The grill was smoking last Saturday afternoon when Emma poked his head outside and yelled "Mom, it smells like a beach vacation out here!" He was right. These Thai Coconut Chicken Skewers were sizzling away, and that combination of coconut milk, lemongrass, and lime was filling our backyard with the most incredible tropical aroma. After thirteen years of cooking professionally including a summer staging at a Thai restaurant in Bangkok I've learned that the best Thai food balances sweet, salty, spicy, and sour all in one bite. These skewers nail it every single time.
Why I Love This Thai Coconut Chicken Skewers
These Thai coconut chicken skewers hit every note I look for in a perfect summer dish. The chicken gets this gorgeous golden-brown char on the outside with those caramelized edges that taste slightly sweet and smoky. When you bite in, it's incredibly tender and juicy that coconut milk marinade works magic to keep the meat moist even over high heat. The flavors are complex but balanced: creamy coconut, bright lime, aromatic lemongrass, and just enough heat from the chili to make your lips tingle without overwhelming Emma's taste buds. He loves them because they're "Thai Coconut Chicken Skewers" (his favorite food format), and I love that he'll actually eat something with Thai spices without complaints.
I love it because it looks and tastes impressive but requires almost zero active cooking time. The marinade takes 5 minutes to whisk together, then the fridge does all the work while I handle other dinner prep or just relax with a glass of wine. Threading the skewers is easy enough that Emma helps me, and grilling takes maybe 10 minutes total. When I serve these at cookouts, people always ask for the recipe assuming it's complicated. My mother-in-law was shocked when I told her the ingredient list she thought there was some secret restaurant technique. Nope, just good ingredients and patience to let that marinade penetrate the meat.
Jump to:
- Why I Love This Thai Coconut Chicken Skewers
- Ingredients You'll Need For Thai Coconut Chicken Skewers
- How To Make Thai Coconut Chicken Skewers Step By Step
- Smart Swaps for Thai Coconut Chicken Skewers
- Thai Coconut Chicken Skewers Variations
- Equipment For Thai Coconut Chicken Skewers
- Storing Your Thai Coconut Chicken Skewers
- Top Tip
- FAQ
- Tropical Flavors Made Easy!
- Related
- Pairing
- Thai Coconut Chicken Skewers
Ingredients You'll Need For Thai Coconut Chicken Skewers
For the Coconut Marinade:
- 1 cup full-fat coconut milk
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, finely minced
- 1 teaspoon red curry paste
- ½ teaspoon turmeric powder
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- Bamboo or metal skewers
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
- Lime wedges for serving
For Serving:
- Peanut sauce
- Cucumber salad
- Jasmine rice or coconut rice
- Fresh Thai basil leaves
- Crushed peanuts
Optional Add-ins:
- Sweet chili sauce for dipping
- Red pepper flakes
- Fresh chili slices
- Coconut cream for brushing
See recipe card for quantities.
How To Make Thai Coconut Chicken Skewers Step By Step
Quick Prep:
- Whisk all marinade ingredients in a large bowl
- Cut chicken into 1-inch cubes
- Add chicken to marinade and toss to coat
- Cover and refrigerate 30 minutes to 4 hours
- Soak bamboo skewers in water for 30 minutes
Thread the Skewers:
- Remove chicken from marinade
- Thread 4-5 chicken pieces per skewer
- Leave small gaps between pieces for even cooking
- Brush with reserved marinade
- Season lightly with salt
Grill to Perfection:
- Let rest 3 minutes before serving
- Preheat grill to medium-high heat
- Oil the grates well
- Grill skewers 4-5 minutes per side
- Turn once when you see good char marks
- Internal temp should reach 165°F
Smart Swaps for Thai Coconut Chicken Skewers
Healthier Options:
- Coconut aminos → Soy sauce (less sodium)
- Honey → Brown sugar (natural sweetener)
- Chicken breast → Thighs (leaner protein)
- Light coconut milk → Full-fat (fewer calories but less rich)
Dietary Needs:
- Tamari → Soy sauce (gluten-free option)
- Coconut aminos → Fish sauce (vegan alternative)
- Shrimp or tofu → Chicken (different protein)
- Maple syrup → Brown sugar (refined sugar-free)
Flavor Twists:
- Ginger paste → Fresh ginger (time-saver)
