Grilled Thai Coconut Chicken Skewers with Peanut Sauce and Sticky Glaze Recipe

I first fell in love with these Grilled Thai Coconut Chicken Skewers with Peanut Sauce and Sticky Glaze Recipe during a summer backyard barbecue with friends. The moment they hit the grill, the sweet and nostalgic aroma of coconut and ginger filled the air, instantly making everyone gather around. Watching the sticky glaze caramelize over those perfectly charred edges, I knew this wasn’t just any chicken skewer—it was a feast of layers and textures that keeps everyone coming back for more. I love making these when I want something impressive yet totally doable, especially when there’s a crowd to feed.

What makes this recipe stand out is how the tender chicken soaks up that luscious coconut marinade, then sizzles on the grill to develop a beautiful char and smokiness. The texture play between the juicy meat, the sticky-sweet glaze, and the crunchy peanut sauce is honestly addictive. Plus, the colors on the plate—from the golden glaze to the creamy peanut dip with crushed peanuts sprinkled on top—make it as inviting visually as it is on the palate. It’s one of those dishes that feels fancy but is surprisingly straightforward once you get the timing down.

Even if you’re new to grilling or Thai flavors, don’t worry—I’ll walk you through each step so you nail this Grilled Thai Coconut Chicken Skewers with Peanut Sauce and Sticky Glaze Recipe right away. Everything is about layering simple, fresh ingredients and letting the grill do the magic. You’ll come away with skewers that are bursting with flavor and have a sticky-sweet finish that’s truly unforgettable.

Ingredients You’ll Be Working With

Measuring ingredients carefully is key, especially for the marinade and sauces, to get that iconic balance of flavors. You’ll find exact quantities in the recipe card below, but here’s a quick overview of the essentials and what each brings to the table.

• Boneless chicken thighs or drumsticks: Tender and juicy; thighs are my go-to for flavor but drumsticks work too.
• Fresh ginger: Adds warmth and sharpness; finely chopped so it infuses well.
• Garlic: Boosts savory depth; use fresh for best aroma.
• Light and dark soy sauce: Creates umami richness and color; dark soy adds caramel tones.
• Coconut cream: The star for creamy richness and tropical sweetness in marinade and glaze.
• Granulated sugar: Balances saltiness and helps achieve that sticky glaze.
• Oyster sauce: Adds subtle briny depth; you can substitute with mushroom sauce for a vegetarian option.
• Honey: Sweetens and helps caramelize the glaze beautifully.
• Natural unsweetened peanut butter: For the optional peanut dipping sauce, creamy and nutty without overpowering sweetness.
• Thai red curry paste: Adds mild heat and complexity to the peanut sauce.
• Rice vinegar: Brightens up the peanut sauce, balancing richness.
• Maple syrup or honey: Sweetener for peanut sauce—you can choose depending on preference.
• Sesame oil and chili oil (optional): Final touch for peanut sauce with nutty and spicy notes.
• Crushed roasted peanuts: Garnish to add crunch and visual appeal.

If you don't have fresh ginger or garlic handy, powdered versions can work in a pinch but use less. Also, if you want a vegan version, swap oyster sauce for mushroom soy sauce and substitute honey with maple syrup throughout.

Tools You’ll Need

• Grill or grill pan: Essential to get that smoky char and caramelization.
• Mixing bowls: One large for marinating, one small for the glaze and peanut sauce prep.
• Whisk or fork: To blend sauces and glazes smoothly.
• Wooden skewers: Soak them beforehand to prevent burning on the grill.
• Tongs: Easy handling and turning skewers on the grill.
• Meat thermometer (optional but helpful): Ensures chicken reaches a juicy and safe internal temp of 74°C / 165°F.
• Basting brush: For applying that sticky coconut glaze evenly during grilling.

How to Make Grilled Thai Coconut Chicken Skewers with Peanut Sauce and Sticky Glaze Recipe

Once you’ve gathered your ingredients and tools, this recipe comes together in a few simple, flavorful steps. Let’s get started, and I’ll share little tips as we go to help you grill like a pro.

