Grilled Thai Coconut Chicken Skewers Recipe with Lemongrass

Grilled Thai coconut chicken skewers recipe brings a taste of Southeast Asian street food right to your backyard gathering.

Sweet, savory, and slightly charred flavors meld beautifully when chicken meets high heat on skewers that everyone loves.

Weeknight dinners become special occasions when something comes off the grill with bold Thai-inspired seasonings.

Party platters look instantly more appealing when filled with golden, caramelized skewers that smell as good as they look.

Outdoor cooking season calls for recipes that feel exotic yet remain simple enough for casual entertaining.

Quick marinating time means you can pull off impressive results without hours of prep work.

Fire up the grill and watch how fast colorful skewers disappear from the platter.

Grilled Thai Coconut Chicken Skewers At a Glance

• Weeknight Dinner Wins: Marinating happens ahead of time, so grilling takes just minutes when you’re ready to eat.
• Works For Different Diets: Naturally gluten-free and adapts easily if someone needs it dairy-free or wants to skip the sugar.
• Feeds A Crowd: Skewers make serving straightforward whether it’s a casual family meal or when friends come over.
• Builds Confidence In The Kitchen: Basic marinade ingredients mix together without special skills, and grilling is straightforward once you get the hang of it.

Core Ingredients in Grilled Thai Coconut Chicken Skewers

• 1 lb Chicken Breast: Cut the meat into bite-sized cubes so they cook evenly on the grill.

• 1 cup Coconut Milk: Provides richness and keeps the chicken moist while cooking.
• 2 tablespoons Soy Sauce, 2 tablespoons Lime Juice: Soy sauce adds saltiness and depth, while lime juice brings brightness and helps tenderize the meat.
• 2 tablespoons Brown Sugar: Balances the savory and acidic flavors with subtle sweetness.

• 3 cloves Garlic, minced: Fresh garlic works best and should be minced finely so it distributes evenly throughout the marinade.
• 1 teaspoon Ground Ginger: Warm spice that complements coconut and gives the dish its Thai character.
• 1 teaspoon Red Chili Flakes: Adds heat; adjust the amount based on how spicy you prefer your skewers.

• Wooden Skewers, soaked in water: Soaking prevents them from burning during the 10-15 minutes of grilling over medium heat.

Grilled Thai Coconut Chicken Skewers Prep Equipment

• Large Mixing Bowl: Essential for combining the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, and chili flakes into a smooth marinade.
• Wooden or Metal Skewers: Hold the marinated chicken pieces while grilling; soak wooden ones in water for 30 minutes beforehand to prevent burning.
• Grill or Grill Pan: Cooks the skewers evenly over medium heat, creating those nice charred edges on the chicken.
• Measuring Spoons and Cups: Help portion out the marinade ingredients accurately so the flavors balance properly.
• Sharp Knife: Cuts the chicken into uniform cubes that cook at the same rate on the skewers.
• Cutting Board: Provides a safe surface for prepping and cubing the chicken.
• Tongs: Flips the skewers during grilling to ensure even cooking on all sides.
• Small Dish or Cup: Handy for soaking the wooden skewers in water if using them instead of metal ones.

How to Assemble and Cook Grilled Thai Coconut Chicken Skewers

Better Results With Grilled Thai Coconut Chicken Skewers

• Soak Skewers First: Wood or bamboo skewers need at least 30 minutes in water so they don’t burn on the grill.
• Don’t Rush the Marinade: Chicken sits for at least half an hour, which gives it time to absorb all those coconut and lime flavors.
• Keep Heat Medium: High heat will char the outside before the inside cooks, so medium temperature works best for even cooking.
• Turn Regularly: Rotating the skewers every few minutes prevents one side from burning and helps everything cook evenly.
• Let It Rest: A few minutes off heat allows the chicken to stay juicy when serving.

