Tasty Thai Chicken Skewers

These grilled Thai coconut chicken skewers deliver an incredible fusion of flavors with tender, smoky chicken marinated in aromatic ginger, garlic, coconut cream, and soy sauce. The rich marinade infuses the meat with Asian-inspired flavors, while grilling imparts that irresistible smoky char. Finished with a sweet coconut cream glaze and served with a creamy peanut sauce for dipping, these skewers transform ordinary chicken into an extraordinary culinary experience that's perfect for everything from backyard barbecues to elegant dinner parties.

Why You'll Love This Recipe:

• Creates perfectly tender, juicy chicken with complex Thai-inspired flavors
• Balances savory, sweet, and aromatic elements for an incredibly satisfying taste
• Requires simple pantry ingredients that pack a powerful flavor punch
• Makes an impressive presentation that's still easy enough for weeknight cooking
• Versatile enough to serve as an appetizer, main course, or party food

I served these at a backyard gathering last summer, and my friend who typically finds chicken "boring" asked for the recipe before the meal was even over! My mother-in-law, who's quite particular about trying new flavors, went back for seconds and declared them the best chicken skewers she'd ever tasted.

Ingredients:

• Chicken thighs - Dark meat creates the juiciest, most flavorful skewers. The natural fat content prevents the meat from drying out during grilling and absorbs the marinade beautifully.
• Fresh ginger - Provides a warm, spicy note that adds dimension to the marinade and helps tenderize the meat. Its aromatic qualities are essential to authentic Thai flavors.
• Garlic cloves - Contributes savory depth and aromatic complexity to the marinade. Fresh garlic infuses the meat with its distinctive flavor during marination.
• Soy sauce - Adds umami richness and helps season the chicken throughout. The saltiness balances the sweetness of the coconut cream perfectly.
• Dark soy sauce - Contributes deeper color and flavor intensity to the marinade, giving the skewers their beautiful appetizing appearance.
• Coconut cream - Creates a rich, creamy base for the marinade that helps tenderize the meat while infusing it with subtle tropical sweetness. Its thickness helps the marinade cling to the chicken.
• Sugar - Balances the savory elements and helps create caramelization when grilled, adding depth of flavor and appealing color.
• Oyster sauce - Delivers complex umami notes that enhance the overall savoriness of the dish without making it taste fishy.
• Honey - Used in the glaze to create a sticky, sweet finish that caramelizes beautifully on the grill for added flavor and visual appeal.
• Peanut butter - Forms the creamy base of the dipping sauce, providing richness and nutty flavor that complements the coconut-marinated chicken.
• Thai red curry paste - Adds authentic Thai spice and complexity to the peanut sauce with minimal effort.

Instructions:

