Grilled Thai Coconut Chicken Skewers

I can still feel the small, warm steam clouding the window above my sink—the kind that tells you something cozy is happening in the kitchen. It was one of those late-summer evenings when I wanted dinner that tasted like a little holiday: bright, slightly sweet, tropical coconut with the familiar comfort of grilled chicken. I know how easy it is to second-guess yourself when cooking gluten-free at home—timing, marinades, and whether the texture will come out right can all feel a bit fraught. Take a breath. This Grilled Thai Coconut Chicken Skewers recipe is forgiving, simple, and made to help you relax into the cooking rhythm. If you love easy grilled chicken weeknights, you might also enjoy my Caprese chicken recipe, but for now let’s talk skewers.

A Quick Look at This Grilled Thai Coconut Chicken Skewers Recipe

These skewers are built around two familiar, homey ingredients: coconut cream and ginger. The coconut brings a silky, comforting richness while ginger and garlic keep things bright and lively. It’s a simple, forgiving recipe—marinade does the heavy lifting and grilling gives a reliably tender texture. Because all sauces and pastes here are chosen to be gluten-free, this is a great repeatable option for everyday gluten-free home cooking. Read on for a gentle, step-by-step guide and a cozy peanut sauce that makes these feel extra special.

Ingredients You’ll Need for Grilled Thai Coconut Chicken Skewers

Essentials

Trusted gluten-free essentials

1 kg (about 2.2 lb) dark-meat chicken (thighs are best), cut into 1 x 1-inch chunks — dark meat stays juicy on the grill
4–5 slices fresh ginger (about 2 tablespoons), finely chopped or grated
2 cloves garlic (about 1½ tablespoons), finely chopped or minced
2 tablespoons gluten-free soy sauce (use tamari or labeled gluten-free soy sauce) — this keeps the marinade savory without gluten
1 tablespoon gluten-free dark tamari or a gluten-free dark soy alternative (or a little extra tamari if you can’t find dark)
2 tablespoons coconut cream (for the marinade) — the thick, canned kind gives richness
2 tablespoons sugar (or coconut sugar) — for balance and a little caramelizing on the grill
1 tablespoon gluten-free oyster sauce (look for a gluten-free label) or a mushroom-based gluten-free oyster-style sauce
6 tablespoons coconut cream (for the glaze) — warmed slightly to mix
1½ tablespoons honey (for glaze) — or maple syrup if you prefer
1 teaspoon gluten-free soy sauce (for glaze; use tamari)
2 tablespoons coconut cream (for the peanut sauce) — part of a small, silky sauce
¼ cup natural, unsweetened peanut butter (100% peanuts) — check the label for gluten-free certification when in doubt
1 teaspoon rice vinegar — brightens the peanut sauce
1 teaspoon Thai red curry paste (use a brand labeled gluten-free) — adds fragrant heat; start small if you’re sensitive
2 teaspoons maple syrup or honey — sweetener for the peanut sauce
2 teaspoons gluten-free soy sauce (for peanut sauce; use tamari)
2–3 tablespoons water — to thin the peanut sauce to a drizzleable consistency
1 teaspoon sesame oil (optional) — for a warm sesame note
1 teaspoon chili oil (optional) — for a little heat and color
Crushed peanuts, optional, for topping — toast them lightly for extra aroma

Notes: every item above is listed with gluten-free options or brand-conscious notes so you can shop with confidence. Avoid standard wheat-based soy sauce unless it’s labeled gluten-free.

Optional Add-ons

(Simple extras that add comfort or flavor)

Fresh lime wedges for squeezing over the skewers
Thinly sliced cucumber or pickled carrots for a crisp contrast
Fresh cilantro or Thai basil to scatter on top
Lettuce leaves for serving the skewers like little wraps
A sprinkle of toasted sesame seeds for extra nuttiness

Substitutions and Shortcuts

(Home-cook friendly swaps that keep things easy)

Soy sauce: If you don’t have tamari, use coconut aminos for a soy-free, gluten-free option. It’s sweeter and lighter, so taste and adjust.
Dark soy sauce: If you can’t find a gluten-free dark alternative, just use a little more tamari and add a tiny pinch of molasses or dark brown sugar to mimic the color and depth.
Gluten-free oyster sauce: If unavailable, try a gluten-free hoisin or a mushroom-based oyster-style sauce. For a quick homemade stand-in, mix tamari with a pinch of sugar and a few drops of sesame oil.
Peanut sauce: For a nut-free version, swap sunflower seed butter and add a touch more rice vinegar for brightness.
Skewers: Use metal skewers to skip the soaking step; they’re stickier to handle but reusable and quick.

