Grilled Thai Coconut Chicken Skewers (Print Version)
Juicy Thai chicken skewers, coconut-marinated and flame-grilled, paired with sweet peanut sauce and sticky glaze.
# Ingredients:
→ Chicken and Marinade
01 -
1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces
02 -
2 tablespoons fresh ginger, finely chopped
03 -
1.5 tablespoons garlic, finely chopped
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 light 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 light soy sauce
18 -
2-3 tablespoons water, as needed
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
Crushed roasted peanuts, for garnish (optional)
# Instructions:
01 -
Whisk coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water in a bowl until smooth, adjusting water for desired consistency. Stir in sesame oil and chili oil, if using. Garnish with crushed peanuts and set aside.
02 -
If using, soak wooden skewers in water for at least 30 minutes. Cut chicken into 2.5 cm pieces and place in a large bowl. Add chopped ginger and garlic. Pour in light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix thoroughly to coat evenly, then cover and refrigerate for 1-2 hours or overnight.
03 -
In a small bowl, mix coconut cream, honey, and light soy sauce. Reserve for glazing during grilling.
04 -
Remove chicken from the refrigerator 30 minutes before grilling. Thread marinated pieces snugly onto soaked skewers, ensuring ends are secure.
05 -
Preheat a grill to 260°C. Arrange skewers over direct heat and cook, turning every 2–3 minutes for 15–18 minutes, until chicken is evenly browned and cooked through.
06 -
Brush hot skewers with coconut cream glaze, flipping every minute and repeating 2–3 times to create a caramelized, sticky coating.
07 -
Arrange grilled skewers over fresh lettuce leaves on a serving platter. Serve immediately with optional peanut sauce for dipping or lettuce wrapping.
# Notes:
01 -
For best results, marinate the chicken overnight to maximize flavor absorption and tenderness.
02 -
Soaking wooden skewers prevents burning on the grill.