Save Pin
When I've got a crowd coming over, these Thai-style coconut chicken skewers are always in my lineup. The mix of coconut cream, fresh ginger, garlic, and two types of soy sauce gives the chicken loads of flavor. The grill gives everything a sweet crust, and that peanut dip on the side is just so good. The best part? You can have it all ready ahead of time, so it's chill when folks show up.
The first time I put these on the grill for friends, they vanished before I knew it. Now it's a family must-have. My people ask for them whenever I get grilling—and I always stash a few for lunches the next day.
Delicious Ingredients
- Crushed peanuts: layer on a crunchy bite at the end Chopped fresh is tastiest
- Green lettuce: great for grabbing skewers or wrapping for fresh crunch Grab the crispest leaves you can
- Thai red curry paste: gives a little warmth and color to the dip Go for the smaller jars, they tend to pack more punch
- Rice vinegar: brings tang and brightness to the peanut sauce Check the bottle for clear fresh taste
- Natural peanut butter: go for unsweetened Look for just peanuts and salt on the ingredients list
- Honey: makes the glaze caramelize and gives a little stickiness Thin, runny types mix in easy
- Oyster sauce: brings umami depth—if you're out, use extra soy and a bit more sugar
- Sugar: helps sweeten and gets golden on the grill Plain white is fine
- Coconut cream: rich and thick, not watery Try shaking the can; you want it to sound dense Look for high extract brands
- Soy sauce light and dark: brings salt and color Get naturally brewed for the best savory kick
- Garlic: for fragrant depth Go for tight, hard cloves
- Ginger: makes things zippy and warm Pick knobs that are smooth and heavy
- Chicken thighs or dark meat: super juicy and more flavor than breast Pick fat, fresh pieces
Simple Step Guide
- Start with Serving:
- Lay out crisp lettuce on your platter and pile grilled skewers on top. Dip or wrap with peanut sauce for extra flavor. The greens keep things fresh and fun.
- Add the Glaze Finish:
- Brush a glossy mix of honey, coconut cream, and soy sauce right after grilling. Keep flipping till they're shiny and a bit sticky. This is how you get them looking and tasting so good.
- Fire Up the Grill:
- Get your grill crazy hot—about 500 degrees. Toss the skewers right over the flames. Flip 'em each 2 to 3 minutes for 15–18 minutes so they're browned and cooked through.
- Mix Up the Coconut Cream Glaze:
- Stir coconut cream, honey, and soy sauce in a small bowl. This is your sweet sausage glaze for that pretty shine.
- Thread Chicken Onto Skewers:
- Pierce chicken pieces onto your skewers, packing them close without letting any bits dangle off. If you get splinters, use the meat to help thread, don't push with your bare hand. Double up the skewer if needed.
- Let the Chicken Marinate:
- Put your bowl in the fridge for at least an hour—overnight is even better. Take out the chicken about half an hour before you cook so it isn't icy cold when it hits the grill.
- Whip Up the Marinade:
- Chop ginger and garlic nice and small. Mash, process, or mince, whatever works. Mix those into your chicken with all the soy, coconut cream, sugar, and oyster sauce. Stir so it's all coated and shiny.
- Get the Skewers Ready:
- If you use wooden sticks, dunk the ends in water for a while so they won't burn. Dice your chicken into bite-sized pieces and toss into a bowl.
- Make the Peanut Dipping Sauce:
- Stir together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy, and a splash of water till smooth and creamy. Drizzle in extra water if it's too thick. Add chili oil, sesame oil, or peanuts if you like. Set aside for dipping.
Save Pin
You Should Know
- Works as a starter or a main—pair with rice or a simple salad
- If you use allergy-friendly soy and oyster sauces, it's dairy and gluten free
- Double up on the marinade and freeze extra for a speedy meal next time
Coconut cream is my little trick—it turns the marinade creamy and makes the glaze super glossy. I always save a few peanuts for sprinkling at the end. My kids love to help with the crunchy topping, and it's a sweet little memory.
Keep It Fresh
Pop any leftovers off the skewers and tuck them in a container—seal it tight. Best to save the sauce separately. It'll all taste good for up to three days in the fridge. Warm it up gently in a skillet or your microwave. It also freezes like a champ. Just thaw and reheat when you're ready.
Swap Ideas
If you can't find coconut cream, scoop the thick part from a can of coconut milk. No oyster sauce? Add more soy and a pinch of sugar. Chicken breast will work if you brine it first to keep it tender. No honey? Melt some sugar with a splash of hot water for the glaze.
Ways to Serve
Pair this with jasmine rice, throw on a cucumber salad, or roll up in lettuce for lighter bites. You could plate with Asian-inspired slaw or some grilled veggies, too. For a party, go big with sticky rice and lots of lime wedges to jazz it up.
Save Pin
Background Flavor
You'll find inspiration for these in Thailand's busy street food scene, where you can smell grilled meats everywhere. The marinade riffs off classic satay but leans heavy into coconut and fresh spices. That rich, nutty peanut sauce is a Thai staple, but brushing on a coconut glaze at the end does something wild and delicious.
Common Questions
- → How long should I marinate the chicken for best flavor?
Let your chicken soak in the flavors for at least a couple hours, but if you can leave it overnight, it’ll taste even better and get super tender.
- → Can I substitute coconut cream with coconut milk?
Go ahead and use full-fat coconut milk if that’s what you’ve got. It’s not as thick or funky as coconut cream, but it works fine.
- → What’s the ideal grill temperature for skewering?
Crank the grill up to about 500°F (260°C). Throw the skewers right over the flames so they pick up that tasty char and stay juicy inside.
- → Is white meat or dark meat better for this dish?
Dark meat’s juicier and has loads more flavor. But if you only have chicken breast, brine it first so it doesn’t dry out.
- → What can I use instead of oyster sauce?
Try swapping in extra soy sauce with a bit more sugar. That combo does a solid job of copying oyster sauce’s super-savored taste in the mix.
- → Can these be made with pork instead of chicken?
For sure! Grab some pork shoulder and use the same soak and grilling steps you would with chicken.