Grilled Thai Coconut Chicken Skewers Recipe

There's something magical about the smoky aroma of grilled chicken mingling with the sweet, fragrant scent of coconut milk and Thai spices. These Grilled Thai Coconut Chicken Skewers deliver that irresistible blend of flavor and flair—perfectly juicy chicken, kissed by the grill, with a hint of lemongrass, ginger, and lime.

I first made these skewers for a summer BBQ when I wanted something a little different from the usual burgers and brats. They were an instant hit—gone within minutes—and now they’re a must-have at every warm-weather gathering we host.

The marinade is quick to whip up, the cooking is fast, and the end result is anything but ordinary. Whether you're serving them as an appetizer, pairing them with jasmine rice for a full meal, or piling them into lettuce wraps, these skewers are a fresh, flavorful crowd-pleaser.

Let’s dive into what makes them so special.

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

This dish may look and taste gourmet, but it’s actually shockingly easy to pull off. No complicated steps, no hard-to-find ingredients—just pure Thai-inspired flavor on a stick.

First off, the flavor is incredible. The marinade uses coconut milk, fish sauce, lime juice, and aromatic ingredients like garlic and ginger to create deep, savory-sweet notes with a subtle heat. It’s the kind of marinade that makes you want to lick your fingers after every bite.

It’s perfect for weeknights or entertaining. You can marinate the chicken the night before and have it ready to grill in minutes the next day. Whether you’re firing up the backyard grill or using a grill pan indoors, these skewers cook up in under 15 minutes.

This recipe is surprisingly healthy and gluten-free. Using lean chicken and naturally gluten-free ingredients, it's a protein-packed option that doesn’t sacrifice flavor for nutrition.

It’s easily customizable. Swap the protein, adjust the spice level, or play with dipping sauces—these skewers adapt to your taste and pantry.

Ready to fire up the grill? Let’s take a closer look at the ingredients you’ll need.

Ingredients Notes

The beauty of these Thai-inspired skewers is that they rely on just a handful of well-balanced ingredients. Each one brings something essential to the flavor party.

Chicken thighs are my top choice here. They stay wonderfully juicy on the grill, even if you cook them a minute or two longer. You can absolutely use chicken breasts if you prefer a leaner cut, but keep an eye on the grill so they don’t dry out.

Coconut milk is the star of the marinade, giving the chicken a luscious texture and a subtle sweetness. Make sure to use full-fat coconut milk for best results—the richness helps carry all the spices and flavors deep into the meat.

Fish sauce may sound intimidating if you're not used to it, but don’t skip it. It adds that signature Thai umami punch that balances beautifully with the coconut milk and lime. A little goes a long way.

Fresh garlic, ginger, and lime juice bring brightness and zing. Use fresh ingredients whenever possible—jarred garlic or bottled lime juice just can’t compete in a recipe like this where the marinade is key.

You’ll also need bamboo or metal skewers. If using bamboo, don’t forget to soak them in water for at least 30 minutes to prevent burning. A grill (outdoor or stovetop) is essential for getting that slight char that makes the flavor pop.

How To Make This Grilled Thai Coconut Chicken Skewers Recipe

Making these skewers is as easy as mixing, marinating, and grilling. Here’s how the magic happens.

Start by prepping your chicken. Cut boneless, skinless thighs (or breasts) into bite-sized chunks, about 1.5 inches each. Try to keep the pieces uniform so they cook evenly on the grill. Set them aside in a large bowl or zip-top bag.

In a separate bowl, mix your coconut milk, fish sauce, lime juice, brown sugar, grated ginger, and minced garlic. Stir well to combine. Pour the marinade over the chicken, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, but ideally overnight for maximum flavor.

When you're ready to cook, preheat your grill to medium-high heat. If you’re using bamboo skewers, make sure they’ve been soaked to prevent scorching. Thread the marinated chicken onto the skewers, leaving a little space between each piece to help them cook evenly.

Place the skewers directly on the hot grill grates. Cook for 5–7 minutes on each side, turning occasionally. You’re looking for a nice char on the outside and juicy, cooked-through chicken inside. Use a meat thermometer to check for doneness—165°F is the magic number.

As the chicken cooks, you’ll smell that coconut and ginger caramelizing, and the juices will start to sizzle. It’s hard not to sneak a bite straight off the grill! Once done, transfer the skewers to a plate and let them rest for a couple minutes before serving.

From start to finish, these skewers take just over 30 minutes (plus marinade time). They’re easy enough for a weeknight, impressive enough for a party.

Storage Options

These skewers store surprisingly well, making them a great make-ahead or leftover option.

To store, remove any leftover chicken from the skewers and place it in an airtight container. It will keep in the fridge for up to 4 days. If you’re planning to reheat, store it separately from any sides like rice or salad to keep textures fresh.

You can also freeze the grilled chicken. Let it cool completely, then pack it into freezer-safe bags or containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, pop the chicken pieces into a skillet over medium heat with a splash of coconut milk or water to keep them moist. You can also microwave them in 30-second bursts, but the skillet method gives better texture.

Variations and Substitutions

This recipe is endlessly adaptable. Whether you want to dial up the spice or change the protein, here are some fun ways to switch things up.

Swap the chicken for shrimp or tofu for a pescatarian or vegetarian version. Shrimp only needs about 15–20 minutes in the marinade and cooks even faster on the grill. For tofu, press it first to remove moisture so it can soak up all that Thai goodness.

Add spice with chili flakes or Thai red curry paste in the marinade. If you like it hot, a teaspoon of red curry paste blends beautifully with the coconut milk and gives a deeper flavor profile.

Serve with a peanut dipping sauce or sweet chili sauce for added flair. These sauces pair well with the coconut and lime, and guests love the extra layer of flavor.

Use lemongrass paste or fresh lemongrass if you can find it. It adds an authentic Thai touch and a citrusy aroma that really elevates the dish.

Make it a bowl meal by serving the chicken over rice noodles or jasmine rice with fresh herbs, sliced cucumber, and a drizzle of lime juice. It turns the skewers into a vibrant, balanced dinner.

Feel free to experiment and find your favorite combination—this recipe is all about bold flavor with room to play. Whether you’re feeding a crowd or just treating yourself, these Grilled Thai Coconut Chicken Skewers are sure to be a repeat hit on your menu.

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