Easy Grilled Thai Chicken Skewers (With Peanut Sauce!) (2024)

5 from 109 votes

Delicious: The combination of the marinated chicken, Thai spices and sauces, along with coconut cream creates a mouthwatering taste that is hard to resist. The chicken is tender with the perfect balance of sweet and savory flavor.

Easy: This recipe is simple to prepare, making it accessible to both experienced cooks and beginners. The marinade requires only a handful of ingredients, and the skewers can be easily grilled!

Versatile: These skewers can be enjoyed as a main dish, served with steamed rice and a side of fresh vegetables, or they can be a highlight at a summer barbecue or party. They can also be customized by adding more vegetables or adjusting the spice level to suit individual preferences.

Crowd-pleaser: These grilled Thai coconut chicken skewers are guaranteed to be a hit with everyone. The combination of flavors is universally appealing, making them a perfect choice for family gatherings, potlucks, or any occasion where you want to impress your guests.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious grilled Thai coconut chicken skewers recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Chicken: For this Thai chicken skewers recipe, I like to use boneless dark meat. I usually like to debone the chicken myself and save the bones for a broth but you can buy pre-deboned chicken to make it easier. I prefer dark meat over white meat, mostly because I find it juicier and less dry. You can use white meat for this recipe if that is what you prefer.

For the Peanut Sauce:

• Peanut Butter (unsweetened): If you choose to make the optional peanut sauce, natural peanut butter will be the base of our sauce. It will result in a creamy and delicious sauce that will complement the chicken perfectly. I like to use peanut butter without emulsifiers in them so that they are easier to mix with the rest of the ingredients (the kind where the oil and peanut butter separate).
• Rice Vinegar: The rice vinegar will add a tangy and slightly acidic note to the peanut sauce which balances out the richness of the peanut butter.
• Thai Red Curry Paste: By adding Thai red curry paste to the peanut sauce, it will provide a spicy and aromatic kick, adding depth and complexity to the overall taste.
• Maple Syrup (or Honey): The maple syrup or honey will provide a touch of sweetness to the peanut sauce, balancing out the savory flavor.
• Water: The water will be added to the peanut sauce to achieve the desired consistency. If you like your peanut sauce thinner, mix in more water.
• Sesame Oil (optional): If desired, a small amount of sesame oil can be added to the peanut sauce, giving it a nutty and toasty flavor that will complement the other ingredients and add depth to the overall taste.
• Chili Oil (optional): For those who enjoy a bit of heat and garlic flavor, chili oil can be added to the peanut sauce. It will add a bit of garlic flavor that will elevate the sauce and give it a bold and exciting twist.
• Crushed Peanuts (Optional, for garnish): As a final touch, crushed peanuts can be sprinkled over the sauce as a garnish. It will add a crunchy texture and a nutty flavor that will complement the other ingredients and provide a delightful contrast.

Making this incredible grilled Thai coconut chicken skewers recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Step 1: Marinate the Chicken

There's no right or wrong way to prepare this coconut marinade.

You can use a mortar and pestle, a small food processor or you can chop the ginger and garlic finely by hand. Use the method that is easiest for you 🙂

Once the marinade is done, and the meat is mixed in with it - I let it marinade for approximately 1-2 hours. Sometimes if I know I need to make a huge batch for a big event, I will even pre-skewer the meat and marinate it overnight. It marinates fine pre-skewered with no issues.

Skewering is definitely the most tedious part of this recipe. Soak the ends of the skewers that will be exposed to the heat in a cup of water for a few minutes so that they don't burn off. No need to worry about the pointy end, it will be covered with meat.

I personally like to keep the chicken skin on because it adds a bit of flavor and texture to the skewers but you can choose to remove the chicken skin if you want it to be a bit healthier. If you remove the chicken skin, it will definitely be a lot easier to skewer as I find the skin is the hardest part to pierce.

I also find it easier to keep the meat at the top 1-2 inches of the skewer and push the meat down as more get skewered on. You may need to skewer some pieces twice as you don't want floppy bits of chicken dangling while you are grilling since those pieces can easily burn.

