Grilled Thai Coconut Chicken Skewers (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 kg chicken (dark meat preferably)
→ For the Marinade
02 -
4-5 slices ginger (approximately 2 tablespoons)
03 -
2 cloves garlic (approximately 1½ tablespoons)
04 -
2 tablespoons soy sauce
05 -
1 tablespoon dark soy sauce
06 -
2 tablespoons coconut cream
07 -
2 tablespoons sugar
08 -
1 tablespoon oyster sauce
→ For the Coconut Cream Glaze
09 -
6 tablespoons coconut cream
10 -
1½ tablespoons honey
11 -
1 teaspoon soy sauce
→ For the Simple Peanut Sauce (Optional)
12 -
2 tablespoons coconut cream
13 -
¼ cup natural peanut butter (unsweetened)
14 -
1 teaspoon rice vinegar
15 -
1 teaspoon Thai red curry paste
16 -
2 teaspoons maple syrup (or honey)
17 -
2 teaspoons soy sauce
18 -
2-3 tablespoons water (or enough to thin it out to desired consistency)
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
Crushed peanuts for garnish (optional)
# Instructions:
01 -
In a small bowl, combine all the peanut sauce ingredients (coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup, soy sauce, water, and optional sesame oil and chili oil). Mix well until smooth and set aside until ready to serve with the chicken skewers.
02 -
If using wooden skewers, place them in a tall cup with water to soak the non-pointed ends. This prevents them from burning on the grill.
03 -
Cut the chicken into 1x1 inch chunks and place in a large bowl. Finely chop or process the ginger and garlic until very fine, then add to the chicken.
04 -
Add the remaining marinade ingredients (soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce) to the bowl with the chicken. Mix everything together thoroughly to coat all pieces evenly. Cover and refrigerate for at least 1-2 hours, or ideally overnight for maximum flavor.
05 -
Remove the marinated chicken from the refrigerator about 30 minutes before grilling to bring it closer to room temperature. This helps it cook more evenly.
06 -
Thread the chicken pieces onto the skewers, making sure they fit snugly. For loose pieces, skewer them twice to secure them properly. Using the meat as a shield, avoid sliding your fingers along the skewers to prevent splinters.
07 -
In a small bowl, mix together the coconut cream, honey, and soy sauce for the glaze. Set aside for use during the final minutes of grilling.
08 -
Set your charcoal or gas grill to approximately 500°F (260°C). You want to cook the skewers over direct heat.
09 -
Place the skewers on the hot grill. Flip them every 2-3 minutes, about 4-5 times in total, for approximately 15-18 minutes of cooking time. Watch them closely as they can burn quickly. The meat should feel more solid on the skewer when cooked through.
10 -
Once the chicken is nearly done, brush the coconut cream glaze generously over each skewer. Flip them every minute, 2-3 more times, to create a sweet and sticky caramelized char.
11 -
Serve the skewers over a bed of green lettuce with the peanut sauce on the side. The lettuce can be used to create mini chicken lettuce wraps with the peanut sauce for a delicious serving option.
# Notes:
01 -
These Thai-inspired skewers combine juicy chicken with a sweet coconut glaze and spicy peanut sauce for a perfect balance of flavors and textures.
02 -
For best results, use chicken thighs rather than breast meat, as they remain juicier and more flavorful when grilled. If using chicken breast, consider brining it first (1½ tablespoons salt in 4 cups water for a few hours).
03 -
If you can't find coconut cream, substitute with full-fat coconut milk, but look for one with only coconut extract and water as ingredients for the best flavor.