Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier during grilling. Breast works well if cut evenly and not overcooked.

What sides pair well with these skewers?

Steamed jasmine rice, fresh cucumber salad, or lettuce wraps make excellent accompaniments.

How spicy is the peanut sauce?

The sauce has a gentle heat from curry paste. Adjust or omit for a milder flavor if preferred.

Do I have to use a grill?

No. You can cook the skewers in a grill pan or under a broiler if a grill isn't available.

How long should I marinate the chicken?

At least 1–2 hours for good flavor, but overnight marination is best for extra tenderness and depth.

Can I prepare the components in advance?

Yes. Chicken can be marinated and sauce made ahead; assemble and grill skewers just before serving.

Grilled Thai Coconut Chicken Skewers with Peanut Sauce and Coconut Glaze

Grilled Thai Coconut Chicken Skewers on a wooden platter. | myhomemaderecipe.com

Grilled Thai Coconut Chicken Skewers bring the best of sweet, salty, and savory flavors straight from your backyard grill. The coconut marinade not only tenderizes the chicken but caramelizes into a gorgeous glaze. Serve these for a relaxed cookout or as a showstopper appetizer—every time I make them, the platter disappears in minutes at my family’s summer gatherings.

I first made these for friends who were new to Thai food and they could not stop raving about the tender, flavorful chicken with that lush coconut finish.

Ingredients

Boneless chicken thighs or drumsticks: cut into cubes juicy and forgiving especially on the grill look for chicken with good marbling for best results
Fresh ginger: finely chopped for brightness and kick choose roots that are firm and heavy with no shriveling
Garlic: finely chopped to add savory punch fresh cloves are best for flavor
Light soy sauce: for a salty savory base opt for naturally brewed types for deepest taste
Dark soy sauce: adds color and a little sweetness the thicker the better
Coconut cream: brings rich tropical flavor use a good quality one with minimal additives
Granulated sugar: balances the salt and brings out the coconut’s sweetness
Oyster sauce: boosts umami and gives depth select a brand with real oyster extract for the most flavor
Coconut cream, honey, light soy sauce: for glazing thickens and caramelizes easily always use pure honey for its floral notes
Natural unsweetened peanut butter: for the dipping sauce creamy or crunchy both work just avoid added sugar or salt
Rice vinegar: cuts richness in the peanut sauce choose an unseasoned type for control
Thai red curry paste: infuses gentle heat and color grab a fresh jar for maximum punch
Maple syrup or honey: sweetens the peanut sauce with a unique note pure maple syrup adds a subtle depth
Water: as needed to thin out the peanut sauce just enough to dip easily
Sesame oil and chili oil: for extra aroma and spice if you love heat and nuttiness these are excellent optional boosters
Crushed roasted peanuts: for garnish bring crunch and a toasty finish use unsalted whole peanuts and chop them just before serving

Instructions

Prepare the Peanut Sauce:: Mix coconut cream peanut butter rice vinegar red curry paste maple syrup soy sauce and water in a small bowl. Stir until absolutely smooth and creamy. Add sesame oil and chili oil for an extra layer if you like heat. Garnish with crushed peanuts and keep aside for serving.
Marinate the Chicken:: Cut the chicken into cubes and place into a big bowl. Add the finely chopped ginger and garlic using the freshest you can find as this creates the backbone of the marinade. Pour in both soy sauces coconut cream granulated sugar and oyster sauce. Massage these thoroughly into the chicken for a few minutes to ensure each piece gets coated. Cover and marinate chilled for at least one hour preferably overnight if possible for maximum depth.
Prepare the Skewers and Glaze:: If using wooden skewers soak them in water for at least 30 minutes to prevent burning. In another small bowl stir together coconut cream honey and soy sauce for the finishing glaze. Once the chicken has marinated remove it from the fridge half an hour before grilling to take off the chill and help it cook more evenly.
Thread the Chicken and Preheat the Grill:: Securely thread the marinated chicken onto soaked skewers tucking in any loose edges where possible so the pieces grill evenly. Preheat your gas or charcoal grill to a fairly high heat around two hundred sixty degrees Celsius. Clean and oil your grates to prevent sticking.
Grill the Chicken Skewers:: Lay the skewers over direct heat and cook turning every two or three minutes. You are aiming for a deeply browned outside while the inside stays juicy. Total grilling time should be about fifteen to eighteen minutes depending on your grill and the thickness of the chicken cubes.
Glaze for a Beautiful Finish:: Start brushing on the coconut cream glaze in the final few minutes of grilling. Flip and glaze each skewer two or three times allowing the sticky glaze to caramelize and take on color but do not let it burn.
Serve Hot with Sauce:: Once done arrange the skewers on a big platter over fresh lettuce leaves if you have them for a restaurant touch. Serve hot with plenty of peanut sauce for dipping and lots of napkins.

A delicious Asian-inspired dish of grilled meat skewers, served with a side of dipping sauce. | myhomemaderecipe.com

The coconut cream in this recipe is my secret weapon. I remember my youngest niece licking every last drop of glaze off her skewer at one family picnic—it is that good.

Storage tips

Let cooked skewers cool completely before packing in an airtight container. They will keep well in the fridge for up to three days. Leftovers can be reheated quickly under a broiler or on a skillet for best texture. The peanut sauce will thicken after chilling—just whisk in a little warm water to loosen it.

Ingredient substitutions

If you cannot find coconut cream use the thickest part of a good canned coconut milk. For a nut free option sunflower seed butter works well in the dipping sauce. Chicken breast can be used in a pinch just watch carefully to avoid drying out on the grill.

Serving suggestions

Pile skewers onto a platter over crisp lettuce or sliced cucumbers to catch drips. They make a fun filling for lettuce wraps or pair nicely with jasmine rice to turn them into a hearty meal. That peanut sauce works as a salad dressing too just thin with a little more water and toss with mixed greens.

Cultural context

Thai grilling culture is all about street food energy and bold flavors. Dishes like these are often enjoyed with sticky rice and fresh herbs especially during festivals and family reunions. I first experienced this style of coconut chicken at a night market and recreating it at home brought back those lively food stall memories.

A delicious recipe for grilled meat skewers with a spicy dipping sauce. | myhomemaderecipe.com

These skewers are always the first to disappear at gatherings. Try them for your next cookout and enjoy flavor-packed bites hot off the grill.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?: Yes, but thighs stay juicier during grilling. Breast works well if cut evenly and not overcooked.
→ What sides pair well with these skewers?: Steamed jasmine rice, fresh cucumber salad, or lettuce wraps make excellent accompaniments.
→ How spicy is the peanut sauce?: The sauce has a gentle heat from curry paste. Adjust or omit for a milder flavor if preferred.
→ Do I have to use a grill?: No. You can cook the skewers in a grill pan or under a broiler if a grill isn't available.
→ How long should I marinate the chicken?: At least 1–2 hours for good flavor, but overnight marination is best for extra tenderness and depth.
→ Can I prepare the components in advance?: Yes. Chicken can be marinated and sauce made ahead; assemble and grill skewers just before serving.