These grilled chicken skewers are my go-to for summer cookouts or flavorful weeknight dinners.
With a creamy coconut marinade, caramelized glaze, and a bold optional peanut sauce, every bite is tender and mouthwatering.
Whether served over greens or wrapped in lettuce, this dish is always a hit!
Why You’ll Love This Recipe
Smoky grilled flavor – Perfectly charred, juicy chicken skewers.
Sweet and savory glaze – The coconut cream glaze gives it a rich finish.
Optional peanut sauce – Adds creamy, nutty depth.
Great for entertaining – Easy to prep ahead and grill when ready.
Lettuce wrap-friendly – A fresh way to serve with texture and crunch.
What You’ll Need (Ingredient Highlights)
Chicken (dark meat preferred) – Stays moist and flavorful on the grill.
Ginger + garlic – Pounded or finely chopped for intense aroma.
Soy sauce + dark soy – Adds depth and umami.
Coconut cream – Used in both the marinade and glaze.
Honey + sugar – Balances the savory notes with sweetness.
Oyster sauce – Boosts the marinade’s flavor.
Optional peanut sauce – Peanut butter, coconut cream, curry paste, and vinegar for zing.
Pro Tips Before You Start
Use soaked skewers – Prevents burning on the grill.
Marinate overnight if possible – Deepens the flavor.
Keep the pieces snug – Loose chicken chunks may overcook or burn.
Use a high-heat grill – Ensures beautiful char and fast cooking.
Glaze at the end – Prevents sugars from burning too soon.
How to Make Grilled Chicken Skewers with Coconut Glaze
Step 1: Make the Peanut Sauce (Optional)
In a bowl, stir together all peanut sauce ingredients until smooth.
Adjust water to thin it to your desired consistency. Set aside.
Step 2: Prep and Marinate the Chicken
Soak the ends of wooden skewers in water. Cut chicken into 1-inch chunks.
Finely chop garlic and ginger (or use a food processor), then combine with the rest of the marinade ingredients.
Toss the chicken in the marinade and refrigerate for 1–2 hours, or overnight.
Step 3: Skewer the Chicken
Remove chicken from fridge 30 minutes before grilling.
Thread chicken pieces tightly onto skewers.
Avoid loose ends that may burn quickly.
Step 4: Make the Coconut Cream Glaze
In a small bowl, whisk together coconut cream, honey, and soy sauce. Set aside.
Step 5: Grill the Chicken
Preheat grill to about 500°F (260°C).
Grill skewers over direct heat, flipping every 2–3 minutes for about 15–18 minutes.
Once the chicken is charred and fully cooked, brush with coconut glaze and grill 1 more minute per side to caramelize.
Step 6: Serve and Garnish
Serve hot with optional peanut sauce and crisp green lettuce.
The lettuce is perfect for wrapping the chicken and sauce into handheld bites.
What to Serve It With
Steamed jasmine rice – For a comforting base.
Crisp lettuce leaves – For wrapping and crunch.
Pickled veggies – To add brightness.
Chili oil or lime wedges – Extra heat or citrus pop.
Variations / Substitutions
Use chicken breast – If you prefer leaner meat.
Add chili flakes – To the marinade or glaze for heat.
Try hoisin or fish sauce – In place of oyster sauce.
Swap maple syrup for honey – If needed.
Skip the peanut sauce – It’s optional but adds richness.
Storage & Leftovers
Refrigerate – Store cooked skewers in an airtight container for up to 4 days.
Reheat – Warm in the microwave or oven until heated through.
Freeze – Freeze marinated chicken (uncooked) in a zip-top bag for up to 2 months.
Prep ahead – Marinate chicken the day before for quick grilling.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier when grilled.
Do I have to soak wooden skewers?
Yes, soaking helps prevent burning during grilling.
Can I bake instead of grill?
Yes—bake at 425°F for about 20–25 minutes, then broil for a few minutes to char.
Is the peanut sauce spicy?
It has a mild kick from the curry paste, but you can reduce or omit it.
Can I make this gluten-free?
Use tamari instead of soy sauce and ensure all other condiments are GF.
How do I know the chicken is cooked through?
It should reach 165°F internally and feel firm on the skewer.
What if I don’t have coconut cream?
You can use full-fat coconut milk, but it will be slightly thinner.
Final Thoughts
These grilled chicken skewers are everything I love about summer cooking—smoky, juicy, and glazed with tropical coconut flavor.
Serve them with crisp lettuce, drizzle on that peanut sauce, and enjoy an easy meal that’s packed with bold, unforgettable taste.
Grilled Chicken Skewers
Ingredients
Chicken + Marinade
- 1 kg chicken dark meat preferably
- 4 –5 slices ginger approx. 2 tbsp
- 2 cloves garlic approx. 1½ tbsp
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp coconut cream
- 2 tbsp sugar
- 1 tbsp oyster sauce
Coconut Cream Glaze
- 6 tbsp coconut cream
- 1½ tbsp honey
- 1 tsp soy sauce
Optional Peanut Sauce
- 2 tbsp coconut cream
- ¼ cup natural peanut butter unsweetened
- 1 tsp rice vinegar
- 1 tsp Thai red curry paste
- 2 tsp maple syrup or honey
- 2 tsp soy sauce
- 2 –3 tbsp water to thin as needed
- 1 tsp sesame oil optional
- 1 tsp chili oil optional
- Crushed peanuts optional
Instructions
- Mix all peanut sauce ingredients and set aside.
- Soak wooden skewer ends. Cut chicken into 1-inch chunks.
- Finely chop garlic and ginger. Mix chicken with all marinade ingredients.
- Marinate 1–2 hours or overnight.
- Thread chicken onto skewers tightly.
- Whisk coconut cream glaze ingredients and set aside.
- See full steps with tips & photos → https://mischacrossing.com/grilled-chicken-skewers-2/
Notes
- For extra depth, marinate the chicken overnight.
- Dark meat stays juicier, but you can use breast if preferred—just watch grill time carefully.
- The coconut glaze can be heated in a pan for a few minutes to thicken before brushing if you like a stickier finish.
