Grilled Thai coconut chicken skewers are taking 2025 summer BBQs by storm, and for good reason. Picture perfectly charred chicken pieces sizzling on your grill, each bite bursting with the tropical flavors of coconut milk, lemongrass, and authentic Thai spices. These restaurant-quality skewers deliver an explosion of flavor that transports you straight to the bustling street markets of Bangkok.
The secret lies in the rich coconut marinade that keeps the chicken incredibly juicy while infusing every piece with aromatic Thai herbs and spices. Whether you’re hosting a backyard party or looking for an easy weeknight dinner with a tropical twist, these grilled Thai coconut chicken skewers are guaranteed to impress.
Table of Contents
Ingredients for Grilled Thai Coconut Chicken Skewers
Main Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 can (14 oz) full-fat coconut milk
- 3 stalks lemongrass, white parts only, minced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 20-25 wooden skewers, soaked in water for 30 minutes
For Serving
- Fresh cilantro, chopped
- Lime wedges
- Coconut rice
- Thai cucumber salad
Ingredient Substitution Table
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Chicken thighs | Chicken breast, firm tofu, or shrimp | Adjust cooking time accordingly |
| Full-fat coconut milk | Light coconut milk + 1 tbsp coconut cream | Slightly less rich flavor |
| Fish sauce | Soy sauce or tamari | For vegetarian/vegan versions |
| Lemongrass | Lemon zest (1 tbsp) | Fresh lemongrass preferred for authentic flavor |
| Brown sugar | Coconut sugar or palm sugar | More authentic Thai sweetener |
Allergen Notes: This recipe is naturally dairy-free and gluten-free when using tamari instead of soy sauce. For peanut-free dining, ensure all sauces are certified peanut-free.
How to Make Grilled Thai Coconut Chicken Skewers: Step-by-Step Instructions
Step 1: Prepare the Coconut Marinade
In a large mixing bowl, whisk together coconut milk, minced lemongrass, garlic, ginger, fish sauce, brown sugar, lime juice, soy sauce, coriander, turmeric, and cayenne pepper until well combined. The marinade should be smooth and fragrant.
Step 2: Marinate the Chicken
Add the cubed chicken thighs to the coconut marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
Step 3: Prepare the Skewers
Remove chicken from refrigerator 30 minutes before grilling to bring to room temperature. Thread 4-5 pieces of marinated chicken onto each soaked wooden skewer, leaving small gaps between pieces for even cooking.
Step 4: Preheat the Grill
Heat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking. If using a gas grill, preheat with the lid closed for 10-15 minutes.
Step 5: Grill the Thai Coconut Chicken Skewers
Place skewers on the grill and cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking. The internal temperature should reach 165°F, and the exterior should be golden brown with slight charring.
Step 6: Rest and Serve
Remove grilled Thai coconut chicken skewers from heat and let rest for 2-3 minutes. Garnish with fresh cilantro and serve immediately with lime wedges and your favorite Thai sides.
Pro Tips for the Best Grilled Thai Coconut Chicken Skewers
Expert Grilling Tips
- Use chicken thighs instead of breasts for maximum juiciness and flavor retention
- Don’t overcrowd the grill – leave space between skewers for proper air circulation
- Brush with reserved marinade during the first half of cooking for extra flavor
- Watch the sugar content – coconut milk and brown sugar can burn quickly, so maintain medium heat
Make-Ahead Tips
- Marinate chicken up to 24 hours in advance for deeper flavor
- Assemble skewers in the morning and refrigerate until ready to grill
- Double the recipe and freeze half for future quick dinners
Frequently Asked Questions About Grilled Thai Coconut Chicken Skewers
How do I keep grilled Thai coconut chicken skewers juicy?
The key to juicy grilled Thai coconut chicken skewers lies in using chicken thighs (higher fat content), marinating for at least 2 hours, and not overcooking. The coconut milk in the marinade acts as a natural tenderizer, while the fat content keeps the meat moist during grilling.
Can grilled Thai coconut chicken skewers be made ahead?
Yes! You can marinate the chicken up to 24 hours in advance and assemble the skewers the morning of your event. Store covered in the refrigerator and bring to room temperature 30 minutes before grilling for best results.
What to serve with grilled Thai coconut chicken skewers?
These skewers pair beautifully with coconut rice, Thai cucumber salad, grilled vegetables, or fresh lettuce wraps. For a complete Thai feast, serve alongside pad thai, mango salad, or Thai basil fried rice.
How long should I marinate the chicken?
For optimal flavor, marinate the chicken for at least 2 hours, but overnight (up to 24 hours) produces the best results. The acids in the lime juice and enzymes in the ginger help tenderize the meat while the coconut milk infuses deep flavor.
