Grilled Thai Coconut Chicken Skewers

Nothing says summer quite like juicy, flavor-packed skewers sizzling on the grill, and these Grilled Thai Coconut Chicken Skewers are here to steal the show. Marinated in a creamy coconut milk base infused with Thai flavors, the chicken turns out tender, slightly charred, and bursting with savory-sweet goodness.

This recipe combines the richness of coconut milk, the brightness of lime, and the aromatic punch of lemongrass, garlic, and ginger. It’s quick to prepare, perfect for both weeknight dinners and weekend barbecues. You’ll only need about 15 minutes of hands-on prep time, and the rest is letting the marinade work its magic before hitting the grill.

What makes these skewers truly special is their versatility. Serve them over jasmine rice, tuck them into wraps with fresh veggies, or simply enjoy them hot off the grill with a tangy dipping sauce. They’re naturally gluten-free, and with a few small tweaks, you can make them dairy-free, keto-friendly, or spicy enough to satisfy a chili lover.

If you’ve been looking for a recipe that’s equal parts simple and impressive, Grilled Thai Coconut Chicken Skewers are your answer. Let’s dive into what makes this dish shine, the ingredients you’ll need, and step-by-step instructions for grilling perfection.

---

What Makes These Grilled Thai Coconut Chicken Skewers Special?

• Rich, creamy marinade: Coconut milk keeps the chicken juicy and adds a subtle sweetness.

• Bold Thai flavors: Lemongrass, ginger, and garlic infuse every bite with authentic taste.

• Quick prep, big payoff: Just 15 minutes of prep, then let the grill do the work.

• Versatile serving options: Enjoy with rice, in wraps, or as a protein-packed snack.

• Meal-prep friendly: The marinade works overnight, so you can prep ahead.

These skewers are not just another grilled chicken recipe. The combination of creamy coconut milk and citrusy lime tenderizes the chicken beautifully, while a touch of brown sugar balances the spices. The grilling process locks in the flavor and gives the chicken a smoky, charred finish that tastes like restaurant-quality food right at home.

---

Ingredient Notes

Here’s what you’ll need to make these delicious skewers:

• Chicken thighs or breasts: Thighs stay juicier, but breasts work well for leaner meat. Cut into 1-inch cubes.

• Coconut milk: Full-fat is best for richness. Light coconut milk works too, but the flavor will be milder.

• Lemongrass: Adds citrusy freshness. If you can’t find fresh lemongrass, use lemongrass paste (often in the Asian section).

• Garlic & ginger: Essential aromatics. Fresh is best, but jarred minced versions work if you’re short on time.

• Soy sauce: Adds umami depth. For gluten-free, use tamari or coconut aminos.

• Brown sugar or honey: Balances the salty and savory flavors. Can substitute with coconut sugar for a less processed option.

• Lime juice & zest: Brightens the dish and prevents it from tasting too heavy.

• Chili flakes or Thai bird’s eye chili (optional): For heat lovers. Adjust to your spice preference.

• Wooden skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

---

How To Make Grilled Thai Coconut Chicken Skewers

1. Prepare the marinade
   In a large bowl, whisk together 1 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 2 cloves minced garlic, 1 tablespoon grated ginger, and 1 stalk finely chopped lemongrass. Add chili if using.

2. Marinate the chicken
   Add 2 pounds of cubed chicken to the bowl. Mix until coated. Cover and refrigerate for at least 1 hour (overnight is best for maximum flavor).

3. Prepare skewers
   Thread chicken pieces onto soaked wooden skewers, leaving a little space between each piece for even cooking.

4. Preheat the grill
   Heat your grill to medium-high (around 400°F). Lightly oil the grates to prevent sticking.

5. Grill the chicken
   Place skewers on the grill. Cook for 4–5 minutes per side, turning once, until the chicken is golden brown with nice char marks. Internal temperature should reach 165°F.

6. Serve and enjoy
   Remove skewers from the grill. Garnish with fresh cilantro and lime wedges. Serve with jasmine rice or peanut dipping sauce.

Tip: If grilling indoors, use a grill pan over medium-high heat for similar results.

---

Storage Options

• Room temperature: Keep cooked skewers out no longer than 2 hours.

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Freezing: Freeze marinated raw chicken (before cooking) for up to 2 months. Thaw overnight in the fridge before grilling.

• Reheating: Warm gently in a skillet or oven at 300°F to avoid drying out.

---

Variations and Substitutions

• Spicy version: Add extra Thai bird’s eye chili or a spoonful of red curry paste to the marinade.

• Keto-friendly: Swap brown sugar for erythritol or monk fruit sweetener.

• Vegetarian option: Substitute chicken with firm tofu or tempeh. Marinate and grill the same way.

• Seasonal twist: Add chunks of pineapple, bell peppers, or zucchini to the skewers.

• Flavor boost: Brush skewers with extra coconut milk marinade during grilling.

---

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes! Chicken breasts are leaner but still work. Just avoid overcooking to keep them juicy.

Can I make these ahead of time?
Definitely. Marinate the chicken up to 24 hours in advance for the best flavor. Skewer them before grilling for quick cooking.

Do I have to grill them outdoors?
No. A grill pan or even a broiler works. Just keep an eye on cooking time.

What if I can’t find lemongrass?
Use lemongrass paste or substitute with extra lime zest and a little ginger for a similar citrusy note.

Can I bake these instead of grilling?
Yes. Bake at 400°F for 18–20 minutes, turning halfway through. Finish under the broiler for a charred effect.

Can I freeze already cooked skewers?
Yes, but they may dry out slightly. It’s better to freeze them raw with marinade.

---

Conclusion

Grilled Thai Coconut Chicken Skewers are proof that simple ingredients can create bold, unforgettable flavors. With just a bit of prep, you’ll have juicy, smoky, restaurant-worthy skewers that work for both busy weeknights and relaxed backyard gatherings.

Give this recipe a try and let me know how you served it—over rice, in a wrap, or just on their own. However you enjoy them, I promise they’ll become a go-to favorite in your kitchen.

Print