Thai Coconut Chicken Skewers (Print Version)
# Ingredients:
→ Chicken with Marinade
01 -
1 kg chicken thighs or drumsticks (boneless), chopped into bite-sized chunks
02 -
2 tbsp ginger, minced
03 -
1.5 tbsp garlic, minced
04 -
2 tbsp soy sauce (light)
05 -
1 tbsp soy sauce (dark)
06 -
2 tbsp thick coconut cream
07 -
2 tbsp sugar (granulated)
08 -
1 tbsp oyster sauce
→ Glaze with Coconut Cream
09 -
6 tbsp coconut cream
10 -
1.5 tbsp honey
11 -
1 tsp soy sauce (light)
→ Optional Peanut Sauce
12 -
2 tbsp coconut cream
13 -
60 ml unsweetened peanut butter
14 -
1 tsp vinegar (rice)
15 -
1 tsp red curry paste (Thai-style)
16 -
2 tsp honey or maple syrup
17 -
2 tsp soy sauce (light)
18 -
2–3 tbsp water, adjust as needed
19 -
1 tsp sesame oil (optional)
20 -
1 tsp chili oil (optional)
21 -
Optional garnish: toasted peanuts, crushed
# Instructions:
01 -
Combine coconut cream, peanut butter, vinegar, curry paste, maple syrup, soy sauce, and water in a bowl. Stir until it's smooth, adding more water if needed for the right thickness. If you like, mix in sesame or chili oil. Sprinkle some crushed peanuts for garnish and set it aside.
02 -
If using wooden skewers, soak them in water for at least half an hour. Cut the chicken chunks and toss them into a big bowl. Add garlic, ginger, soy sauces (light and dark), coconut cream, sugar, and oyster sauce. Coat everything well, cover, and pop it in the fridge for anywhere from an hour to overnight.
03 -
Take a small bowl and stir together honey, soy sauce (light), and coconut cream. Keep this mix handy for brushing onto the chicken later while grilling.
04 -
Pull the chicken out of the fridge about 30 minutes before cooking. Slide the marinated pieces snugly onto skewers. Make sure everything is secure, so they don’t fall off while grilling.
05 -
Heat up your grill to a high temperature of about 260°C. Lay the chicken skewers over direct heat, turning them every 2 to 3 minutes for around 15 to 18 minutes. Look for an even golden-brown color—when they’re fully cooked, they’re ready.
06 -
Using a basting brush, coat the cooked skewers with the coconut glaze. Flip and repeat the process a couple of times while still grilling to get a shiny, sticky finish.
07 -
Lay out the hot skewers on fresh lettuce leaves on a serving platter. Dig in right away or pair them with the peanut sauce for dipping or lettuce-wrapping fun.
# Notes:
01 -
Marinate overnight if you can. It makes the chicken extra juicy and full of flavor.
02 -
Wooden skewers won’t catch fire if you soak them before grilling.