Description
These Grilled Thai Coconut Chicken Skewers are packed with flavor and perfect for a summer barbecue. Marinated in a fragrant blend of coconut cream, soy sauce, and spices, these skewers are grilled to juicy perfection and finished with a sweet coconut cream glaze. Pair them with a simple peanut sauce for extra indulgence!
Ingredients
Chicken Skewers:
- 1 kg chicken (dark meat preferably)
Marinade:
- 4–5 slices ginger (approx. 2 tablespoons)
- 2 cloves garlic (approx. 1 1/2 tablespoons)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
Coconut Cream Glaze:
- 6 tablespoons coconut cream
- 1 1/2 tablespoons honey
- 1 teaspoon soy sauce
Simple Peanut Sauce (Optional):
- 2 tablespoons coconut cream
- 1/4 cup natural peanut butter (unsweetened)
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup (or honey)
- 2 teaspoons soy sauce
- 2–3 tablespoons water (or enough to thin it out)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions
- Quick & Easy Peanut Sauce (Optional)
In a small bowl, combine all the ingredients for the peanut sauce and mix well. Set aside.
- Marinating & Skewering the Chicken
If using wooden skewers, soak the ends in water. Cut chicken into chunks. Finely chop garlic and ginger, mix with marinade ingredients. Marinate chicken for 1-2 hours or overnight. Skewer chicken.
- Making the Coconut Cream Glaze
Combine coconut cream, honey, and soy sauce in a bowl. Set aside.
- Grilling
Preheat grill to 500F. Grill skewers over direct heat, flipping every 2-3 minutes for 15-18 minutes. Brush with coconut cream glaze while grilling.
- Serving
Serve chicken skewers over lettuce with peanut sauce.
Notes
- If coconut cream is unavailable, substitute with full-fat coconut milk for a milder flavor.
- This recipe can be made with pork shoulder chunks as well.
- Dark meat is recommended for more flavor, but chicken breast can be used if brined to retain moisture.
- Chicken skin can be removed for a healthier version.
- Oyster sauce adds umami; substitute with soy sauce and sugar if needed.
- Dark soy sauce gives color; light soy sauce can be substituted.
- Honey is recommended for the glaze; sugar can be used with hot water to dissolve.
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 6g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg