Name: Thai Grilled Coconut Chicken Skewers
Prep time: 15 min
Cook time: 8 min
Total time: 2 h 23 min
Cuisine: Thai
Ingredients: Chicken & Marinade:; ½ cup unsweetened coconut milk (full fat recommended); ¼ cup soy sauce; ¼ cup light brown sugar, packed; 1 lime, juiced and zested; 2 tablespoons olive oil; 2–3 cloves garlic, finely minced; 1 tablespoon yellow curry powder; 1 teaspoon turmeric; ¾ teaspoon ground ginger; ½ teaspoon salt (adjust if using reduced sodium soy sauce); ½ teaspoon freshly ground black pepper; ½ teaspoon ground cardamom (optional); 3 pounds boneless skinless chicken breasts, diced into 1–1½ inch pieces; Peanut Sauce:; Heaping ⅓ cup creamy peanut butter; ¼ cup honey; ¼ cup toasted sesame oil; 2 tablespoons apple cider vinegar; 1–2 teaspoons ground ginger; 1 teaspoon salt, or to taste; 1 teaspoon black pepper, or to taste; 1 clove garlic, minced (optional); 2–4 tablespoons coconut milk (optional, to thin sauce); Optional Garnishes:; Lime wedges; Fresh cilantro, minced; Salted peanuts, roughly chopped

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Thai Grilled Coconut Chicken Skewers are a vibrant, flavorful, and juicy twist on classic grilled chicken. Marinated in a blend of coconut milk, lime, soy sauce, garlic, and spices, the chicken is threaded onto skewers and grilled to perfection. Served with a rich and lightly sweetened homemade peanut sauce, these skewers deliver that irresistible Thai-inspired flavor that’s both comforting and fresh.

Thai Grilled Coconut Chicken Skewers

Why You’ll Love This Recipe

Bold Thai flavors: Coconut milk, curry, lime, and ginger create a deeply flavorful marinade.
Perfectly juicy chicken: The marinade keeps the meat moist and tender, even on the grill.
Versatile cooking options: Use an outdoor grill, grill pan, or oven broiler.
Peanut sauce perfection: Creamy, nutty, tangy, and customizable to your taste.
Meal prep friendly: Marinade and sauce can be made ahead of time.
Freezer-friendly: Cooked or uncooked marinated chicken can be frozen for later.
Customizable heat: Add more ginger or chili if you like spice, or keep it mild.
Kid-friendly: Balanced flavors with optional spice make it a family favorite.
Great for entertaining: A fun and flavorful appetizer or main dish for gatherings.
Easy to scale: Double or halve the recipe depending on your needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Marinade
½ cup full-fat coconut milk (unsweetened, canned)
¼ cup soy sauce
¼ cup packed light brown sugar
Juice and zest of 1 lime
2 tablespoons olive oil (or canola/vegetable oil)
2–3 cloves garlic, finely minced
1 tablespoon yellow curry powder (or red curry powder)
1 teaspoon turmeric
¾ teaspoon ground ginger (or 1 heaping tsp fresh)
½ teaspoon salt (adjust if using low-sodium soy sauce)
½ teaspoon black pepper
½ teaspoon ground cardamom (optional)
3 pounds boneless skinless chicken breasts, diced into 1–1½-inch pieces (or use thighs)

For the Peanut Sauce
Heaping ⅓ cup creamy peanut butter (or almond/cashew/seed butter)
¼ cup honey (or to taste)
¼ cup toasted sesame oil
2 tablespoons apple cider vinegar
1–2 teaspoons ground ginger (or to taste)
1 teaspoon salt
1 teaspoon black pepper
1 clove garlic, finely minced or pressed (optional)
2–4 tablespoons coconut milk (optional, to thin the sauce)

For Garnish (optional)
Lime wedges
Fresh cilantro, finely chopped
Chopped salted peanuts

