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

What are these bad boys?

So I was wandering around Bangkok a couple years ago (okay, fine, it was just the Thai place downtown, but let me have this), and I tried these incredible chicken skewers that completely ruined me for regular grilled chicken forever. They were smoky, sweet, salty, and had this amazing coconut flavor that somehow made the chicken insanely juicy. I’ve been obsessing over recreating them ever since, and after like a million attempts, I FINALLY nailed it. These skewers taste like vacation in your mouth – all that street food magic but made right in your backyard.

Why You’ll Love This Recipe

Trust me when I say these aren’t your typical boring chicken skewers:

• The coconut milk marinade makes the chicken so tender it practically falls off the skewer.
• They’ve got that perfect balance of sweet, salty, and just a little heat that makes Thai food so addictive.
• The smell while they’re grilling will have your neighbors “accidentally” walking by your fence.
• They look super impressive but are actually pretty foolproof to make.
• Perfect for parties because people can just grab and go (and they will).
• Way cheaper than ordering Thai takeout, and honestly? Way better too.
• They taste like you spent hours on them, but most of the work is just waiting for the marinade to do its thing.

The Good Stuff You’ll Need

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

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Let’s Do This

Prep the Chicken (10 minutes):

1. Cut your chicken thighs into long strips, about 1 inch wide. Try to keep them roughly the same size so they cook evenly. Don’t stress if they’re not perfect – rustic is the street food way!
2. If you’re using wooden skewers, get them soaking in water NOW. Nothing ruins a good cookout like flaming skewer sticks.

Make the Magic Marinade (5 minutes):

1. In a big bowl, whisk together the coconut milk, fish sauce, brown sugar, soy sauce, and lime juice until the sugar dissolves.
2. Add the curry powder, minced garlic, grated ginger, lemongrass, chili, turmeric, and white pepper. Mix it all up until it looks like a beautiful golden soup.
3. Taste it (with a clean spoon!) – it should be sweet, salty, and aromatic. Adjust if needed, but remember it’ll mellow out on the chicken.

Marinate Time (2-24 hours):

1. Toss the chicken strips into the marinade and make sure every piece is coated. I usually use my hands because spoons are for quitters.
2. Cover and stick it in the fridge for AT LEAST 2 hours, but overnight is even better. The longer it sits, the more flavor gets into the chicken.
3. About an hour before cooking, take it out of the fridge to come to room temperature. Cold chicken hits the grill unevenly.

Thread Those Skewers (10 minutes):

1. Thread each chicken strip onto a soaked skewer in an S-pattern or accordion style. This gives you more surface area for those beautiful grill marks.
2. Don’t pack them too tight – they need space to cook properly. You should have about 8-10 skewers depending on how generous you are with the chicken.
3. Save any leftover marinade! We’ll use it for basting.

Grill Like a Boss (15-20 minutes):

1. Heat your grill to medium-high. If using a gas grill, aim for around 400°F. For charcoal, you should be able to hold your hand over the coals for about 3-4 seconds.
2. Oil the grates well – nobody wants their beautiful chicken sticking and tearing.
3. Grill the skewers for about 3-4 minutes per side, turning them a quarter turn every few minutes. You want nice char marks but not shoe leather.
4. Baste with the reserved marinade every time you flip them. This is where the magic happens – all those flavors caramelizing and getting smoky.
5. The chicken is done when it hits 165°F internal temp, or when the juices run clear and there’s no pink in the thickest part.

Make the Peanut Sauce (5 minutes):

1. While the chicken is grilling, whisk together all the peanut sauce ingredients in a small bowl.
2. Start with less liquid and add more until you get a consistency that’s thick enough to cling to the chicken but thin enough to drizzle. Think thick honey.
3. Taste and adjust – more lime for tang, more sriracha for heat, more brown sugar for sweetness.

Serving Like a Street Food Pro

• Arrange the skewers on a big platter with cucumber slices, red onion wedges, and lots of fresh cilantro scattered around.
• Put the peanut sauce in a small bowl with a spoon for dipping, plus extra bowls so people aren’t double-dipping (we’re classy like that).
• Lime wedges are ESSENTIAL – that hit of acid cuts through the richness and makes everything pop.
• Serve with jasmine rice if you want to make it a full meal, or just let people go to town on the skewers as appetizers.
• Cold Thai beer (Singha or Chang if you can find it) or a crisp white wine pairs perfectly.
• For the full experience, eat with your hands while standing around the grill, preferably at sunset. It’s the law.

Switch It Up

Once you master the basic version, try these variations:

• Beef Version: Use thinly sliced beef sirloin instead of chicken. Reduce the cooking time since beef can get tough if overcooked.
• Pork Paradise: Pork shoulder or tenderloin works great too. Add a little five-spice to the marinade for extra depth.
• Veggie Style: Use firm tofu, halloumi, or even thick slices of eggplant. The marinade works on everything!
• Spice It Up: Add more Thai chilis or a tablespoon of Thai chili paste to the marinade if you like your food with attitude.
• Lemongrass Lover: If you can find fresh lemongrass stalks, use them as skewers! Just peel the outer layers and use the tender inner stalk. Looks fancy and adds even more flavor.
• Satay Style: Add more peanut elements by mixing chopped peanuts right into the marinade.

Make-Ahead Magic

• The chicken can marinate for up to 24 hours (longer than that and the acid starts to make it mushy).
• You can thread the skewers up to 4 hours ahead and keep them covered in the fridge.
• The peanut sauce keeps for a week in the fridge and actually gets better after sitting for a day.
• Leftover cooked skewers are amazing chopped up in fried rice or salads.
• These freeze surprisingly well after cooking – just thaw and reheat on the grill for a few minutes.

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Questions People Actually Ask

Q: I can’t find lemongrass anywhere. Can I skip it?
A: You can, but try lemongrass paste from the tube first – most grocery stores carry it now. If you really can’t find it, add extra lime zest to the marinade. Not quite the same, but still delicious.

Q: Is there a substitute for fish sauce? My vegetarian friend is coming over.
A: Soy sauce mixed with a little lime juice and a pinch of seaweed flakes (if you have them) gets close. Or just double the soy sauce and add a splash of Worcestershire. Won’t be exactly the same, but still tasty.

Q: Can I make these in the oven if I don’t have a grill?
A: Absolutely! Broil them on high for about 3-4 minutes per side, or roast at 425°F for about 15-20 minutes, flipping once. You won’t get the smoky flavor, but they’ll still be delicious.

Q: My chicken is sticking to the grill even though I oiled it. What gives?
A: Let the chicken cook longer before trying to flip it. When it’s ready to turn, it’ll release naturally. Also, make sure your grill is properly preheated – cold grates are sticky grates.

Q: Can I use chicken breasts instead of thighs?
A: You CAN, but please don’t. Thighs have more fat and flavor, and they’re way more forgiving on the grill. If you must use breasts, pound them thin first and watch them like a hawk so they don’t dry out.

Q: The marinade seems really liquidy. Is that normal?
A: Yep! Coconut milk-based marinades are thinner than what you might be used to, but they penetrate the meat really well. Just make sure to drain the chicken before grilling so you don’t get flare-ups.

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