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Golden grilled thai coconut chicken skewers, perfectly charred and glistening, served with a fresh lime wedge.

The Ultimate Thai Coconut Chicken Skewers

Experience the irresistible aroma and flavor of these Thai Coconut Chicken Skewers. Juicy, tender chicken is marinated in a full-fat coconut milk blend, then grilled to perfection and finished with a unique caramelized coconut-lime glaze for an unforgettable taste. Versatile for grilling, oven, or air fryer.
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Prep Time 45 minutes
Cook Time 8 minutes
Total Time 2 hours 53 minutes
Servings: 8 skewers
Course: Appetizer, Main Course
Cuisine: Asian, Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • ½ cup coconut milk unsweetened, from a can, full fat is recommended but light may be substituted
  • ¼ cup soy sauce I use regular, reduced sodium may be substituted
  • ¼ cup light brown sugar packed
  • 1 lime juiced and zested
  • 2 tablespoons olive oil canola, grape seed, or vegetable oil may be substituted
  • 2-3 cloves garlic finely minced
  • 1 tablespoon yellow curry powder or to taste (red curry powder may be substituted)
  • 1 teaspoon turmeric
  • ¾ teaspoon ground ginger or to taste (fresh ginger may be substituted, use 1 rounded heaping teaspoon)
  • ½ teaspoon salt or to taste (use more salt if using reduced sodium soy sauce)
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ teaspoon ground cardamom or to taste (if you don’t have this in your pantry, it’s fine to omit)
For the Chicken
  • 3 pounds boneless skinless chicken breasts diced into 1- 1 ½ inch pieces (boneless skinless chicken thighs may be substituted)
For the Peanut Sauce
  • ⅓ cup creamy peanut butter use a heaping 1/3 cup, I use Skippy or Jif, natural style peanut butter is fine; almond butter, cashew butter, seed butters, etc. are also fine
  • ¼ cup honey or to taste
  • ¼ cup toasted sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 to 2 teaspoons ground ginger or to taste
  • 1 teaspoon salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 1 clove garlic finely minced or pressed, optional
  • 2 to 4 tablespoons coconut milk optional, or as desired for a thinner consistency
For Garnish
  • Lime wedges
  • Fresh cilantro finely minced (fresh basil or other fresh herbs may be used)
  • Salted peanuts roughly chopped

Equipment

  • Large Bowl
  • Whisk
  • Medium bowl
  • Small saucepan
  • Digital thermometer
  • Grill
  • Wooden skewers
  • Metal skewers
  • Baking sheet
  • foil
  • Air Fryer Basket

Method
 

1. Marinate the Chicken
  1. In a large bowl, combine all marinade ingredients and whisk vigorously until well blended. Add the diced chicken pieces, tossing to ensure all surfaces are evenly coated. Cover the bowl and refrigerate for at least 2-3 hours, or up to 12 hours for deeper flavor.
2. Prepare Skewers and Peanut Sauce
  1. About 30 minutes before grilling, soak wooden skewers in water to prevent burning. In a medium bowl, combine all peanut sauce ingredients and whisk until smooth and creamy. Adjust seasoning, sweetness, or thickness as desired. Set aside.
3. Preheat Grill & Thread the Chicken
  1. Preheat your grill to medium-high heat and lightly oil the grates. Thread the marinated chicken pieces onto soaked wooden or metal skewers, ensuring there is space between pieces for even cooking. Discard any remaining raw marinade.
4. Grill to Perfection
  1. Place skewers on the preheated grill. Grill for 7-8 minutes total, flipping every 3 minutes or as needed for even cooking and grill marks. Cook until internal temperature reaches 162°F. Transfer to a platter and rest for 5 minutes before serving; temperature will rise to 165°F.
5. Apply the Caramelized Glaze (The Secret Step!)
  1. While chicken grills, prepare the glaze: combine 1/4 cup unused marinade, 1 tablespoon palm sugar (or light brown sugar), and 1 teaspoon fish sauce in a small saucepan. Simmer over medium heat for 2-3 minutes until slightly thickened and glossy. During the last 2 minutes of grilling, brush this glaze generously over all sides of the chicken skewers.
6. Rest and Garnish
  1. After the chicken has rested, optionally squeeze fresh lime juice over the skewers. Garnish generously with finely minced fresh cilantro and roughly chopped salted peanuts before serving.
Oven and Air Fryer Instructions
    How to Bake in the Oven
    1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and arrange threaded skewers, ensuring space between them. Bake for 15-20 minutes, flipping halfway. During the last 3-4 minutes, brush with the reduced glaze. For extra caramelization, broil for 1-2 minutes, watching carefully.
    How to Cook in the Air Fryer
    1. Preheat air fryer to 375°F (190°C). Place skewers in a single layer, working in batches if necessary. Cook for 10-14 minutes, flipping halfway through. Brush with the caramelized glaze during the last 2 minutes of cooking for a glossy finish.

    Nutrition

    Calories: 550kcalCarbohydrates: 38gProtein: 40gFat: 35gSaturated Fat: 18gCholesterol: 100mgSodium: 950mgPotassium: 500mgFiber: 4gSugar: 22gVitamin C: 10mgCalcium: 30mgIron: 2mg

    Notes

    For perfectly juicy skewers, remember to soak wooden skewers, use an instant-read thermometer (162°F internal temp), avoid crowding, and rest the chicken for 5 minutes. Leftover skewers keep for 4 days, peanut sauce for 10 days in the fridge. Both are excellent for meal prep. Reheat gently.
    Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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