- Yellow curry paste → Red curry paste (milder heat)
- Lime juice → Lemon juice (different citrus)
- Fresh basil → Cilantro (Italian twist)
Thai Coconut Chicken Skewers Variations
Oven-Baked Version:
- Preheat oven to 425°F
- Place skewers on lined baking sheet
- Bake 15-18 minutes, turning once
- Broil last 2 minutes for char
- Perfect for winter months
Air Fryer Thai Skewers:
- Cook at 380°F for 10-12 minutes
- Flip halfway through
- Brush with extra marinade
- Super crispy exterior
- Emma's preferred method
Thai Red Curry Skewers:
- Use red curry paste instead of marinade base
- Add extra coconut cream
- Spicier, deeper flavor
- Serve with cucumber salad
- Restaurant-style presentation
Coconut Peanut Sauce Version:
- Make coconut peanut sauce for dipping
- Add crushed peanuts to marinade
- Double the flavor impact
- Perfect for parties
- Everyone's favorite twist
Equipment For Thai Coconut Chicken Skewers
- Large mixing bowl (for marinade)
- Bamboo or metal skewers (12-inch length)
- Grill or grill pan
- Basting brush (for oil and marinade)
- Tongs (for flipping)
- Meat thermometer (for perfect doneness)
Storing Your Thai Coconut Chicken Skewers
Refrigerator (3-4 days):
- Cool completely before storing
- Store in airtight container
- Keep skewers on or remove chicken
- Reheat in oven at 350°F for 8-10 minutes
- Brush with extra marinade when reheating
Freezer (2-3 months):
- Freeze marinated raw chicken (best option)
- Or freeze cooked skewers individually
- Wrap tightly in plastic wrap, then foil
- Label with date
- Thaw overnight in fridge before cooking
Marinated Chicken Storage:
- Marinate in fridge up to 24 hours
- Beyond that, texture gets mushy
- Freeze marinated chicken if not cooking soon
- Thaw and grill when ready
- Tastes freshly made
Meal Prep Tips:
- Great for lunch boxes
- Prep and skewer Sunday for the week
- Store uncooked in fridge 1-2 days
- Grill fresh each night (10 minutes)
- Or batch cook and reheat
Top Tip
- Back making these at least 60 times over the years, here's what guarantees success every single time. First, don't skip the lemongrass it's what makes these taste authentically Thai. I know it can be hard to find and annoying to prep (you have to peel off the tough outer layers and mince only the tender white part), but it adds this incredible citrusy, floral note that you just can't replicate with lemon zest or anything else.
- Also, cut your Thai Coconut Chicken Skewers uniformly at exactly 1-inch cubes. I used to eyeball it and end up with some pieces overcooked and dry while others were barely done. Uniform size means everything finishes at the same time.The marinade needs at least 30 minutes to work its magic, but don't go past 24 hours. I've tested everything from 15 minutes to 48 hours, and the sweet spot is 2-4 hours for maximum flavor penetration without the texture getting mushy.
- Always reserve some marinade before adding the raw chicken you can use it for basting during cooking or making extra sauce. Oil your grill grates generously right before cooking. I use a paper towel dipped in vegetable oil held with tongs to wipe the grates. This prevents sticking and gives you those beautiful grill marks without Thai Coconut Chicken Skewers pieces tearing apart.
FAQ
What to serve Thai Coconut Chicken Skewers?
These pair beautifully with so many sides! My go-to is jasmine rice or coconut rice to soak up that delicious marinade. I also love serving them with a crisp cucumber salad dressed with rice vinegar and sesame oil the cool crunch balances the rich, grilled Thai Coconut Chicken Skewers perfectly. For a complete Thai street food experience, add mango sticky rice, Thai basil fried rice, or simple steamed vegetables. Emma insists on peanut sauce for dipping every single time, and honestly, he's right.
How long do you have to cook chicken skewers?
On a preheated grill at medium-high heat (around 400°F), these take about 8-10 minutes total 4-5 minutes per side. The key is not flipping them too early. Let them sit undisturbed until you see good char marks and the chicken releases easily from the grates. rI always use a meat thermometer to check that the internal temperature hits 165°F in the thickest part. Cooking time depends on your chicken piece size though. If you cut them smaller than 1-inch cubes, they'll cook faster.
