Description
These Grilled Thai Coconut Chicken Skewers are a delectable fusion of tender chicken marinated in fragrant ginger, garlic, and an umami-rich soy and oyster sauce blend. Finished with a luscious coconut cream glaze and an optional quick peanut sauce, these skewers burst with authentic Thai flavors. Perfect for grilling enthusiasts looking for a vibrant, easy-to-make dish that’s great for gatherings or weeknight dinners.
Ingredients
Scale
Chicken and Marinade
- 1 kg chicken dark meat, 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
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 or honey
- 2 teaspoons soy sauce
- 2-3 tablespoons water (to thin consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Prepare Peanut Sauce: In a small bowl, combine coconut cream, natural peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, water, and optional sesame and chili oils. Mix well until smooth and set aside while preparing the chicken.
- Marinate Chicken: Cut the chicken into 1-inch cubes. Finely chop the garlic and ginger and mix with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce to form the marinade. Add the chicken pieces, ensuring they are well coated. Marinate for 1-2 hours or overnight for deeper flavor.
- Skewer the Chicken: Thread the marinated chicken pieces tightly onto skewers, ensuring even spacing to allow for thorough cooking.
- Prepare Coconut Cream Glaze: In a small bowl, whisk together coconut cream, honey, and soy sauce to make the glaze that will be brushed on the chicken while grilling.
- Grill the Skewers: Preheat grill to direct heat at approximately 500°F (260°C). Place the skewers on the grill and cook, turning every 2-3 minutes for even charring, for a total of 15-18 minutes. During grilling, generously brush the coconut cream glaze over the chicken skewers to add moisture and flavor.
- Serve: Arrange grilled skewers over a bed of fresh lettuce and serve alongside the prepared peanut sauce. Sprinkle crushed peanuts on top if desired for added texture and taste.
Notes
- Marinating overnight intensifies the flavors, but 1-2 hours is sufficient for a quick meal.
- If you don’t have a grill, you can use a grill pan on stovetop or broil the skewers in the oven.
- The peanut sauce is optional but highly recommended for authentic Thai flavor contrast.
- Adjust the chili oil and red curry paste according to your preferred spice level.
- Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.
- Dark meat chicken is preferred for juiciness, but you can use breast meat if you prefer leaner cuts.
