Grilled Thai Coconut Chicken Skewers Recipe tastes smoky, creamy, a little sweet, and just spicy enough to keep things interesting, like satay’s more laid-back cousin. It works for busy weeknights or casual parties, and you can finish everything in about 45 minutes if you marinate ahead. I tested this on my picky neighbor and he “accidentally” ate six skewers, which I count as a personal victory.

Why Make This Grilled Thai Coconut Chicken Skewers Recipe at Home

You control the flavor, the spice level, and the quality of the chicken, so every skewer tastes fresh and juicy. Restaurant versions often use too much sugar or salt, while this recipe keeps a balanced coconut, lime, and chili profile that still tastes rich and satisfying.

You also save money when you grill a big batch at home, especially if you cook for a family or a party. The skewers grill quickly, so you avoid heating up the kitchen, and cleanup stays easy if you line your tray and soak the skewers right away.

“These Grilled Thai Coconut Chicken Skewers taste like street food from a vacation, but my grill and my sweatpants stayed in the backyard. ★★★★★”

Ingredients You Need

Chicken and Marinade

2 pounds boneless skinless chicken thighs, cut into 1 inch strips
- Thighs stay juicier than breasts, especially on the grill.
- Use chicken breast if you prefer leaner meat, but shorten grill time slightly.
1 can (13.5 to 14 ounces) full fat coconut milk
- Use a good quality brand that lists coconut and water only.
- Avoid light coconut milk, which tastes thin and does not cling as well.
3 tablespoons soy sauce
- Use low sodium if you watch salt; add a pinch of salt later if needed.
- Use tamari or coconut aminos for a gluten free option.
2 tablespoons fish sauce
- This adds deep savory flavor; Red Boat or Squid brand both work nicely.
- Skip it if you must, but add an extra tablespoon of soy sauce to compensate.
2 tablespoons brown sugar or coconut sugar
- Brown sugar gives a slight molasses note that pairs well with char.
- Use honey if you prefer, but whisk it well so it dissolves.
2 tablespoons fresh lime juice
- Bottled lime juice works in a pinch, but fresh tastes brighter.
1 tablespoon lime zest, finely grated
3 cloves garlic, minced or grated
1 tablespoon fresh ginger, minced or grated
1 to 2 tablespoons red curry paste
- Use Thai red curry paste from brands like Mae Ploy or Thai Kitchen.
- Start with 1 tablespoon for mild heat, then increase to taste.
1 teaspoon ground coriander
1 teaspoon ground turmeric or 1 tablespoon fresh grated turmeric
1 tablespoon neutral oil (canola, avocado, or grapeseed)
- This helps the chicken sear and not stick.

For Basting and Garnish

2 tablespoons reserved coconut marinade (keep separate before adding raw chicken)
1 tablespoon neutral oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil (Thai basil if available)
Extra lime wedges, for serving
1 small red chili, thinly sliced, optional for extra heat
2 tablespoons toasted shredded coconut, optional for texture

Optional Dipping Sauce

1/2 cup coconut milk
2 tablespoons peanut butter or almond butter
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 teaspoon red curry paste
Warm gently and whisk until smooth.

Pantry Shortcuts

Use jarred ginger and garlic paste if you feel short on time.
Use pre cut chicken strips if your grocery store sells them for stir fry.
Use store bought Thai red curry paste instead of blending your own spice mix.

Equipment List

Grill (gas, charcoal, or a stovetop grill pan)
12 to 16 wooden or metal skewers
- Soak wooden skewers in water for at least 20 to 30 minutes.
Large mixing bowl or zip top bag for marinating
Small bowl and whisk for the marinade
Tongs
Brush for basting
Instant read thermometer for checking doneness
Sheet pan or large plate to hold skewers before and after grilling

Tips & Mistakes

Cut chicken strips roughly the same size so they cook evenly and stay juicy.
Soak wooden skewers long enough, or they scorch and break on the grill.
Reserve a few tablespoons of marinade before you add raw chicken, so you can baste safely.
Do not baste cooked chicken with marinade that touched raw meat; toss that portion.
Marinate at least 30 minutes, but aim for 2 to 4 hours for deeper flavor.
Avoid marinating more than 24 hours, or the acid starts to change the texture.
Oil the grill grates well and preheat them until hot, so the chicken releases easily.
Do not flip the skewers too early; wait until they release on their own.
Keep the heat at medium to medium high; very high heat burns the sugar before the chicken cooks through.
Space the chicken pieces slightly on the skewer so heat circulates and cooks them evenly.
Use thighs if you want more forgiveness; breasts dry out faster if you overcook.
Check doneness with a thermometer and pull the skewers off at 165°F in the thickest piece.
Let the skewers rest a few minutes before serving so juices redistribute.
Taste a piece and adjust with a squeeze of lime and a pinch of salt right before serving.
Do not crowd the grill; cook in batches if needed so you keep good grill marks and flavor.
Keep kids and pets away from the grill zone, especially when skewers move around.

