Description
These Grilled Thai Coconut Chicken Skewers are juicy, flavorful, and perfectly charred—ideal for appetizers, main courses, or snacks. Marinated in a fragrant blend of coconut cream, soy sauces, ginger, and garlic, the chicken is skewered, grilled, and finished with a sticky coconut glaze. Serve with an optional creamy peanut sauce for a true taste of Thai street food at home!
Ingredients
Chicken
- 1 kg chicken (dark meat preferably), cut into 1×1 inch chunks
Marinade
- 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
Coconut Cream Glaze
- 6 tablespoons coconut cream
- 1½ tablespoons honey
- 1 teaspoon soy sauce
Simple 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 (to desired consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Prepare the Optional Peanut Sauce: In a small bowl, combine coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, water to thin to your liking, and, if desired, sesame or chili oil. Mix until smooth and set aside for serving.
- Soak the Skewers: If using wooden skewers, soak the blunt ends in water so they don’t burn on the grill.
- Marinate the Chicken: Place chicken chunks in a large bowl. Add finely chopped ginger and garlic, soy sauces, coconut cream, sugar, and oyster sauce. Toss thoroughly to coat the chicken in the marinade. Cover and refrigerate for at least 1-2 hours, preferably overnight for maximum flavor.
- Prepare for Grilling: Remove chicken from the fridge 30 minutes before grilling. Skewer the marinated chicken tightly on the sticks—avoid loose pieces as they burn faster. Use the meat to shield your hands while threading to avoid splinters.
- Make the Coconut Cream Glaze: Combine coconut cream, honey, and soy sauce in a small bowl. Set aside for glazing during the final grilling phase.
- Grill the Skewers: Preheat a charcoal or gas grill to about 500°F (260°C). Grill the chicken skewers directly over the heat, flipping every 2-3 minutes for 15-18 minutes, until charred and cooked through.
- Glaze and Finish: Brush the coconut cream glaze onto the skewers and continue grilling, flipping every minute, 2-3 times to let the glaze caramelize and form a sticky coating.
- Serve: Present the skewers over a bed of green lettuce and serve with the optional peanut sauce for dipping or drizzling. The lettuce works perfectly for chicken lettuce wraps!
Notes
- Marinating overnight intensifies the flavor, but a minimum of 1-2 hours will still yield tasty results.
- If using wooden skewers, always soak them to prevent burning.
- Charcoal grills add extra smokiness, but gas grills work very well too.
- The optional peanut sauce adds great depth and is especially delicious as a dipping or wrap sauce.
- Serve on lettuce leaves for a fresh, crunchy contrast to the sweet-spicy chicken.
Nutrition
- Serving Size: 1 skewer
- Calories: 190
- Sugar: 6g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 44mg
