Description
Experience the vibrant flavors of Thailand with these Grilled Thai Coconut Chicken Skewers. Succulent chicken thighs marinated in a fragrant blend of coconut cream, ginger, garlic, and soy sauces, then grilled to perfection and glazed with a luscious coconut-honey sauce. Served with a creamy peanut dipping sauce, this dish offers a perfect balance of sweet, savory, and spicy notes, perfect for a flavorful escape.
Ingredients
Scale
Chicken and 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)
Glaze
- 6 tablespoons Coconut Cream
- 1.5 tablespoons Honey (or maple syrup as an alternative)
- 2 tablespoons Soy Sauce, light (for glaze)
Peanut Dipping Sauce
- 0.25 cup Peanut Butter, unsweetened
- 1 teaspoon Rice Vinegar (for acidity)
- 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)
Garnish
- Crushed Peanuts (optional)
Instructions
- Prepare the Chicken and Marinade: Cut the chicken into 1×1 inch chunks. In a bowl, combine chicken pieces with ginger slices, minced garlic, light soy sauce, dark soy sauce, 2 tablespoons coconut cream, brown sugar, and oyster sauce. Mix well to coat all pieces evenly. Cover and marinate for at least 1-2 hours, preferably overnight to enhance flavor and tenderness.
- Soak Skewers: Place wooden skewers in water and soak for about 30 minutes to prevent them from burning during grilling.
- Make the Coconut Glaze: In a small bowl, mix together the remaining 6 tablespoons of coconut cream, honey, and light soy sauce until smooth. Set aside for brushing later.
- Thread Chicken onto Skewers: Remove chicken from marinade and thread pieces tightly onto the soaked wooden skewers, ensuring even spacing for uniform cooking.
- Preheat the Grill: Heat the grill to high heat, approximately 500°F (260°C), preparing for direct grilling.
- Grill the Skewers: Place the skewers on the grill and cook for 15-18 minutes, turning every 2-3 minutes to ensure all sides are beautifully browned and cooked through.
- Apply Glaze: During the last few minutes of grilling, brush the prepared coconut glaze generously over the chicken skewers, flipping frequently to allow the glaze to caramelize and meld with the meat.
- Prepare Peanut Dipping Sauce: In a bowl, whisk together peanut butter, rice vinegar, Thai red curry paste (if using), a sweetener like maple syrup or honey to taste, water to achieve desired consistency, and optional sesame and chili oils for nuttiness and heat. Adjust seasoning to preference.
- Serve: Remove the skewers from the grill and serve warm over fresh lettuce leaves. Garnish with crushed peanuts if desired, and provide the peanut dipping sauce on the side for dipping.
Notes
- Marinating overnight intensifies the flavors and tenderizes the chicken.
- Soaking wooden skewers prevents them from burning on the grill.
- The coconut glaze adds a luscious, sweet, and creamy finish to the grilled chicken.
- Adjust the amount of Thai red curry paste in the peanut sauce to control the heat level.
- This recipe works best with dark meat chicken thighs for juiciness; chicken breast may dry out.
- For a vegan alternative, substitute chicken with firm tofu and oyster sauce with mushroom-based sauce.
