Grilled Thai Coconut Chicken Skewers: Easy Summer Dinner with Bold Flavors.

The smell of chicken skewers grilling over charcoal is one of those aromas that stops people in their tracks. I discovered this Thai coconut chicken recipe during a summer spent experimenting with different marinades, trying to capture the flavors I remembered from a street food stall in Bangkok. After countless variations, this version finally nailed it—the perfect balance of creamy coconut milk, bright lime, savory fish sauce, and aromatic lemongrass.

What makes these Thai chicken skewers special is how the coconut milk in the marinade creates an almost caramelized crust on the grill while keeping the meat incredibly tender inside. The combination of sweet, salty, and tangy flavors is distinctly Thai, but the cooking method is simple enough for a weeknight dinner. You don’t need any hard-to-find ingredients or special equipment beyond basic skewers and a grill or grill pan.

These coconut chicken skewers have become my go-to recipe for summer gatherings because they’re impressive without being fussy. The marinade does all the heavy lifting—just thirty minutes of soaking time transforms plain chicken into something that tastes like you’ve been cooking all day. They’re equally good hot off the grill or at room temperature, making them perfect for potlucks and picnics.

The recipe works beautifully with both chicken thighs and breasts, though I lean toward thighs for their extra flavor and forgiving texture. Served with jasmine rice and a simple cucumber salad, these skewers become a complete meal that transports you straight to a Thai night market, no plane ticket required.

Ingredients

For the Marinade:

1 can (13.5 ounces) full-fat coconut milk
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 stalks lemongrass, bottom third only, finely minced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper (optional, for heat)

For the Skewers:

2 pounds boneless, skinless chicken thighs or breasts
8-10 bamboo or metal skewers
2 tablespoons vegetable oil for grilling
Fresh cilantro for garnish
Lime wedges for serving

For the Peanut Dipping Sauce (Optional):

1/3 cup creamy peanut butter
2 tablespoons warm water
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon sriracha or chili paste

Instructions

If using bamboo skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill. Metal skewers don’t need soaking and conduct heat, which can help cook the chicken from the inside, but bamboo works just fine if that’s what you have.

Prepare the marinade by whisking together the coconut milk, fish sauce, brown sugar, and lime juice in a large bowl until the sugar dissolves. The fish sauce might seem like a lot, but it provides essential umami and saltiness that balances the sweet coconut. Add the minced lemongrass, garlic, ginger, curry powder, turmeric, white pepper, and cayenne if using. Whisk everything together until well combined.

Cut the chicken into uniform pieces about 1.5 inches in size. Consistency matters here—uniform pieces cook evenly, so you won’t end up with some pieces overcooked while others are still raw. If using chicken breasts, cut them slightly smaller since they’re denser than thighs.

Add the chicken pieces to the marinade and toss to coat every piece thoroughly. Cover the bowl with plastic wrap or transfer everything to a large zip-top bag. Refrigerate for at least 30 minutes, though 2-4 hours produces even better results. The coconut milk tenderizes the chicken while the flavors penetrate the meat.

While the chicken marinates, make the peanut sauce if serving. Whisk together the peanut butter and warm water until smooth—the mixture will look separated at first but keep whisking. Add the soy sauce, lime juice, brown sugar, and sriracha, whisking until you have a smooth, pourable sauce. If it’s too thick, add water one teaspoon at a time. Set aside at room temperature.

When ready to grill, preheat your grill to medium-high heat, around 400°F. If using a grill pan, heat it over medium-high heat until very hot. Remove the chicken from the marinade, letting excess drip off. Thread the chicken pieces onto skewers, leaving a small gap between pieces for even cooking. Don’t pack them too tightly—air circulation helps them cook evenly.

Brush the grill grates with oil to prevent sticking. Place the skewers on the grill and cook for 4-5 minutes per side, turning once or twice, until the chicken is cooked through and the internal temperature reaches 165°F. The coconut milk in the marinade will caramelize beautifully, creating golden-brown char marks that add incredible flavor.

If some spots are charring too quickly, move those skewers to a cooler part of the grill. The goal is a nice caramelized exterior without burning. The chicken should be juicy inside with crispy, slightly charred edges.

Remove the skewers from the grill and let them rest for 2-3 minutes. This allows the juices to redistribute throughout the meat, keeping everything moist. Garnish with fresh cilantro and serve with lime wedges and the peanut sauce on the side.

Flavor & Texture Notes

These Thai coconut chicken skewers deliver complex, layered flavors that hit all the right notes. The coconut milk provides a subtle sweetness and richness without tasting overtly tropical. The curry powder and turmeric give the chicken a warm, aromatic quality with a beautiful golden color, while the lemongrass adds a bright, citrusy fragrance that’s distinctly Southeast Asian.

The fish sauce works its magic in the background, adding depth and a savory quality that makes you want to take another bite even if you can’t quite identify what makes it so good. The lime juice cuts through the richness, adding brightness that keeps the flavors lively rather than heavy.

The texture is where these skewers really shine. The exterior develops a slightly caramelized crust from the sugars in the marinade and coconut milk, creating a beautiful contrast with the tender, juicy interior. If using chicken thighs, they stay incredibly moist and almost buttery. Chicken breasts, when not overcooked, offer a firmer texture that still remains juicy thanks to the coconut milk marinade.

