Irresistible Grilled Thai Coconut Chicken Skewers in 20 Minutes

Oh my gosh, you have to try these Grilled Thai Coconut Chicken Skewers – they’re seriously the best thing to come off my grill all summer! That perfect combo of smoky char and sweet coconut cream glaze gets me every time. I first fell in love with this flavor bomb at a tiny street food stall in Bangkok years ago, and after countless experiments (and a few charred disasters), I finally nailed my home version.

What makes these skewers so special? It’s all about that marinade – ginger and garlic doing a happy dance with rich coconut cream and just enough soy sauce to balance everything out. The peanut sauce? Optional but oh-so-worth-it for dipping. Trust me, once you smell these sizzling on the grill, your neighbors will be peeking over the fence asking what’s for dinner!

I make these at least twice a month now – they’re that good. Whether it’s a quick weeknight meal or our go-to for backyard parties, these Thai-inspired skewers disappear faster than I can grill them. The prep is crazy simple too – just chop, marinate, skewer, and grill. Even my picky nephew goes back for thirds (and he usually turns his nose up at anything with “coconut” in the name).

Why You’ll Love These Grilled Thai Coconut Chicken Skewers

Listen, I don’t blame you if you become obsessed with these skewers – everyone who tries them does! Here’s why they’re absolute magic:

• Bold flavors that wow: That coconut-ginger-garlic marinade? It’s like a flavor explosion in every juicy bite. The sweet-savory glaze takes it over the top.
• Foolproof grilling: Even if you usually burn everything (no judgment!), these cook up perfectly in under 20 minutes. Just flip and glaze – easy peasy.
• Meal prep superstar: Marinate overnight and you’ve got dinner ready in minutes. Works great for lunches too!
• Crowd-pleaser: I’ve served these to everyone from picky kids to fancy foodies – zero leftovers every time.
• Smells incredible: Your whole backyard will smell like a Thai street food market. Warning: may cause neighbors to invite themselves over!

Ingredients for Grilled Thai Coconut Chicken Skewers

Okay, let’s gather our flavor weapons! Here’s everything you’ll need to make these incredible skewers – I’ve included all my little prep notes too because details matter:

• 1 kg chicken (thighs work best – trust me, the dark meat stays juicier on the grill)
• 4-5 slices ginger (about 2 tablespoons when minced – I keep the peel on for extra zing)
• 2 cloves garlic (roughly 1½ tablespoons minced – more is always better in my book!)
• 2 tablespoons soy sauce (the regular kind, not low-sodium – we want that deep flavor)
• 1 tablespoon dark soy sauce (this gives that gorgeous caramel color, but see my subs below if you don’t have it)
• 2 tablespoons coconut cream (not milk! Scoop the thick stuff from the top of the can)
• 2 tablespoons sugar (palm sugar is ideal, but regular white works in a pinch)
• 1 tablespoon oyster sauce (the secret umami bomb – fish sauce works too if you’re feeling adventurous)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – I’ve tested all the swaps so you don’t have to!

• Coconut cream vs milk: The cream gives way richer flavor, but if you only have milk, use 3 tablespoons and reduce other liquids slightly. It’ll still taste great!
• Soy sauce alternatives: Tamari works for gluten-free, or use fish sauce for a different twist (start with 1 tablespoon).
• No dark soy sauce? Just add ½ teaspoon more sugar to regular soy sauce for similar sweetness.
• Honey alternatives: Maple syrup or agave work in the glaze, or melt 1 tablespoon sugar with 1 teaspoon water.
• Oyster sauce skip: Mix 1 teaspoon soy sauce with ½ teaspoon sugar as a quick sub.

P.S. – If you’re making the peanut sauce (which you totally should), grab those ingredients too – but we’ll get to that later!

Equipment Needed for Grilled Thai Coconut Chicken Skewers

Before we dive in, let’s grab our tools – nothing fancy here! You’ll need:

• Wooden skewers (soak them in water for 30 minutes first – trust me, I’ve learned the hard way about flaming skewers!)
• Mixing bowls (one for marinade, one for the glaze – or just wash one quickly like I usually do)
• Grill (charcoal gives the best smoky flavor, but gas works great too)
• Basting brush (for that glorious coconut glaze – silicone brushes don’t shed like the old bristle ones)

That’s it! Now we’re ready to make some magic happen.

How to Make Grilled Thai Coconut Chicken Skewers

Alright, let’s get cooking! I’ve broken this down into super simple steps – even my brother who burns toast can make these like a pro. The secret is in the marinade time and that perfect glaze timing. Follow along and you’ll have restaurant-quality skewers in no time!

