canvas for experimentation. Whether you need to swap out an ingredient or want to switch up the flavor, there are plenty of options.

For a vegetarian twist, try using tofu or tempeh instead of chicken. Firm tofu holds up well on the grill and soaks up the coconut marinade beautifully—just be sure to press it well beforehand.

Need it gluten-free? Most fish sauces are naturally gluten-free, but double-check the label. Alternatively, you can use tamari or a gluten-free soy sauce for a slightly different, but still delicious, taste.

Looking for more heat? Add a spoonful of red curry paste or a finely chopped Thai chili to the marinade. It’ll kick up the spice level and deepen the flavor.

Not a fan of fish sauce? You can substitute with soy sauce, though it won’t have quite the same depth. Add a pinch of salt and a squeeze of anchovy paste if you have it, to replicate that umami kick.

Finally, don’t be afraid to get creative with herbs and garnishes. Chopped fresh cilantro, mint, or a drizzle of peanut sauce over the top can completely change the flavor profile in a good way.

Whether you follow the original or put your own spin on it, this grilled Thai coconut chicken is guaranteed to turn heads—and taste buds—at your next cookout.

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