Description

Juicy Grilled Thai Coconut Chicken Skewers marinated in coconut cream, soy sauce, garlic, and ginger, grilled to perfection, and brushed with a sweet coconut glaze. Serve with optional peanut sauce for an authentic Thai-inspired dish that’s perfect for any occasion.

Ingredients

Scale

For the Chicken & Marinade:

1 kg chicken thighs or drumsticks, boneless, cut into 1-inch cubes

4–5 slices fresh ginger (about 2 tbsp), finely minced

2 cloves garlic (about 1½ tbsp), minced

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp coconut cream

2 tbsp brown sugar

1 tbsp oyster sauce

For the Coconut Cream Glaze:

6 tbsp coconut cream

1½ tbsp honey

1 tsp soy sauce

Optional Peanut Sauce:

2 tbsp coconut cream

¼ cup natural peanut butter (unsweetened)

1 tsp rice vinegar

1 tsp Thai red curry paste

2 tsp maple syrup or honey

2 tsp soy sauce

2–3 tbsp water

1 tsp sesame oil (optional)

1 tsp chili oil (optional)

Crushed peanuts (optional)

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Instructions

Prepare the Peanut Sauce (Optional)
In a small bowl, whisk together coconut cream, peanut butter, rice vinegar, curry paste, maple syrup, soy sauce, and water. Add sesame oil and chili oil if desired. Mix until smooth and set aside.
Marinate the Chicken
- If using wooden skewers, soak them in water for at least 30 minutes to avoid burning.
- Place chicken cubes in a large bowl.
- Add ginger, garlic, soy sauces, coconut cream, sugar, and oyster sauce. Mix well to coat evenly.
- Cover and refrigerate for at least 1–2 hours, preferably overnight for maximum flavor.
Skewer the Chicken
Thread chicken pieces onto skewers, keeping them snug to prevent burning. Avoid running your fingers down the skewers to prevent splinters.
Make the Coconut Cream Glaze
In a small bowl, whisk together coconut cream, honey, and soy sauce until smooth.
Grill the Skewers
- Preheat your grill to 500°F (260°C) for direct-heat cooking.
- Grill the skewers for 15–18 minutes, turning every 2–3 minutes until nicely browned and lightly charred.
- In the final minutes, brush with the coconut glaze and continue flipping for a sweet, sticky, caramelized coating.
- Test doneness by ensuring the chicken is firm and juices run clear.

Notes

Use maple syrup instead of honey for a vegan glaze.

Pork shoulder or tofu can replace chicken.

For extra spice, add more curry paste, chili oil, or fresh chilies.

Freeze uncooked marinated chicken for up to 2 months.

Prep Time: 20 minutes (plus marinating)
Cook Time: 18 minutes

Nutrition

Serving Size: 1 skewer
Calories: 190 kcal
Sugar: 6 g
Carbohydrates: 18 g
Protein: 15 g