Description
Grilled Thai Coconut Chicken Skewers bring zesty Southeast Asian flavors straight to your dinner table. Marinated chicken pieces threaded on skewers deliver a perfect balance of creamy coconut and spicy seasonings that make weeknight meals feel like a tasty adventure.
Ingredients
Scale
Main Ingredients:
- 1 kg chicken
Marinade Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 4–5 slices ginger
- 2 cloves garlic
Glaze and Sauce Ingredients:
- 6 tablespoons coconut cream
- 1½ tablespoons honey
- 1 teaspoon soy sauce
- 2 tablespoons coconut cream
- ¼ cup natural peanut butter
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup
- 2 teaspoons soy sauce
- 2–3 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon chili oil
- Crushed peanuts
Instructions
- Whisk 2 tablespoons peanut butter, 2 tablespoons coconut cream, 1 teaspoon rice vinegar, 1 teaspoon red curry paste, 2 teaspoons maple syrup, 2 teaspoons soy sauce, and 3 tablespoons water in a small bowl until silky and smooth. Adjust liquid to reach desired sauce consistency.
- Submerge wooden skewers in cold water to prevent charring during cooking. Slice 1 kg chicken into uniform 1-inch cubes, ensuring consistent cooking.
- Mince 4 slices ginger and 2 garlic cloves super fine. Combine with chicken pieces in a large mixing bowl. Pour in 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons coconut cream, 2 tablespoons sugar, and 1 tablespoon oyster sauce. Mix thoroughly until chicken is completely coated.
- Refrigerate marinated chicken for 2 hours, allowing flavors to deeply penetrate meat. Remove from refrigerator 30 minutes before grilling to reach room temperature.
- Carefully thread marinated chicken pieces onto prepared skewers, ensuring each piece is compact and secure. Fold smaller pieces to prevent burning during grilling.
- Combine 6 tablespoons coconut cream, 1½ tablespoons honey, and 1 teaspoon soy sauce in a small dish for basting glaze.
- Heat grill to 500°F. Place skewers directly over high heat. Grill for 15-18 minutes, rotating every 2-3 minutes to ensure even caramelization.
- During final cooking minutes, brush skewers with prepared coconut glaze. Flip 2-3 times to create beautiful caramelized edges.
- Transfer grilled skewers to serving platter. Drizzle with remaining peanut sauce. Garnish with optional crushed peanuts and serve immediately alongside fresh lettuce or rice.
Notes
- Always soak wooden skewers in water for at least 30 minutes to prevent burning and potential fire hazards during grilling.
- Marinate chicken for maximum flavor by letting it sit in the refrigerator overnight, which allows the spices and herbs to deeply penetrate the meat.
- Fold thinner chicken pieces when threading onto skewers to ensure even cooking and prevent smaller bits from burning too quickly.
- For a lighter version, substitute honey in the coconut glaze with a sugar-free alternative or use less glaze to reduce overall sweetness.
- Prep Time: 1 hour 30 minutes to overnight
- Cook Time: 15-18 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 418 kcal
- Sugar: 12 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg