We packed up the car with woven mats, mismatched thermoses, and an old Bluetooth speaker that only works if you lean it slightly to the left. The kids loaded the cooler with fruit and fizzy water, and I brought along a little cooler of my own filled with marinating chicken that had been soaking overnight in coconut milk, lime, and spices.

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The picnic spot we chose was nestled beside a lake, quiet and shaded, with just enough space for a portable grill and a spread of colorful dishes. And oh, did it work. The scent of garlic and turmeric mingled with the smoky coconut essence, and within minutes, we had half the park looking in our direction.

These Grilled Thai Coconut Chicken Skewers became the quiet highlight of the trip. Simple, flavorful, and deeply satisfying, they reminded me that the best food is often made away from a kitchen.

Short Description

Grilled Thai Coconut Chicken Skewers are tender, juicy, and richly marinated in coconut cream, garlic, soy, and ginger. Glazed to perfection and paired with a creamy peanut sauce, these skewers are ideal for warm-weather meals or nostalgic backyard gatherings.

Key Ingredients

For the Chicken & Marinade

2.2 lbs boneless chicken thighs or drumsticks, cut into 1-inch pieces
2 tbsp fresh ginger, finely chopped
1.5 tbsp garlic, finely chopped
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp coconut cream
2 tbsp granulated sugar
1 tbsp oyster sauce

For the Coconut Cream Glaze

6 tbsp coconut cream
1.5 tbsp honey
1 tsp light soy sauce

Optional Peanut Sauce

2 tbsp coconut cream
1/4 cup natural unsweetened peanut butter
1 tsp rice vinegar
1 tsp Thai red curry paste
2 tsp maple syrup or honey
2 tsp light soy sauce
2–3 tbsp water (as needed for consistency)
1 tsp sesame oil (optional)
1 tsp chili oil (optional)
Crushed roasted peanuts for garnish (optional)

Tools Needed

Mixing bowls (medium and small)
Sharp knife & cutting board
Measuring spoons and cups
Skewers (metal or soaked bamboo)
Grill (gas or charcoal)
Tongs
Silicone brush (for glazing)

Cooking Instructions

Step 1: Prepare the Peanut Sauce (Optional)
In a small bowl, combine coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water. Mix until smooth and creamy. Adjust water to thin if needed. Stir in sesame oil and chili oil if using. Garnish with crushed peanuts and set aside.

Step 2: Soak the Skewers
If using wooden skewers, soak them in water for at least 30 minutes. This prevents burning on the grill.

Step 3: Marinate the Chicken
Cut chicken into 1-inch cubes. In a large bowl, combine ginger, garlic, light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix thoroughly. Add chicken and toss until well coated. Cover and refrigerate for 1–2 hours (or overnight for deeper flavor).

Step 4: Make the Coconut Cream Glaze
In a small bowl, whisk together coconut cream, honey, and light soy sauce. This will be used for brushing over the cooked skewers.

Step 5: Thread the Chicken
Remove marinated chicken from the fridge 30 minutes before grilling. Thread the chicken pieces onto skewers tightly, avoiding loose ends.

Step 6: Grill the Skewers
Preheat your grill to 500°F. Place skewers over direct heat and grill for 15–18 minutes, turning every 2–3 minutes. The meat should be evenly browned with charred edges and cooked through.

Step 7: Glaze & Finish
Once cooked, brush skewers with the coconut cream glaze. Continue grilling, turning every minute and brushing again for 2–3 rounds. The glaze should caramelize into a sticky, golden finish.

Step 8: Serve
Arrange skewers over fresh lettuce leaves. Serve with peanut sauce on the side or wrap chicken in lettuce leaves with sauce drizzled on top.

Why You’ll Love This Recipe

– Balanced sweet-savory flavor from coconut, soy, and honey

– Juicy, tender chicken with charred, smoky notes

– Easy to prep ahead with an overnight marinade

– Versatile for parties, dinners, or outdoor grilling

– Naturally gluten-free if using tamari instead of soy sauce

– Pairs beautifully with rice, salad, or lettuce wraps

– Kid-friendly but bold enough for grown-up palates

Mistakes to Avoid & Solutions

Using skin-on chicken: Skin can flare and burn quickly. Use boneless, skinless pieces for even cooking.

Skipping the marinade time: A rushed marinade = bland chicken. At least 1 hour is essential. Overnight is best.

Crowding the grill: Leave space between skewers to prevent steaming.

Overcooking the glaze: Once you brush the glaze, monitor closely. It can burn fast due to sugar content.

Dry chicken: If using breast meat, reduce grill time slightly and monitor closely for doneness.

