Last Fourth of July I needed something different for the cookout. Tired of burgers and hot dogs. Looked up Thai recipes. Found grilled Thai coconut chicken skewers. Chicken marinated in coconut milk with lime and curry. Looked easy enough. Made them night before the party. Mixed coconut milk, curry paste, lime, and fish sauce. Threw in chicken chunks. Let it sit overnight. Next day threaded them on skewers and grilled. Took maybe fifteen minutes. People went nuts for them. Everyone kept asking what they were and where I got the recipe. One guy ate like eight skewers. My neighbor asked if I'm opening a food truck. Nope. Just googled Thai chicken.
Why You'll Love These Grilled Thai Coconut Chicken Skewers
Made these enough to know why they beat regular Grilled Thai Coconut Chicken Skewers. Coconut milk marinade makes chicken crazy tender. That curry paste and lime combo tastes like vacation. Skewers make them easy to eat at parties. No plates needed. Kids love food on sticks. Even Johnny ate two and he's picky.
Feeds six people or four hungry people. Way cheaper than Thai takeout. Takes same time as regular Grilled Thai Coconut Chicken Skewers just needs marinating ahead. Works on grill or in oven if weather's bad. Can't totally wreck them. Overcooked once, bit dry but marinade flavor saved them. Undercooked another time, threw back on grill two more minutes, fine. Hard to mess up when coconut milk keeps everything moist.
Jump to:
- Why You'll Love These Grilled Thai Coconut Chicken Skewers
- Ingredients You'll Need FOR Grilled Thai Coconut Chicken Skewers
- How To Make Grilled Thai Coconut Chicken Skewers Step By Step
- Smart Ingredient Swaps FOR Grilled Thai Coconut Chicken Skewers
- Tasty Ways to Make Grilled Thai Coconut Chicken Skewers Different
- Equipment FOR Grilled Thai Coconut Chicken Skewers
- Storing Your Grilled Thai Coconut Chicken Skewers
- Top Tip
- FAQ
- Time to Become the Grill Master
- Related
- Pairing
- Grilled Thai Coconut Chicken Skewers
Ingredients You'll Need FOR Grilled Thai Coconut Chicken Skewers
For the Grilled Thai Coconut Chicken Skewers:
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 12-15 bamboo skewers, soaked in water 30 minutes
- 2 tablespoons vegetable oil for grilling
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons red or yellow curry paste
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- Juice from 2 limes
- Zest from 1 lime
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- ½ teaspoon black pepper
For Peanut Dipping Sauce:
- ½ cup creamy peanut butter
- ¼ cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon sriracha
- Water to thin
For Serving:
- Jasmine rice
- Cucumber salad
- Fresh cilantro
- Lime wedges
- Sliced Thai chilies
- Crushed peanuts
How To Make Grilled Thai Coconut Chicken Skewers Step By Step
Soak the Skewers
- Put bamboo skewers in shallow pan
- Cover with water and soak 30 minutes minimum
- Soaking prevents them from burning on grill
- Skip this step if using metal skewers
Make the Coconut Marinade
- Shake coconut milk can before opening
- Pour coconut milk into large bowl
- Whisk in curry paste until smooth
- Add fish sauce, brown sugar, lime juice, lime zest, minced garlic, grated ginger, turmeric, and black pepper
- Mix until sugar dissolves
- Taste and adjust, should be salty, sweet, and tangy
Marinate the Chicken
- Cut chicken thighs into bite-sized chunks about 1 inch
- Add chicken to marinade and toss to coat
- Cover bowl with plastic wrap
- Refrigerate at least 4 hours or overnight is better
- Stir halfway through if you remember
Thread Chicken on Skewers
- Remove chicken from marinade, save leftover marinade
- Thread 4-5 chicken pieces on each skewer
- Leave small space between pieces so they cook evenly
- Don't pack them tight or inside stays raw
Grill the Skewers
- Heat grill to medium-high around 400°F
- Oil grill grates with paper towel dipped in oil
- Place skewers on grill
- Cook 5-6 minutes per side
