Description
These Grilled Thai Coconut Chicken Skewers combine tender, marinated chicken chunks with a luscious coconut cream glaze and optional peanut sauce, delivering a vibrant fusion of sweet, savory, and spicy flavors. Perfect for a flavorful and easy-to-make grilled appetizer or main dish, these skewers are ideal for gatherings or a delicious weeknight meal.
Ingredients
Scale
For the Chicken 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
For the Coconut Cream Glaze:
- 6 tablespoons coconut cream
- 1 ½ tablespoons honey
- 1 teaspoon soy sauce
For the 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 (or enough to thin to desired consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
To Garnish:
- Crushed peanuts (optional, sprinkled on top)
Instructions
- Prepare the Peanut Sauce (Optional): In a small bowl, combine coconut cream, natural peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, water, sesame oil, and chili oil. Mix thoroughly until smooth. Set aside until ready to serve.
- Marinate and Skewer the Chicken: Cut the chicken into 1×1 inch chunks. Finely chop the garlic and ginger. In a separate bowl, combine ginger, garlic, soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Add the chicken pieces and marinate for 1-2 hours or overnight for best flavor. Afterwards, tightly thread the chicken chunks onto skewers.
- Make the Coconut Cream Glaze: Combine 6 tablespoons of coconut cream, 1 ½ tablespoons honey, and 1 teaspoon soy sauce in a small bowl. Stir until well incorporated.
- Grill the Chicken Skewers: Preheat the grill to 500°F (260°C). Place the skewers over direct heat and grill for 15-18 minutes, turning every 2-3 minutes to ensure even cooking. During grilling, brush the coconut cream glaze generously over the skewers to build flavor and moisture.
- Serve: Once cooked through and nicely charred, serve the skewers over fresh lettuce leaves. Drizzle with the prepared peanut sauce and sprinkle with crushed peanuts if desired for added texture and flavor.
Notes
- This recipe works best with dark meat chicken for juicier results.
- Marinating overnight intensifies the flavors dramatically.
- The peanut sauce is optional but adds a rich, creamy contrast.
- Adjust the chili oil quantity to your preferred spice level.
- If skewers are wooden, soak them in water for at least 30 minutes before grilling to prevent burning.