Creative Variations and Serving Ideas for Grilled Thai Coconut Chicken Skewers
Flavor Variations
- Thai Peanut Coconut Skewers: Add 2 tablespoons of peanut butter to the marinade for extra richness
- Pineapple Coconut Chicken: Alternate chicken pieces with fresh pineapple chunks on skewers
- Spicy Thai Coconut: Double the cayenne pepper and add fresh Thai chilies for heat lovers
- Vegetarian Thai Coconut: Substitute firm tofu or tempeh for a plant-based version
Serving Suggestions
- Over fluffy coconut rice with a drizzle of the marinade
- Wrapped in butter lettuce cups with fresh herbs and crushed peanuts
- Alongside Thai cucumber salad and jasmine rice
- With grilled vegetables and a side of sweet chili sauce
- As part of a Thai-themed BBQ spread with som tam and pad see ew
Nutritional Information
Per serving (4 skewers):
- Calories: 285
- Protein: 32g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 6g
- Sodium: 890mg
Nutritional values are approximate and may vary based on specific ingredients used.
Storage and Reheating Instructions
Storage
Store leftover grilled Thai coconut chicken skewers in the refrigerator for up to 3 days in an airtight container. For longer storage, remove chicken from skewers and freeze for up to 3 months.
Reheating
- Oven method: Reheat at 350°F for 10-12 minutes until heated through
- Microwave: Heat in 30-second intervals to prevent overcooking
- Stovetop: Quickly sear in a hot pan with a splash of coconut milk
Craving something crispy and full of flavor? Check out our full step-by-step guide on how to make the ultimate Crispy Sesame Chicken
Why Grilled Thai Coconut Chicken Skewers Are Perfect for 2025
As we embrace bold, international flavors and healthy grilling options, grilled Thai coconut chicken skewers represent the perfect fusion of convenience and exotic taste. The coconut marinade not only delivers incredible flavor but also provides healthy fats and natural enzymes that tenderize the meat. These skewers are Instagram-ready, crowd-pleasing, and surprisingly simple to execute, making them ideal for the modern home cook who wants to impress without stress.
Conclusion
Grilled Thai coconut chicken skewers are more than just a recipe, they’re your ticket to bringing the vibrant flavors of Thailand to your backyard. With their perfect balance of sweet coconut, aromatic herbs, and tender chicken, these skewers are guaranteed to become a regular feature at your summer gatherings. The beauty lies in their simplicity: a quick marinade, a hot grill, and you’re transported to the streets of Bangkok with every bite.
Ready to fire up the grill? These grilled Thai coconut chicken skewers are waiting to become your new signature dish. Don’t forget to share your creations with us using #ThaiCoconutSkewers, we love seeing your tropical grilling adventures!
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Grilled Thai Coconut Chicken Skewers -Juicy Coconut-Marinated BBQ Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Juicy, tender chicken marinated in a creamy coconut milk base infused with Thai red curry, garlic, and lime, then grilled to smoky perfection on skewers. These Grilled Thai Coconut Chicken Skewers are a tropical taste explosion with a hint of heat and an irresistible char. Whether you’re firing up the grill for a party or a weeknight dinner, these skewers bring big flavor with minimal fuss!
Ingredients
For the Marinade:
1 ½ lbs boneless skinless chicken thighs, cut into 1½-inch cubes
1 can (13.5 oz) full-fat coconut milk
2 tablespoons Thai red curry paste
3 garlic cloves, minced
1 tablespoon brown sugar
2 tablespoons fish sauce (or soy sauce for gluten-free)
Juice of 1 lime
Zest of 1 lime
1 tablespoon vegetable oil
½ teaspoon ground turmeric
¼ teaspoon black pepper
For Garnish (optional):
Fresh cilantro leaves
Lime wedges
Toasted sesame seeds
Chopped peanuts
Instructions
Make the Marinade:
In a large bowl, whisk together the coconut milk, red curry paste, garlic, brown sugar, fish sauce, lime juice and zest, oil, turmeric, and black pepper until well combined.Marinate the Chicken:
Add chicken pieces to the marinade. Toss to coat well. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.Soak the Skewers:
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.Assemble the Skewers:
Thread marinated chicken pieces onto the skewers, packing them closely but not too tightly.Grill the Skewers:
Preheat your grill (or grill pan) to medium-high heat. Brush with oil.
Grill skewers for 4–5 minutes per side, turning once, until the chicken is cooked through and has nice char marks.Serve:
Plate the skewers and garnish with chopped peanuts, sesame seeds, cilantro, and extra lime wedges. Serve hot with jasmine rice or a Thai cucumber salad.
Notes
Substitutions:
Chicken breast works too, though thighs stay juicier.
For a vegan version, use firm tofu or seitan and soy sauce instead of fish sauce.
Add heat:
Mix in a chopped Thai chili or ½ tsp chili flakes for spicier marinade.Meal Prep Tip:
Marinate and skewer ahead of time, then freeze for future grilling.Make it a meal:
Serve with coconut rice and a mango salad for a Thai-style feast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 90mg