Grilled Chicken Skewers with a Savory Asian Marinade

What are Chicken Skewers?

Chicken skewers are one of those dishes that feel like a celebration every time you make them. Pieces of chicken, threaded onto sticks and grilled until smoky and tender, they show up at backyard barbecues, weeknight dinners, and party platters alike. This version takes things in a delicious Thai inspired direction, with a rich coconut marinade, a sweet and savory glaze, and an optional peanut sauce that will have everyone asking for more.

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If you have never made grilled chicken skewers at home, do not worry. This recipe is simple enough for a Tuesday night but impressive enough for company. And the best part? You get that deep, charred flavor without spending hours over the grill.

Why You’ll Love This Chicken Skewers Recipe

I have tested a lot of chicken skewer recipes over the years, and this one wins every time. First, the marinade is packed with ginger, garlic, soy sauces, and coconut cream. It soaks into the meat and keeps it incredibly juicy. Second, the coconut cream glaze adds a glossy finish that caramelizes on the grill in just a few minutes.

This recipe is also flexible. You can make it mild or spicy, add vegetables, or even swap the chicken for pork. It works on a gas grill, a charcoal grill, or even indoors on a grill pan. And it comes together fast once you have the ingredients prepped. If you are looking for the best grilled chicken skewers that are both easy and full of flavor, this is it.

Ingredients You’ll Need to Make Chicken Skewers At Home

For the Marinade:

• Boneless dark meat chicken with skin (thighs work best; the skin adds juiciness and smoky flavor)
• Fresh ginger and garlic (grated or minced fine)
• Light soy sauce and dark soy sauce (dark soy adds color and depth)
• Coconut cream (the thick part from a can of full fat coconut milk works, but real coconut cream is better)
• Sugar (regular white or brown sugar)
• Oyster sauce (for that savory umami punch)

For the Coconut Cream Glaze:

• Coconut cream
• Honey
• Soy sauce

For the Peanut Sauce:

• Unsweetened natural peanut butter
• Rice vinegar
• Thai red curry paste
• Maple syrup or honey
• Water (to thin)
• Sesame oil and chili oil (both optional but recommended)
• Crushed peanuts (for garnish)

How to Make Chicken Skewers (Step by Step)

Step 1: Marinate the Chicken

In a bowl, combine the ginger, garlic, both soy sauces, coconut cream, sugar, and oyster sauce. Whisk until smooth. Cut the chicken into even, bite sized pieces and toss them in the marinade.

Cover and refrigerate for at least 1 to 2 hours. For the deepest flavor, let it marinate overnight. Do not go beyond 4 hours if you use a lot of acid, but this marinade is gentle, so overnight is fine.

Step 2: Prepare and Skewer the Thai Chicken Skewers

About 30 minutes before you plan to grill, soak wooden skewers in water. This keeps them from burning. If you use metal skewers, no soaking is needed, but handle them carefully because they get hot.

Thread the chicken pieces tightly onto the skewers, pushing them close together. Leave the top part of the skewer empty so you can hold and flip them easily. If you are using skin on chicken, keep the skin facing mostly outward for direct heat.

Step 3: Grill the Chicken Skewers and Finish Them Off with the Coconut Glaze

Preheat your grill to high direct heat, around 500°F. Place the skewers on the grates and cook, turning occasionally, for about 10 to 12 minutes total.

In the last 2 to 3 minutes, brush the coconut cream glaze onto each skewer. Let it caramelize for a minute or two, then remove from the grill.

Let the skewers rest for a few minutes before serving. This lets the juices redistribute so every bite is tender.

Quick and Easy Peanut Sauce

While the skewers rest, you can whip up the peanut sauce. In a small bowl, whisk together natural peanut butter, rice vinegar, Thai red curry paste, maple syrup or honey, and a little water until smooth. Add a few drops of sesame oil and chili oil if you like.

Taste and adjust. I like mine a little spicy and tangy. Garnish with crushed peanuts. This sauce is ridiculous good with the grilled chicken skewers, and I often make extra to drizzle over rice or salad later.

