Grilled Thai Coconut Chicken Skewers (Print)
Succulent grilled chicken skewers with coconut marinade and sweet peanut sauce, perfect for parties or easy meals.
# What You'll Need:
→ Chicken
01 -
1 kg dark meat chicken, cut into 1x1 inch chunks
→ Marinade
02 -
4-5 slices ginger (approx. 2 tablespoons)
03 -
2 cloves garlic (approx. 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 adjust consistency)
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
crushed peanuts (optional, for topping)
# How to Make It:
01 -
Combine all the peanut sauce ingredients in a small bowl and mix until smooth. Set aside.
02 -
Soak the back ends of the wooden skewers in water to prevent burning during grilling.
03 -
Place the chicken chunks in a bowl. Finely mince the ginger and garlic, then add to the bowl. Mix in the remaining marinade ingredients. Cover and let marinate in the fridge for 1-2 hours or overnight for enhanced flavor.
04 -
Skewer the marinated chicken pieces. Ensure the meat fits snugly to prevent loose pieces from burning during grilling.
05 -
In a small bowl, mix the coconut cream, honey, and soy sauce. Set aside.
06 -
Heat the grill to approximately 260°C (500°F). Place the chicken skewers on the grill over direct heat and cook for 15-18 minutes, flipping every 2-3 minutes. Brush the coconut cream glaze onto the skewers during the final 2-3 minutes of grilling for a caramelized finish.
07 -
Serve the skewers on a bed of green lettuce. Optionally, drizzle or dip with peanut sauce.
# Additional Notes:
01 -
Coconut cream provides a rich texture and flavor, but high-fat coconut milk can be substituted if unavailable.
02 -
Chicken thigh works best for flavor and tenderness, but chicken breast can be used if brined beforehand.
03 -
Oyster sauce enhances umami richness; if unavailable, soy sauce with a pinch of sugar can be used.