Thai Coconut Chicken Skewers (Print-Friendly Version)
Juicy chicken marinated in coconut cream, grilled to smoky perfection, and served with a rich peanut dipping sauce.
# Ingredients:
→ Main Ingredient
01 -
1 kg chicken, preferably dark meat
→ 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
→ Coconut Cream Glaze
09 -
6 tablespoons coconut cream
10 -
1½ tablespoons honey
11 -
1 teaspoon soy sauce
→ 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, to thin as needed
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
Crushed peanuts, for garnish (optional)
# Steps:
01 -
In a small bowl, combine all peanut sauce ingredients and mix well. Set aside until ready to serve.
02 -
If using wooden skewers, soak the ends in water to prevent burning. Cut chicken into 1x1 inch chunks and place in a bowl. Finely chop garlic and ginger, or process them in a food processor. Add garlic, ginger, and all marinade ingredients to the chicken and mix well. Marinate in the refrigerator for at least 1-2 hours, preferably overnight for better flavor.
03 -
Remove the chicken from the refrigerator 30 minutes before grilling. Thread the chicken onto skewers, ensuring the pieces are snugly arranged to prevent burning. Avoid touching the skewer ends to prevent splinters.
04 -
In a small bowl, combine coconut cream, honey, and soy sauce. Set aside for glazing the chicken at the end of grilling.
05 -
Preheat charcoal or gas grill to 260°C (500°F). Grill the skewers over direct heat, flipping every 2-3 minutes for approximately 15-18 minutes until browned and cooked through. Brush coconut cream glaze onto the chicken during the last 3-4 minutes of cooking, flipping the skewers to create a sticky, caramelized char.
06 -
Serve skewers over a bed of green lettuce with peanut sauce on the side. The lettuce can also be used to create mini chicken wraps with the sauce.
# Notes & Tips:
01 -
For a stronger coconut flavor, use full-fat coconut cream instead of coconut milk. Avoid brands with additives like polysorbate80.
02 -
This recipe can also be made with pork shoulder instead of chicken for a different flavor profile.
03 -
For chicken breast, brine in salted water (1½ tablespoons salt to 4 cups water) for a few hours before marinating to prevent dryness.
04 -
Dark soy sauce imparts a rich color and umami flavor. Substitute with light soy sauce if unavailable.
05 -
Honey creates a syrupy glaze. If substituting with sugar, dissolve it in a small amount of hot water before mixing.