Grilled Thai Coconut Chicken Skewers with Peanut Sauce Recipe
Grilled Thai Coconut Chicken Skewers are juicy chicken pieces marinated in a flavorful blend of ginger, garlic, soy sauces, coconut cream, and spices, then grilled to perfection and finished with a sweet coconut cream glaze. Served with a creamy peanut dipping sauce and crisp green lettuce, these skewers bring a vibrant, authentic taste of Thai cuisine to your barbecue or dinner table.
- Prep Time: 20 minutes (plus 1-2 hours marinating)
- Cook Time: 18 minutes
- Total Time: 1 hour 38 minutes (including marinating)
- Yield: 12 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Ingredients
Chicken and Marinade Ingredients
- 1 kg chicken (dark meat preferably), cut into 1×1 inch chunks
- 4–5 slices ginger (approx. 2 tablespoons), finely chopped
- 2 cloves garlic (approx. 1½ tablespoons), finely chopped
- 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
Peanut Sauce (Optional)
- 2 tablespoons coconut cream
- ¼ cup natural peanut butter (unsweetened)
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup
- 2 teaspoons soy sauce
- 2–3 tablespoons water (to thin sauce)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
To Garnish
- Crushed peanuts (optional, sprinkled on top)
- Green lettuce leaves (for serving and wraps)
Instructions
- Prepare the Peanut Sauce (Optional): In a small bowl, combine the coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup, soy sauce, and water. Add sesame oil and chili oil if using. Mix well until smooth and set aside for serving later.
- Soak Wooden Skewers: If using wooden skewers, soak the blunt ends in water for at least 30 minutes to prevent burning during grilling.
- Marinate the Chicken: In a bowl, add the chicken chunks. Finely chop garlic and ginger using a mortar and pestle, food processor, or by hand, then add to the chicken. Add soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix thoroughly to coat all pieces evenly. Refrigerate and marinate for 1-2 hours minimum, preferably overnight for deeper flavor.
- Prepare the Coconut Cream Glaze: In a small bowl, combine 6 tablespoons coconut cream, honey, and 1 teaspoon soy sauce. Set aside to brush on during grilling.
- Preheat the Grill: Heat your charcoal or gas grill to approximately 500°F (260°C) for direct high heat cooking.
- Skewer the Chicken: Remove the chicken from the fridge 30 minutes before grilling to take off the chill. Thread the chicken chunks securely onto the soaked skewers. For loose pieces, skewer them twice to keep them tight and prevent burning. Handle skewers carefully to avoid splinters.
- Grill the Chicken Skewers: Place the skewers on the grill over direct heat. Grill for about 15-18 minutes, turning every 2-3 minutes to cook evenly and build a nice charred crust. Watch carefully to avoid burning.
- Glaze the Skewers: Brush the coconut cream glaze over the chicken skewers during the last few minutes of grilling. Flip and glaze every minute for 2-3 times until the glaze caramelizes to a sweet, sticky finish.
- Serve: Arrange grilled skewers over green lettuce leaves. Sprinkle crushed peanuts on top if desired. Serve with the prepared peanut sauce on the side for dipping or to make mini chicken lettuce wraps.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Be sure to soak wooden skewers to avoid burning on the grill.
- Use dark meat chicken for juicier results.
- The peanut sauce is optional but adds a lovely creamy and spicy contrast.
- Keep an eye on the grill as the skewers can burn quickly over high heat.
- The skewers can be doubled or tripled for larger gatherings.
- If you don’t have a grill, a grill pan on the stovetop can be used as an alternative.
