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Grilled Thai Coconut Chicken Skewers Recipe

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.
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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.