If you’re craving a dish that perfectly balances vibrant, tropical flavors with a touch of smoky char from the grill, you’re going to fall head over heels for this Grilled Thai Coconut Chicken Skewers with Peanut Sauce Recipe. Tender chicken pieces soaked in a creamy coconut and ginger marinade, then grilled to juicy perfection, come alive when paired with a luscious, slightly spicy peanut sauce. Every bite feels like a mini escape to a Thai street market, with the sweet, savory, and nutty flavors dancing harmoniously on your palate. It’s a dish that’s as much fun to make as it is to eat, perfect for sharing with friends or spicing up a casual weeknight dinner.
Ingredients You’ll Need
Getting this recipe right is about using simple, fresh ingredients that each bring their own magic to the skewers and peanut sauce. From the rich coconut cream that gives the chicken a silky tenderness to the zingy fresh ginger and pungent garlic that pack in aromatic depth, every ingredient plays an essential role in creating those amazing layered flavors.
- Chicken (1 kg dark meat): Dark meat is juicier and more flavorful, perfect for grilling.
- Fresh ginger (4-5 slices): Adds a warm, peppery punch and freshness.
- Garlic (2 cloves): Enhances the savory depth and aroma of the marinade.
- Soy sauce (2 tablespoons plus extra): Brings umami and saltiness to balance sweetness.
- Dark soy sauce (1 tablespoon): Gives color and a richer, deeper taste.
- Coconut cream (multiple uses): The star that adds creaminess and subtle sweetness to marinade, glaze, and sauce.
- Sugar (2 tablespoons): Sweetens and helps caramelize on the grill.
- Oyster sauce (1 tablespoon): Adds a savory, slightly briny complexity.
- Honey (1 1/2 tablespoons): Creates a sticky glaze for the grill.
- Natural peanut butter (1/4 cup): Forms the creamy, nutty base of the peanut sauce.
- Rice vinegar (1 teaspoon): Offers a gentle tang to brighten the sauce.
- Thai red curry paste (1 teaspoon): Adds subtle heat and authentic Thai flavor.
- Maple syrup (2 teaspoons): Enhances sweetness with a natural depth.
- Sesame oil and chili oil (optional, 1 teaspoon each): For an extra layer of toasted aroma and spice kick.
- Crushed peanuts (optional): Ideal for topping to add crunch and texture.
- Water (2-3 tablespoons): To adjust peanut sauce consistency just right.
How to Make Grilled Thai Coconut Chicken Skewers with Peanut Sauce Recipe
Step 1: Prepare the Quick & Easy Peanut Sauce
Start by combining all peanut sauce ingredients in a small bowl—natural peanut butter, rice vinegar, Thai red curry paste, maple syrup, soy sauce, coconut cream, and a splash of water to get the perfect dip consistency. Mix it well and set aside. This sauce will be the perfect creamy, slightly spicy partner to your skewers.
Step 2: Marinate and Skewer the Chicken
If you’re using wooden skewers, soak them in water to prevent burning. Cut your chicken into bite-sized 1×1 inch chunks, then finely chop or process garlic and ginger for that fresh, bold bite. Combine chicken with garlic, ginger, soy sauces, dark soy, oyster sauce, coconut cream, and sugar, mixing everything until the chicken is thoroughly coated. Let it marinate for at least 1-2 hours in the fridge but overnight is even better to let those flavors deepen. Before grilling, bring the chicken to room temperature and thread onto skewers, making sure pieces fit snugly so they cook evenly without burning.
Step 3: Make the Coconut Cream Glaze
Mix coconut cream with honey and a touch of soy sauce in a small bowl. This glaze is your secret weapon for that sticky, finger-licking finish on the grill.
Step 4: Grill to Perfection
Preheat your grill to about 500°F (260°C). Place the skewers over direct heat, turning every 2-3 minutes to brown all sides evenly. The goal is to get a beautiful char without burning the meat. After about 15 minutes, brush the coconut cream glaze on the skewers and keep flipping every minute or so for 2-3 turns to caramelize that luscious glaze. You’ll see the skewers transform into sticky, fragrant bites of heaven.
How to Serve Grilled Thai Coconut Chicken Skewers with Peanut Sauce Recipe
Garnishes
A sprinkle of crushed peanuts over the skewers adds delightful crunch and a boost of nutty flavor. Fresh herbs like cilantro or Thai basil also lift the dish, bringing fresh green notes that make the flavors pop even more.
Side Dishes
Serve the skewers over fresh green lettuce leaves that let you make mini wraps topped generously with peanut sauce. Pair alongside jasmine rice or rice noodles for a heartier meal, and consider a crisp cucumber salad for a refreshing contrast.
Creative Ways to Present
Try stacking the skewers on a wooden board with bowls of peanut sauce for dipping, adding colorful sliced veggies for visual appeal. Or turn the skewers into a fun finger food by making lettuce wraps right at the table—everyone gets to build their own little bite-sized bundles of flavor!
