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
Scale
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.