How long to cook chicken satay skewers in the oven?
In a 425°F oven, these Thai chicken skewers take about 15-18 minutes total, flipping once halfway through. I place them on a lined baking sheet and make sure there's space between each skewer for air circulation. The trick I learned? Broil them for the last 2 minutes to get those charred edges that make everyone think they came off the grill. Just watch them closely during broiling they can burn fast. I stand right there and don't walk away because I've turned perfectly cooked chicken into charcoal in 30 seconds of distraction.
How to keep chicken skewers from drying out?
The coconut milk marinade is your secret weapon here! It keeps the chicken incredibly moist even over high heat. Always use chicken thighs instead of breasts they have more fat and stay juicy. Don't overcook them past 165°F, and let them rest for 3-5 minutes after grilling so the juices redistribute. I also brush extra marinade on during the last minute of cooking for added moisture and flavor. Another trick from my restaurant days? Oil your grill grates really well before cooking.
Tropical Flavors Made Easy!
Now you have all the secrets to create perfect Thai coconut chicken skewers from that lemongrass-infused marinade to the proper grilling technique that gives you restaurant-quality char. These grilled Thai coconut chicken skewers prove that authentic Thai flavors don't require a plane ticket to Bangkok. Just good ingredients, a hot grill, and patience to let that marinade work its magic.
Craving more easy chicken dinners? Try our Healthy Hot Honey Feta Chicken Recipe for sweet-spicy perfection in 30 minutes. Need something warm and comforting? Our The Best Cozy Autumn Wild Rice Soup Recipe delivers cozy bowls perfect for chilly evenings. Looking for quick weeknight meals? Our Best Pan Chicken Pitas Recipe brings Mediterranean flavors to your table in under 25 minutes!
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Pairing
These are my favorite dishes to serve with Thai Coconut Chicken Skewers
Thai Coconut Chicken Skewers
Equipment
- 1 Large mixing bowl (For whisking the marinade)
- 12 Bamboo or metal skewers (Soak bamboo skewers before use)
- 1 Grill or grill pan (Medium-high heat for best char)
- 1 Basting brush (For oil or marinade)
- 1 Tongs (For turning skewers)
- 1 Meat thermometer (Ensure chicken reaches 165°F)
Ingredients
For the Coconut Marinade:
- 1 cup Full-fat coconut milk - Adds richness and moisture
- 3 tablespoon Fish sauce - Provides umami depth
- 2 tablespoon Soy sauce - Or tamari for gluten-free
- 2 tablespoon Brown sugar - Balances salt and spice
- 2 tablespoon Lime juice - Freshly squeezed preferred
- 3 cloves Garlic - Minced
- 1 tablespoon Fresh ginger - Grated
- 1 stalk Lemongrass - Finely minced tender white part only
- 1 teaspoon Red curry paste - Adjust to desired spice level
- ½ teaspoon Turmeric powder - For color and warmth
For the Chicken:
- 2 lbs Boneless skinless chicken thighs - Cut into 1-inch cubes
- 2 tablespoon Vegetable oil - For brushing grill
- — — Fresh cilantro - For garnish
- — — Lime wedges - For serving
For Serving:
- — — Peanut sauce - For dipping
- — — Cucumber salad - Refreshing side
- — — Jasmine or coconut rice - To soak up extra sauce
- — — Fresh Thai basil leaves - Optional garnish
- — — Crushed peanuts - Optional topping
Instructions
- Whisk together coconut milk, fish sauce, soy sauce, brown sugar, lime juice, garlic, ginger, lemongrass, curry paste, and turmeric in a large bowl until smooth.
- Cut chicken thighs into 1-inch cubes, add to the marinade, and toss to coat. Cover and refrigerate for 2–4 hours (minimum 30 minutes).
- Soak bamboo skewers for 30 minutes. Thread 4–5 chicken pieces per skewer, leaving small gaps between pieces for even cooking.
- Preheat grill to medium-high heat (about 400°F) and oil the grates. Grill skewers 4–5 minutes per side until golden with good char marks and the chicken reaches 165°F.
- Let rest 3 minutes. Garnish with cilantro and lime wedges. Serve with peanut sauce, cucumber salad, and jasmine rice.
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