Grilled Thai Coconut Chicken Skewers


Transport your taste buds to the vibrant streets of Thailand with our mouthwatering Grilled Thai Coconut Chicken Skewers recipe. Bursting with the bold flavors of coconut, lemongrass, and Thai spices, these skewers are a delightful fusion of sweet, savory, and tangy sensations. In this article, we’ll explore the simple steps to create this tantalizing dish, perfect for summer grilling sessions, backyard barbecues, or any occasion when you crave exotic flavors with a tropical twist.

The Essence of Thai Cuisine: Thai cuisine is renowned for its harmonious blend of flavors, combining elements of sweet, sour, salty, and spicy to create dishes that are as vibrant as they are delicious. Our Grilled Thai Coconut Chicken Skewers capture the essence of Thai cooking, infusing tender chicken with aromatic coconut milk and a medley of traditional Thai spices for an unforgettable culinary experience.


  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 3 cloves garlic, minced
  • 2 stalks lemongrass, thinly sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili paste or sriracha (adjust to taste)
  • Wooden skewers, soaked in water for at least 30 minutes


  1. Prepare the Marinade:
    • In a mixing bowl, combine coconut milk, minced garlic, sliced lemongrass, fish sauce, soy sauce, brown sugar, lime juice, ground turmeric, ground coriander, ground cumin, and chili paste or sriracha. Mix well to combine.
  2. Marinate the Chicken:
    • Place the bite-sized chicken pieces in a shallow dish or resealable plastic bag.
    • Pour the marinade over the chicken, ensuring it is fully coated. Cover the dish or seal the bag, and refrigerate for at least 1 hour, or overnight for maximum flavor.
  3. Skewer the Chicken:
    • Preheat the grill to medium-high heat.
    • Thread the marinated chicken pieces onto the soaked wooden skewers, dividing them evenly among the skewers.
  4. Grill the Skewers:
    • Brush the grill grates with oil to prevent sticking.
    • Place the chicken skewers on the grill and cook for 6-8 minutes per side, or until the chicken is cooked through and slightly charred, basting with any remaining marinade during cooking.
  5. Serve and Enjoy:
    • Remove the grilled Thai coconut chicken skewers from the grill and transfer them to a serving platter.
    • Garnish with fresh cilantro and sliced lime wedges, if desired.
    • Serve immediately with steamed rice, a crisp salad, or your favorite Thai dipping sauce for a complete and satisfying meal.

Serving and Storage Tips:


  1. Serve the Grilled Thai Coconut Chicken Skewers immediately after grilling for the best flavor and texture.
  2. Garnish with fresh cilantro, sliced lime wedges, and chopped peanuts for added freshness and crunch.
  3. Pair the skewers with steamed jasmine rice, coconut rice, or Thai-style noodles for a complete and satisfying meal.
  4. Serve with a side of Thai dipping sauce, such as sweet chili sauce or peanut sauce, for an extra burst of flavor.


  1. If you have leftover grilled chicken skewers, allow them to cool completely before storing.
  2. Transfer the cooled skewers to an airtight container or wrap them tightly in aluminum foil.
  3. Store in the refrigerator for up to 3-4 days.
  4. To reheat, preheat the oven to 350°F (175°C) and place the skewers on a baking sheet. Bake for 10-15 minutes, or until heated through.
  5. Avoid freezing leftover grilled chicken skewers, as the texture may become dry and less appetizing upon thawing. It’s best to enjoy them fresh or refrigerated for optimal taste and texture.
Variations of Recipe:

1. Thai Peanut Coconut Chicken Skewers:

  • Prepare a Thai-inspired peanut sauce by combining peanut butter, coconut milk, soy sauce, lime juice, garlic, and chili paste. Marinate the chicken in the sauce before grilling for a flavorful twist.

2. Lemongrass Lime Chicken Skewers:

  • Infuse the marinade with extra lemongrass and lime zest for a citrusy kick. Serve with a side of sweet chili dipping sauce and a squeeze of fresh lime juice for added brightness.

3. Spicy Mango Coconut Chicken Skewers:

  • Add pureed mango, Thai red curry paste, and a dash of coconut cream to the marinade for a fruity and spicy flavor profile. Serve with a mango salsa on the side for a tropical touch.

4. Thai Basil Chicken Skewers:

  • Replace the lemongrass with fresh Thai basil in the marinade for an aromatic twist. Garnish with additional Thai basil leaves before serving for a burst of herbal flavor.

5. Coconut Curry Chicken Skewers:

  • Create a coconut curry marinade using coconut milk, curry powder, garlic, ginger, and a touch of honey. Grill the chicken skewers and serve with a side of creamy coconut curry sauce for dipping.


1. Can I use chicken breast instead of chicken thighs?

  • Yes, you can use chicken breast instead of chicken thighs in this recipe. However, chicken thighs tend to be juicier and more flavorful when grilled.

2. Can I grill these skewers indoors using a grill pan?

  • Absolutely! You can grill these skewers indoors using a grill pan or a countertop grill. Just make sure to preheat the grill pan or grill to medium-high heat before cooking.

3. How long should I marinate the chicken for?

  • It’s recommended to marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat. For best results, marinate the chicken overnight in the refrigerator.

4. Can I use light coconut milk instead of full-fat coconut milk?

  • While full-fat coconut milk will yield a creamier and richer marinade, you can use light coconut milk as a healthier alternative. Just keep in mind that the flavor and texture may be slightly different.

5. Can I make these skewers ahead of time and grill them later?

  • Yes, you can assemble the skewers ahead of time and refrigerate them until ready to grill. Just make sure to soak the wooden skewers in water before threading the chicken to prevent them from burning on the grill.

6. Can I grill the skewers without soaking the wooden skewers?

  • It’s highly recommended to soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning. If you forget to soak them, you can use metal skewers instead.

7. Can I use canned lemongrass instead of fresh lemongrass?

  • While fresh lemongrass provides the best flavor, you can use canned or jarred lemongrass as a substitute. Just be sure to adjust the quantity accordingly, as canned lemongrass may be more concentrated in flavor.

8. Can I grill these skewers on a charcoal grill?

  • Yes, you can grill these skewers on a charcoal grill for added smokiness and flavor. Just make sure to preheat the grill and brush the grates with oil to prevent sticking.

9. How do I know when the chicken is cooked through?

  • The chicken is cooked through when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to ensure accuracy, or simply cut into the thickest part of the chicken to check for any pinkness.

10. Can I serve these skewers with rice or noodles?

  • Absolutely! These skewers pair perfectly with steamed jasmine rice, coconut rice, or Thai-style noodles for a complete and satisfying meal.


With its bold flavors and tender, juicy chicken, our Grilled Thai Coconut Chicken Skewers are sure to become a favorite on your grilling menu. Whether you’re hosting a backyard barbecue or simply craving a taste of Thailand, these skewers are the perfect way to elevate your outdoor dining experience. Try them out for yourself and savor the exotic flavors of Thai cuisine right in your own backyard!

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