If you are craving a burst of exotic flavors that strike the perfect balance between sweet, savory, and creamy, then this Grilled Thai Coconut Chicken Skewers Recipe is exactly what you need. Juicy chunks of marinated chicken soak up the rich coconut cream and fragrant spices before hitting the grill, where they develop a tantalizing char and caramelized glaze. Each bite melts in your mouth, delivering a harmonious taste of Thailand that will quickly become a favorite for gatherings, weeknight dinners, or whenever you want to impress your friends with a dish that’s both simple and spectacular.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a vital role in bringing this dish to life. From the tender, flavorful chicken to the luscious coconut cream and fragrant ginger, every component adds to the texture, aroma, and irresistible taste that defines this skewers recipe.
- 1 kg chicken (dark meat preferably): Dark meat stays juicy and tender, perfect for grilling.
- 4-5 slices ginger (approx. 2 tablespoons): Adds a bright, zesty warmth that wakes up the palate.
- 2 cloves garlic (approx. 1½ tablespoons): Brings a punch of savory depth to the marinade.
- 2 tablespoons soy sauce: Adds saltiness and umami to balance the sweetness.
- 1 tablespoon dark soy sauce: Gives color and a richer flavor kick.
- 2 tablespoons coconut cream (for marinade): Infuses the chicken with smooth, tropical creaminess.
- 2 tablespoons sugar: Sweetens and helps caramelize during grilling.
- 1 tablespoon oyster sauce: Enhances umami and offers a subtle seafood-like depth.
- 6 tablespoons coconut cream (for glaze): Creates a velvety, glossy finish when brushed on the skewers.
- 1 ½ tablespoons honey: Natural sweetness that aids in beautifully caramelizing the glaze.
- 1 teaspoon soy sauce (for glaze): Balances the glaze with savory undertones.
- 2 tablespoons coconut cream (for peanut sauce): Adds richness to the dipping sauce.
- ¼ cup natural peanut butter (unsweetened): Gives the peanut sauce a creamy, nutty punch.
- 1 teaspoon rice vinegar: Brings a gentle acidity to cut through the richness.
- 1 teaspoon Thai red curry paste: Adds a spicy kick and authentic Thai flavor.
- 2 teaspoons maple syrup (or honey): A touch of sweetness that balances the spice.
- 2 teaspoons soy sauce (for peanut sauce): Elevates the overall flavor complexity.
- 2-3 tablespoons water: Adjusts the peanut sauce consistency perfectly.
- 1 teaspoon sesame oil (optional): Adds a toasted, aromatic layer to the peanut sauce.
- 1 teaspoon chili oil (optional): For those who love a little heat to brighten up every bite.
- Crushed peanuts (optional): Sprinkle over finished skewers for crunch and garnish.
How to Make Grilled Thai Coconut Chicken Skewers Recipe
Step 1: Preparing the Quick & Easy Peanut Sauce (Optional)
Start by whisking together the coconut cream, natural peanut butter, rice vinegar, Thai red curry paste, maple syrup or honey, soy sauce, and water in a small bowl. For an extra flavor boost, stir in sesame oil and chili oil. Set aside this rich, creamy sauce while you prepare the chicken, allowing all those complex flavors to marry beautifully.
Step 2: Marinating and Skewering the Chicken
Cut the chicken into 1×1 inch chunks to ensure quick and even cooking. Combine finely chopped garlic and ginger with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Toss the chicken chunks in the marinade and let them soak up all these savory, sweet, and creamy flavors for at least 1-2 hours, or better yet, overnight if you have the time. Then thread the chicken tightly onto skewers to keep them juicy and ready for the grill.
Step 3: Making the Coconut Cream Glaze
Whisk together coconut cream, honey, and soy sauce in a bowl to create a luscious glaze. This glaze is the secret to that shining, mouthwatering finish as you grill the skewers, adding both moisture and that sticky, sweet-salty punch that makes every bite irresistible.
Step 4: Grilling the Skewers
Heat your grill to about 500°F (260°C) and place the skewers over direct heat. Grill for 15-18 minutes in total, turning every 2-3 minutes to get an even char on all sides. As they cook, generously brush the coconut cream glaze over the skewers. This continual glazing step elevates the flavor and helps develop that signature caramelized crust that’s simply unforgettable.
Step 5: Serving
Once grilled to perfection, serve your chicken skewers immediately over crisp lettuce leaves alongside the peanut sauce. This combination brings layers of texture, freshness, and flavor that sing together with every bite, making the meal as vibrant visually as it is delicious to taste.
How to Serve Grilled Thai Coconut Chicken Skewers Recipe
Garnishes
For a little extra flair and texture, sprinkle some crushed peanuts over the skewers just before serving. Fresh cilantro leaves or a slice of lime on the side also add a refreshing touch, elevating the dish’s visual appeal and flavor complexity.