Serving and Pairing Suggestions

– Serve skewers over jasmine rice or coconut rice for a complete meal

– Offer lettuce wraps and sliced cucumbers on the side for freshness

– Pair with Thai iced tea, sparkling lime soda, or cold beer

– For a party: serve buffet-style with peanut sauce, rice noodles, and pickled veggies

– As an appetizer: cut skewers in half and serve with toothpicks

Storage and Reheating Tips

Storage: Store cooled skewers in an airtight container in the fridge for up to 3 days.

Freezing: Freeze uncooked marinated chicken in zip bags for up to 2 months. Thaw in fridge before grilling.

Reheating: Reheat in the oven at 350°F for 10–12 minutes, or pan-sear until warm. Avoid microwave to preserve texture.

Peanut Sauce: Keep in a sealed jar in the fridge for up to 5 days. Stir before using.

FAQs

1. Can I use chicken breast instead of thighs?
Yes, but be aware that breast meat cooks faster and can dry out. Grill for slightly less time and don’t skip the glaze.

2. What if I don’t have a grill?
Use a grill pan or broil in the oven on high. Turn skewers frequently and watch closely.

3. Can I make this ahead for a party?
Absolutely. Marinate and skewer the chicken the day before. Store covered in the fridge until ready to grill.

4. Is the peanut sauce spicy?
Mildly the red curry paste adds warmth. Adjust the amount or omit chili oil to reduce heat.

5. What other dipping sauces can I use?
Sweet chili sauce, tamarind dipping sauce, or even a light lime vinaigrette work beautifully as alternatives.

Tips & Tricks

– Use metal skewers if you grill often they don’t burn and are reusable.

– Don’t skip letting the chicken sit at room temperature before grilling; it helps cook evenly.

– If your grill runs hot, reduce heat slightly to avoid burning the sugar in the glaze.

– Want a smokier flavor? Toss in a piece of charcoal while grilling and cover briefly.

– Double the glaze to use as a drizzle over rice or veggies!

Recipe Variations

1. Lemongrass Chicken Skewers

Swap ginger for 2 tbsp finely chopped lemongrass

Omit dark soy sauce for a lighter color

Add 1 tbsp fish sauce to the marinade

2. Vegan Tofu Coconut Skewers

Replace chicken with firm tofu cubes

Skip oyster sauce and use mushroom soy sauce instead

Reduce grill time to 8–10 minutes, flipping gently

3. Spicy Sriracha Skewers

Add 1 tbsp sriracha to the marinade

Mix 1 tbsp sriracha into the glaze for added heat

Serve with extra lime wedges for balance

4. Sweet Pineapple Chicken Skewers

Add 1 cup of pineapple chunks to the skewers between chicken pieces

Add 1 tbsp pineapple juice to the glaze

Serve with grilled pineapple slices

Final Thoughts

These Grilled Thai Coconut Chicken Skewers were more than just a recipe on our picnic; they were a centerpiece of connection, flavor, and fun. The rich marinade delivered depth, the grill gave that smoky kiss, and each bite was a little tropical getaway.

I love that this dish brings people together in a casual, comforting way without compromising on complexity. It’s colorful, approachable, and endlessly customizable.

Grilled Thai Coconut Chicken Skewers Recipe

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Ingredients

For the Chicken & Marinade

2.2 lbs boneless chicken thighs or drumsticks cut into 1-inch pieces
2 tbsp fresh ginger finely chopped
1.5 tbsp garlic finely chopped
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp coconut cream
2 tbsp granulated sugar
1 tbsp oyster sauce

For the Coconut Cream Glaze

6 tbsp coconut cream
1.5 tbsp honey
1 tsp light soy sauce

Optional Peanut Sauce

2 tbsp coconut cream
¼ cup natural unsweetened peanut butter
1 tsp rice vinegar
1 tsp Thai red curry paste
2 tsp maple syrup or honey
2 tsp light soy sauce
2 –3 tbsp water as needed for consistency
1 tsp sesame oil optional
1 tsp chili oil optional
Crushed roasted peanuts for garnish optional

Instructions

Make optional peanut sauce by mixing coconut cream, peanut butter, vinegar, curry paste, maple syrup, soy sauce, and water until smooth. Add oils and garnish with peanuts.
Soak wooden skewers in water for 30 minutes to prevent burning.
Cut chicken into cubes and marinate with ginger, garlic, soy sauces, coconut cream, sugar, and oyster sauce. Chill for 1–2 hours or overnight.
Mix coconut cream, honey, and soy sauce to make the glaze.
Let marinated chicken sit at room temp for 30 minutes, then thread onto skewers.
Grill at 500°F for 15–18 minutes, turning every 2–3 minutes until cooked and browned.
Brush skewers with glaze and grill for 2–3 more rounds, turning every minute, until sticky and caramelized.
Serve on lettuce leaves with peanut sauce on the side or in wraps.