Grilled Thai Coconut Chicken Skewers (Print Format)
Juicy Thai chicken skewers with coconut cream glaze and optional peanut sauce. Perfect for grilling and summer entertaining.
# Ingredients:
→ Chicken and Marinade
01 -
2.2 pounds boneless chicken thighs or drumsticks, cut into 1-inch pieces
02 -
2 tablespoons fresh ginger, finely chopped
03 -
1.5 tablespoons garlic, 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
→ Optional Peanut Sauce
12 -
2 tablespoons coconut cream
13 -
1/4 cup 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)
# Steps:
01 -
In a small bowl, mix together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water until smooth. Add more water if needed to get the right consistency. Stir in sesame oil and chili oil if you're using them, then sprinkle with crushed peanuts and set aside.
02 -
If you're using wooden skewers, soak them in water for at least 30 minutes so they don't burn on the grill.
03 -
Cut the chicken into 1-inch cubes. In a large bowl, combine the chicken with ginger, garlic, both soy sauces, coconut cream, sugar, and oyster sauce. Mix everything really well so the chicken is evenly coated. Cover and refrigerate for at least 1-2 hours, or overnight for even better flavor.
04 -
Whisk together the coconut cream, honey, and light soy sauce in a small bowl. This will be your glaze for the final grilling step.
05 -
Take the chicken out of the fridge 30 minutes before grilling. Thread the marinated chicken pieces onto your soaked skewers, making sure they're secure with no loose ends hanging off.
06 -
Preheat your grill to 500°F. Place the skewers over direct heat and cook for 15-18 minutes total, turning every 2-3 minutes until the chicken is evenly browned and cooked through.
07 -
Brush the coconut cream glaze all over the cooked skewers, turning and repeating every minute for 2-3 times until you get that beautiful caramelized, sticky finish.
08 -
Arrange the hot skewers on a platter lined with fresh lettuce leaves. Serve with the peanut sauce for dipping or for making lettuce wraps.
# Tips:
01 -
Marinating the chicken overnight really enhances the flavor and makes the meat incredibly tender, so don't skip this step if you have time.
02 -
Make sure your grill has even heat and don't overcrowd the skewers - they need space to cook properly and get that nice char.
03 -
The coconut cream glaze gives these skewers their signature sticky, caramelized coating that makes them irresistible.
04 -
These skewers are perfect for serving with lettuce wraps, rice, or just eating them straight off the stick at your next barbecue.