Thai Coconut Chicken Skewers with Spicy Peanut Sauce Recipe

The magic of Thai cuisine lies in its masterful balance—vibrant, fresh, and bold, yet nuanced and harmonious. Each dish is a celebration of flavor, combining sweet, salty, sour, bitter, and spicy elements to create an unforgettable culinary experience. Few dishes capture this balance better than Thai Coconut Chicken Skewers with Spicy Peanut Sauce. These skewers are a perfect appetizer or main course, boasting tender, juicy chicken infused with the subtle sweetness of coconut milk, grilled to smoky perfection, and served alongside a creamy, fiery peanut sauce that keeps you coming back for more.

Imagine succulent morsels of marinated chicken threaded onto skewers, each bite bursting with tropical coconut undertones, hints of lemongrass, ginger, and garlic. The grill adds a smoky char that contrasts beautifully with the luscious, nutty peanut sauce made from roasted peanuts, chili, lime, and a touch of sweetness. This dish is as visually enticing as it is delicious—the golden chicken skewers speckled with charred edges paired with the vibrant reddish-brown peanut dip create a feast for both eyes and palate.

Thai Coconut Chicken Skewers with Spicy Peanut Sauce are a perfect embodiment of Southeast Asian street food culture, where grilling and bold sauces turn humble ingredients into culinary treasures. These skewers are versatile enough to be served at casual gatherings, elegant dinner parties, or as a quick weeknight meal that transports you instantly to the bustling markets of Bangkok or the seaside eateries of Phuket.

Beyond just taste, this dish is a sensory experience. The aroma of coconut milk and lemongrass mingling with grilled chicken creates a mouthwatering invitation. The texture contrasts—from the juicy chicken to the creamy peanut sauce with a hint of crunch—add layers of interest with every bite. The spiciness of the sauce wakes up your palate, while the coconut cools and soothes, achieving that quintessential Thai harmony.

Crafting these skewers is surprisingly straightforward, making this an ideal recipe for cooks of all skill levels who want to explore authentic Thai flavors without the hassle of exotic, hard-to-find ingredients. We’ll guide you through selecting the best cuts of chicken, making a fragrant coconut marinade, preparing a rich, spicy peanut sauce, and grilling the skewers to perfection—whether you’re using a grill, broiler, or stovetop grill pan.

In this comprehensive guide, you’ll also discover variations to customize the heat level, suggestions for sides and beverages that complement the dish, and tips to prep ahead for entertaining or meal prep. We’ll even delve into the history of Thai peanut sauces and the role of coconut in Southeast Asian cuisine, enriching your understanding and appreciation of this iconic dish.

Get ready to embark on a culinary adventure that promises vibrant flavors, irresistible aromas, and a dish that will quickly become a favorite in your kitchen repertoire. Whether you’re cooking for friends, family, or just treating yourself, Thai Coconut Chicken Skewers with Spicy Peanut Sauce offer a taste of Thailand’s vibrant street food scene, crafted with love and designed to delight.

Detailed Step-by-Step Instructions: Thai Coconut Chicken Skewers with Spicy Peanut Sauce

Ingredients Checklist

Before we start, here’s what you’ll need:

For the Chicken & Marinade:

• 2 pounds (900g) boneless, skinless chicken thighs (or breasts for leaner option)

• 1 cup canned coconut milk (full fat recommended)

• 2 tablespoons soy sauce or tamari (for gluten-free)

• 1 tablespoon fish sauce (adds authentic umami)

• 2 tablespoons brown sugar or palm sugar

• 3 garlic cloves, minced

• 1 tablespoon freshly grated ginger

• 1 stalk lemongrass, finely minced (white part only) or 1 tablespoon lemongrass paste

• 1 teaspoon turmeric powder (optional, for color and warmth)

• Juice of 1 lime

• Freshly ground black pepper to taste

• Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes before grilling)

For the Spicy Peanut Sauce:

• ¾ cup creamy peanut butter (natural, unsweetened preferred)

• 2 tablespoons soy sauce or tamari

• 1–2 tablespoons chili garlic sauce or Sriracha (adjust to heat preference)

