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This hearty Thai Coconut Chicken Skewer recipe has become my go-to for summer barbecues and entertaining guests. The perfect balance of fragrant Thai flavors, tender chicken, and that irresistible grilled char makes this dish a crowd-pleaser every time.
I first created these skewers when hosting a backyard gathering where several guests had different dietary preferences. The combination of coconut and Thai flavors was so universally loved that I now make a double batch whenever friends come over.
Ingredients
- Chicken thighs or drumsticks 1 kg dark meat preferred for its richer flavor and moisture when grilled
- Fresh ginger slices adds bright aromatic notes that balance the coconut perfectly
- Garlic cloves provides essential savory foundation for the marinade
- Soy sauce regular and dark varieties create depth and umami while seasoning the meat
- Coconut cream the star ingredient that tenderizes and infuses the chicken with sweet tropical flavor
- Sugar balances the saltiness and helps create caramelization on the grill
- Oyster sauce secret ingredient that adds complex umami notes impossible to replicate
- Honey creates the sticky glaze that makes these skewers irresistible
Step-by-Step Instructions
- Prepare the marinade
- Finely mince the ginger and garlic until they form an aromatic paste. This releases their essential oils and allows them to penetrate the chicken more effectively. Combine with soy sauces, coconut cream, sugar and oyster sauce in a large bowl, whisking until fully incorporated.
- Cut and marinate chicken
- Cut chicken into consistent 1x1 inch chunks to ensure even cooking. Thoroughly coat each piece in the marinade, pressing gently to help absorption. Cover and refrigerate for at least 2 hours, but preferably overnight for maximum flavor development. The coconut cream will tenderize the meat while the aromatics infuse deeply.
- Skewer preparation
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Remove chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Thread pieces snugly onto skewers, ensuring there aren't loose pieces that might burn quickly.
- Prepare coconut glaze
- Whisk together coconut cream, honey and soy sauce until smooth. This glaze will be applied in the final minutes of cooking to create a sweet, sticky finish with beautiful caramelization.
- Grill to perfection
- Heat grill to approximately 500°F. Place skewers over direct heat, turning every 2-3 minutes for even cooking. The high heat creates beautiful char marks while keeping the inside juicy. After about 15 minutes of cooking, brush generously with coconut glaze, turning frequently to caramelize all sides.
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The coconut cream is truly the magical ingredient in this recipe. I discovered its transformative powers when experimenting with marinades years ago. Unlike coconut milk, the cream has a higher fat content that not only flavors the meat but also helps tenderize it and create that beautiful caramelization on the grill. The difference is remarkable.
Storage and Meal Prep
These skewers store beautifully in the refrigerator for up to 3 days. To reheat, wrap loosely in foil and warm in a 325°F oven for about 10 minutes. The flavors actually continue to develop, making them perfect for meal prep. You can also freeze the marinated but uncooked chicken on the skewers for up to 2 months. Just thaw overnight in the refrigerator before grilling.
Serving Suggestions
While delicious on their own, these skewers truly shine when served with the optional peanut sauce. The creamy, slightly spicy sauce complements the sweet coconut glaze perfectly. I love serving these on a bed of butter lettuce leaves, allowing guests to create little wraps with the chicken and sauce. Add sides like coconut rice, a simple cucumber salad, or grilled vegetables to complete the meal.
Ingredient Substitutions
If coconut cream is unavailable, use the solid portion from the top of a refrigerated can of full-fat coconut milk. For a lighter version, boneless skinless chicken breast works well, though I recommend brining it first as described in the notes. The peanut sauce can be made with almond or sunflower seed butter for those with peanut allergies. For a spicier version, add Thai bird chili to the marinade or serve with sriracha on the side.
Recipe FAQs
- → Can I use chicken breast instead of dark meat?
Yes, you can use chicken breast instead of dark meat. For best results, brine the breast meat first (1½ tablespoons salt with 4 cups water) for a few hours before marinating. This helps prevent the white meat from becoming dry during grilling.
- → What can I substitute for coconut cream?
If you can't find coconut cream, use full-fat coconut milk as a substitute. Look for coconut milk containing just coconut extract and water without additives like polysorbate80. Note that coconut milk will provide less coconut flavor and create a runnier marinade.
- → How long should I marinate the chicken?
Marinate the chicken for a minimum of 1-2 hours in the refrigerator. For more pronounced flavor, overnight marination is recommended. Remove from the refrigerator 30 minutes before grilling to allow the meat to come closer to room temperature.
- → Can I make these skewers with other meats?
This recipe works excellently with pork, particularly pork shoulder cut into chunks. The marinade's sweet and savory profile complements pork beautifully, and the fattier cuts will remain juicy on the grill.
- → What if I don't have oyster sauce?
If oyster sauce isn't available, substitute with additional soy sauce plus a pinch of sugar. Oyster sauce provides umami depth, so this substitution maintains the salty-sweet balance while missing some of the complexity.
- → Can I prepare these skewers in advance?
You can marinate the chicken up to 24 hours in advance. For maximum convenience, you can also pre-skewer the marinated meat a few hours before grilling. The peanut sauce can be prepared up to 3 days ahead and stored refrigerated in an airtight container.