These Grilled Thai Coconut Chicken Skewers are a flavor-packed fusion of smoky char, creamy coconut, and bold Southeast Asian spices. Tender chicken thighs are marinated in a luscious blend of coconut milk, soy sauce, honey, and aromatic herbs, then grilled to perfection until caramelized and slightly charred. The result is juicy, glossy skewers with a balance of sweet, salty, and umami notes that make them irresistible. Served with a side of fresh herbs, shredded vegetables, or sticky rice, these skewers are perfect for backyard barbecues, weeknight dinners, or festive gatherings. The marinade not only infuses the chicken with deep flavor but also helps keep it moist and succulent during grilling.
INGREDIENTS:
- 1½ lbs (about 700g) boneless chicken thighs, cut into 1-inch pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- ½ cup full-fat coconut milk
- 2 cloves garlic, minced
- 1 tablespoon fish sauce (optional but authentic)
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- ½ teaspoon chili flakes or sriracha (optional for heat)
- 1 tablespoon chopped cilantro or Thai basil (optional for garnish)
- Bamboo or metal skewers (soaked in water if using bamboo)
INSTRUCTIONS:
- Prepare the Marinade: In a large bowl, whisk together soy sauce, honey, coconut milk, garlic, ginger, fish sauce, lime juice, and chili flakes. This marinade is the heart of the dish—coconut milk adds richness, soy sauce brings depth, and honey helps caramelize the chicken on the grill.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. The longer the chicken marinates, the more flavorful and tender it becomes.
- Skewer the Chicken: Thread the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking. If using bamboo skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Grill the Skewers: Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Grill the skewers for 4–5 minutes per side, turning occasionally, until the chicken is cooked through and has a nice char. Baste with leftover marinade during the first few minutes of grilling for extra flavor, but stop basting once the chicken begins to caramelize.
- Serve & Garnish: Transfer the skewers to a serving platter. Sprinkle with chopped cilantro or Thai basil for a burst of freshness. Serve hot with sticky rice, peanut sauce, or a crisp cucumber salad.
Narrative Notes & Variations: These skewers are a celebration of Thai street food—simple ingredients, bold flavors, and irresistible textures. You can customize the marinade with lemongrass, kaffir lime leaves, or a splash of rice vinegar for added complexity. For a vegetarian twist, use tofu or mushrooms in place of chicken.