• 1 tablespoon rice vinegar

• 1 tablespoon brown sugar or honey

• 1 teaspoon sesame oil

• ½ cup coconut milk (or water to thin sauce)

• 1 garlic clove, minced

• Juice of ½ lime

• Optional garnish: chopped roasted peanuts, fresh cilantro, sliced green onions

Step 1: Prepare the Marinade

Combine Flavors

• In a medium bowl, whisk together:

  • Coconut milk

  • Soy sauce

  • Fish sauce

  • Brown sugar

  • Minced garlic

  • Grated ginger

  • Minced lemongrass

  • Turmeric powder (if using)

  • Lime juice

  • Black pepper

Make sure the sugar dissolves completely, and the mixture is smooth and fragrant.

Flavor Tip: Fresh lemongrass is key to authentic flavor, but lemongrass paste or powder works well in a pinch.

Step 2: Marinate the Chicken

Cut and Coat

• Cut chicken thighs into roughly 1½-inch pieces for easy threading.

• Place chicken pieces into a large zip-lock bag or shallow dish.

• Pour marinade over the chicken, massaging to coat each piece evenly.

• Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2–4 hours or overnight for maximum flavor penetration.

Marinating Tip: Don’t skip the resting time! The coconut milk tenderizes while the aromatics infuse each bite.

Step 3: Make the Spicy Peanut Sauce

Whisk and Adjust

• In a bowl, combine peanut butter, soy sauce, chili garlic sauce, rice vinegar, brown sugar, sesame oil, minced garlic, lime juice, and half a cup of coconut milk.

• Whisk until smooth and creamy. Add more coconut milk or water to thin to desired consistency.

Heat Control: Adjust chili garlic sauce to your preferred spice level. Start mild—you can always add more!

Texture Tip: For extra crunch, reserve some chopped roasted peanuts to sprinkle on top just before serving.

Step 4: Thread the Chicken onto Skewers

Even and Secure

• Remove chicken from marinade, letting excess drip off.

• Thread pieces onto soaked bamboo or metal skewers, leaving a bit of space between pieces to ensure even cooking.

Clean Hands Tip: Use tongs or gloves when handling raw chicken to keep things sanitary.

Step 5: Grill the Skewers

Preheat Grill or Grill Pan

• Preheat your outdoor grill to medium-high heat (~400°F / 200°C), or heat a grill pan on your stovetop over medium-high.

Grill with Care

• Place skewers on the grill, cooking for about 4–5 minutes per side.

• Turn once halfway through, watching for flare-ups from dripping marinade.

• Chicken is done when internal temperature reaches 165°F (74°C), and pieces have a nice char without burning.

Grill Master Tip: If flare-ups occur, move skewers to a cooler part of the grill temporarily.

Oven/Broiler Option: If no grill is available, broil skewers on a foil-lined tray 6 inches from heat for 8–10 minutes, flipping halfway.

Step 6: Serve and Garnish

Presentation

• Arrange skewers on a platter.

• Drizzle generously with the spicy peanut sauce.

• Garnish with chopped roasted peanuts, fresh cilantro leaves, and sliced green onions for brightness and crunch.

Serving Suggestions

• Serve with jasmine rice or coconut rice to soak up extra sauce.

• Add a side of fresh cucumber salad or pickled vegetables for cool contrast.

• Offer lime wedges for squeezing on top.

Step 7: Enjoy the Flavors of Thailand!

These Thai Coconut Chicken Skewers with Spicy Peanut Sauce deliver a spectacular flavor experience—creamy coconut meets smoky grilled chicken, with the peanut sauce tying everything together with a perfect balance of sweet, salty, spicy, and tangy.

Optional Extras & Variations

• Vegetarian option: Substitute chicken with firm tofu or tempeh, marinated and grilled the same way.

• Nut-free sauce: Use sunflower seed butter instead of peanut butter and omit chopped nuts.

• Extra spice: Add finely chopped fresh Thai chilies or a dash of cayenne to the marinade or sauce.

• Herb variations: Incorporate fresh Thai basil or mint leaves into the garnish for an herbal twist.