Grilled Thai Coconut Chicken Skewers are my go-to when I want something that’s packed with flavor, easy to prepare, and perfect for warm-weather grilling. Marinated in a blend of soy sauce, honey, garlic, and ginger, these juicy chicken skewers deliver that signature sweet and savory Thai taste with a light tropical twist from coconut. I love pairing them with sticky rice or fresh salad for a complete, satisfying meal.
Why You’ll Love This Recipe
I love this recipe because it’s simple, quick to prep, and tastes like something straight from a Thai street market. The coconut and honey add sweetness that balances beautifully with the saltiness of the soy sauce and the kick from garlic and ginger. Grilling brings out a smoky char that enhances every bite. Whether I serve them at a cookout or make them for an easy weeknight dinner, they always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs chicken thighs, cut into 1-inch pieces
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ginger, grated
Directions
I start by mixing the soy sauce, honey, olive oil, garlic, and ginger in a large bowl to create the marinade.
Then I add the chicken pieces and toss to coat everything evenly. I let it marinate for at least 30 minutes, but longer gives more flavor.
While the chicken marinates, I soak the wooden skewers in water to prevent burning.
After marinating, I thread the chicken pieces onto the skewers.
I preheat the grill to medium-high heat and cook the skewers for about 5–6 minutes per side, or until the chicken is fully cooked and slightly charred.
I like to squeeze fresh lime over the top before serving—it brightens up all the flavors.
Servings and timing
This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 12 minutes to grill, plus marinating time (minimum 30 minutes). From start to finish, I usually have everything done in about an hour.
Variations
Sometimes I add a splash of coconut milk to the marinade for a creamier texture and deeper coconut flavor.
I swap chicken thighs with chicken breast when I want something leaner.
For some heat, I toss in a bit of red chili flakes or Thai chili paste.
I also like to add chopped cilantro or mint as a garnish—it brings freshness and color.
Storage/reheating
When I have leftovers, I store the skewers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm them in a skillet over low heat to maintain the juiciness. I don’t recommend freezing because the texture of the chicken can change after thawing.
FAQs
What type of coconut is used in this recipe?
In this version, the coconut flavor comes from the balance of ingredients like honey and soy, but I sometimes add a bit of coconut milk to the marinade for extra richness.
Can I bake these skewers instead of grilling?
Yes, I can bake them at 425°F (220°C) for about 20–25 minutes, flipping halfway through. I broil them for a few extra minutes at the end to get that grilled look.
What should I serve with these skewers?
I usually serve them with sticky rice, jasmine rice, or a crunchy papaya salad. Fresh cucumber slices also pair well.
Can I marinate the chicken overnight?
Absolutely. I often marinate the chicken overnight for maximum flavor. Just make sure it stays refrigerated.
How do I keep the skewers from burning?
I always soak wooden skewers in water for at least 30 minutes before grilling. This helps prevent them from catching fire on the grill.
Conclusion
Grilled Thai Coconut Chicken Skewers are one of those recipes I keep coming back to because they’re flavorful, versatile, and easy to make. Whether I’m grilling outside or baking them indoors, they always bring that bright, bold Thai flavor I crave. Perfect for family dinners or entertaining, they’re sure to become a favorite in your rotation too.
These Grilled Thai Coconut Chicken Skewers are marinated in a flavorful blend of soy sauce, honey, garlic, and ginger with a light coconut twist. Perfect for summer grilling or a quick weeknight dinner.
