Thai Coconut Chicken Skewers (Print Version)
Smoky grilled chicken in coconut marinade, glazed with sweet coconut cream and served with peanut sauce.
# Ingredients:
→ Main Ingredients
01 -
1 kg chicken thighs or drumsticks, cut into 1-inch chunks
→ Marinade
02 -
4-5 slices ginger (approximately 2 tablespoons), finely minced
03 -
2 cloves garlic (approximately 1½ tablespoons), finely minced
04 -
2 tablespoons light soy sauce
05 -
1 tablespoon dark soy sauce
06 -
2 tablespoons coconut cream
07 -
2 tablespoons sugar
08 -
1 tablespoon oyster sauce
→ Coconut Cream Glaze
09 -
6 tablespoons coconut cream
10 -
1½ tablespoons honey
11 -
1 teaspoon soy sauce
→ Simple Peanut Sauce
12 -
2 tablespoons coconut cream
13 -
¼ cup natural unsweetened peanut butter
14 -
1 teaspoon rice vinegar
15 -
1 teaspoon Thai red curry paste
16 -
2 teaspoons maple syrup or honey
17 -
2 teaspoons soy sauce
18 -
2-3 tablespoons water, for thinning
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
Crushed peanuts for garnish (optional)
# Steps to Follow:
01 -
In a small bowl, combine coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup, soy sauce, water, and optional sesame and chili oils. Mix thoroughly until smooth. Adjust consistency with additional water as needed. Set aside until ready to serve.
02 -
If using wooden skewers, soak the blunt ends in water for at least 30 minutes to prevent burning during grilling.
03 -
Cut chicken into 2.5 cm (1-inch) chunks and place in a large bowl.
04 -
Finely mince garlic and ginger using a mortar and pestle, food processor, or sharp knife. Add to the bowl with chicken. Add soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix thoroughly to coat all chicken pieces.
05 -
Cover and refrigerate for a minimum of 1-2 hours. For optimal flavor development, marinate overnight.
06 -
Remove chicken from refrigerator 30 minutes before grilling to bring to room temperature.
07 -
Thread chicken pieces onto skewers, ensuring pieces are pressed snugly together to prevent burning. Avoid sliding fingers along the skewers to prevent splinters.
08 -
In a small bowl, whisk together coconut cream, honey, and soy sauce for the finishing glaze. Set aside.
09 -
Heat charcoal or gas grill to approximately 260°C (500°F).
10 -
Place skewers on direct heat. Flip every 2-3 minutes, for a total of 15-18 minutes. Monitor closely to prevent burning.
11 -
Once chicken is cooked through and feels firm, brush with coconut cream glaze. Flip skewers every minute, 2-3 times, to create a caramelized char.
12 -
Arrange skewers over a bed of green lettuce leaves. Serve with peanut sauce for dipping or creating mini lettuce wraps.
# Additional Notes:
01 -
If coconut cream is unavailable, substitute with full-fat coconut milk with minimal additives (coconut extract and water only).
02 -
This marinade works excellently with pork shoulder as an alternative to chicken.
03 -
For juicier chicken breast, brine in salt water (1½ tablespoons salt to 4 cups water) for several hours before marinating.
04 -
Chicken skin adds flavor and texture but can be removed for a lighter option.
05 -
If oyster sauce is unavailable, substitute with additional soy sauce and a pinch of sugar.
06 -
Dark soy sauce primarily contributes color; light soy sauce can be used if dark isn't available.