Grilled Thai Coconut Chicken Skewers (Print-Friendly Format)
Tender chicken skewers marinated in coconut, ginger, and soy, finished with a caramelized glaze and savory peanut sauce.
# Required Ingredients:
→ Chicken
01 -
1 kg boneless, skinless chicken thighs or drumsticks, cut into 2.5 cm cubes
→ Marinade
02 -
4 slices fresh ginger, finely minced (approximately 2 tablespoons)
03 -
2 cloves garlic, finely chopped (approximately 1.5 tablespoons)
04 -
2 tablespoons light soy sauce
05 -
1 tablespoon dark soy sauce
06 -
2 tablespoons coconut cream
07 -
2 tablespoons granulated sugar
08 -
1 tablespoon oyster sauce
→ Coconut Cream Glaze
09 -
6 tablespoons coconut cream
10 -
1.5 tablespoons honey
11 -
1 teaspoon soy sauce
→ Simple Peanut Sauce (Optional)
12 -
2 tablespoons coconut cream
13 -
60 ml 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 to 3 tablespoons water, as needed
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
Crushed roasted peanuts for garnish (optional)
# How to Make It:
01 -
In a small bowl, whisk together coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), soy sauce, and water until smooth. Stir in sesame oil and chili oil if desired. Reserve until serving.
02 -
If using wooden skewers, soak non-pointed ends in water for at least 30 minutes to prevent charring during cooking.
03 -
Place chicken pieces in a large bowl. Add ginger and garlic, then pour in light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Thoroughly mix to coat chicken evenly. Cover and refrigerate for 1 to 2 hours, or up to overnight for enhanced flavor.
04 -
Remove chicken from the refrigerator 30 minutes before grilling. Thread marinated chicken tightly onto skewers, ensuring minimal loose pieces for even cooking.
05 -
In a small bowl, mix coconut cream, honey, and soy sauce. Set aside to use during final minutes of grilling.
06 -
Preheat a charcoal or gas grill to approximately 260°C. Grill skewers over direct heat, turning every 2–3 minutes for a total of 15–18 minutes, until chicken is fully cooked and lightly charred.
07 -
During the last few minutes of grilling, brush chicken with coconut cream glaze. Continue flipping and glazing every minute, 2 to 3 times, to achieve a glossy, caramelized finish.
08 -
Transfer skewers to a serving dish. Optionally, serve over fresh green lettuce accompanied by peanut sauce and a sprinkle of crushed peanuts.
# Additional Information:
01 -
For a stronger coconut flavor, use coconut cream instead of coconut milk; opt for high-fat coconut milk if needed.
02 -
Dark soy sauce imparts deeper color and a slightly sweet flavor; substitute with additional light soy sauce if unavailable.
03 -
Marinate the chicken overnight for maximum flavor absorption.
04 -
This preparation can also be made with cubed pork shoulder for variation.
05 -
To prevent dry chicken when using breast meat, consider brining in salted water for several hours before marinating.