Joyce’s Tips For Making the Best Chicken Skewers Every Single Time

Here are a few things I have learned from making these skewers over and over. First, use coconut cream, not watery coconut milk. The cream gives you a thick marinade that sticks to the meat. Second, marinate the chicken at least 1 to 2 hours, but overnight is truly best. Third, dark meat with skin is your friend. It stays juicy and gets a lovely char. Fourth, always soak wooden skewers for 30 minutes. Fifth, thread the chicken tightly so it cooks evenly. Sixth, preheat your grill well. Seventh, do not skip the resting time. It makes a real difference.

Serving Suggestions

These grilled chicken skewers are wonderfully versatile. Here are some ways I like to serve them:

• Over a bowl of fluffy jasmine rice with a side of steamed vegetables
• Alongside pad thai or a Thai cucumber salad
• As lettuce wraps with crunchy vegetables and a drizzle of peanut sauce
• On a coconut quinoa bowl with mango and avocado
• As an appetizer at a party, with peanut sauce for dipping
• With a bowl of Tom Yum or Tom Kha soup for a full Thai meal

My personal favorite is to pile them on a platter with fresh herbs, lime wedges, and a big bowl of peanut sauce. Everyone can build their own plate.

Recipe Variation Ideas for Chicken Skewers

This recipe is easy to adapt. If you want heat, add red pepper flakes or a splash of sriracha to the marinade. You can also thread vegetables onto the skewers between the chicken pieces. Bell peppers, cherry tomatoes, zucchini, and red onions all work well. Just make sure the veggie pieces are about the same size as the chicken for even cooking. For a completely different protein, substitute boneless pork shoulder or pork butt, cut into cubes. The marinade works beautifully with pork too.

Frequently Asked Questions

How to Store Leftover Chicken Skewers

Let the skewers cool completely. Remove the chicken from the skewers and place it in an airtight container. Refrigerate for 3 to 4 days. To reheat, you can use the grill again, an oven set to 350°F for 10 to 15 minutes, or a microwave with a damp paper towel to add moisture.

Avoid freezing cooked skewers, as they can dry out. Instead, freeze the raw marinated chicken before skewering. It will keep well for up to 3 months. Thaw in the refrigerator before threading and grilling.

Grilled Chicken Skewers

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🔥 Juicy Thai-inspired chicken skewers with a rich coconut marinade and caramelized glaze that deliver smoky, charred flavor in under 15 minutes on the grill.
🥜 Served with a quick and creamy peanut sauce, these versatile skewers are perfect for weeknight dinners, backyard barbecues, or party platters.

• Total Time: 1 hour 32 minutes
• Yield: 4 to 6 servings

Ingredients

Boneless dark meat chicken with skin

Fresh ginger and garlic

Light soy sauce and dark soy sauce

Coconut cream

Sugar

Oyster sauce

Coconut cream

Honey

Soy sauce

Unsweetened natural peanut butter

Rice vinegar

Thai red curry paste

Maple syrup or honey

Water

Sesame oil and chili oil

Crushed peanuts

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Instructions

1-Mix marinade and marinate chicken: In a bowl, combine ginger, garlic, both soy sauces, coconut cream, sugar, and oyster sauce; whisk until smooth. Cut chicken into bite-sized pieces, toss in the marinade, cover, and refrigerate at least 1-2 hours (overnight is fine).

2-Skewer the chicken: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Thread chicken pieces tightly onto skewers, leaving the top empty for easy flipping.

3-Grill and glaze: Preheat grill to high direct heat (500°F). Grill skewers for 10-12 minutes, turning occasionally. During the last 2-3 minutes, brush with coconut cream glaze and let caramelize. Rest for a few minutes before serving.

Last Step:

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Notes

💡 Use coconut cream, not watery coconut milk, for a thick marinade that sticks to the meat and keeps it incredibly juicy.
⏰ Marinate the chicken for at least 1 to 2 hours; overnight is even better for the deepest flavor penetration.
🪵 Always soak wooden skewers in water for 30 minutes before grilling to prevent them from burning on the hot grates.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Marinating Time: 1 to 2 hours
• Cook Time: 12 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Thai-Inspired

Nutrition

• Serving Size: 2 skewers
• Calories: 380
• Sugar: 8g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 130mg