Description
Experience a flavorful escape with these Grilled Thai Coconut Chicken Skewers, featuring juicy marinated chicken thighs infused with fragrant ginger, garlic, and a rich coconut cream glaze. Perfectly grilled to achieve a beautiful char, these skewers are served with a creamy peanut dipping sauce, making them an irresistible appetizer or main course that brings Thai cuisine to your backyard.
Ingredients
Scale
Chicken Marinade:
- 1000 grams Chicken, dark meat (preferably thighs for juiciness)
- 2 tablespoons Ginger, fresh (approx. 4-5 slices)
- 1.5 tablespoons Garlic, fresh (approx. 2 cloves)
- 2 tablespoons Soy Sauce, light (for umami flavor)
- 1 tablespoon Dark Soy Sauce (for color and sweetness)
- 2 tablespoons Coconut Cream (for marinade)
- 2 tablespoons Sugar (brown sugar recommended)
- 1 tablespoon Oyster Sauce (for savory depth)
Coconut Glaze:
- 6 tablespoons Coconut Cream
- 1.5 tablespoons Honey (or maple syrup as an alternative)
- 2 tablespoons Soy Sauce, light
Peanut Dipping Sauce:
- 0.25 cup Peanut Butter, unsweetened
- 1 teaspoon Rice Vinegar
- 1 teaspoon Thai Red Curry Paste (optional, for heat)
- Maple Syrup or Honey (to taste for sweetness)
- Water (to thin sauce as needed)
- 1 teaspoon Sesame Oil (optional for nuttiness)
- 1 teaspoon Chili Oil (optional for heat)
Other:
- Wooden skewers (soaked in water for 30 minutes)
- Crushed Peanuts (optional garnish)
- Fresh lettuce leaves (for serving)
Instructions
- Prepare Chicken: Cut the chicken into 1×1 inch chunks. In a bowl, combine the chicken with ginger, garlic, light soy sauce, dark soy sauce, 2 tablespoons of coconut cream, sugar, and oyster sauce. Mix thoroughly and marinate for at least 1-2 hours, preferably overnight, to infuse flavors deeply.
- Soak Skewers: Soak the wooden skewers in water for about 30 minutes to prevent burning during grilling.
- Make Coconut Glaze: In a small bowl, combine 6 tablespoons coconut cream, honey, and soy sauce to create the glaze. Set aside.
- Thread the Chicken: Thread the marinated chicken chunks onto the soaked wooden skewers, packing the pieces tightly to ensure even cooking.
- Preheat Grill: Preheat the grill to a high direct heat of 500°F (260°C) to create a nice char and cook the chicken thoroughly.
- Grill the Skewers: Place the skewers on the grill and cook for 15-18 minutes, turning every 2-3 minutes to brown all sides evenly and cook through.
- Apply Glaze: During the last few minutes of grilling, brush the coconut glaze over the chicken skewers, flipping frequently to build up a flavorful, sticky coating.
- Prepare Peanut Sauce: In a small bowl, combine peanut butter, rice vinegar, Thai red curry paste (if using), maple syrup or honey to taste, and water to achieve desired consistency. Stir in sesame oil and chili oil if desired for extra flavor and heat.
- Serve: Serve the grilled chicken skewers warm over fresh lettuce leaves with the peanut dipping sauce on the side. Garnish with crushed peanuts if desired for added texture and flavor.
Notes
- Marinate the chicken overnight for the best flavor absorption and tenderness.
- Soaking wooden skewers is essential to prevent burning on the grill.
- Adjust the heat level in the peanut dipping sauce by adding more or less Thai red curry paste and chili oil according to your preference.
- Dark meat like chicken thighs is preferred for juiciness and flavor over breast meat.
- If you don’t have a grill, you can use a grill pan or broil the skewers in the oven, but adjust cooking times accordingly.