1. Prepare the peanut sauce: Whisk coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup or honey, and soy sauce in a bowl until smooth. Adjust with water to reach your favorite dipping consistency—thicker for scooping, thinner if you want to drizzle. Stir in sesame oil and chili oil if you like a little extra kick. Set aside so flavors meld while the chicken marinates.
2. Soak the skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the hot grill.
3. Marinate the chicken: Cut chicken into even 2.5 cm pieces for quick, consistent cooking. Toss with chopped ginger and garlic, then add light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix thoroughly, making sure every piece is coated. Cover and refrigerate for 1-2 hours or overnight if you have time—that’s when magic really happens.
4. Make the coconut cream glaze: Combine coconut cream, honey, and light soy sauce in a small bowl. You’ll brush this glaze on your skewers during grilling for that irresistible sticky finish.
5. Preheat your grill: Get it blazing hot—around 260°C (500°F). High heat is crucial for a good sear and caramelization.
6. Thread the chicken onto skewers: Remove chicken from the marinade, letting excess drip off (to avoid flare-ups), and pack the pieces snugly onto your soaked skewers. Make sure ends are secure so nothing slips during grilling.
7. Grill the skewers: Place over direct heat. Cook for about 15–18 minutes total, turning every 2–3 minutes to get even color and cook through. Look for a deep golden brown with some charred edges. Ideally, the internal temp should hit 74°C (165°F).
8. Brush on the sticky glaze: While the skewers are still hot on the grill, brush with your coconut cream glaze, flipping every minute and repeating 2–3 times. This builds a luscious, caramelized coating that’s slightly sticky and packed with flavor.
9. Serve immediately: Transfer to a platter lined with fresh lettuce leaves, perfect for wrapping or as a fresh garnish. Serve alongside your optional peanut sauce for dipping.

How to Serve

Flavor Boosters

To amplify the Thai-inspired flavors, I love topping the skewers with fresh herbs like chopped cilantro or Thai basil. A sprinkle of crushed roasted peanuts adds crunch and nuttiness, especially when paired with the peanut dipping sauce. If you want a touch of brightness, a squeeze of fresh lime right before serving brightens all those rich coconut and soy flavors beautifully.

Perfect Pairings

These skewers pair wonderfully with jasmine rice or a tangy cucumber salad to balance the richness. A cold beer or a crisp Riesling makes a fantastic drink match, cutting through the glaze’s sweet notes. For a lighter side, steamed or grilled vegetables like asparagus or bok choy complement the dish’s tropical vibe.

Presentation Touches

Arrange your Grilled Thai Coconut Chicken Skewers with Peanut Sauce and Sticky Glaze Recipe on a large platter over vibrant lettuce leaves for an inviting look. For parties, serve with extra peanut sauce in small bowls for dipping. You can also offer small lettuce leaves beside the skewers so guests can wrap their chicken like little wraps, adding fresh crunch and cooling contrast. Garnish the plate with lime wedges and roasted peanuts for that extra wow factor.

Variations & Easy Swaps

• Substitute chicken thighs with firm tofu cubes marinated the same way for a vegetarian version.
• Use tamari instead of soy sauce for a gluten-free option.
• Add a splash of lime juice or zest to the marinade for an extra citrus punch.
• For more heat, mix chili flakes into the glaze or peanut sauce.
• Swap coconut cream for coconut milk if you want a lighter glaze but keep the volume consistent.
• Try grilling pineapple chunks alongside for a sweet, smoky sidekick.

Make-Ahead, Storage & Reheating

• Marinate the chicken up to 24 hours ahead and keep covered in the fridge.
• Cooked skewers keep well airtight in the fridge for up to 3 days.
• Reheat gently in a hot oven (180°C / 350°F) for 10–12 minutes to maintain glaze texture, or warm briefly on the grill.
• Peanut sauce can be made several days ahead and stored in the fridge; just bring to room temp before serving.
• If freezing, remove chicken from skewers first and freeze separately; thaw overnight in the fridge before reheating.

FAQs

• Can I use chicken breasts instead of thighs? Yes, but thighs stay juicier and are more forgiving on the grill; breasts can dry out if overcooked.
• Do I have to use the peanut sauce? It’s optional but highly recommended—it adds a creamy, spicy element that complements the sweet glaze beautifully.
• What if I don’t have a grill? Grill pans or broilers work well—just watch closely to avoid burning and turn often for even cooking.
• Can I prepare the skewers ahead and freeze them? Yes! Marinate, skewer, and freeze on a tray. Once frozen, transfer to a bag and cook from frozen, adding a few extra minutes.
• Should I peel the ginger? Peeling is optional if the ginger is fresh and thin-skinned, but I usually peel to ensure a smooth marinade texture.

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