Name: Grilled Thai Coconut Chicken Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Thai
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks; Bamboo skewers (soaked in water for 30 minutes); 1 cup full-fat coconut milk; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 2 garlic cloves, minced; 1 tablespoon lemongrass paste (or finely minced fresh lemongrass); 1 teaspoon grated ginger; 1/2 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/4 teaspoon white pepper; Juice of 1 lime; Fresh cilantro or Thai basil; Lime wedges; Sweet chili sauce (optional)

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Grilled Thai Coconut Chicken Skewers are bursting with vibrant Southeast Asian flavors—juicy chicken thighs marinated in coconut milk, lemongrass, and spices, then grilled to smoky perfection. Served on skewers and finished with fresh herbs and lime, this dish is perfect for warm-weather meals, backyard gatherings, or bringing the flavors of Thai street food into your home.

Why You’ll Love This Recipe

This recipe offers a flavorful balance of sweet, savory, and aromatic spices in every bite. The marinade, rich with coconut milk, lemongrass, and Thai seasonings, tenderizes the chicken while infusing it with deep flavor. Grilling caramelizes the marinade into a light char, delivering a smoky finish that complements the tropical undertones. Easy to prepare and crowd-pleasing, these skewers are perfect for grilling season or weeknight dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Skewers:

Boneless, skinless chicken thighs, cut into bite-sized chunks
Bamboo skewers (soaked in water for 30 minutes)

For the Marinade:

Coconut milk (full-fat)
Soy sauce
Fish sauce
Brown sugar
Garlic, minced
Lemongrass paste (or finely minced fresh lemongrass)
Ginger, grated
Ground coriander
Turmeric powder
White pepper
Lime juice

For Garnish:

Fresh cilantro or Thai basil
Lime wedges
Sweet chili sauce (optional)

Directions

In a large bowl, whisk together all marinade ingredients until well combined.
Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Thread the marinated chicken pieces onto soaked bamboo skewers.
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
Grill the skewers for 4–5 minutes on each side, or until chicken is nicely charred on the outside and cooked through (internal temperature should reach 165°F).
Remove from the grill and let rest for 2–3 minutes.
Garnish with fresh cilantro or Thai basil. Serve with lime wedges and optional sweet chili sauce on the side.

Servings and timing

Prep Time: 15 minutes
Marinate Time: 2 hours
Cooking Time: 10 minutes
Total Time: 2 hours 25 minutes
Servings: 6 servings
Calories per serving: 310 kcal

Variations

Spicy Version: Add Thai red chili paste or a dash of sriracha to the marinade for a spicier flavor.
Vegetarian Option: Substitute chicken with firm tofu or vegetables like bell peppers and zucchini for a plant-based version.
Pan-Grilled Alternative: Cook the skewers on a grill pan or skillet if an outdoor grill is unavailable.
Coconut-Lime Dipping Sauce: Blend coconut milk with a splash of lime juice, honey, and a pinch of chili flakes for an extra drizzle.
Rice Pairing: Serve over jasmine rice or coconut rice to complete the meal.

Storage/Reheating

Storage: Store any leftover grilled chicken (removed from skewers) in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Freezing: You can freeze the marinated (uncooked) chicken for up to 2 months. Thaw overnight in the refrigerator before grilling.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, though thighs are preferred for their juiciness and flavor. Adjust grilling time slightly to avoid drying out.

What if I don’t have lemongrass paste?

Fresh lemongrass (finely minced), lemongrass powder, or a bit of lime zest can be used as substitutes.

Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce or tamari. Always check the labels on your sauces to ensure they are gluten-free.

How long should I marinate the chicken?

Marinate for at least 2 hours, but overnight is best for deeper flavor and better tenderness.

Can I bake these skewers instead of grilling?

Yes. Bake at 400°F (200°C) for about 20–25 minutes, turning once, until cooked through and slightly charred.

What dipping sauce works well with these skewers?

Sweet chili sauce, peanut sauce, or a coconut-lime dipping sauce pairs beautifully with the Thai-inspired flavors.

Do I need to soak bamboo skewers?

Yes, soaking them for at least 30 minutes prevents them from burning on the grill.

Can I prep this ahead of time for a party?

Absolutely. Marinate the chicken and assemble the skewers ahead of time. Grill just before serving for the freshest flavor.

Can I add vegetables to the skewers?

Yes. Red peppers, onions, or pineapple chunks can be added for extra color and flavor.

What can I serve with Thai coconut chicken skewers?

They pair well with coconut rice, cucumber salad, steamed jasmine rice, or Thai-style noodles.

Conclusion

Grilled Thai Coconut Chicken Skewers offer a flavorful escape with their tropical aroma, tender texture, and lightly charred exterior. Whether served as a main dish, party appetizer, or summer BBQ favorite, these skewers deliver authentic Thai-inspired taste with minimal effort. With just a simple marinade and a hot grill, you can transform everyday ingredients into something truly special.

Grilled Thai Coconut Chicken Skewers

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Juicy chicken thighs marinated in a fragrant Thai coconut, lemongrass, and spice blend, then grilled to smoky perfection on skewers. Served with lime and herbs for a refreshing, tropical finish.

Author: Mari
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Grilling
Cuisine: Thai
Diet: Gluten Free

Instructions

In a bowl, whisk together all marinade ingredients until smooth.
Add chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Thread marinated chicken onto soaked skewers.
Preheat grill to medium-high heat and oil the grates.
Grill skewers for 4–5 minutes per side, until charred and cooked through (165°F internal temp).
Let rest for 2–3 minutes before serving.
Garnish with fresh herbs and serve with lime wedges and optional sweet chili sauce.