Grilled Thai Coconut Chicken Skewers (Print Version)
Juicy Thai-style chicken skewers glazed with coconut cream and served with a flavorful dipping sauce.
# Ingredients:
→ Chicken and Marinade
01 -
2.2 pounds boneless chicken thighs or drumsticks, cut into 1-inch pieces
02 -
2 tablespoons fresh ginger, finely chopped
03 -
1.5 tablespoons garlic, finely chopped
04 -
2 tablespoons light soy sauce
05 -
1 tablespoon dark soy sauce
06 -
2 tablespoons coconut cream
07 -
2 tablespoons granulated sugar
08 -
1 tablespoon oyster sauce
→ Coconut Cream Glaze
09 -
6 tablespoons coconut cream
10 -
1.5 tablespoons honey
11 -
1 teaspoon light soy sauce
→ Optional Peanut Sauce
12 -
2 tablespoons coconut cream
13 -
1/4 cup natural unsweetened peanut butter
14 -
1 teaspoon rice vinegar
15 -
1 teaspoon Thai red curry paste
16 -
2 teaspoons maple syrup or honey
17 -
2 teaspoons light soy sauce
18 -
2-3 tablespoons water, as needed
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
Crushed roasted peanuts, for garnish (optional)
# Instructions:
01 -
Combine coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water in a small bowl. Mix thoroughly until smooth, adjusting water as needed for desired consistency. Stir in sesame oil and chili oil if using. Garnish with crushed peanuts and set aside.
02 -
If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
03 -
Cut chicken into 1-inch cubes. In a large bowl, combine chicken, finely chopped ginger, finely chopped garlic, light soy sauce, dark soy sauce, coconut cream, granulated sugar, and oyster sauce. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for a minimum of 1-2 hours, or overnight for enhanced flavor.
04 -
In a small bowl, whisk together coconut cream, honey, and light soy sauce. Set aside for glazing during the final stage of grilling.
05 -
Remove chicken from refrigeration 30 minutes before grilling. Thread marinated chicken pieces onto soaked skewers securely, minimizing loose ends.
06 -
Preheat grill to 500°F. Place skewers over direct heat and cook, turning every 2-3 minutes for 15-18 minutes, until the meat is evenly browned and fully cooked.
07 -
Brush coconut cream glaze over cooked skewers, turning and repeating every minute, 2-3 times, to achieve a caramelized, sticky finish.
08 -
Serve hot skewers on a platter lined with fresh lettuce leaves. Accompany with peanut sauce for dipping or to assemble lettuce wraps.
# Notes:
01 -
Marinating the chicken overnight enhances flavor and tenderness. For best grilling results, ensure even heat and avoid overcrowding the grill.