Side Dishes
Serve these skewers with coconut jasmine rice or sticky rice to soak up every luscious drop of the peanut sauce and glaze. A bright Thai cucumber salad with chili and lime offers a peppery, crunchy contrast that complements the rich chicken beautifully.
Creative Ways to Present
Want to wow your guests? Serve the skewers on a banana leaf platter for an authentic Thai vibe. You could also turn this into a fun appetizer by cutting the skewers into smaller pieces and serving them with individual dipping bowls of peanut sauce at your next party.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover grilled chicken skewers in an airtight container and refrigerate for up to 3 days. Keep the peanut sauce separately to maintain its freshness and texture.
Freezing
You can freeze cooked, cooled skewers by wrapping them tightly in plastic wrap followed by foil, or storing them in a freezer-safe container. They will stay good for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover skewers gently in a preheated oven at 350°F (175°C) for 10-15 minutes or on a grill pan to regain that wonderful smoky char. Brush on a little extra coconut cream glaze to keep them moist and flavorful.
FAQs
Can I use chicken breast instead of dark meat for this recipe?
Absolutely, but keep in mind that chicken breast is leaner and can dry out more easily on the grill. Marinate well and watch the cooking time closely to keep it juicy.
Is the peanut sauce necessary for serving?
The peanut sauce is optional but highly recommended, as it adds a creamy, tangy, and slightly spicy element that complements the grilled chicken perfectly.
What can I substitute for coconut cream?
If you can’t find coconut cream, full-fat coconut milk can work in a pinch, but the texture and richness won’t be quite the same. You might want to reduce it a bit on the stove to thicken.
How spicy is the dish?
The dish is generally mild, especially if you skip the chili oil in the peanut sauce. You can adjust spiciness by adding more or less Thai red curry paste or chili oil based on your heat preference.
Can I make this recipe vegetarian or vegan?
Yes! Substitute chicken with firm tofu or tempeh and use vegan oyster sauce alternatives. The rest of the marinade and the peanut sauce remain vegan-friendly.
Final Thoughts
There’s something truly magical about the way these skewers come together — the rich coconut cream, the vibrant Thai spices, and that incredible grilled char all wrapped into one unforgettable bite. I hope you give this Grilled Thai Coconut Chicken Skewers Recipe a try soon. It’s a guaranteed crowd-pleaser that will brighten up any meal and bring a little taste of Thailand right to your table.
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Grilled Thai Coconut Chicken Skewers Recipe
- Total Time: 1 hour 33 minutes (including 1-2 hours marination time)
- Yield: 12 servings 1x
Description
Tender and flavorful Grilled Thai Coconut Chicken Skewers marinated in a fragrant blend of ginger, garlic, soy sauce, and coconut cream, then grilled to perfection and served with a rich, creamy peanut sauce. Perfect for a light dinner or an impressive appetizer, this recipe combines the exotic flavors of Thai cuisine with an easy grilling method for delicious, juicy chicken skewers.
Ingredients
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
Coconut Cream Glaze
- 6 tablespoons coconut cream
- 1½ tablespoons honey
- 1 teaspoon soy sauce
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 as needed to thin)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Prepare Peanut Sauce (Optional): In a small bowl, combine coconut cream, 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 to allow flavors to meld.
- Marinate Chicken: Cut chicken into 1×1 inch chunks. Finely chop garlic and ginger. In a mixing bowl, combine chopped garlic, ginger, soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Add chicken pieces and mix well to coat. Cover and marinate in the refrigerator for 1-2 hours or overnight for best flavor.
- Skewer Chicken: Thread marinated chicken chunks tightly onto skewers, ensuring even distribution for consistent cooking.
- Make Coconut Cream Glaze: In a small bowl, mix coconut cream, honey, and soy sauce thoroughly to create a smooth glaze for basting during grilling.
- Preheat Grill: Heat your grill to direct heat at about 500°F (260°C) to achieve a good sear and caramelization on the chicken.
- Grill Skewers: Place chicken skewers over direct heat on the grill. Grill for 15-18 minutes, turning every 2-3 minutes to ensure even cooking and prevent burning. While grilling, brush the coconut cream glaze generously on the chicken to add flavor and moisture.
- Serve: Remove grilled skewers from the grill. Serve hot over a bed of fresh lettuce and drizzle with the prepared peanut sauce. Garnish with crushed peanuts if desired for added texture and flavor.
Notes
- Dark meat chicken is preferred for juiciness and flavor, but you can substitute with chicken breast if desired.
- Marinating overnight intensifies the flavors and results in more tender chicken.
- The peanut sauce is optional but adds a delicious creamy contrast to the grilled chicken.
- If you don’t have a grill, you can use a grill pan on the stovetop or broil in the oven, adjusting cooking times accordingly.
- Adjust the spiciness by adding more or less Thai red curry paste and chili oil in the peanut sauce.
- Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent them from burning.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Grilling
- Method: Grilling
- Cuisine: Thai
