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
Scale
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
