Thai Coconut Chicken Skewers – Smoky, Juicy and Street Food Style

I can never resist the aroma of grilled Thai chicken skewers — smoky from the grill, rich from the coconut milk, and full of bright, bold flavors that transport me straight to a bustling Bangkok night market. These skewers are juicy, tender, and irresistibly satisfying, especially when dipped in creamy peanut sauce.

Why I’ll Love This Recipe

I love this recipe because it captures everything I crave about Thai street food — a balance of sweet, salty, spicy, and tangy. The coconut milk marinade tenderizes the chicken beautifully, infusing it with deep, aromatic flavor. Grilling brings a smoky char that pairs perfectly with the rich, nutty dipping sauce. It’s a meal that feels exotic but is surprisingly easy to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken and Marinade:
2 lbs chicken thighs, boneless and skinless (DO NOT use breasts – they’ll be dry and sad)
1 can full-fat coconut milk (14 oz – none of that light stuff, we’re going full indulgence here)
3 tablespoons fish sauce (yes, it smells weird, yes, it’s essential)
3 tablespoons brown sugar (packed, because we’re not measuring with our hearts here)
2 tablespoons soy sauce (low sodium is fine)
2 tablespoons lime juice (fresh, not that bottle stuff)
1 tablespoon curry powder (Thai curry powder if you can find it, but regular works)
4 garlic cloves, minced (or more, I don’t judge)
1 inch fresh ginger, grated (the real stuff, not powder)
1 stalk lemongrass, tender part only, minced (or 1 tbsp lemongrass paste)
1 Thai chili, minced (or 1/2 jalapeño if you can’t find Thai chilis)
1 teaspoon turmeric powder (for that golden color)
1/2 teaspoon white pepper (black pepper works if that’s what you have)

For the Peanut Dipping Sauce:
1/2 cup creamy peanut butter (the regular stuff, not the fancy natural kind)
1/4 cup coconut milk (from the leftover can)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon sriracha (or more if you like pain)
1 garlic clove, minced
Splash of water if it’s too thick

For Serving:
Wooden skewers (soaked in water for at least 30 minutes so they don’t turn into torches)
Cucumber slices
Red onion wedges
Fresh cilantro
Lime wedges
Extra peanut sauce for drizzling

Directions

1. I cut the chicken thighs into bite-sized strips or chunks that will thread easily onto skewers.
2. In a large bowl, I whisk together the coconut milk, fish sauce, brown sugar, soy sauce, lime juice, curry powder, garlic, ginger, lemongrass, chili, turmeric, and white pepper until well blended.
3. I add the chicken to the marinade, tossing to coat thoroughly. I cover and refrigerate for at least 1 hour, but ideally 4–6 hours (or overnight) for maximum flavor.
4. While the chicken marinates, I prepare the peanut sauce. In a small saucepan over low heat, I combine the peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sriracha, and garlic. I whisk until smooth and creamy, adding a splash of water if it gets too thick. I keep it warm or refrigerate until serving.
5. When ready to cook, I preheat my grill (or grill pan) over medium-high heat.
6. I thread the marinated chicken pieces onto soaked wooden skewers.
7. I grill the skewers for about 3–4 minutes per side, or until the chicken is cooked through and slightly charred around the edges.
8. I transfer the skewers to a plate, garnish with fresh cilantro, and serve them hot with cucumber slices, red onion wedges, lime wedges, and plenty of peanut sauce for dipping.

Servings and Timing

This recipe serves about 4–6 people (depending on portion size).
Prep time: 20 minutes (plus marinating time of 1–6 hours)
Cook time: 10–12 minutes
Total active time: about 30 minutes

Variations

• I sometimes use chicken tenders instead of thighs for quicker prep.
• For extra heat, I add more Thai chili or a spoonful of chili paste to the marinade.
• I can swap lime juice for rice vinegar if I’m out of fresh limes.
• I occasionally grill pineapple chunks alongside the chicken for a sweet contrast.
• For a vegetarian twist, I use firm tofu or tempeh instead of chicken — marinated and grilled the same way.

Storage/Reheating

I store leftover chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet or oven until hot, and gently reheat the sauce on the stove or in the microwave, adding a splash of water to loosen it if needed. The chicken can also be enjoyed cold, sliced over rice bowls or salads.

FAQs

1. Can I bake the chicken instead of grilling?

Yes — I bake the skewers on a lined baking sheet at 425 °F (220 °C) for about 15–18 minutes, flipping halfway, until cooked through.

2. Can I use chicken breast instead of thighs?

You can, but I prefer thighs since they stay juicier and more flavorful after grilling.

3. How spicy are these skewers?

That depends on how much chili and sriracha I use. The base recipe has a mild kick, but I can easily turn up the heat.

4. Can I prepare the marinade in advance?

Yes — I mix the marinade up to 2 days ahead and refrigerate it. I add the chicken the day I plan to cook.

5. How do I prevent the skewers from burning?

Soaking wooden skewers in water for at least 30 minutes before grilling keeps them from catching fire.

6. What can I serve with these skewers?

I like to serve them with jasmine rice, cucumber salad, or grilled vegetables for a complete meal.

7. Can I freeze the marinated chicken?

Yes — I freeze the chicken in its marinade for up to 2 months. I thaw overnight in the refrigerator before grilling.

8. How long should I marinate the chicken?

At least 1 hour, but 4–6 hours gives the best flavor. Overnight works great if I plan ahead.

9. Can I make the peanut sauce ahead of time?

Absolutely — I often make it a day or two in advance and keep it in the fridge. I reheat it gently before serving.

10. Can I use crunchy peanut butter instead of creamy?

Yes — it adds a nice texture. I just make sure to adjust the thickness with a little more coconut milk or water if needed.

Conclusion

I love how these Thai Coconut Chicken Skewers combine creamy coconut richness with smoky, charred edges and zesty flavor. Paired with that irresistible peanut dipping sauce, they’re a perfect way to bring the vibrant taste of Thai street food right into my kitchen. Whether I grill them for dinner, parties, or weekend cookouts, they always disappear fast.

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