The peanut sauce adds another dimension—creamy and nutty with a touch of heat, it complements the grilled chicken perfectly. The combination of smoky char, aromatic spices, and cooling peanut sauce creates a complete flavor experience that feels authentic and satisfying.

Tips & Variations

Lemongrass Substitution: If you can’t find fresh lemongrass, substitute with 2 teaspoons of lemongrass paste or add extra lime zest and a touch of lime juice. The flavor won’t be identical, but it will still be delicious. Avoid dried lemongrass, which doesn’t provide the same bright flavor.

Protein Alternatives: This marinade works beautifully with shrimp, pork tenderloin, or even firm tofu. Shrimp needs only 15-20 minutes of marinating time and cooks in 2-3 minutes per side. Pork should be cut into similar-sized pieces and grilled until it reaches 145°F.

Indoor Cooking: No grill? Use a grill pan on the stovetop or broil the skewers in your oven. For broiling, place the rack about 6 inches from the heat source and cook for 4-5 minutes per side, watching carefully to prevent burning.

Spice Level: Adjust the heat by increasing or decreasing the cayenne pepper. For a spicier version, add Thai bird chilies to the marinade or serve with extra sriracha on the side. For kids or those who prefer mild flavors, skip the cayenne entirely.

Vegetable Additions: Thread bell peppers, red onion chunks, or pineapple pieces between the chicken for color and extra flavor. The vegetables absorb the marinade too and taste incredible grilled.

Make It a Meal: Serve over jasmine rice or rice noodles with a quick cucumber salad dressed with rice vinegar and a pinch of sugar. Pickled vegetables or a fresh herb salad with mint, basil, and cilantro provide refreshing contrast to the rich chicken.

Storage & Make-Ahead

The marinated chicken can sit in the refrigerator for up to 24 hours before grilling, making this perfect for meal prep or party planning. The longer marination actually improves the flavor and tenderness. Just don’t marinate longer than 24 hours, as the acid in the lime juice can start to break down the chicken’s texture too much.

Cooked chicken skewers keep well in the refrigerator for up to 3 days. Store them in an airtight container and reheat gently in a 350°F oven for about 10 minutes, or enjoy them cold or at room temperature. They’re actually excellent in a wrap or salad the next day.

The peanut sauce stores separately for up to a week in the refrigerator. It will thicken when cold, so let it come to room temperature or whisk in a bit of warm water to restore the consistency before serving.

You can freeze the chicken in the marinade for up to 2 months. Thaw overnight in the refrigerator, then grill as directed. This makes it easy to always have a quick dinner option ready to go.

Serving Suggestions

These Thai chicken skewers work beautifully as the centerpiece of a Southeast Asian-inspired meal. Serve them over jasmine rice with a side of Thai cucumber salad—just thinly sliced cucumbers, red onion, and cilantro dressed with rice vinegar, fish sauce, and a pinch of sugar.

For a complete spread, add some spring rolls or summer rolls as an appetizer, and finish with fresh mango and sticky rice for dessert. The chicken skewers also pair wonderfully with papaya salad or a simple slaw made with cabbage, carrots, and lime dressing.

If you’re hosting a casual gathering, set up a build-your-own rice bowl station. Provide jasmine rice, the grilled chicken skewers, various fresh herbs, sliced cucumbers, shredded carrots, crushed peanuts, and lime wedges. Guests can customize their bowls with their favorite combinations.

These skewers are equally at home at a summer barbecue alongside burgers and hot dogs, adding international flair to your typical cookout menu. They’re also perfect for meal prep—make a double batch and use them throughout the week in different applications.

FAQ

Can I make these without coconut milk? Coconut milk is really essential to this recipe—it provides both the creamy texture and the caramelized crust that makes these skewers special. If you have a coconut allergy, you could try using full-fat Greek yogurt with a tablespoon of oil, but the flavor profile will be quite different and more like tandoori chicken.

What’s the best way to thread chicken onto skewers? Thread the chicken pieces through their thickest part, weaving the skewer through so the meat won’t spin when you turn it. Leave a small gap between pieces for air circulation. If the chicken pieces are sliding around too much, you can use two parallel skewers for each serving, which makes flipping easier too.

My chicken is sticking to the grill. How do I prevent this? Make sure your grill is clean and well-oiled before adding the chicken. Let the chicken develop a crust before trying to flip it—it will naturally release when ready. If using a marinade with sugar (like this one), there’s a fine line between caramelized and stuck, so medium-high heat rather than super high heat works best.

Can I use light coconut milk instead of full-fat? Full-fat coconut milk creates the best results because the fat helps tenderize the chicken and creates that caramelized exterior. Light coconut milk has too much water and won’t produce the same texture or flavor. If watching calories, it’s better to use full-fat coconut milk but serve smaller portions.

How do I know when the chicken is done without a thermometer? While a thermometer is the most reliable method (you want 165°F), you can also cut into the thickest piece—it should be opaque throughout with no pink remaining, and the juices should run clear. The meat should feel firm but not tough when pressed. With practice, you’ll develop a sense for when it’s done by look and feel.

There’s something magical about food that makes you travel in your mind with every bite. These grilled Thai coconut chicken skewers capture the essence of Thai street food—bold, balanced flavors that work together in perfect harmony. Whether you’re firing up the grill for a weekend dinner or meal prepping for the week ahead, this recipe proves that exciting, international flavors are well within reach of any home cook. The marinade does most of the work, leaving you free to enjoy the process of grilling and the even better process of eating these incredibly flavorful skewers.