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Grilled Thai Coconut Chicken Skewers make any summer night feel like a street festival. Juicy chicken soaks up a punchy coconut marinade with hints of ginger and soy then gets that smoky char on the grill. Serve them up with a creamy homemade peanut sauce for dipping and you have a dish that satisfies everyone at the table.
I was searching for something to wake up our usual grilled chicken routine and tried this on a whim one August. Now it is my go to for family gatherings because even the picky eaters scoop up seconds.
Ingredients
- Boneless chicken thighs or drumsticks in bite size pieces: Higher fat content means juicier skewers and loads of flavor. Look for well trimmed chicken with visible marbling
- Fresh ginger chopped finely: Sharp and citrusy ginger makes the marinade pop. Choose knobs that are firm with smooth skin
- Garlic finely chopped: This brings warmth and depth. Use bulbs that are plump with tight skins
- Light soy sauce: Delivers savory saltiness. Lighter versions give a gentler flavor and prevent the chicken from looking too dark
- Dark soy sauce: Deepens the color and adds a touch of sweet complexity. Look for brands labeled as dark for best results
- Coconut cream: Both in marinade and glaze this makes everything moist and rich. Use thick spoonable cream from the top of a can
- Granulated sugar or honey in glaze: Sweetens and helps caramelize the outside. Go for pure cane sugar or real local honey
- Oyster sauce: Brings savory umami notes. High quality sauces are glossy and deeply brown not watery
- Natural peanut butter: Makes the dipping sauce thick and nutty. Choose unsweetened for best control over flavor
- Thai red curry paste and rice vinegar: In the peanut sauce they add zip and color. Fresh paste has vibrant color not dull brown
- Maple syrup and sesame oil: Tames the heat and gives aroma. Look for real maple syrup and toasted sesame oil for the richest notes
- Crushed roasted peanuts: Garnish the sauce for crunch and extra nuttiness
Step-by-Step Instructions
- Make the Peanut Sauce:
- Whisk together coconut cream peanut butter rice vinegar red curry paste maple syrup light soy sauce and water until the mixture is perfectly smooth and creamy. Tweak the water amount until it is dippable but thick. Stir in optional oils and finish with a sprinkle of crushed peanuts if you like. Set aside
- Prep the Chicken:
- If using wooden skewers soak them in water to prevent burning. Cut chicken into even cubes around two and a half centimeters each then pile them into a big mixing bowl. Chop the ginger and garlic very finely and add those in
- Mix the Marinade:
- Pour light soy sauce dark soy sauce coconut cream granulated sugar and oyster sauce over the chicken and aromatics. Toss everything together so each piece gets coated. Cover and refrigerate for at least an hour or let it sit overnight for even more flavor
- Prepare the Glaze:
- In a small bowl blend coconut cream honey and soy sauce. This will be brushed on the chicken during grilling to create a glossy sticky finish
- Skewer the Chicken:
- Pull the chicken from the fridge about thirty minutes before cooking so it comes to temperature. Thread each piece tightly onto the soaked skewers making sure ends are neat to avoid burning
- Grill the Skewers:
- Fire up your grill to a high heat zone about two hundred sixty degrees Celsius. Arrange skewers directly over the heat and cook for about fifteen minutes turning every two to three minutes so each side browns and the meat cooks evenly
- Glaze for Finish:
- During the final moments of grilling brush the coconut cream glaze generously onto the chicken flip the skewers and repeat this process a couple of times to achieve extra shine and the signature sticky top
- Serve with Sauce:
- Lay hot skewers over crisp lettuce leaves on a platter and set out the peanut sauce for dipping or building lettuce wraps
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My favorite part of making these is smelling the coconut and ginger as the chicken sizzles. Every time we serve these at dinner my niece insists on making her own lettuce wraps and calls it Thai taco night. It turns a simple meal into something everyone remembers.
Storage Tips
Wrap any leftover chicken skewers tightly and refrigerate for up to three days. I like to separate the peanut sauce into a small container so it stays fresh and thick. These also freeze beautifully just cool completely then store in freezer safe bags for up to two months
Ingredient Substitutions
No coconut cream on hand Use the thickest part of canned coconut milk and let it chill so it firms up. If you are out of oyster sauce swap for a little extra soy sauce with a pinch of sugar for depth. For peanut allergies almond butter makes a wonderful substitute in the sauce
Serving Suggestions
These skewers shine on a platter with crisp lettuce leaves for wraps or alongside steamed jasmine rice for a more filling dinner. They also pair beautifully with simple cucumber salad or pickled veggies for contrast and freshness
Cultural Context
Thai cuisine celebrates vibrant flavors and street food culture and grilled skewers like these are a common sight at night markets. The peanut sauce adds a creamy counterpoint that is beloved across Southeast Asia but you can tailor the spice and sweetness to make it your own
Frequently Asked Questions
- → What type of chicken is best for these skewers?
Boneless chicken thighs or drumsticks are ideal for these skewers due to their tenderness and ability to stay juicy during grilling. Chicken breast can also be used but may require brining to avoid dryness.
- → Can I substitute coconut cream with something else?
Yes, high-fat coconut milk can work as a substitute for coconut cream, but the flavor and richness may be slightly lighter. Ensure the texture remains thick enough for the marinade and glaze.
- → How can I prevent wooden skewers from burning?
Soaking wooden skewers in water for at least 30 minutes before threading the chicken helps prevent them from burning on the grill.
- → Is the peanut sauce necessary for this dish?
The peanut sauce is optional but highly recommended as it adds a creamy, nutty complement to the savory and slightly sweet chicken skewers.
- → What grilling technique works best for these skewers?
Grill the skewers over direct, high heat (around 260°C) for even browning, turning them every 2-3 minutes to cook through. Brushing the coconut glaze during the final minutes adds a caramelized finish.
- → Can I make this dish ahead of time?
Yes, you can prepare the marinade and marinate the chicken a day in advance to enhance the flavor. Grill the skewers just before serving for the best texture and flavor.