Description
These smoky grilled Thai coconut chicken skewers are marinated in ginger, garlic, coconut cream, and soy sauce for maximum flavor, then finished with a sweet coconut glaze. Served with a simple optional peanut sauce, they’re perfect for grilling season and make a crowd-pleasing appetizer or main dish.
Ingredients
1 kg chicken (preferably dark meat)
Marinade
4–5 slices ginger (about 2 tablespoons)
2 cloves garlic (about 1½ 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
1½ tablespoons honey
1 teaspoon soy sauce
Simple Peanut Sauce (optional)
2 tablespoons coconut cream
¼ cup natural unsweetened peanut butter
1 teaspoon rice vinegar
1 teaspoon Thai red curry paste
2 teaspoons maple syrup or honey
2 teaspoons soy sauce
2–3 tablespoons water (to thin, as needed)
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
Crushed peanuts for garnish (optional)
Instructions
To make the peanut sauce (optional), stir together all ingredients in a small bowl until smooth. Set aside. For the chicken, if using wooden skewers, soak the blunt ends in water while you prep the rest to prevent burning. Cut the chicken into 1-inch chunks and place in a bowl. Using a mortar and pestle, food processor, or knife, finely mince the ginger and garlic and add them to the chicken. Add all other marinade ingredients and mix well to coat the chicken evenly. Cover and refrigerate for at least 1–2 hours, preferably overnight. Remove from fridge 30 minutes before grilling. Thread the chicken tightly onto skewers—double up loose pieces to keep them secure and avoid burning. To make the coconut glaze, whisk together coconut cream, honey, and soy sauce in a small bowl and set aside. Heat a grill to about 500°F (260°C). Grill the skewers over direct heat, flipping every 2–3 minutes, for a total of 15–18 minutes until nicely browned and cooked through. In the final few minutes, brush the coconut glaze over the chicken, flipping and brushing 2–3 more times to create a sticky, caramelized finish. Serve hot over lettuce with peanut sauce for dipping or wrapping.
Notes
If you can’t find coconut cream, use full-fat coconut milk with minimal ingredients—look for just “coconut extract” and “water” for best flavor. This recipe also works great with pork shoulder. If using chicken breast, brine it in saltwater for 1–2 hours before marinating to keep it moist. Oyster sauce adds rich umami, but if unavailable, you can sub with soy sauce and a pinch of sugar. For the glaze, honey works best for a smooth syrupy texture, but you can melt sugar in hot water if needed.