Directions

Prepare the Marinade: In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, lime juice and zest, oil, garlic, curry powder, turmeric, ginger, salt, pepper, and cardamom (if using). Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 2–3 hours or up to 12 hours.
Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Make the Peanut Sauce: In a medium bowl, whisk together all peanut sauce ingredients until smooth. Adjust sweetness, saltiness, and consistency to your preference. Add coconut milk for a thinner sauce, if desired. Set aside or refrigerate until ready to use.
Preheat Grill: Preheat your outdoor grill to medium-high and lightly oil the grates. You can also use a grill pan or oven broiler if preferred.
Assemble Skewers: Thread marinated chicken onto skewers, leaving a bit of space between pieces for even cooking. Discard excess marinade.
Grill the Skewers: Grill for about 7–8 minutes total, flipping every 2–3 minutes to ensure even cooking. Chicken is done when it reaches 162°F internally. Let rest for 5 minutes (temperature will rise to 165°F).
Serve and Garnish: Serve hot with peanut sauce on the side or drizzled over the skewers. Garnish with lime wedges, chopped cilantro, and crushed peanuts as desired.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 8 minutes
Marinating time: 2–12 hours
Total time: About 2 hours 30 minutes (including marinating)

Variations

Use chicken thighs: Juicier and more forgiving on the grill than breasts.
Spicy version: Add Thai red chili flakes or a spoonful of sriracha to the marinade and/or peanut sauce.
Oven-baked: Bake skewers at 425°F for 18–20 minutes, flipping halfway.
Skewer-free: Grill or pan-sear the chicken without skewers for a quicker meal.
Serve over rice or noodles: Turn it into a hearty meal with jasmine rice, vermicelli, or coconut rice.
Add veggies: Skewer bell peppers, red onion, or pineapple chunks alongside the chicken.
Nut-free option: Use sunflower seed butter in the sauce.
Use tamari or coconut aminos: For a gluten-free or soy-free version.
Top with fresh herbs: Basil, mint, or green onions add extra brightness.
Make it a bowl: Serve with rice, cucumber salad, and a drizzle of peanut sauce.

Storage/Reheating

Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The peanut sauce can be refrigerated separately for up to 10 days—whisk well before serving. Cooked chicken and peanut sauce can both be frozen (in separate containers) for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use metal skewers instead of wooden?

Yes, metal skewers are reusable and don’t require soaking. Just be careful, as they retain heat longer.

How long should I marinate the chicken?

A minimum of 2 hours is recommended for best flavor. You can marinate up to 12 hours.

Is the peanut sauce spicy?

No, it’s mildly sweet and nutty. Add chili flakes or sriracha if you want heat.

Can I grill this without skewers?

Absolutely. Grill or pan-cook the marinated chicken pieces directly without skewers.

Can I make this recipe ahead of time?

Yes, both the marinated chicken and peanut sauce can be prepped a day ahead. Cook right before serving.

What’s the best substitute for coconut milk?

Full-fat Greek yogurt or plain non-dairy yogurt can be used in a pinch, but coconut milk is best for flavor.

How do I know when the chicken is done?

Use a digital thermometer. Chicken is done at 165°F. Remove at 162°F and let rest to finish cooking.

Can I freeze the marinated chicken?

Yes, freeze the chicken in its marinade for up to 2 months. Thaw in the fridge before cooking.

Is the cardamom necessary?

It adds subtle depth but can be omitted if not on hand.

What sides go best with these skewers?

Try jasmine rice, cucumber salad, grilled vegetables, or cold noodle salad for a complete meal.

Conclusion

Thai Grilled Coconut Chicken Skewers are a flavorful and easy way to bring bold Thai-inspired flavors to your grill. Juicy chicken with a coconut-lime marinade, finished with a creamy peanut sauce, makes this dish both refreshing and indulgent. Whether you’re firing up the grill for a party or prepping a weeknight dinner, these skewers are sure to impress.