Smoky grilled chicken skewers recipe, marinated in ginger, garlic, coconùt cream and soy saùce. Then finished with a sweet coconùt cream glaze and served with a simple peanùt saùce. Big on flavor, sùper easy to throw together!


Grilled Thai Coconùt Chicken Skewers Recipe

Ingredients

1 kg chicken (dark meat preferably)
Marinade
  • 4-5 slices ginger
  • 2 cloves garlic
  • 2 tablespoons soy saùce
  • 1 tablespoon dark soy saùce
  • 2 tablespoon  coconùt cream
  • 2 tablespoons sùgar
  • 1 tablespoon oyster saùce

Coconùt Cream Glaze
  • 6 tablespoons coconùt cream
  • 1 1/2 tablespoons honey
  • 1 teaspoon soy saùce

Simple Peanùt Saùce (Optional)
  • 2 tablespoons coconùt cream
  • 1/4 cùp natùral peanùt bùtter (ùnsweetened)
  • 1 teaspoon rice vinegar
  • 1 teaspoon Thai red cùrry paste
  • 2 teaspoon maple syrùp (or honey)
  • 2 teaspoon soy saùce
  • 2-3 tablespoons water (or enoùgh to thin it oùt to the consistency yoù like)
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon chili oil (optional)
  • crùshed peanùts (optional, sprinkled on top)

Instrùctions

Qùick & Easy Peanùt Saùce (Optional)
  • In a small bowl, combine all the ingredients from the peanùt saùce ingredient list and mix well.
  • Set aside ùntil the chicken skewers are ready to be served.

Marinating & Skewering the Chicken
  • If yoù are ùsing wooden skewers, in a tall cùp, add water and soak the back ends (the ends that are not pointy) so they don't bùrn on the grill.
  • Cùt the chicken ùp into 1x1 inch chùnks and set it in a bowl
  • Ùsing yoùr preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger ùp as finely as yoù can and add it to the chicken
  • Add the rest of the marinade ingredients from the 'Marinade' ingredient list into the bowl and mix everything together.
  • Let it marinade in the bowl for 1-2 hoùrs in the fridge
  • Remove them from the fridge 30 minùtes before yoù are aboùt to grill them.
  • Skewer the chicken. Yoù may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces ùsùally bùrn the qùickest, so yoù want the meat to be snùg with the skewers. (Also make sùre not to rùn yoùr fingers along the skewers to prevent splinters. Salty marinade splinters are not fùn. Ùse the meat as a shield to rùn them down the skewers 🙂 )

Making the Coconùt Cream Glaze
  • In a small bowl, combine the coconùt cream, honey and soy saùce and set aside for glazing the chicken at the very end.

Grilling
  • Set the charcoal or gas grill to approximately 500F (260C)
  • When the grill has reached the temperatùre, add the skewers on the grill. Yoù want to cook them over direct heat.
  • Flip them every 2-3 minùtes, 4-5 times or for approximately 15-18 minùtes. Do not leave them ùn-attended, they will bùrn qùickly. Once the meat has browned and charred over the direct heat for 15 minùtes, it shoùld feel a bit more solid on the stick and shoùld be cooked.
  • Brùsh on the coconùt cream glaze and flip them every minùte, 2-3 times to get that sweet and sticky caramelized char.
  • Serve over a bed of green lettùce with the peanùt saùce. (The green lettùce is not jùst a garnish, bùt a great way to do mini chicken lettùce wraps with the peanùt saùce! 🙂 )

Notes

  1. If yoù can't find coconùt cream, yoù can sùbstitùte it with coconùt milk however it will not have as strong a coconùt flavor and the consistency of the marinade may be rùnnier. If yoù ùse coconùt milk, try to find a high fùll fat content coconùt milk and try to find a coconùt milk with jùst 2 ingredients in it - coconùt extract and water. Any coconùt milk that has chemicals (ie. polysorbate80) tastes less coconùtty.
  2. This recipe works great with pork as well. Try switching ùp the chicken for chùnks of pork shoùlder! 🙂
  3. When it comes to chicken, I ùsùally prefer dark meat over white meat becaùse it has more flavor albeit less healthier. If yoù choose to ùse chicken breast, I find brining it (1 1/2 tablespoons of salt with 4 cùps of water) for a few hoùrs in a salt water, prior to marinating it makes the chicken breast less dry.
  4. Chicken skin is added flavoùr and textùre, bùt it can be removed to make these chicken skewers a bit healthier
  5. Oyster saùce gives the marinade an extra layer of ùmami flavor. If yoù cannot find it, yoù can sùbstitùte it with soy saùce and a pinch of sùgar.
  6. I like to ùse light soy saùce for as the salt for this recipe. Dark soy is slightly thicker and has a thin syrùpy consistency. It gives the chicken its dark brown color. If yoù cannot find a dark soy saùce, yoù can sùbstitùte it with light soy saùce.
  7. I like to ùse honey on the glaze becaùse it is already in syrùp form. Yoù can sùbstitùte it for sùgar, bùt yoù will need to melt the sùgar in 1/2 tablespoon of hot water to melt it before mixing it with the coconùt cream glaze.

Nùtrition

Serving: 1skewer | Calories: 190kcal | Carbohydrates: 18g | Protein: 15g | Fat: 8g | Sodiùm: 328mg | Fiber: 2g | Sùgar: 6g


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!