Different Takes on Grilled Thai Coconut Chicken Skewers

• Coconut-Free Version: Replace the coconut milk with Greek yogurt (same amount) mixed with a tablespoon of sesame oil to keep the marinade creamy and add richness without the coconut flavor.
• Vegetarian Skewers: Swap chicken cubes for firm tofu or cauliflower florets cut into similar sizes, reducing marinating time to 15 minutes for tofu since it absorbs flavors faster, and check for doneness around 8-10 minutes on the grill.
• Peanut Butter Variation: Stir 3 tablespoons of peanut butter into the marinade along with an extra tablespoon of lime juice to balance the richness, creating a more satay-style coating that pairs well with the same grilling time.
• Oven-Baked Option: Line a baking sheet with foil, arrange marinated chicken on regular (unsoaked) wooden skewers, and bake at 400°F for 20-25 minutes, turning halfway through, if outdoor grilling isn’t possible.

Helpful Pairing Ideas for Grilled Thai Coconut Chicken Skewers

• Serve Four To Six People: These skewers work best as a main dish with rice or noodles on the side, giving everyone about two to three skewers each.
• Pair With Jasmine Rice And Cucumber Salad: The cooling crunch of sliced cucumbers with a light vinegar dressing balances the rich coconut and spice perfectly.
• Add A Lime Wedge And Fresh Herbs: Squeeze lime over the finished skewers and scatter cilantro or mint on top for brightness that ties everything together.
• Serve Cold Beer Or Iced Tea: Something cold and simple cuts through the coconut richness and cools down the chili heat without fighting the flavors.

How to Store and Reheat Grilled Thai Coconut Chicken Skewers

• Keep the marinade separate in an airtight container for up to three days if there’s extra; it works great on vegetables too.
• Store cooked skewers in the refrigerator for up to four days, wrapped tightly so they don’t dry out or pick up other flavors.
• Freeze raw marinated chicken on skewers for up to three months by laying them flat on a baking sheet first, then transferring to a freezer bag once solid.
• Reheat leftovers gently in a low oven or on the grill for just a few minutes to keep the chicken tender and prevent it from becoming tough.

FAQs

Grilled Thai Coconut Chicken Skewers Recipe

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4.7 from 28 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

When you make grilled thai coconut chicken skewers, you get tender chicken infused with coconut and Thai spices that tastes incredible fresh off the grill. The marinade does all the work, so you simply thread the chicken onto skewers and cook until charred and juicy.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound chicken breast, cut into cubes

Marinade and Sauce:

• 1 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon red chili flakes

Cooking Equipment:

• wooden skewers, soaked in water

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Instructions

1. Combine 1 cup coconut milk, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons brown sugar, 3 minced garlic cloves, 1 teaspoon ground ginger, and 1 teaspoon red chili flakes in your mixing bowl.
2. Submerge your 1 lb of cubed chicken breast into the marinade and refrigerate for at least 30 minutes so the flavors can penetrate the meat.
3. Get your grill heating to medium heat (around 375-400°F) while you prepare the skewers.
4. Slide your marinated chicken pieces onto the wooden skewers you’ve soaked, distributing them evenly across each one.
5. Place the skewers directly on the grill grates and cook for 10-15 minutes at medium heat, rotating them every few minutes so each side gets that nice char.
6. Transfer your skewers to a clean plate and let them sit for 2-3 minutes so the juices redistribute throughout the chicken before serving.

Notes

• Soak your wooden skewers in water for at least 30 minutes before grilling so they don’t burn and char the chicken.
• Marinate the chicken for up to 8 hours if your schedule allows, as longer marinating deepens the Thai flavors and makes the meat more tender.
• Turn the skewers every 3-4 minutes rather than leaving them still, which helps the chicken cook evenly and prevents sticking to the grill grates.
• For a dairy-free option that works beautifully, substitute coconut milk with canned coconut cream mixed with a splash of water to match the original consistency and richness.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Grilled Chicken
• Method: Grilling
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 315 kcal
• Sugar: 8 g
• Sodium: 650 mg
• Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 70 mg