Description
These Grilled Thai Coconut Chicken Skewers offer a perfect blend of savory and sweet flavors with a rich coconut cream glaze and optional spicy peanut sauce, making them an irresistible appetizer or main dish that’s easy to prepare and grilled to perfection.
Ingredients
Scale
Chicken Marinade
- 1 kg chicken dark meat, 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 (adjust for desired consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Prepare Peanut Sauce (Optional): In a small bowl, thoroughly mix coconut cream, natural peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, water, sesame oil, and chili oil until smooth. Set aside to allow flavors to meld while you prepare the chicken skewers.
- Marinate Chicken: Finely chop garlic and ginger and combine them in a bowl with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Add chicken chunks and coat well. Cover and marinate for 1-2 hours or preferably overnight in the refrigerator for deeper flavor infusion.
- Skewer Chicken: Thread the marinated chicken pieces tightly onto skewers, ensuring even spacing for uniform cooking.
- Make Coconut Cream Glaze: In a bowl, whisk together coconut cream, honey, and soy sauce until combined. This glaze will add a luscious and sweet finish to the grilled chicken.
- Grill Chicken Skewers: Preheat your grill to 500°F (260°C). Place skewers over direct heat and grill for 15-18 minutes, turning every 2-3 minutes to ensure even cooking. During grilling, generously brush the skewers with the coconut cream glaze to create a sticky, flavorful coating.
- Serve: Remove skewers from grill and serve hot over a bed of fresh lettuce. Spoon the prepared peanut sauce on the side and sprinkle crushed peanuts on top if desired for added texture and flavor.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- You can substitute dark meat chicken with chicken breast if preferred, but dark meat remains juicier for grilling.
- Adjust chili oil in the peanut sauce according to your spice tolerance.
- Use natural, unsweetened peanut butter to keep the peanut sauce authentic and avoid excess sweetness.
- Ensure skewers are soaked in water for 30 minutes before grilling if using wooden skewers to prevent burning.
- This recipe serves well as an appetizer or paired with jasmine rice for a complete meal.
