Description
These Grilled Thai Coconut Chicken Skewers are juicy chunks of marinated dark chicken meat grilled to perfection and glazed with a sweet, sticky coconut cream sauce. Served with an optional quick peanut sauce, this recipe offers a delicious balance of savory, sweet, and spicy flavors inspired by traditional Thai cuisine. Perfect for summer barbecues or casual dinners, these skewers bring vibrant tropical tastes right to your grill.
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
- 1 ½ 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 thin to desired consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Prepare Peanut Sauce (Optional): In a small bowl, mix all ingredients listed under the peanut sauce section until smooth. Set aside to allow flavors to meld while preparing the chicken.
- Soak Wooden Skewers: If using wooden skewers, soak their back ends in water for at least 30 minutes to prevent burning on the grill.
- Prepare Chicken and Marinade: Cut the chicken into 1×1 inch chunks and place in a bowl. Finely chop or process garlic and ginger, then add to the chicken. Add soy sauces, coconut cream, sugar, and oyster sauce. Mix thoroughly to coat the chicken evenly. Marinate in the fridge for at least 1-2 hours, preferably overnight for more flavor.
- Skewer the Chicken: Remove marinated chicken from the fridge 30 minutes before grilling. Thread chicken pieces onto skewers snugly to avoid loose pieces burning. Avoid running fingers along skewers to prevent splinters; use the chicken pieces to slide the skewer through.
- Make Coconut Cream Glaze: Combine coconut cream, honey, and soy sauce in a small bowl. Set aside for glazing.
- Preheat Grill: Heat charcoal or gas grill to around 500°F (260°C) for direct high heat.
- Grill the Skewers: Place skewers on the grill over direct heat. Cook for 15-18 minutes, flipping every 2-3 minutes to achieve even charring and cooking. Chicken should be browned, caramelized, and feel firmer on skewer when done.
- Glaze the Chicken: Brush the coconut cream glaze onto the skewers. Flip and glaze every minute for 2-3 times until the coating is sticky and caramelized.
- Serve: Arrange grilled skewers over fresh green lettuce leaves. Serve with the optional peanut sauce for dipping or making mini lettuce wraps.
Notes
- The marinating time can be extended overnight for richer flavor.
- Soaking wooden skewers prevents them from burning during grilling.
- Use dark chicken meat for juicier, more flavorful results.
- Flip skewers frequently to avoid burning the marinade sugars.
- The peanut sauce is optional but adds a delightful creamy, nutty contrast.
- If you don’t have a grill, you can use a grill pan on stovetop although flavor will differ slightly.
- Adjust chili oil in peanut sauce to control spiciness level.