How to Make Grilled Thai Coconut Chicken Skewers Step-by-Step

I like to keep the steps slow enough to be soothing and clear enough to build confidence. You don’t need perfect technique—just a little patience and a warm skillet or grill.

Make the peanut sauce first so it has time to rest and the flavors meld. In a small bowl, whisk together 2 tablespoons coconut cream, ¼ cup natural peanut butter, 1 teaspoon rice vinegar, 1 teaspoon Thai red curry paste (start small), 2 teaspoons maple syrup or honey, 2 teaspoons gluten-free soy sauce (tamari), and 2–3 tablespoons water to reach a smooth, drizzleable consistency. If it feels too thick, add water a teaspoon at a time. Taste and adjust for salt, sweet, and tang. If you like, stir in 1 teaspoon sesame oil or a splash of chili oil for warmth. Set aside in the fridge while you prep everything else. This quiet step makes serving feel calm and well-planned rather than rushed.
If you’re using wooden skewers, give them a good soak in cold water for 30 minutes to prevent burning on the grill. Metal skewers don’t need soaking; just remember they’ll get hot.
Cut the dark-meat chicken into 1 x 1-inch chunks and place them in a roomy mixing bowl. Dark meat (thighs) stays tender and forgiving under high heat.
Make the marinade directly in the bowl with the chicken: finely chop or grate the garlic and ginger, sprinkle them over the chicken, then add 2 tablespoons gluten-free tamari, 1 tablespoon gluten-free dark tamari (or substitute), 2 tablespoons coconut cream, 2 tablespoons sugar, and 1 tablespoon gluten-free oyster sauce. Gently mix so every piece is coated; you don’t need to massage it—just fold. Cover and refrigerate for at least 1–2 hours. If you’re short on time, 30 minutes will still impart good flavor; overnight is lovely and deepens the taste.
When you’re ready to grill, thread the marinated chicken onto the soaked wooden skewers or metal skewers, leaving a little space between pieces so heat circulates and the edges can char just a touch.
Prepare the glaze: in a small bowl combine 6 tablespoons coconut cream, 1½ tablespoons honey, and 1 teaspoon tamari. Stir until smooth and set aside.
Preheat your grill to medium-high—if your grill has a thermometer aim for around 500°F (260°C) as a guide for a hot, quick sear. If you’re using a grill pan or a cast-iron skillet indoors, heat it until it’s nicely hot but not smoking. A hot surface is what gives a beautiful char while keeping the inside tender.
Grill the skewers: place them on the hot grill and cook for about 15–18 minutes total, turning every 2–3 minutes for even browning. Watch the edges and move any pieces that char too quickly. During the last 3–4 minutes of cooking, brush the glaze on both sides a couple of times—this builds a glossy, fragrant finish without burning it. The chicken is done when it’s nicely charred at the edges and registers 165°F (74°C) when checked, or when juices run clear and pieces feel springy but not hard.
Plate and serve: lay a bed of fresh lettuce leaves or steamed jasmine rice if you’d like more comfort. Arrange the skewers on top, drizzle or spoon the peanut sauce on the side, and sprinkle with crushed peanuts and a squeeze of lime. I often add fresh herbs and a few cucumber slices for contrast. Serve warm and enjoy the slightly sweet, coconut shimmer and the peanut sauce’s warm spice.

Tips while cooking:

Keep an eye on sugar in marinades and glazes—it caramelizes quickly and can turn from golden to burned in moments.
If one side of the grill is hotter, use a two-zone method: sear on the hot side, finish on the cooler side to avoid over-charring.
Leftovers are great cold or gently reheated; slice the chicken off the skewers and toss with a quick salad.

Common Mistakes to Avoid

Mistakes are part of home cooking—every burned edge or under-seasoned bite is a lesson wrapped in a memory. Here are three common slip-ups I see with skewers and how to keep them cozy and calm.

Mistake 1: Dry or overcooked chicken

If the chicken goes dry, it’s usually because the heat was too high for too long or the pieces were too small. Use thigh meat when you can—it tolerates high heat better. Keep the pieces uniform and turn them often. If you see excessive charring before the interior is done, move the skewers to a cooler part of the grill to finish gently.

Mistake 2: Over-mixing or under-seasoning the marinade

Rough handling of the chicken can compress fibers and make the texture less tender. Gently fold the marinade over the chicken—no need to beat it. Also, taste your marinade components—tamari and oyster-style sauces vary in saltiness. Adjust so the balance of salty, sweet, and tang is right before you coat your chicken.

