Name: Grilled Thai Coconut Chicken Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4-5 slices Fresh ginger, peeled and thinly sliced; 2 cloves Garlic, minced; 1 kg Chicken (dark meat preferred, thighs or drumsticks, boneless and cut into chunks); 2 tablespoons Soy sauce; 1 tablespoon Dark soy sauce; 1 can (400 mL) Coconut milk; 1 tablespoon Brown sugar; 2 tablespoons Fresh lime juice; Salt and pepper, to taste; Skewers (if using wooden, soak in water for at least 30 minutes)

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Grilled Thai Coconut Chicken Skewers are the answer to your craving for something creamy, juicy, and packed with vibrant flavors. Imagine the aroma of coconut and ginger filling your kitchen, bringing your taste buds on a delicious vacation—without leaving home. This dish is especially close to my heart because it’s a treat my family requests on busy weeknights, and it never disappoints. It’s amazing how a few affordable ingredients can whip up something that tastes way more luxurious than it looks! Many readers have enjoyed my Grilled Honey Soy Chicken Skewers for their sweet-savory balance, and these Thai Coconut skewers are just as easy to make—with an irresistible tropical twist. Whether you’re new to Thai flavors or a meal-prep pro, this recipe promises to become a staple in your rotation. Ready to bring a little sunshine to your dinner plate? Let’s get grilling!

What is Grilled Thai Coconut Chicken Skewers?

Ever wondered what happens when you merge the zing of Thai spices with the creamy comfort of coconut milk? That’s how Grilled Thai Coconut Chicken Skewers got their name! It’s a playful mashup that will leave you asking, “Why didn’t I think of this?” While the name might sound exotic, the dish itself is pure, family-friendly comfort food. They say the way to a man’s heart is through his stomach—honestly, with these skewers, I’d say it’s true for just about everyone! Are you ready to impress your friends and family with a dish that delivers big flavor without breaking a sweat? Give these skewers a spin tonight.

Why You’ll Love This

There’s a lot to love about these Grilled Thai Coconut Chicken Skewers, but let’s start with the biggest highlight: unbelievably tender, juicy chicken, kissed with the rich tastes of coconut, lime, and ginger. Making this at home won’t just save you a trip to the takeaway—it’s much more budget-friendly, especially for families. Plus, you get to control the quality of your ingredients! The real magic happens with the trio of toppings: a finish of fresh lime juice, a sprinkle of herbs, and maybe a drizzle of your favorite spicy sauce. Together, they create a flavor explosion in every bite. If you’ve enjoyed my Thai Chicken Satay, you’ll find this recipe even simpler and just as rewarding. Isn’t it time to treat your taste buds (and your wallet) to something special? Try this recipe and see for yourself!

How to Make

Quick Overview

If you love meals that are as effortless as they are delicious, Grilled Thai Coconut Chicken Skewers will become your new favorite. Everything comes together in less than an hour and most of the work is hands-off, thanks to a flavorful coconut marinade. The coconut milk tenderizes the chicken, while the classic Thai aromatics bring those irresistible layers of flavor. You’ll be amazed at how fast you can transform everyday ingredients into a restaurant-worthy dish—heat up your grill and get ready for a tropical feast!

Grilled Thai Coconut Chicken Skewers with lime wedges and herbs on a serving platter

Ingredients

4-5 slices fresh ginger, peeled and thinly sliced
2 cloves garlic, minced
1 kg chicken (dark meat preferred, thighs or drumsticks, boneless and cut into chunks)
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 can (400 mL) coconut milk
1 tablespoon brown sugar
2 tablespoons fresh lime juice
Salt and pepper, to taste
Skewers (if using wooden, soak in water for at least 30 minutes)

Step-by-Step

Prepare the Marinade
In a large mixing bowl, combine the ginger, garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, lime juice, salt, and pepper. Whisk until well blended.
Marinate the Chicken
Add the chicken chunks to the bowl, turning to coat them well with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours if you have time). This helps the chicken absorb all those delicious flavors.
Assemble the Skewers
Thread the marinated chicken pieces onto your soaked skewers, leaving a little space between each chunk for even cooking.
Preheat the Grill
Preheat your grill or stovetop grill pan to medium-high heat. Oil the grates lightly to prevent sticking.
Grill the Skewers
Place the skewers on the hot grill. Cook for 4-5 minutes per side, turning once, until the chicken is nicely charred and cooked through (juices should run clear, and internal temperature reaches 74°C/165°F).
Serve and Enjoy
Remove from the grill, squeeze fresh lime juice over the skewers, and serve immediately.

What to Serve Grilled Thai Coconut Chicken Skewers With

Pair these skewers with fluffy jasmine rice or coconut rice to soak up all those flavorful juices. A crisp Thai cucumber salad or a light carrot slaw adds a refreshing crunch to the meal. If you’re feeling festive, serve alongside peanut sauce or sweet chili sauce as a dip. For drinks, a tropical iced tea, refreshing lemonade, or even a chilled Thai beer would complete the laid-back island vibe. Don’t forget a sprinkle of fresh cilantro or basil for an herbaceous finish!

Top Tips for Perfecting

For extra flavor, marinate the chicken overnight—your patience will be rewarded with ultra-juicy results.
Don’t rush the grilling. Turn the skewers just once to get lovely grill marks and avoid drying out the chicken.
If you don’t have a grill, a stovetop grill pan or even a broiler will work in a pinch.
Swap chicken thighs for breast if you like, but be mindful that white meat cooks faster and can dry out, so reduce grill time slightly.
Common mistake: Crowding the skewers. Leave space between pieces for thorough, even cooking.

Storing and Reheating Tips

To store leftovers, let the skewers cool completely, then remove the chicken from the sticks. Place in an airtight container and refrigerate for up to 3 days. To reheat, microwave on medium power for 1-2 minutes or until heated through, or warm gently in a skillet. You can freeze the cooked chicken in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and reheat as above. For best flavor, add a little fresh lime juice or coconut milk before serving.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Just remember breast meat cooks faster, so don’t overcook to keep it juicy.

Can I bake these skewers instead of grilling?

Yes, arrange the skewers on a baking rack over a tray and bake at 220°C (425°F) for 15-20 minutes, turning once. You can broil for a few extra minutes to char.

Is coconut milk necessary, or can I substitute?

Coconut milk is the signature of this dish, but a blend of Greek yogurt and a splash of water can work in a pinch—though the flavor will be less tropical.

Can I make this recipe vegetarian?

Definitely! Try using firm tofu or even mushrooms in place of chicken. Adjust grill time as needed.

How can I make these skewers spicier?

Add a tablespoon of Thai red curry paste or a chopped fresh chili to the marinade for a spicy kick!

Conclusion

Grilled Thai Coconut Chicken Skewers prove that you don’t need to travel (or spend hours in the kitchen) to enjoy a taste of Thailand. With everyday ingredients and straightforward steps, this recipe promises juicy, flavor-packed chicken every single time. Whether you’re planning a family dinner, a backyard BBQ, or just want something special for yourself, these skewers deliver a crowd-pleasing punch of flavor with minimal effort and maximum reward. If you loved this, be sure to check out my other Asian-inspired recipes for more dinnertime inspiration. Now—are you ready to fire up that grill and bring a taste of the tropics home? Grab your skewers and let’s get cooking!