Description
These Grilled Thai Coconut Chicken Skewers are juicy, sweet, savory, and slightly spicy with a rich coconut marinade and a sticky caramelized glaze. The chicken is marinated in coconut milk, garlic, lime, and Thai-inspired seasonings, then grilled until beautifully charred and coated in a glossy, flavorful finish.
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken thighs, cut into strips or chunks
- Wooden skewers (soaked in water for 30 minutes)
For the Coconut Marinade:
- 1 cup coconut milk (full fat)
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 teaspoon chili flakes or 1 fresh red chili, sliced
- 1/2 teaspoon black pepper
For Garnish:
- Fresh cilantro, chopped
- Sliced red chili
- Crushed peanuts (optional)
- Lime wedges
Instructions
Cut the chicken thighs into even-sized pieces or strips so they cook evenly on the skewers. Thigh meat is best because it stays juicy and tender on the grill.
In a large bowl, mix coconut milk, soy sauce, fish sauce, brown sugar, honey, garlic, ginger, lime juice, chili, and black pepper. Stir well until the sugar dissolves and everything is fully combined.
Add the chicken to the marinade and mix until fully coated. Cover and refrigerate for at least 2 hours, but for deeper flavor, marinate overnight. The coconut milk helps tenderize the chicken and adds richness.
Thread the marinated chicken onto skewers, leaving small gaps between pieces to ensure even cooking.
Heat your grill to medium-high (around 400°F / 200°C). Lightly oil the grates to prevent sticking.
Place the skewers on the grill and cook for 10–12 minutes, turning every few minutes. The sugars in the marinade will caramelize, creating a sticky glaze and slightly charred edges like in the image.
Remove from the grill once fully cooked (internal temp 165°F / 75°C). Garnish with cilantro, chili slices, and crushed peanuts. Serve with lime wedges for a fresh finish.
Notes
- Coconut milk adds richness and keeps the chicken juicy
- Slight charring is key for flavor , don’t flip too early
- Sugar in marinade helps create that sticky glaze
- Chicken thighs are better than breasts for grilling
- Always soak wooden skewers to prevent burning
Nutrition
- Serving Size: Per serving
- Calories: 320