- Baste with reserved marinade halfway through
- Chicken is done at 165°F internal temp
- Outside should be charred slightly
Make Peanut Sauce
- While chicken grills, mix peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and sriracha in small pot
- Heat on low stirring until smooth
- Add water tablespoon at a time until it's dipping consistency
- Keep warm
Serve Hot
- Arrange skewers on platter
- Sprinkle with crushed peanuts and cilantro
- Serve peanut sauce on the side for dipping
- Add lime wedges
Smart Ingredient Swaps FOR Grilled Thai Coconut Chicken Skewers
Chicken Options:
- Chicken thighs → Chicken breasts (leaner but dries out faster)
- Boneless chicken → Bone-in pieces (harder to skewer)
- Chicken → Shrimp (cooks faster, 3-4 minutes total)
- Poultry → Pork tenderloin chunks (traditional Thai street food)
Coconut Milk Alternatives:
- Full-fat coconut milk → Light coconut milk (thinner marinade)
- Canned coconut milk → Carton coconut milk (way thinner, not as good)
- Coconut milk → Greek yogurt (different flavor, still tender)
- Regular → Add coconut cream for extra richness (thicker marinade)
Curry Paste Swaps:
- Red curry paste → Yellow curry paste (milder, less spicy)
- Thai curry paste → Indian curry powder (different but works)
- Store-bought → Homemade curry paste (more work, fresher)
- Curry paste → Skip and use extra lime and ginger (not as Thai)
Peanut Sauce Alternatives:
- Peanut butter → Almond butter (different taste, nut allergy option)
- Creamy → Crunchy peanut butter (chunky sauce)
- Peanut sauce → Sweet chili sauce (easier, less protein)
- Homemade → Store-bought satay sauce (faster, more expensive)
Skewer Substitutes:
- Bamboo skewers → Metal skewers (reusable, don't need soaking)
- Skewers → Skip and grill chicken flat (easier, less presentation)
- Long skewers → Short skewers (for appetizers)
- Regular → Double skewer method (keeps chicken from spinning)
Tasty Ways to Make Grilled Thai Coconut Chicken Skewers Different
Thai Chicken Skewers with Peanut Sauce:
- Make extra peanut sauce and drizzle over skewers
- Add crushed peanuts on top
- Serve with cucumber salad
- Classic Thai street food style
Grilled Thai Curry Chicken Skewers:
- Use green curry paste instead of red
- Add Thai basil to marinade
- Spicier and more herbal
- My husband's favorite version
Coconut Chicken Skewers Without Curry:
- Skip curry paste completely
- Double the lime and ginger
- Add lemongrass to marinade
- Lighter citrus flavor
Thai Coconut Milk Grilled Chicken Satay:
- Cut chicken into thin strips instead of chunks
- Thread lengthwise on skewers
- Traditional satay shape
- Cooks faster, more char
Equipment FOR Grilled Thai Coconut Chicken Skewers
- Gas or charcoal grill
- 12-15 bamboo or metal skewers
- Large bowl for marinating
- Sharp knife for cutting chicken
- Tongs for flipping skewers
- Meat thermometer to check doneness
Storing Your Grilled Thai Coconut Chicken Skewers
Refrigerator Storage (3-4 Days):
- Cool completely before storing
- Keep in airtight container in fridge
- Store up to 4 days
- Pull chicken off skewers before storing, saves space
- Microwave 90 seconds until hot
- Oven at 350°F for 10 minutes wrapped in foil
- Skillet over medium heat 5 minutes
- Don't overcook or chicken dries out
Freezer Storage (2-3 Months):
- Cool completely first
- Remove from skewers
- Wrap tight in plastic then foil
- Label with date
- Thaw overnight in fridge before reheating
- Freeze chicken in marinade in freezer bag
- Lay flat so it freezes thin
- Thaws and marinates at same time
- Good for up to 3 months
- Skewer after thawing
Top Tip
- That guy at the party who ate eight skewers finally told me what made them so good. He'd lived in Thailand. Said real Thai street vendors add a tablespoon of Grilled Thai Coconut Chicken Skewers sugar to the marinade along with brown sugar. Gives it deeper caramel flavor. Found coconut sugar at Whole Foods. Tried it. He was right. Now I use half brown sugar half coconut sugar.
