Elevate your grilling game with these mouthwatering Grilled Thai Coconut Chicken Skewers. Marinated in a blend of soy sauce, garlic, and coconut cream, the chicken becomes tender and packed with rich, Thai-inspired flavors. A luscious coconut cream glaze adds a final touch of sweetness, making every bite irresistible. For an extra layer of indulgence, pair these skewers with a creamy, slightly spicy peanut sauce that brings the whole dish together. Whether you’re hosting a summer barbecue or looking to switch up your weeknight dinner, these skewers are sure to impress!
Ingredients:
For the Chicken Skewers:
- 1 kg chicken (dark meat preferred for juicier results)
Marinade:
- 4-5 slices ginger (approx. 2 tablespoons)
- 2 cloves garlic (approx. 1½ tablespoons)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
Coconut Cream Glaze:
- 6 tablespoons coconut cream
- 1½ tablespoons honey
- 1 teaspoon soy sauce
Simple Peanut Sauce (Optional):
- 2 tablespoons coconut cream
- ¼ cup natural peanut butter (unsweetened)
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup (or honey)
- 2 teaspoons soy sauce
- 2-3 tablespoons water (to thin to your preferred consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts (optional, for garnish)
Instructions:
Step 1: Prepare the Marinade
- In a blender or food processor, blend together the ginger slices and garlic cloves until finely minced.
- In a large bowl, combine the minced ginger and garlic with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Stir well to form a smooth marinade.
- Cut the chicken into bite-sized pieces, about 1-inch cubes, and add them to the marinade. Toss the chicken to ensure every piece is fully coated.
- Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1-2 hours (or overnight for the best flavor).
Step 2: Skewer and Grill the Chicken
- To avoid charring, soak wooden skewers in water for at least half an hour before use.
- Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
- Heat your grill to a medium-high temperature and brush the grates with a thin layer of oil.
- Cook the chicken skewers on the grill for 10-12 minutes, turning them regularly, until they are thoroughly cooked and have a deliciously charred exterior.
Step 3: Make the Coconut Cream Glaze
- While the chicken is grilling, mix together the coconut cream, honey, and soy sauce in a small saucepan.
- Heat the mixture over medium-low heat, stirring until the glaze thickens slightly (about 2-3 minutes).
- Once the chicken is nearly done grilling, brush the coconut cream glaze generously over the skewers for an extra layer of flavor and sweetness.
Step 4: Optional – Prepare the Peanut Sauce
- In a small bowl, whisk together the coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup (or honey), and soy sauce.
- Slowly add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- For extra depth of flavor, mix in sesame oil and chili oil (if using).
- Top the sauce with crushed peanuts for a little crunch.
Step 5: Serve
- Once the chicken skewers are perfectly grilled and glazed, remove them from the grill and let them rest for a minute.
- Serve the skewers hot, alongside the optional peanut sauce for dipping. Garnish with extra crushed peanuts if you like.
- Pair with a side of jasmine rice or a crisp salad for a complete meal.
Conclusion:
These Grilled Thai Coconut Chicken Skewers are packed with bold flavors, offering the perfect balance of sweet, savory, and a hint of spice. Whether you’re serving them as a party appetizer or a main dish, these skewers are sure to be a hit with your family and friends. The creamy coconut glaze and optional peanut sauce add even more layers of deliciousness to this already flavorful dish. Enjoy the taste of Thailand right from your grill!