Mistake 3: Substituting without balancing flavor

Swaps are often necessary, especially gluten-free ones. If you switch tamari for coconut aminos, remember coconut aminos are sweeter and less salty—reduce sweeteners slightly or add a tiny splash more rice vinegar to keep the balance. When swapping gluten-free oyster sauce for a mushroom alternative, taste and make up for any lost umami with a pinch of extra tamari or a smidge of fish sauce (if you use a gluten-free brand and aren’t vegetarian).

Serving Suggestions for Grilled Thai Coconut Chicken Skewers

There’s something quietly celebratory about skewers. They make an ordinary weeknight feel like a small gathering, even for two. Here are three comfortable, gluten-free ways I like to serve them.

Family-style rice platter

Lay the skewers over a big bowl of steamed jasmine or basmati rice, scatter with crushed peanuts and chopped cilantro, and place the peanut sauce in a small bowl for dipping. Add lime wedges and sliced cucumbers on the side for freshness. It’s simple, kid-friendly, and fills plates fast.

Lettuce-wrap boards

For a lighter, casual meal, offer crisp romaine or butter lettuce leaves and let everyone assemble their own wraps: a piece of skewer meat, a drizzle of peanut sauce, herbs, and pickled carrot strips. It’s playful, quick, and keeps the meal naturally gluten-free.

Cozy plate with roasted vegetables

Pair the skewers with oven-roasted sweet potatoes and blistered green beans or broccolini. The sweet potatoes echo the coconut and honey notes while the greens add texture. Spoon on extra glaze and a little peanut sauce for a warming, full-plate comfort dinner.

Conclusion

I hope this recipe reminds you that gluten-free cooking can feel warm, forgiving, and quietly reliable—just like a favorite sweater. These Grilled Thai Coconut Chicken Skewers are flexible: they’re easy enough for a weekday and lovely enough for friends. If you want a visual reference and a slightly different take on grilled Thai-style skewers with peanut sauce, I also like to look at other home-cook adaptations like Easy Grilled Thai Chicken Skewers (With Peanut Sauce!) for inspiration. Make this recipe your own, tuck it into the rotation, and come back to it when you want something comforting that’s simple to prepare.

FAQs About Grilled Thai Coconut Chicken Skewers

Can I make Grilled Thai Coconut Chicken Skewers if I need soy-free as well as gluten-free?

Yes. For a soy-free, gluten-free version of Grilled Thai Coconut Chicken Skewers, swap tamari and dark tamari for coconut aminos. Coconut aminos are sweeter and less salty, so reduce the added sugar slightly and taste as you go. Use a gluten-free curry paste and check the peanut butter label to ensure it’s free from cross-contamination.

How can I make Grilled Thai Coconut Chicken Skewers more kid-friendly if they don’t like spice?

To make Grilled Thai Coconut Chicken Skewers kid-friendly, reduce or omit the Thai red curry paste in the peanut sauce and use milder flavors like extra honey or a touch more coconut cream for sweetness. Keep the glaze as written for a slightly sweet finish, and serve the peanut sauce on the side so kids can choose how much they want.

Will Grilled Thai Coconut Chicken Skewers stay tender if I only have 30 minutes to marinate?

Yes—Grilled Thai Coconut Chicken Skewers work well with a 30-minute marinade for decent flavor. If you’re short on time, make sure the chicken pieces are evenly cut and try to give them at least that short rest. For deepest flavor and tenderness, marinate for 1–2 hours or overnight when possible.

Can I bake Grilled Thai Coconut Chicken Skewers instead of grilling?

Absolutely. If you don’t have access to a grill, you can bake these as Grilled Thai Coconut Chicken Skewers in a 425°F (220°C) oven on a rimmed sheet tray for about 18–22 minutes, turning once and brushing with the glaze toward the end. Broil for 1–2 minutes at the finish if you want more char—watch closely to avoid burning the glaze.

How do I adjust the seasoning so the Grilled Thai Coconut Chicken Skewers aren’t too salty or too sweet?

Taste and balance are your friends. Since gluten-free tamari and oyster-style sauces vary in saltiness, combine the marinade ingredients before adding them to the chicken and taste the mix with a small amount of water or a cracker. If it’s too salty, add a touch more coconut cream or a pinch of sugar. If it’s too sweet, add a squeeze of lime or a splash more tamari. Adjust gradually—small changes make a big difference.

Warmly,
I hope these skewers find a place on your table soon.