1. Prepare the marinade by combining 3 tablespoons of finely minced ginger, 4 crushed garlic cloves, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1/2 cup of coconut cream, 1 tablespoon of sugar, and 1 tablespoon of oyster sauce in a bowl. You can use a food processor to blend these ingredients for a smoother consistency, or simply mince the ginger and garlic finely by hand and whisk everything together. The marinade should be thick enough to coat the chicken pieces but fluid enough to penetrate the meat. This balanced mixture provides the perfect foundation of flavors that will infuse the chicken as it marinates.
2. Prepare the chicken by cutting 2 pounds of boneless chicken thighs into uniform pieces, approximately 1-inch cubes. Leaving the skin on is recommended for additional flavor and texture, though it can be removed for a lighter version. Consistent sizing ensures even cooking and prevents some pieces from overcooking while others remain underdone. Place the chicken pieces in a large bowl or ziplock bag and pour the marinade over them, massaging gently to ensure every piece is well-coated. Cover or seal and refrigerate for at least 2 hours, or preferably overnight, turning occasionally to distribute the marinade evenly. This marinating time is crucial for flavor development and tenderization.
3. Prepare the skewers by soaking wooden skewers in water for at least 30 minutes before using to prevent burning. When ready to cook, thread the marinated chicken pieces onto the skewers, pushing each piece down firmly against the previous one to create a compact arrangement without excessive gaps. This tight packing helps keep the meat juicy during cooking and makes handling easier on the grill. For each skewer, use about 4-5 pieces of chicken, leaving enough space at the bottom for a handle. Keep the chicken toward the top 1-2 inches of each skewer initially, pushing down as you add more pieces.
4. Create the coconut glaze while the chicken is coming to room temperature (about 20 minutes before grilling). Combine 1/4 cup of coconut cream, 1 tablespoon of honey, and 1 teaspoon of soy sauce in a small bowl, whisking until smooth. This glaze will add a final layer of flavor and help create a beautiful caramelized finish on the chicken. Set aside until needed during the grilling process. The sugar content in the glaze will help create those delicious charred bits that add complexity to the final dish.
5. Prepare your grill for high heat cooking (approximately 500°F). For the best flavor, a charcoal grill is ideal as it imparts that distinctive smoky essence, but a gas grill works well too. Ensure the grates are clean and lightly oiled to prevent sticking. The high heat is essential for achieving proper caramelization and char without overcooking the chicken. Position the grill for direct heat cooking, which will give the chicken that perfect sear while keeping it juicy inside.
6. Grill the skewers by placing them directly over the heat, being careful not to overcrowd the grill. Cook for approximately 3-4 minutes per side, turning occasionally for even cooking, until the chicken reaches an internal temperature of 165°F. In the last 2-3 minutes of cooking, brush the skewers generously with the coconut cream glaze, turning once more to caramelize both sides. Watch carefully during this final glazing step as the sugar can burn quickly. The goal is a golden, slightly charred exterior while maintaining moist, tender meat inside.
7. Prepare the peanut sauce while the skewers are grilling by combining 1/2 cup of unsweetened peanut butter, 2 tablespoons of rice vinegar, 1 tablespoon of Thai red curry paste, 2 tablespoons of maple syrup or honey, 1/4 cup of water, 1 teaspoon of sesame oil (optional), and 1/2 teaspoon of chili oil (optional) in a bowl. Whisk until smooth, adding more water if needed to reach your desired consistency. This sauce provides a creamy, slightly spicy complement to the coconut-infused chicken. For added texture, sprinkle with crushed peanuts just before serving.
8. Rest the skewers for about 5 minutes after removing from the grill, which allows the juices to redistribute throughout the meat for maximum tenderness. Transfer to a serving platter and garnish with chopped fresh cilantro, lime wedges, and crushed peanuts if desired. Serve with the peanut sauce on the side for dipping. This brief resting period makes a significant difference in the final texture and juiciness of the chicken.

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You Must Know:

• Dark meat chicken produces significantly juicier skewers than breast meat, which can easily dry out on the grill
• The key to flavor-packed skewers is marinating for at least 2 hours, preferably overnight
• Leaving the skin on adds tremendous flavor through rendering fat that creates delicious smoke while grilling

I discovered through experimentation that brushing the skewers with a little of the marinade (set aside before adding raw chicken) halfway through cooking, followed by the coconut glaze at the very end, creates layers of flavor that make these skewers truly exceptional. My Thai friend taught me this "double-glazing" technique, explaining that it mirrors how street vendors in Thailand achieve their incredibly flavorful grilled meats.

Perfect Chicken Selection and Preparation

The choice of chicken significantly impacts the final result of your skewers. Boneless thighs with skin on provide the ideal balance of flavor, moisture, and tenderness. The higher fat content in dark meat protects it from drying out on the high-heat grill while absorbing more marinade flavors. When cutting the chicken, aim for pieces about 1-inch square—large enough to stay juicy during grilling but small enough to cook quickly and evenly. For maximum tenderness, cut against the grain of the meat (perpendicular to the visible muscle fibers). If using skin-on thighs, you'll find the skin can be challenging to skewer cleanly; a sharp knife and slightly chilled meat make this task easier. For those preferring a leaner option, boneless skinless thighs work well too, though you might reduce the grilling time slightly to prevent drying. Chicken breast can be substituted but will require more careful monitoring during cooking and benefits from a slightly shorter marinating time (the acids can sometimes make breast meat mushy if marinated too long).

