Grilled Thai Coconut Skewers

This juicy Thai coconut chicken skewer recipe will transport you to the bustling street markets of Bangkok with its harmonious blend of coconut, ginger, and garlic flavors. The caramelized glaze creates an irresistible char that perfectly complements the tender chicken pieces.

I discovered this recipe during an attempt to recreate flavors from my favorite Thai restaurant. After several experiments, this version has become our go to summer grilling recipe that friends always request at gatherings.

Ingredients

• Chicken: Dark meat preferably which stays juicier and more flavorful on the grill
• Fresh ginger: Adds warming notes that balance the richness of coconut cream
• Garlic: Provides essential aromatic foundation for authentic Thai flavor
• Soy sauce: Both regular and dark varieties create depth and color
• Coconut cream: The star ingredient that infuses the chicken with tropical richness
• Sugar: Helps create caramelization and balances savory elements
• Oyster sauce: Adds complex umami notes that enhance the overall flavor profile
• Honey: Creates the sticky sweet glaze that makes these skewers irresistible

Step-by-Step Instructions

Prepare the marinade:

Finely mince ginger and garlic until they release their aromatic oils. Combine with both types of soy sauce, coconut cream, sugar and oyster sauce in a large bowl until thoroughly integrated. The mixture should be fragrant and have a rich brown color.

Cut and marinate the chicken:

Slice chicken into consistent 1inch cubes to ensure even cooking. Submerge completely in the marinade ensuring each piece is coated. Refrigerate for at least 2 hours but preferably overnight to allow the flavors to deeply penetrate the meat.

Prepare skewers:

Soak wooden skewers in water for at least 30 minutes to prevent burning. Thread chicken pieces snugly without crowding, securing loose pieces by skewering them twice if necessary. This prevents smaller pieces from cooking too quickly and burning.

Create coconut glaze:

Whisk together coconut cream, honey and soy sauce until completely smooth. This simple mixture transforms into a beautifully caramelized coating during the final grilling stage.

Master the grilling technique:

Preheat grill to approximately 500°F for proper caramelization. Grill skewers over direct heat, turning every 2-3 minutes for about 15 minutes total until chicken feels firm but still juicy. Apply the coconut glaze during the final minutes, turning frequently to achieve that signature sticky char without burning.

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The first time I made these skewers was for a backyard gathering with friends who had traveled throughout Thailand. Their eyes lit up with the first bite, confirming I had captured something authentically Thai but with my own special twist. The way the coconut cream caramelizes on the grill creates little pockets of intense flavor that make each bite slightly different from the last.

Make the Perfect Peanut Sauce

The optional peanut sauce elevates these skewers from delicious to extraordinary. The key is using natural unsweetened peanut butter which provides a clean canvas for the other flavors. Thai red curry paste adds complexity without overwhelming heat, while the coconut cream creates silky richness. Adjust the consistency with water until it reaches a dippable texture that clings lightly to the chicken without being too thick. For extra texture, sprinkle crushed peanuts on top just before serving.

Smart Substitutions

While dark meat chicken is ideal, white meat can work beautifully if brined first. Simply soak chicken breasts in a solution of 1½ tablespoons salt to 4 cups water for 2 hours before marinating. This ensures the lean meat stays juicy during grilling.

For a pork version, substitute equal amounts of pork shoulder cut into similar sized cubes. The fat content in pork shoulder works perfectly with these flavors and stays tender on the grill.

If coconut cream is unavailable, substitute full fat coconut milk but look for varieties containing only coconut extract and water without additives like polysorbate80 which diminish the authentic coconut flavor.

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Serving Suggestions

Serve these skewers over a bed of green lettuce leaves which function as edible wraps. Guests can pull chicken pieces off the skewer, wrap them in lettuce, add a drizzle of peanut sauce and enjoy as a handheld treat.

For a complete Thai inspired meal, serve alongside coconut rice, a quick cucumber salad dressed with rice vinegar, and stir fried vegetables with garlic and oyster sauce.

These skewers also work brilliantly as party appetizers. Simply use shorter skewers with 2-3 pieces of chicken each and provide the peanut sauce in small dipping bowls.

Frequently Asked Questions About the Recipe

→ Can I use chicken breast instead of dark meat?

Yes, you can use chicken breast instead of dark meat. To prevent the breast meat from becoming dry, consider brining it first (1½ tablespoons salt with 4 cups water) for a few hours before marinating. This extra step helps the white meat retain moisture during grilling.

→ What can I substitute for coconut cream?

If coconut cream is unavailable, you can substitute with full-fat coconut milk, though the flavor won't be as pronounced and the marinade will be thinner. Look for coconut milk with only coconut extract and water as ingredients for best results. Avoid products with additives like polysorbate80, which diminish the coconut flavor.

→ How long should I marinate the chicken?

For best results, marinate the chicken for at least 1-2 hours in the refrigerator. However, marinating overnight will develop even more flavor. Remember to remove the chicken from the refrigerator about 30 minutes before grilling to allow it to come to room temperature.

→ Can I make these skewers with other types of meat?

Yes, this recipe works excellently with pork, particularly pork shoulder cut into chunks. The marinade's sweet and savory profile complements pork beautifully. You could also try it with firm tofu or firm fish like salmon or swordfish, though you'll need to adjust grilling times accordingly.

→ What's the best way to prevent wooden skewers from burning?

To prevent wooden skewers from burning on the grill, soak them in water for at least 30 minutes before threading the chicken. For added protection, you can soak them in advance and freeze them. Additionally, if your grill setup allows it, position the bare wooden ends away from direct flame.

→ How can I serve these skewers as a complete meal?

For a complete meal, serve these skewers with steamed jasmine rice and a fresh cucumber salad. You could also pair them with coconut rice or pad thai noodles. The included peanut sauce works wonderfully drizzled over the entire plate. For a lighter option, serve with the suggested lettuce wraps and additional fresh herbs like mint and cilantro.