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Grilled Thai Coconut Chicken Skewers

A delightful blend of sweet, savory, and umami flavors, these skewers are easy to prepare and perfect for summer barbecues.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 kg boneless chicken thighs or drumsticks Tender and juicy pieces, perfect for skewering.
  • 2 tablespoons fresh ginger, finely chopped Adds a warm spiciness and aromatic perfume.
  • 1.5 tablespoons garlic, finely chopped Brings depth and intensity of flavor.
  • 2 tablespoons light soy sauce Adds a mild saltiness and umami flavor.
  • 1 tablespoon dark soy sauce Creates a rich color and a little more intensity.
  • 2 tablespoons coconut cream A luscious, creamy texture that binds the marinade.
  • 2 tablespoons granulated sugar Balances savory flavors with sweet.
  • 1 tablespoon oyster sauce Elevates the umami profile.
Glaze
  • 6 tablespoons coconut cream For glazing adds richness.
  • 1.5 tablespoons honey A natural sweetener for depth.
  • 1 teaspoon light soy sauce Further enhances marinades.
  • 2 tablespoons coconut cream Additional creaminess for the glaze.
Additional Ingredients
  • 60 ml natural unsweetened peanut butter Creamy and flavorful; adds nuttiness.
  • 1 teaspoon rice vinegar For acidity to balance flavors.
  • 1 teaspoon Thai red curry paste Infuses warmth and a slight kick.
  • 2 teaspoons maple syrup or honey Adds sweetness to the glaze.
  • 2 teaspoons light soy sauce For additional seasoning.
  • 2-3 tablespoons water As needed for desired consistency in the sauce.
  • 1 teaspoon sesame oil (optional) Adds a nutty flavor complexity.
  • 1 teaspoon chili oil (optional) For those who enjoy some heat.
  • to taste crushed roasted peanuts, for garnish (optional) Offers crunch and extra flavor.

Method
 

Preparation
  1. Begin by whisking together the coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup, light soy sauce, and water in a bowl until smooth. Adjust the water to achieve your desired consistency. If you’re feeling adventurous, stir in sesame oil and chili oil for added flavor. Set this sauce aside.
Marinate the Chicken
  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Meanwhile, cut the chicken into 2.5 cm pieces, placing them in a large bowl. Add the chopped ginger and garlic, then pour in the light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix thoroughly and let marinate in the refrigerator for 1-2 hours or overnight.
Prepare the Glaze
  1. In a small bowl, mix the remaining coconut cream, honey, and light soy sauce to create the glazing sauce for grilling.
Skewer the Chicken
  1. Remove the marinated chicken from the refrigerator about 30 minutes before grilling. Thread the pieces onto the soaked wooden skewers snugly.
Grill the Skewers
  1. Preheat a grill to 260°C. Arrange the skewers over direct heat and grill, turning every 2-3 minutes for approximately 15-18 minutes.
Glaze the Skewers
  1. As the skewers cook, brush them generously with the coconut cream glaze, flipping and repeating 2-3 times.
Serve
  1. Once fully cooked, arrange the grilled skewers over fresh lettuce leaves and serve immediately.

Notes

For perfectly moist chicken skewers, ensure the chicken is marinated for the full recommended time. Add vegetables like bell peppers for color and nutrition. Always preheat the grill.