When it comes to chicken skewers, I find one of the best parts is the smoky flavor so I love using a charcoal BBQ for this and grilling this over direct heat.

However, if you do not have a charcoal BBQ, you can still use a gas BBQ as well.

Regardless of what type of BBQ you decide to use, you want to cook these over very high heat (500F), over direct heat.

Make sure to watch the meat and don't walk away from it while you are cooking it.

When the meat is almost done, brush a few layers of the coconut glaze you prepared onto the chicken for a bit of sweetness and char.

You don't want to keep the glazed meat on the grill for too long or the sugars will burn. 2-3 minutes should be enough time to caramelize the glaze.

This chicken skewer recipe doesn't really need a sauce but if you're like me and like to dip everything, here is a great quick and easy Thai peanut satay sauce I usually like to throw together to dip my chicken skewers in.

The details of the ingredients are below in the recipe card as well.

If you are up for it, I also have a Thai peanut sauce recipeyou can create from scratch as well which has a bit more texture to it.

Joyce's Tips For Making the Best Chicken Skewers Every Single Time

Coconut Cream Substitute: I highly recommend using coconut cream for this recipe, but if you can't find it, you can use full fat coconut milk. I like shake the can of coconut milk to listen to how thick it is before I buy it.

Marinate for Maximum Flavor: Marinate the chicken for at least 2 hours, or overnight if possible. This will infuse the chicken with delicious Thai flavors and make sure it is tender and juicy when cooked.

Use Dark Meat with Skin On - For the best flavor, use boneless dark meat with the skin on. The fat will render out of the chicken skin and create smoke in the BBQ which will give your chicken a delicious smoky flavor. The crispy skin is delicious as well.

Soak the Wooden Skewers: Soak wooden skewers in water for at least 30 minutes before threading the chicken onto them. This will prevent the skewers from burning on the grill. I like to soak the tips and ends in a cup of water because that is what will be exposed to the flame.

Preheat the Grill: Preheat the grill to medium-high heat before cooking the chicken skewers. This will make sure that the chicken cooks evenly and develops a nice char on the outside.

Thread Chicken Tightly: Skewer the marinated chicken onto the skewers tightly, making sure there are no gaps between the pieces. This will help the chicken cook evenly and prevent it from drying out or burning.

Rest Before Serving: After cooking, let the chicken skewers rest for a few minutes before serving. This allows the juices to redistribute and helps to guarantee a more tender and delicious final result.

This delicious grilled chicken kabobs recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Spicy twist: Add a teaspoon of red pepper flakes or a tablespoon of sriracha sauce to the marinade for an extra kick of heat. This is perfect for those who enjoy spicy flavors and want to add some heat to their dish.

Veggies: You can easily add any veggies you like to the skewers or even alternative it with the chicken for a delicious chicken and veggie skewer combination! Bell peppers, cherry tomatoes, zucchini, and red onions, all work great!

Meat: Switch out the chicken for pork for some delicious Thai pork skewers! I find pork shoulder or pork butt works best because of the marbling of fat to meat ratio. Make sure to adjust cooking time to ensure they’re cooked all the way through.

Frequently Asked Questions

To store the leftovers, first, allow the cooked chicken to cool down to room temperature. Then, transfer the leftovers to an airtight container or wrap them tightly in plastic wrap. Store the leftovers in the refrigerator for up to 3-4 days.

When you are ready to eat the leftovers, you can reheat them by grilling them again for a few minutes or by using a microwave or oven. If you are using a microwave, place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until heated through.

If you are using an oven, preheat it to 350°F (175°C), place the chicken on a baking sheet, and heat for about 10-15 minutes or until warmed through.

It is not recommended to freeze these cooked grilled Thai coconut chicken skewers as freezing can cause the chicken to become dry and to lose its flavor and texture but to save time you can freeze the raw chicken with marinade in the freezer ahead of time and when you are ready to make it, fully thaw it in the fridge before you grill them.

If you made this Thai Coconut Grilled Chicken Skewers recipe leave me a comment to let me know how it went! I also want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

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