How to Make Grilled Thai Coconut Chicken Skewers Recipe

Mix the Marinade

Add coconut milk, soy sauce, fish sauce, brown sugar, lime juice, lime zest, garlic, ginger, red curry paste, coriander, turmeric, and oil to a large bowl.
Whisk until the mixture looks smooth and the curry paste dissolves.
Taste a small spoonful and adjust salt, sugar, or lime to suit your preference.
Scoop out 2 tablespoons of this marinade into a small bowl, cover, and chill for basting later.

Marinate the Chicken

Add the chicken strips to the large bowl of marinade.
Toss with clean hands or tongs until every piece coats evenly.
Cover the bowl or seal the bag and chill at least 30 minutes, up to 4 hours.
Stir once halfway through if you can, so the marinade reaches every surface.

Prep the Skewers and Grill

Soak wooden skewers in water for at least 20 to 30 minutes.
Preheat your grill to medium or medium high heat.
Clean the grates with a grill brush, then oil them with a folded paper towel dipped in oil and held with tongs.
Set up a cooler zone on the grill if you use charcoal, so you can move skewers if they flare.

Thread the Chicken

Thread marinated chicken strips onto the skewers, weaving each strip in and out so it holds firmly.
Leave a tiny bit of space between pieces so heat reaches all sides.
Place finished skewers on a tray and discard the remaining marinade that touched raw chicken.
Stir the reserved clean marinade with 1 tablespoon oil to use as a basting sauce.

Grill the Skewers

Lay the skewers on the hot grill at a slight angle to the grates for better grill marks.
Grill 3 to 4 minutes on the first side, until the edges look opaque and you see light char.
Flip the skewers and brush lightly with the reserved basting sauce.
Grill another 3 to 4 minutes, then check the internal temperature of the thickest piece.

Finish and Garnish

When the chicken reaches 165°F, move the skewers to a clean platter.
Let them rest 3 to 5 minutes while you chop herbs and slice lime wedges.
Sprinkle cilantro, basil, sliced chili, and toasted coconut over the top.
Serve with extra lime wedges and the optional coconut peanut dipping sauce.

Variations I've Tried

I swap chicken for shrimp sometimes and shorten the marinating time to 15 to 20 minutes, since shrimp soaks up flavor quickly. I also tried a version with half coconut milk and half plain yogurt, which gave a slightly tangier flavor and extra tenderness, great for chicken breast.

I often add pineapple chunks or bell pepper pieces between the chicken on the skewers for a more colorful plate and a bit of sweetness. I also tested a peanut free version with sunflower seed butter in the dipping sauce, and it tasted rich and nutty enough that my kids did not notice the change.

How to Serve Grilled Thai Coconut Chicken Skewers Recipe

Serve these skewers over jasmine rice, coconut rice, or brown rice, so the grains soak up the extra sauce and juices. Add a simple cucumber salad with lime, a pinch of sugar, and fresh herbs for crunch and freshness. You can also pair them with grilled vegetables like zucchini, bell peppers, or corn for a full plate.

Offer a mild chili sauce or extra curry coconut sauce on the side so everyone can adjust heat. I like to serve chilled sparkling water with lime slices or iced herbal tea to keep the meal light and refreshing.

How to store

Store leftover grilled Thai coconut chicken skewers in an airtight container in the fridge for up to 3 to 4 days.
Chill leftovers within 2 hours of cooking, and remove them from the skewers if you need more space in the container.
Freeze cooked chicken pieces in a freezer safe bag or container for up to 2 months, and label with the date.
Reheat gently in a covered skillet over low to medium heat with a splash of coconut milk or water, or warm in a 325°F oven until hot, then finish with fresh lime and herbs to brighten the flavor.