Mastering the Grill for Perfect Skewers

The grilling technique is critical for achieving that perfect balance of charred exterior and juicy interior. Start with a very hot grill (500°F)—this high heat creates proper caramelization and seals in juices. For charcoal grills, use the direct heat method with coals spread evenly under the cooking area. With gas grills, preheat with all burners on high for at least 10 minutes. Resist the urge to move the skewers too frequently; allow them to sear properly on each side before turning. A good indicator that they're ready to flip is when they release easily from the grate without sticking. Use tongs rather than a fork for turning to avoid piercing the meat and losing precious juices. Pay attention to flare-ups caused by dripping fat, particularly if you've used skin-on chicken. Have a spray bottle of water handy to manage flames if needed. For the final glazing step, reduce the heat slightly or move skewers to a slightly cooler part of the grill to prevent burning the sugars in the glaze. Remember that carryover cooking will continue after you remove the skewers from the heat, so it's better to pull them just shy of your target temperature.

Creative Serving Suggestions

These versatile Thai coconut chicken skewers adapt beautifully to various serving styles. For an elegant dinner party presentation, remove the chicken from the skewers and arrange over coconut rice with a side of stir-fried vegetables, drizzling both the meat and rice with extra peanut sauce. For a casual gathering, serve the skewers standing upright in a tall glass or jar filled with uncooked rice to keep them stable, surrounded by small bowls of different dipping sauces—the peanut sauce, sweet chili sauce, and a spicy sriracha mayo create a delightful trio of options. Create a Thai-inspired wrap station by serving the skewers alongside butter lettuce leaves, fresh herbs (mint, cilantro, Thai basil), thinly sliced vegetables, and rice noodles, allowing guests to assemble their own lettuce wraps. For a balanced meal that showcases the skewers as the centerpiece, pair with a cooling cucumber salad dressed with rice vinegar, a pinch of sugar, and red chili flakes. The contrast of the hot, charred skewers with the cool, crisp salad creates a perfect temperature and texture balance.

Chef's Helpful Tips:

• Double-skewer larger pieces of chicken to prevent them from spinning when you try to turn them on the grill
• Reserve 2 tablespoons of marinade (before adding chicken) to brush on during cooking for an extra layer of flavor
• Allow skewers to come to room temperature for 20 minutes before grilling for more even cooking

I developed this recipe after being inspired by the street food vendors I encountered during a trip to Thailand. What captivated me was how they achieved such complex flavors with seemingly simple ingredients and techniques. After returning home, I experimented with dozens of variations before arriving at this version, which captures the essence of those unforgettable skewers. The combination of coconut cream, soy sauce, and aromatic ginger and garlic creates that distinctive Thai flavor profile, while the grilling technique replicates the smokiness of street-side charcoal grills. What makes these skewers special is the way the marinade penetrates deeply into the meat, creating chicken that's flavorful all the way through, not just on the surface. Each time I serve them, the aroma immediately transports me back to those bustling Thai markets, and judging by how quickly they disappear, they have the same effect on my guests.

Frequently Asked Questions

→ Can I use chicken breast instead of dark meat?

Yes! You can use chicken breast, but I recommend brining it first (1½ tablespoons salt with 4 cups water) for a few hours before marinating to keep it juicy.

→ How long should I marinate the chicken?

At least 1-2 hours in the refrigerator, but overnight works best for maximum flavor.

→ What can I substitute for coconut cream?

You can use full-fat coconut milk, but look for one with just coconut extract and water for the best flavor. The marinade might be a bit runnier though.

→ Can I make these skewers in the oven?

Yes! Bake at 425°F for about 15-20 minutes, turning halfway through. Finish under the broiler for 2-3 minutes to get some char.

→ What can I serve with these chicken skewers?

They're great with jasmine rice, a fresh cucumber salad, or wrapped in lettuce leaves with the peanut sauce for a lighter option.

→ Can I make the peanut sauce ahead of time?

Absolutely! The sauce can be made up to 3 days ahead and stored in the refrigerator. You may need to thin it with a little water before serving.