Grilled Thai Coconut Chicken Skewers
A delightful and flavorful dish that features juicy grilled chicken marinated in a coconut and spice blend.
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.
Notes
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 for up to 2 months. Thaw overnight in the refrigerator before reheating.