Description
Grilled Thai Coconut Chicken Skewers blend zesty coconut marinade with tender chicken, offering a tantalizing journey through Thailand’s bold flavors. Succulent spices and creamy coconut create an irresistible summer grilling experience that will transport taste buds straight to Bangkok’s street markets.
Ingredients
Scale
Protein:
- 1 kg (2.2 pounds) chicken (dark meat preferably)
Marinade and Seasoning:
- 4–5 slices ginger (approximately 2 tablespoons)
- 2 cloves garlic (approximately 1½ tablespoons)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 6 tablespoons coconut cream (for glaze)
- 1½ tablespoons honey (for glaze)
- 1 teaspoon soy sauce (for glaze)
Peanut Sauce and Garnish:
- ¼ cup natural peanut butter (for peanut sauce)
- 2 tablespoons coconut cream (for peanut sauce)
- 1 teaspoon rice vinegar (for peanut sauce)
- 1 teaspoon Thai red curry paste (for peanut sauce)
- 2 teaspoons maple syrup (for peanut sauce)
- 2 teaspoons soy sauce (for peanut sauce)
- 2–3 tablespoons water (for peanut sauce)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for topping)
Instructions
- Prepare wooden skewers by submerging them in cold water for at least 30 minutes to prevent burning during grilling.
- Combine minced ginger, crushed garlic, light and dark soy sauces, full-fat coconut cream, granulated sugar, and rich oyster sauce in a non-reactive bowl.
- Cut chicken into uniform 1-inch (2.5 centimeters) chunks for consistent cooking and marinate in the prepared mixture for 1-2 hours in the refrigerator, ensuring maximum flavor absorption.
- Whisk together additional coconut cream, golden honey, and an extra splash of soy sauce to create a glossy, caramelizing glaze.
- Thread marinated chicken pieces tightly and evenly onto pre-soaked wooden skewers, leaving small spaces between chunks for thorough heating.
- Preheat grill to high temperature (around 500°F or 260°C), creating distinct grill marks and sealing in juices.
- Place skewers on hot grill grates, cooking for 2-3 minutes per side and rotating to ensure even, golden-brown coloration.
- Brush skewers generously with prepared coconut cream glaze during final grilling stages to develop a rich, caramelized exterior.
- Cook for an additional 15-18 minutes or until internal chicken temperature reaches 165°F (74°C), guaranteeing safe consumption.
- Plate skewers on a bed of crisp green lettuce leaves, offering optional spicy peanut sauce on the side for added depth of flavor.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling, ensuring a safer and more successful cooking experience.
- Marinate chicken for maximum flavor infusion, allowing the blend of ginger, garlic, and sauces to deeply penetrate the meat for a rich, authentic Thai taste.
- Maintain high grill temperature around 500°F to achieve perfect caramelization and create a delicious charred exterior while keeping the inside juicy.
- Brush coconut cream glaze generously during the last few minutes of grilling to develop a stunning golden-brown color and add an extra layer of sweetness.
- Serve immediately after grilling to enjoy the optimal texture and temperature, pairing with crisp green lettuce for a refreshing contrast.
- Optional peanut sauce provides a delightful dipping option that complements the coconut and Thai-inspired flavors of the skewers.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner, Snacks
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg