Grilled Thai Chicken Skewers With Spicy Coconut Peanut Drizzle

Introduction

If you’re looking for a dish that’s bold, vibrant, and dripping with flavor, these Grilled Thai Chicken Skewers with Spicy Coconut Peanut Drizzle are here to steal the spotlight. Combining classic Southeast Asian flavors—think ginger, garlic, lime, and coconut—with tender grilled chicken, this dish is a surefire hit at your next backyard BBQ or weeknight dinner. The irresistible drizzle of spicy coconut peanut sauce takes everything to the next level, delivering a savory-sweet kick with every bite. Whether you’re a Thai food enthusiast or just craving something new, this recipe is your ticket to a tropical flavor journey.

Why You’ll Love This Recipe

These skewers are the perfect blend of ease, excitement, and exotic flavor. The marinade infuses the chicken with umami, citrus, and sweetness, while the grill adds a delightful smoky char. But the real star? The spicy coconut peanut drizzle. Creamy, nutty, and just the right amount of spicy, it elevates the dish to restaurant-level quality.

Here’s why this recipe will become a staple:

• Fast & flavorful: Just 30 minutes of marinating and a quick grill session.
• Customizable heat: Control spice levels with chili flakes.
• Versatile: Great for chicken, tofu, or shrimp.
• Crowd-pleaser: Perfect for parties, potlucks, or meal prep.

Ingredients

For the Chicken Skewers:

• 1 lb chicken breast, cut into cubes
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• Wooden skewers, soaked in water for 30 minutes

For the Spicy Coconut Peanut Drizzle:

• 1/2 cup coconut milk
• 1/4 cup creamy peanut butter
• 1 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp chili flakes (optional)
• 1 tbsp lime juice

Necessary Tools

To prepare these grilled skewers, you’ll need:

• Mixing bowls (for marinade and sauce)
• Measuring spoons and cups
• Whisk
• Grill or grill pan
• Tongs
• Basting brush (optional)
• Blender or immersion blender (optional for a smoother drizzle)

Ingredient Swaps and Additions

No fish sauce? Swap it with tamari or soy sauce for a milder umami kick.

Need it vegetarian? Use firm tofu or tempeh instead of chicken. Marinate as directed and grill carefully.

Nut allergy? Substitute peanut butter with sunflower seed butter or almond butter.

No red curry paste? Try Thai chili garlic sauce or sambal oelek for heat and depth.

Add-ins: Thread bell peppers, onions, or pineapple chunks on the skewers for extra texture and flavor.

Step-by-Step Instructions

1. Marinate the Chicken In a large bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, and vegetable oil. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
2. Make the Coconut Peanut Drizzle In a small saucepan over medium heat, whisk together coconut milk, peanut butter, red curry paste, soy sauce, honey, chili flakes, and lime juice. Stir until smooth and heated through (about 5 minutes). Optional: Blend for a silky finish.
3. Assemble the Skewers Thread the marinated chicken onto pre-soaked wooden skewers. If using veggies, alternate them between chicken cubes.
4. Grill Preheat your grill or grill pan over medium heat. Cook skewers for 10–12 minutes, turning every 3–4 minutes, until fully cooked and charred.
5. Serve Drizzle generously with spicy coconut peanut sauce and garnish with chopped cilantro, crushed peanuts, and a lime wedge.

Pro Tips for Success

• Soak skewers to prevent burning on the grill.
• Don’t over-marinate chicken in citrus-based sauces—it can get mushy.
• Use a thermometer: Chicken is perfectly cooked at 165°F (74°C).
• Double the drizzle: It also makes a killer dipping sauce or salad dressing.
• Grill pan option: Works beautifully indoors too.

Serving Suggestions

• Over jasmine rice or coconut rice for a hearty meal
• Alongside a Thai cucumber salad for freshness
• Inside lettuce cups for a light, low-carb option
• Paired with grilled pineapple or mango salsa

Storing and Reheating

Storing:

• Store cooked skewers in an airtight container for up to 4 days.
• Store sauce separately in the fridge for 1 week.

Reheating:

• Reheat skewers in a 350°F oven for 8–10 minutes or microwave gently.
• Warm sauce on the stove or in the microwave, stirring well.

Nutritional Information (per serving, 4 servings)

• Calories: ~370
• Protein: 30g
• Carbohydrates: 14g
• Fat: 22g
• Fiber: 2g
• Sugar: 7g
• Sodium: 680mg

Frequently Asked Questions

Can I bake the skewers instead of grilling? Yes! Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.

What can I use instead of red curry paste? Try Thai chili sauce, sambal oelek, or sriracha for a different flavor profile.

Is the drizzle kid-friendly? Yes, just skip the chili flakes if you want it mild.

Can I make this ahead of time? Absolutely! Marinate and refrigerate the chicken overnight. Prepare the drizzle up to 3 days ahead.

Is this recipe gluten-free? Yes, if you use gluten-free soy sauce or tamari.