Description
These Grilled Thai Coconut Chicken Skewers are a flavorful and succulent dish featuring tender chicken marinated in a blend of ginger, garlic, soy sauces, and coconut cream. Grilled to perfection and glazed with a sweet and sticky coconut cream sauce, these skewers are served with an optional quick peanut sauce and crisp lettuce for a light yet satisfying meal perfect for gatherings or weeknight dinners.
Ingredients
Chicken Marinade
- 1 kg chicken dark meat (preferably), cut into 1x1 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
- 1½ tablespoons honey
- 1 teaspoon soy sauce
Quick & Easy 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
- 2 teaspoons soy sauce
- 2-3 tablespoons water (or enough to thin out to desired consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
Additional
- Wooden skewers (soaked in water if using)
- Crushed peanuts (optional, for garnish)
- Green lettuce (for serving, optional)
Instructions
- Prepare the Quick & Easy Peanut Sauce (Optional): In a small bowl, whisk together coconut cream, natural peanut butter, rice vinegar, Thai red curry paste, maple syrup, soy sauce, water to thin, and optional sesame and chili oils. Mix well and set aside until serving.
- Soak Skewers: If using wooden skewers, place them in a tall cup filled with water, soaking the blunt ends to prevent burning on the grill.
- Prepare Chicken: Cut chicken into 1-inch chunks and place in a large bowl. Finely chop garlic and ginger using a mortar and pestle, food processor, or knife, then add to the chicken.
- Make Marinade: Add soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce to the chicken and garlic-ginger mixture. Mix thoroughly to coat the chicken evenly.
- Marinate: Cover and refrigerate the chicken for at least 1-2 hours, ideally overnight for enhanced flavor. Remove from the fridge 30 minutes prior to grilling to bring to room temperature.
- Skewer the Chicken: Thread chicken pieces onto skewers, making sure to pack pieces snugly to avoid loose bits that burn easily. Use meat to shield your fingers when pushing pieces down the skewers to avoid splinters.
- Prepare Coconut Cream Glaze: In a small bowl, combine coconut cream, honey, and soy sauce. Set aside for glazing after grilling.
- Preheat Grill: Heat charcoal or gas grill to approximately 500°F (260°C) for direct high heat cooking.
- Grill Chicken Skewers: Place skewers on the grill over direct heat. Cook for about 15-18 minutes, turning every 2-3 minutes, flipping 4-5 times to ensure even cooking. Watch carefully to prevent burning. The chicken is done when browned, slightly charred, and firm to the touch.
- Glaze the Skewers: Brush the coconut cream glaze over the chicken and continue grilling. Flip every minute about 2-3 times to achieve a sticky, caramelized finish.
- Serve: Arrange skewers over a bed of green lettuce leaves and optionally sprinkle with crushed peanuts. The lettuce makes a great wrap paired with the peanut sauce for added flavor and texture.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Dark meat chicken is preferred for juiciness and flavor.
- Marinating overnight intensifies the flavors.
- Use direct heat on the grill for a good char and caramelization.
- Keep an eye on the skewers while grilling to avoid burning.
- The peanut sauce is optional but adds a creamy, spicy complement to the grilled chicken.
- Lettuce wraps make this dish refreshing and light.
- Adjust glaze and marinade sweetness to taste if desired.
