Grilled Thai Coconut Chicken Skewers (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces
02 -
4-5 slices fresh ginger (approximately 2 tablespoons), finely chopped
03 -
2 cloves garlic (approximately 1.5 tablespoons), finely chopped
04 -
2 tablespoons light soy sauce
05 -
1 tablespoon dark soy sauce
06 -
2 tablespoons coconut cream
07 -
2 tablespoons granulated sugar
08 -
1 tablespoon oyster sauce
→ Coconut Cream Glaze
09 -
6 tablespoons coconut cream
10 -
1.5 tablespoons honey
11 -
1 teaspoon light soy sauce
→ Simple Peanut Sauce (Optional)
12 -
2 tablespoons coconut cream
13 -
60 ml natural unsweetened peanut butter
14 -
1 teaspoon rice vinegar
15 -
1 teaspoon Thai red curry paste
16 -
2 teaspoons maple syrup or honey
17 -
2 teaspoons light soy sauce
18 -
2-3 tablespoons water, as needed
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
Crushed roasted peanuts, for garnish (optional)
# Instructions:
01 -
Combine coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water in a small bowl. Mix thoroughly until smooth, adjusting water for desired consistency. Stir in sesame oil and chili oil if using. Garnish with crushed peanuts. Set aside.
02 -
Soak wooden skewers in water for at least 30 minutes if using. Cut chicken into 2.5 cm cubes and place in a large mixing bowl. Finely chop ginger and garlic before adding to the chicken.
03 -
Add light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce to the chicken bowl. Mix thoroughly to ensure even coating. Cover and refrigerate for at least 1-2 hours, or overnight for maximum flavor.
04 -
In a small bowl, combine coconut cream, honey, and soy sauce. Set aside for glazing during the final stage of grilling.
05 -
Remove chicken from refrigeration 30 minutes before grilling. Thread marinated pieces onto soaked skewers securely, ensuring minimal loose ends to prevent burning.
06 -
Preheat charcoal or gas grill to approximately 260°C. Place skewers over direct heat and cook, turning every 2-3 minutes for a total of 15-18 minutes, until the meat is evenly browned and just cooked through.
07 -
Brush coconut cream glaze over the cooked skewers, flipping every minute and repeating 2-3 times to achieve a caramelized, sticky finish.
08 -
Arrange hot skewers on a platter over fresh green lettuce leaves. Accompany with prepared peanut sauce for dipping or to make lettuce wraps.
# Notes:
01 -
If coconut cream is unavailable, substitute with high-fat coconut milk, though the resulting flavor and texture will be lighter and less rich.
02 -
For a healthier option, remove chicken skin prior to marinating. Chicken breast may be used, but is best brined before marinating to retain moisture.
03 -
Oyster sauce imparts an umami depth; substitute with extra soy sauce and a pinch of sugar if necessary.
04 -
This marinade is also excellent with pork shoulder, cut into similar-sized chunks.
05 -
Light soy sauce provides saltiness while dark soy sauce contributes depth of color and subtle sweetness.
06 -
When substituting sugar for honey in the glaze, dissolve sugar in a small amount of hot water first for proper mixing.