Step 1: Prepare the Peanut Sauce (Optional)

First things first – let’s whip up that dreamy peanut sauce if you’re making it (and you totally should!). Just dump all the ingredients into a bowl and whisk like crazy. Want it thinner? Add water a teaspoon at a time. Thicker? More peanut butter. Easy peasy! Let it sit while we prep everything else – the flavors get even better as it rests.

Step 2: Marinate and Skewer the Chicken

Now for the good stuff! Chop your chicken into 1-inch chunks – I like ’em a bit chunky so they stay juicy. Smash that garlic and ginger (I use the side of my knife – very therapeutic after a long day!). Mix everything in a big bowl, really squishing it all together with your hands. That’s right, get in there – the best marinades happen with a little love! Let it sit at least 1 hour, but overnight is magic. When ready, skewer the pieces snugly – leave a little space between chunks so heat can circulate.

Step 3: Make the Coconut Glaze

While the grill heats up, mix your glaze – just coconut cream, honey and soy sauce. It should be thick like pancake batter – if it’s too runny, add a bit more coconut cream. Too thick? A tiny splash of water. This stuff is liquid gold, so don’t skimp!

Step 4: Grill the Skewers

Fire up that grill to screaming hot – 500°F is perfect. Lay your skewers down and don’t touch them for 2-3 minutes – that’s how you get those gorgeous grill marks! Flip every few minutes until they’re cooked through (about 15-18 minutes total). In the last 3 minutes, brush that glorious glaze all over – it’ll caramelize into sticky perfection. Oh man, the smell is incredible!

Tips for Perfect Grilled Thai Coconut Chicken Skewers

After making these skewers more times than I can count (and yes, learning from plenty of mistakes!), here are my foolproof tips for absolute perfection:

• Keep ’em juicy: Don’t overcook! Dark meat helps, but pull skewers at 165°F internal temp – they’ll carryover cook a bit more.
• Grill control: If flare-ups happen (that coconut glaze is flammable!), move skewers to indirect heat temporarily. Been there!
• Marinade magic: Overnight marinating = maximum flavor. No time? Even 30 minutes works in a pinch.
• Storage smarts: Leftovers keep 3 days in fridge – reheat gently in oven or toaster oven to keep that crispiness.
• Skewer hack: Double up wooden skewers for extra stability – no more spinning chicken pieces!

Bonus tip: Make extra glaze for dipping – you’ll thank me later when you’re licking your fingers clean!

Serving Suggestions for Grilled Thai Coconut Chicken Skewers

Oh, the fun part – plating up these beauties! I love serving them over a big bed of steaming jasmine rice to soak up all that glorious coconut glaze. A simple cucumber salad (just sliced cukes with rice vinegar, sugar, and chili flakes) adds the perfect crunchy contrast. For parties, I pile the skewers on a platter with lime wedges, extra peanut sauce, and a sprinkle of crushed peanuts – looks fancy with zero effort. Pro tip: Slide the chicken off the skewers onto rice bowls for easy eating!

Storage & Reheating

These skewers keep beautifully! Just pop them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (soggy chicken is sad chicken) – instead, warm them gently in a 350°F oven or toss them back on the grill for a minute. The glaze gets all sticky and perfect again!

Nutritional Information

Here’s the scoop on what’s in each delicious skewer (based on my recipe testing):

• Calories: 220 per skewer
• Fat: 12g (5g saturated)
• Protein: 18g
• Carbs: 10g

Remember, these are estimates – your exact numbers might dance around a bit depending on ingredient brands and how generous you are with that coconut glaze (no judgment here!).

Frequently Asked Questions

I get questions about these skewers all the time – here are the ones that pop up most often with my tried-and-true answers:

Can I bake these instead of grilling?
Absolutely! I’ve done it many times when rain ruined my grilling plans. Just bake at 425°F on a wire rack over a baking sheet for about 20 minutes, flipping halfway. You won’t get the smoky flavor, but they’ll still be delicious. Broil the last 2 minutes to caramelize the glaze!

Short on marinating time?
No worries! While overnight is ideal, even 30 minutes works in a pinch. My cheat? Stab the chicken chunks all over with a fork before marinating – helps the flavors penetrate faster. Or use a zip-top bag and massage the marinade in aggressively!

Can I use coconut milk instead of cream?
Yes, but scoop the thick part from the top of the can. Regular coconut milk will work (use 3 tbsp instead of 2), but the flavor won’t be as rich. Shake the can first if using milk!

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