- Our other trick came from burning skewers. Forgot to soak them. Caught fire on the grill. Had to pull everything off and transfer to new soaked skewers. Learned the hard way. Now I soak them in water for an hour not just thirty minutes. Extra soaking means zero burning.
- The best accident was using yellow curry paste instead of red because that's what I had. Thought it would be wrong. But yellow curry is milder and sweeter. Johnny actually ate them without complaining. Now I make yellow curry version when kids are eating and red curry for adults. My neighbor who asked about the food truck helped once. She double-skewered the Grilled Thai Coconut Chicken Skewers using two parallel skewers through each piece. Stops chicken from spinning when you flip them. Way easier to grill. Now I always double skewer when I have enough skewers.
FAQ
How long to keep chicken skewers on the grill?
Five to six minutes per side for medium-high heat around 400°F. Total cooking time is 10-12 minutes. Depends on size of chicken chunks and how hot your grill is. Bigger pieces need longer. Smaller pieces cook faster. Use meat thermometer to check. Pull at 165°F internal temp. Don't go by time alone because all grills are different. Gas grills cook more evenly than charcoal.
How long should I grill Thai Coconut Chicken Skewers?
Ten to twelve minutes total, flipping once halfway through. Five to six minutes on first side. Then flip and cook another five to six minutes. That's for 1-inch Grilled Thai Coconut Chicken Skewers chunks on medium-high heat. Thicker pieces need 14-15 minutes total. Thinner pieces might only need 8-10 minutes. Shrimp skewers cook way faster, only 3-4 minutes total. Don't walk away from the grill.
What temperature should I grill Thai Coconut Chicken Skewers at?
Medium-high heat around 400°F is perfect. Not so hot they burn on outside before cooking through. Not so low they steam instead of char. On gas grill that's usually medium-high setting. On charcoal wait until coals are gray with red glow, not flaming. Too hot and the sugar in marinade burns black before chicken cooks. Too low and you don't get char or caramelization.
How long to cook Grilled Thai Coconut Chicken Skewers satay skewers in the oven?
Bake at 425°F for 20-25 minutes, flipping halfway through. Place skewers on baking sheet lined with foil. Space them out so air circulates. Broil last 2-3 minutes to get char marks like grilling. Watch close during broiling or they burn. Oven is easier than grill but you lose smoky flavor.
Time to Become the Grill Master
Now you know everything to make grilled Thai coconut chicken skewers that disappear at parties. From the coconut sugar trick to the double-skewer method, this proves Thai street food at home just needs good marinade and hot grill.
Want more grilled winners? Try our Delicious Vietnamese Grilled Chicken Recipe for another Asian marinade that beats boring BBQ. Need bold flavors? Our The Best Spicy Brazilian Coconut Chicken Recipe brings coconut and heat together. Or make our Easy Seafood Gratin Recipe when you want fancy comfort food that impresses everyone.
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Pairing
These are my favorite dishes to serve with Grilled Thai Coconut Chicken Skewers
Grilled Thai Coconut Chicken Skewers
Ingredients
Equipment
Method
- Juicy grilled chicken marinated in coconut milk, lime, and curry for rich tropical flavor.
- Tender chicken pieces grilled on skewers with creamy coconut and Thai spices.
- Flavorful Thai curry marinade gives these skewers a perfect balance of heat and sweetness.
- Charred and smoky chicken skewers coated in coconut-lime sauce that stays juicy inside.
- Creamy, nutty Thai-style dipping sauce that pairs perfectly with coconut chicken skewers.
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