Grilled Thai Coconut Chicken Skewers

These grilled Thai coconut chicken skewers are my go to for parties and family gatherings The marinade is rich with ginger garlic coconut cream and soy sauce for layers of flavor The grilling caramelizes the sweet coconut glaze and dipping everything in the fresh peanut sauce really takes things over the top Everything comes together quickly and you can prep it all ahead

I first made these for a backyard get together and they disappeared in minutes Now every time I fire up the grill my family starts asking for their favorite Thai chicken I even make extra just for lunchboxes

Ingredients

• Chicken thighs or dark meat: juicier and more flavorful than breast Look for plump fresh cuts
• Ginger: adds warmth and zing Fresh ginger feels heavy for its size and has smooth skin
• Garlic: essential for aroma and depth Choose firm tight cloves
• Soy sauce light and dark: gives salty flavor and color Use a naturally brewed sauce for best taste
• Coconut cream: rich and creamy thicker than milk Shake the can and listen for thickness go for brands with high coconut extract
• Sugar: caramelizes on the grill adding sweetness Use regular white sugar
• Oyster sauce: deepens the umami If unavailable more soy and a bit extra sugar works
• Honey: for the glaze to make things sticky and caramelized A good quality runny honey blends best
• Natural peanut butter: unsweetened for the sauce Check labels for just peanuts and salt
• Rice vinegar: gives a bright tangy kick in the sauce Look for clear fresh vinegar
• Thai red curry paste: adds subtle heat and color in the sauce Small jars often have bolder flavor
• Green lettuce: to serve and wrap with the skewers Crisp leaves add freshness
• Crushed peanuts: sprinkle for a crunchy topping Freshly chopped tastes best

Step by Step Instructions

Prepare the Peanut Sauce:

In a small bowl combine coconut cream peanut butter rice vinegar red curry paste maple syrup soy sauce and a dash of water Stir for a smooth thick dipping sauce Adjust the water until you reach the consistency you like If using add sesame oil chili oil and crushed peanuts Set aside

Soak and Skewer the Chicken:

If using wooden skewers fill a tall cup with water and soak the ends that will be exposed to the grill so they will not burn Cut chicken into one inch chunks and place in a large bowl

Make the Marinade:

Finely chop ginger and garlic Use a mortar and pestle food processor or just go at it with a sharp knife Mix into the chicken with soy sauce dark soy sauce coconut cream sugar and oyster sauce Toss until every piece is coated and glossy

Marinate:

Cover the bowl and refrigerate for at least one hour Marinating overnight brings out even more flavor Take the chicken out 30 minutes before grilling to take the chill off for even cooking

Thread Chicken on Skewers:

Skewer the chicken pieces so they are snug together without too many loose ends Double skewer as needed so nothing dangles and burns on the grill Avoid running your fingers along the skewer to skip splinters Use the meat as a buffer as you thread

Prepare the Coconut Cream Glaze:

Mix coconut cream honey and soy sauce in a bowl for a glossy sweet basting sauce This gets brushed over the chicken after grilling for a caramelized finish

Grill the Skewers:

Heat your grill to five hundred degrees Use charcoal for extra smokiness or gas for ease Lay the skewers over direct heat Flip every two to three minutes for fifteen to eighteen minutes until the chicken is firm and nicely golden brown

Glaze and Finish:

Brush with the coconut cream glaze then keep flipping every minute or so for a few turns Let it get sticky and a little charred This step gives you that signature sweet and smoky Thai look and taste

Serve:

Lay skewers over a bed of green lettuce and offer the peanut sauce for dipping or for rolling into mini wraps The fresh greens cut the richness and make it hands on and fun

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You Must Know

• Naturally dairy and gluten free if you swap the oyster and soy sauces for suitable alternatives
• Marinade can be doubled and frozen for future quick meals
• Perfect as appetizers or main dish with rice and salad

The coconut cream is my secret weapon here it makes the marinade lush and also gives the glaze its sticky shine I never skip the crushed peanuts on top my kids always help sprinkle them for some extra crunch and memories

Storage Tips

If you have leftovers remove the chicken from the skewers and store in an airtight container For best results keep the sauce separate Everything stays fresh for up to three days in the fridge Gently reheat in a microwave or skillet until just warmed through The chicken also freezes well just thaw and heat before serving

Ingredient Substitutions

No coconut cream Use full fat coconut milk pick the thickest option you can find No oyster sauce Go for more soy sauce plus a pinch of sugar Chicken breast can work too but try brining it first to keep it juicy If you are out of honey in the glaze dissolve some sugar in hot water

Serving Suggestions

Serve with steamed jasmine rice fresh cucumber salad or make lettuce wraps for lighter bites Add a side of tangy Asian slaw or simple grilled veggies For a party platter include some sticky rice and extra lime wedges to brighten things up

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Cultural Context

These skewers are inspired by Thai street food where the smell of grilling meats floats through markets The marinade is a twist on classic satay with a focus on coconut and fresh aromatics That sweet nutty peanut sauce is a familiar friend to many Thai favorites but the coconut glaze sets these apart as a unique fusion dish

Frequently Asked Questions

→ How long should I marinate the chicken for best flavor?

Marinate the chicken for at least 1-2 hours in the fridge, but overnight yields the richest flavors and tenderness.

→ Can I substitute coconut cream with coconut milk?

Yes, but choose full-fat coconut milk for best results. The flavor and thickness won’t be as pronounced as coconut cream.

→ What’s the ideal grill temperature for skewering?

Preheat your grill to about 500°F (260°C) and cook the skewers over direct heat for a smoky char and juicy texture.

→ Is white meat or dark meat better for this dish?

Dark meat is preferred for more flavor and juiciness, but chicken breast can be used if brined to prevent dryness.

→ What can I use instead of oyster sauce?

Try extra soy sauce with a touch more sugar to mimic the umami richness of oyster sauce in the marinade.

→ Can these be made with pork instead of chicken?

Absolutely! Pork shoulder works well, following the same marinade and grilling steps as you would for chicken.