Description
This Grilled Thai Coconut Chicken Skewers recipe offers tender chicken pieces marinated in a flavorful blend of ginger, garlic, and soy sauces, then grilled to perfection and brushed with a luscious coconut cream glaze. Served with a rich and creamy peanut sauce, these skewers provide an authentic taste of Thai cuisine that’s perfect for a group gathering or casual meal.
Ingredients
Scale
For the Chicken Marinade
- 1 kg chicken dark meat, cut into 1×1 inch chunks
- 4-5 slices ginger (approx. 2 tablespoons), finely chopped
- 2 cloves garlic (approx. 1½ tablespoons), finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
For the Coconut Cream Glaze
- 6 tablespoons coconut cream
- 1 ½ tablespoons honey
- 1 teaspoon soy sauce
For the Peanut Sauce (Optional)
- 2 tablespoons coconut cream
- ¼ cup natural peanut butter (unsweetened)
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup (or honey)
- 2 teaspoons soy sauce
- 2-3 tablespoons water (or enough to thin it out)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Prepare the Peanut Sauce (Optional): In a small bowl, combine coconut cream, natural peanut butter, rice vinegar, Thai red curry paste, maple syrup or honey, soy sauce, and water. Mix well until smooth, adding more water to reach your desired consistency. Optionally, stir in sesame oil and chili oil for extra flavor. Set aside to allow flavors to meld.
- Marinate and Skewer the Chicken: Cut the chicken into 1×1 inch chunks. Finely chop garlic and ginger and combine them with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce in a bowl. Add the chicken pieces, mix well, and marinate for 1-2 hours, or preferably overnight for enhanced flavor. Once marinated, thread the chicken pieces tightly onto skewers.
- Make the Coconut Cream Glaze: In a separate bowl, mix together the coconut cream, honey, and soy sauce for the glaze that will be brushed on during grilling.
- Grill the Skewers: Preheat your grill to direct heat at approximately 500°F (260°C). Place the chicken skewers on the grill and cook for 15-18 minutes, turning every 2-3 minutes to ensure even cooking. While grilling, generously brush the coconut cream glaze over the chicken skewers to keep them moist and impart a rich flavor.
- Serve: Once the chicken is cooked through and has a nice char, remove from the grill. Serve the skewers over a bed of fresh lettuce leaves and drizzle with the prepared peanut sauce. Garnish with crushed peanuts if desired for added crunch and texture.
Notes
- For best results, marinate the chicken overnight to enhance the flavors.
- Dark meat chicken is recommended for juiciness and flavor.
- Adjust the amount of chili oil in the peanut sauce to control spiciness.
- You can use chicken breast if preferred, but dark meat yields a richer taste.
- Ensure skewers are soaked in water for 30 minutes prior to grilling if using wooden skewers to prevent burning.
- The peanut sauce can be made ahead and refrigerated for up to 3 days.