Make Ahead and Storage
Storing Leftovers
Leftover grilled chicken skewers keep well in an airtight container in the fridge for up to 3 days. Store peanut sauce separately to maintain its freshness and texture.
Freezing
If you want to save some skewers for later, freeze them after cooking and cooling completely. Wrap them tightly and keep them in a freezer-safe bag or container for up to 2 months. The peanut sauce freezes well too but thaw and stir it well before serving.
Reheating
For best results, reheat the skewers gently on the grill or in a hot oven to refresh that delicious char and warm the chicken evenly. Avoid microwaving if possible, as it can dry out the meat. Reheat peanut sauce slowly on the stove or in short microwave bursts, stirring until smooth.
FAQs
Can I use chicken breast instead of dark meat?
Yes, you can! Just keep in mind that chicken breast tends to dry out faster on the grill, so watch closely to avoid overcooking. Marinating well helps keep it juicy.
Is the peanut sauce spicy?
The sauce has a mild, pleasant heat from the Thai red curry paste, but you can adjust it to your taste by adding more or less. The chili oil is optional if you want an extra kick.
Can I make this recipe indoors if I don’t have a grill?
Absolutely! Use a grill pan or broiler. Just keep an eye on the chicken to get a nice char without burning, and still brush on the glaze for that sticky finish.
How long should I marinate the chicken for best flavor?
While 1-2 hours is good, I recommend marinating overnight when possible. This really allows the ginger, garlic, and coconut cream to deeply infuse the chicken for maximum tenderness and taste.
What can I substitute for coconut cream?
If you don’t have coconut cream, full-fat coconut milk can work, though the texture will be a bit thinner. Avoid low-fat versions as they lack the richness that makes this recipe special.
Final Thoughts
Making these Grilled Thai Coconut Chicken Skewers with Peanut Sauce Recipe is like inviting a little tropical sunshine to your dinner table. The combination of juicy, fragrant chicken with that creamy, tangy peanut sauce is bound to become a fast favorite in your repertoire. Don’t hesitate to try it out for your next barbecue or special meal—your taste buds will thank you!
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Grilled Thai Coconut Chicken Skewers with Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 33 minutes (including minimum marinating time)
- Yield: 12 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Description
Delight in the rich flavors of Grilled Thai Coconut Chicken Skewers, marinated in aromatic spices and coconut cream, then grilled to perfection and glazed with a sticky sweet coconut cream finish. Served with a creamy peanut sauce and fresh green lettuce, these skewers make for an irresistible appetizer or main course perfect for gatherings or weeknight dinners.
Ingredients
Chicken and Marinade
- 1 kg chicken (dark meat preferably, 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
Coconut Cream Glaze
- 6 tablespoons coconut cream
- 1 1/2 tablespoons honey
- 1 teaspoon soy sauce
Peanut Sauce (Optional)
- 2 tablespoons coconut cream
- 1/4 cup natural peanut butter (unsweetened)
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup
- 2 teaspoons soy sauce
- 2–3 tablespoons water (or as needed to thin sauce)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Prepare Peanut Sauce: In a small bowl, combine coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup, soy sauce, water, and optional sesame and chili oils. Mix well until smooth and set aside until serving.
- Soak Skewers: If using wooden skewers, soak the non-pointy ends in water to prevent burning while grilling.
- Marinate Chicken: Finely chop garlic and ginger using your preferred method and add to the bowl with chicken chunks. Add soy sauces, coconut cream, sugar, and oyster sauce to the chicken and mix thoroughly. Let marinate in the refrigerator for a minimum of 1-2 hours, preferably overnight for enhanced flavor.
- Preheat Grill: Remove chicken from the fridge 30 minutes before grilling. Preheat your charcoal or gas grill to approximately 500°F (260°C) for direct heat cooking.
- Skewer Chicken: Thread chicken chunks tightly onto skewers, doubling pieces if needed to avoid loose meat that burns easily. Use the meat itself as a barrier to slide onto skewers to avoid splinters.
- Make Coconut Cream Glaze: In a small bowl, mix together coconut cream, honey, and soy sauce to create a glaze for finishing the chicken.
- Grill Chicken Skewers: Place the skewers over direct heat on the grill. Cook for 15-18 minutes, turning every 2-3 minutes to brown and char evenly. Avoid leaving unattended to prevent burning. The chicken should feel firmer on the skewer when cooked.
- Glaze and Caramelize: Brush the coconut cream glaze over the chicken and flip every minute for 2-3 times, allowing a sweet, sticky caramelized char to develop.
- Serve: Arrange chicken skewers over a bed of fresh green lettuce and serve with the prepared peanut sauce. Use the lettuce cups to make mini chicken wraps with the flavorful sauce, enhancing each bite.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Marinating overnight enhances flavor and tenderness.
- Turning the skewers frequently ensures even cooking and prevents charring.
- The coconut cream glaze adds a delicate sweet finish to the grilled chicken.
- The peanut sauce is optional but highly recommended for authentic flavor pairing.
- Use dark meat chicken for juicier and more flavorful results.
- Be cautious when handling skewers to avoid splinters.
