Grilled Thai Coconut Chicken Skewers
These Easy Grilled Thai Coconut Chicken Skewers are a restaurant-quality dish made at home! Juicy chicken thighs are marinated in rich coconut cream, grilled to a perfect char, and finished with a sticky honey-coconut glaze. Served with a creamy peanut sauce for the ultimate flavor combination. Perfect for summer grilling. For another delicious grilled chicken recipe, try our Cajun Crispy Chicken Sandwich.
Servings: 4 servings
Calories: 420kcal
Equipment
- Charcoal or Gas Grill For the perfect smoky char.
- Wooden or Metal Skewers Soak wooden skewers before use.
- Basting Brush For applying the glaze.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch strips
- 0.25 cup coconut cream
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp coconut cream (for glaze)
- 1 tbsp honey
- 1 tsp soy sauce (for glaze)
- 0.5 cup natural peanut butter
- 1 tbsp rice vinegar
- 1 tbsp Thai red curry paste
- 1 tbsp maple syrup or honey
- 2 to 3 tbsp water
Instructions
- In a large bowl, whisk together coconut cream, soy sauces, oyster sauce, sugar, garlic, and ginger. Add chicken strips and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
- If using wooden skewers, soak in water for 30 minutes. Thread marinated chicken strips tightly onto skewers.
- In a small bowl, whisk together coconut cream, honey, and soy sauce to make the glaze. Set aside.
- In another bowl, whisk peanut butter, rice vinegar, curry paste, maple syrup, and water until smooth to make the peanut sauce.
- Preheat grill to 500°F (260°C). Grill skewers over direct heat for 15-18 minutes, flipping every 2-3 minutes, until charred and cooked through.
- During the last 2 minutes, brush skewers with the coconut glaze. Flip 2-3 times until caramelized. Let rest for 3 minutes. Serve with peanut sauce and lime wedges.
Notes
Pro Tips: Use chicken thighs for the juiciest results – they're more forgiving than breasts. Soak wooden skewers for 30 minutes to prevent burning. Apply the glaze only during the last 2 minutes of grilling to prevent burning. Use coconut cream, not coconut milk – the higher fat content creates a better crust and keeps the chicken moist. For the best flavor, marinate for at least 2 hours, or overnight.