Grilled Thai Coconut Chicken Skewers are a delightful treat that’s perfect for any occasion. They are simple to prepare and bursting with flavors, making them a hit at barbecues or family dinners. The combination of coconut and aromatic spices creates a tasty experience that can be customized to suit your taste, whether you prefer it mild or with a spicy kick.
Recipe Information
Prep Time: 120 minutes
Cook Time: 18 minutes
Total Time: 138 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 451
Protein: 27g
Carbohydrates: 25g
Fat: 25g
Fiber: 2g
Sugar: 11g
Sodium: 990mg
Why Make Grilled Thai Coconut Chicken Skewers
Grilled Thai Coconut Chicken Skewers are not only delicious, but they are also a healthier choice for meal prep. Chicken is a great source of lean protein, and the use of coconut cream adds a touch of healthy fats to your diet. With ingredients that are wholesome and flavorful, these skewers can easily be tailored to fit any dietary preferences. You can adjust the level of sweetness or spice to make it perfect for your and your family’s tastes.
How to Make Grilled Thai Coconut Chicken Skewers Step by Step
Ingredients
1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces
2 tablespoons fresh ginger, finely chopped
1.5 tablespoons garlic, finely chopped
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons coconut cream
2 tablespoons granulated sugar
1 tablespoon oyster sauce
6 tablespoons coconut cream
1.5 tablespoons honey
1 teaspoon light soy sauce
2 tablespoons coconut cream
60 ml natural unsweetened peanut butter
1 teaspoon rice vinegar
1 teaspoon Thai red curry paste
2 teaspoons maple syrup or honey
2 teaspoons light soy sauce
2-3 tablespoons water, as needed
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
Crushed roasted peanuts, for garnish (optional)
Directions
Whisk coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water in a bowl until smooth, adjusting water for desired consistency. Stir in sesame oil and chili oil, if using. Garnish with crushed peanuts and set aside. If using, soak wooden skewers in water for at least 30 minutes. Cut chicken into 2.5 cm pieces and place in a large bowl. Add chopped ginger and garlic. Pour in light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix thoroughly to coat evenly, then cover and refrigerate for 1-2 hours or overnight. In a small bowl, mix coconut cream, honey, and light soy sauce. Reserve for glazing during grilling. Remove chicken from the refrigerator 30 minutes before grilling. Thread marinated pieces snugly onto soaked skewers, ensuring ends are secure. Preheat a grill to 260°C. Arrange skewers over direct heat and cook, turning every 2–3 minutes for 15–18 minutes, until chicken is evenly browned and cooked through. Brush hot skewers with coconut cream glaze, flipping every minute and repeating 2–3 times to create a caramelized, sticky coating. Arrange grilled skewers over fresh lettuce leaves on a serving platter. Serve immediately with optional peanut sauce for dipping or lettuce wrapping.
How to Serve Grilled Thai Coconut Chicken Skewers
Serve these delicious skewers on bed of fresh lettuce leaves for a refreshing crunch. They pair nicely with a side of jasmine rice or a fresh cucumber salad. For an extra boost of flavor, include the optional peanut sauce on the side for dipping or drizzling.
How to Store Grilled Thai Coconut Chicken Skewers
To store leftover grilled skewers, place them in an airtight container and refrigerate for up to 3 days. When reheating, simply warm them on a grill or in an oven until heated through. For longer storage, you can freeze the cooked skewers, and they will last in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Cooking Grilled Thai Coconut Chicken Skewers
- Marinate the chicken overnight for maximum flavor infusion.
- Adjust the amount of curry paste to control the spice level.
- Use metal skewers if you prefer not to soak wooden ones.
- Add vegetables like bell peppers or zucchini to your skewers for added nutrition and color.
- Keep a close eye on the grill to prevent burning; chicken should be juicy and perfectly cooked.
Delicious Variations of Grilled Thai Coconut Chicken Skewers
For a spicy twist, add extra Thai red curry paste to the marinade. If you’re feeling citrusy, try marinating your chicken in a blend of lime juice and zest for a refreshing twist. For a vegetarian option, substitute chicken with firm tofu or hearty vegetables skewered along with mushrooms and bell peppers.
Conclusion
Try your hand at Grilled Thai Coconut Chicken Skewers today! With their irresistible flavor and ease of preparation, you’ll love how versatile they can be, whether for a quick weeknight meal or an exciting addition to your next barbecue. Enjoy the vibrant taste of Thai cuisine right from your kitchen!
Grilled Thai Coconut Chicken Skewers
Ingredients
For the chicken marinade
- 1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces
- 2 tablespoons fresh ginger, finely chopped
- 1.5 tablespoons garlic, finely chopped
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons granulated sugar
- 1 tablespoon oyster sauce
For the glaze
- 6 tablespoons coconut cream
- 1.5 tablespoons honey
- 1 teaspoon light soy sauce
For the sauce
- 60 ml natural unsweetened peanut butter
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup or honey
- 2 teaspoons light soy sauce
- 2-3 tablespoons water, as needed
- 1 teaspoon sesame oil (optional) optional
- 1 teaspoon chili oil (optional) optional
- Crushed roasted peanuts, for garnish (optional) optional
Instructions
Marinating the Chicken
- Whisk coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water in a bowl until smooth, adjusting water for desired consistency.
- Stir in sesame oil and chili oil, if using. Garnish with crushed peanuts and set aside.
- If using skewers, soak wooden skewers in water for at least 30 minutes.
- Cut chicken into 2.5 cm pieces and place in a large bowl.
- Add chopped ginger and garlic.
- Pour in light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce.
- Mix thoroughly to coat evenly, then cover and refrigerate for 1-2 hours or overnight.
Grilling
- In a small bowl, mix coconut cream, honey, and light soy sauce. Reserve for glazing during grilling.
- Remove chicken from the refrigerator 30 minutes before grilling.
- Thread marinated pieces snugly onto soaked skewers, ensuring ends are secure.
- Preheat a grill to 260°C.
- Arrange skewers over direct heat and cook, turning every 2–3 minutes for 15–18 minutes, until chicken is evenly browned and cooked through.
- Brush hot skewers with coconut cream glaze, flipping every minute and repeating 2–3 times to create a caramelized, sticky coating.
- Arrange grilled skewers over fresh lettuce leaves on a serving platter.
- Serve immediately with optional peanut sauce for dipping or lettuce wrapping.
