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These Thai coconut chicken skewers pack smoky char and tropical richness into every bite. Marinated with bold ginger and garlic, glazed with sweet coconut cream, and perfectly grilled, this dish always turns heads at gatherings. The quick peanut sauce on the side takes it straight to street-food territory and makes it impossible to have just one.
First time I made this, we were grilling at my cousin’s cabin with nothing but a bag of chicken thighs and a can of coconut cream. Now, my friends demand it every July.
Ingredients
- Chicken thighs or drumsticks: offer deep flavor and stay juicy on the grill Look for dark meat that smells fresh and has some fat
- Fresh ginger and garlic: bring zesty warmth Mince them very fine for the biggest flavor punch
- Soy sauce and dark soy sauce: add umami and beautiful color Choose naturally brewed sauce for best taste
- Coconut cream: goes into both marinade and glaze Get the thick kind with just coconut extract and water
- Oyster sauce: adds a layer of savory depth Substitute more soy sauce if needed
- Sugar and honey: balance out the salt and spice Go for a natural, light honey for easy mixing in the glaze
- Natural peanut butter unsweetened: Forms the creamy peanut sauce Choose one with no added sugar or oil
- Thai red curry paste: layers on heat and aroma Pick a quality paste for authentic flavor
- Rice vinegar: lends subtle tang to the peanut sauce
- Maple syrup or honey: brings sweetness to the sauce and glaze
- Sesame oil and chili oil: boost peanut sauce with a savory kick Optional but highly recommended if you have them
- Crushed peanuts: add a crunchy finish on top
Step-by-Step Instructions
- Prepare the Peanut Sauce:
- Mix together coconut cream peanut butter rice vinegar curry paste maple or honey soy sauce water and optional oils in a small bowl Whisk until smooth and creamy
- Soak the Skewers:
- Fill a tall cup with water and soak the non pointy ends of your wooden skewers This prevents scorching on the grill
- Cut and Marinate the Chicken:
- Chop chicken into bite sized pieces Place in a bowl Mince ginger and garlic as finely as possible Add to chicken Pour in both soy sauces coconut cream sugar and oyster sauce Toss to coat fully Refrigerate for at least one hour or overnight for best flavor
- Thread the Chicken:
- Remove chicken from fridge thirty minutes before grilling Thread snugly onto skewers Use the chicken itself to help slide down the skewer Avoid loose pieces as they may burn faster
- Prepare the Glaze:
- Mix coconut cream honey and soy sauce in a small dish This will be brushed on during the final stage of grilling
- Preheat and Grill:
- Heat your grill to high 500F for smoky char Arrange skewers over direct heat Grill for fifteen minutes turning every two to three minutes until the chicken is golden and cooked through
- Glaze and Finish:
- Brush chicken generously with the coconut glaze during the last few minutes Flip every minute or so to build up a sticky caramelized layer
- Serve and Enjoy:
- Serve skewers warm over green lettuce with a bowl of the peanut sauce Stack lettuce and chicken together for mini wraps if you like
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I never skip the coconut cream glaze It makes the skewers irresistible and draws everyone back to the grill for seconds Last summer my niece and nephew kept sneaking extra pieces while I was distracted making the sauce
Storage Tips
Let leftover skewers cool fully before refrigerating Store in an airtight container up to three days Reheat under the broiler or in a hot skillet until warm For the peanut sauce keep separate in its own jar and stir before using
Ingredient Substitutions
Swap chicken for pork shoulder or even tofu if you want something different If coconut cream is unavailable use the thick part from a can of coconut milk Try almond or sunflower seed butter if peanut butter is an issue
Serving Suggestions
Pile skewers on a platter with fresh lime wedges sliced cucumbers and plenty of herb sprigs Think cilantro basil and mint On busy weeknights I sometimes chop leftovers onto rice bowls with quick pickles
Cultural and Historical Context
Thai grilled meats like this are inspired by street vendors all over southeast Asia where coconut milk and aromatic marinades are common The mix of smoke sweet and savory is what makes Thai barbecue so unique It is fun to recreate those flavors at home and everyone gets hands on with building their own lettuce wraps
Frequently Asked Questions About Recipes
- → What makes the chicken so flavorful?
The marinade blends fresh ginger, garlic, coconut cream, and soy sauce, giving the chicken deep savory and slightly sweet notes before grilling.
- → Can I use chicken breast instead of dark meat?
Yes, but brine the chicken breast first to retain moisture. Dark meat stays juicier on the grill and brings extra flavor.
- → What’s the purpose of the coconut cream glaze?
The glaze creates a sweet, sticky layer that caramelizes over the heat, adding shine and a burst of coconut richness.
- → Is the peanut sauce necessary?
While optional, the peanut sauce lends a creamy, nutty element that pairs well with the chicken’s bold, aromatic flavors.
- → Can I make these skewers ahead of time?
You can marinate the chicken in advance and assemble the skewers beforehand. Grill just before serving for best results.
- → Are there alternative proteins I could use?
Pork shoulder works wonderfully with this marinade and grilling method for similarly delicious skewers.