Name: Grilled Thai Coconut Chicken Skewers
Prep time: 2 h
Cook time: 18 min
Total time: 2 h 18 min
Cuisine: Thai
Ingredients: 1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces; 2 tablespoons fresh ginger, finely chopped; 1.5 tablespoons garlic, finely chopped; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons coconut cream; 2 tablespoons granulated sugar; 1 tablespoon oyster sauce; 6 tablespoons coconut cream; 1.5 tablespoons honey; 1 teaspoon light soy sauce; 2 tablespoons coconut cream; 60 ml natural unsweetened peanut butter; 1 teaspoon rice vinegar; 1 teaspoon Thai red curry paste; 2 teaspoons maple syrup or honey; 2 teaspoons light soy sauce; 2-3 tablespoons water, as needed; 1 teaspoon sesame oil (optional); 1 teaspoon chili oil (optional); Crushed roasted peanuts, for garnish (optional)

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Why Make This Recipe

Grilled Thai Coconut Chicken Skewers provide an exciting mix of flavors that will make your taste buds dance. The tender chicken pieces, marinated in a rich coconut and peanut sauce, are perfect for any barbecue or weeknight dinner. Plus, they are fun to eat off skewers, making them a hit with family and friends. This dish brings together the warmth of Thai cuisine with the ease of grilling, offering a delicious and satisfying meal.

How to Make Grilled Thai Coconut Chicken Skewers

Ingredients:

1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces
2 tablespoons fresh ginger, finely chopped
1.5 tablespoons garlic, finely chopped
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons coconut cream
2 tablespoons granulated sugar
1 tablespoon oyster sauce
6 tablespoons coconut cream
1.5 tablespoons honey
1 teaspoon light soy sauce
2 tablespoons coconut cream
60 ml natural unsweetened peanut butter
1 teaspoon rice vinegar
1 teaspoon Thai red curry paste
2 teaspoons maple syrup or honey
2 teaspoons light soy sauce
2-3 tablespoons water, as needed
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
Crushed roasted peanuts, for garnish (optional)

Directions:

In a bowl, whisk together 6 tablespoons coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, light soy sauce, and water until smooth. Adjust water to get your desired consistency. If you like, stir in sesame oil and chili oil. Set this mixture aside for later.
If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut the chicken into 2.5 cm pieces and place them in a large bowl.
Add chopped ginger and garlic to the chicken. Pour in the light soy sauce, dark soy sauce, 2 tablespoons coconut cream, sugar, and oyster sauce. Mix everything well to coat the chicken pieces. Cover the bowl and refrigerate for 1-2 hours, or overnight for better flavor.
In a small bowl, mix together 2 tablespoons coconut cream, honey, and 1 teaspoon light soy sauce. Set this glaze aside for grilling.
Take the chicken out of the fridge 30 minutes before grilling to bring it to room temperature. Thread the marinated chicken pieces onto the soaked skewers, making sure they are snug and secure.
Preheat your grill to 260°C. Place the skewers directly over the heat and cook, turning every 2–3 minutes for 15–18 minutes, until the chicken is evenly browned and cooked through.
Brush the hot skewers with the coconut cream glaze, flipping them every minute and repeating this step 2–3 times to create a delicious caramelized coating.
Serve the grilled skewers on a platter over fresh lettuce leaves. Enjoy them hot with the optional peanut sauce for dipping or wrapping in lettuce.

How to Serve Grilled Thai Coconut Chicken Skewers

Serve the skewers while they’re hot for the best taste. They can be a great main dish alongside rice or a light salad. You can also use the optional peanut sauce for dipping or place them in lettuce leaves for a fun wrap-style meal. Enjoy with friends and family for a delightful experience!

How to Store Grilled Thai Coconut Chicken Skewers

If you have any leftovers, let the skewers cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in a microwave or on a grill for a quick meal.

Tips to Make Grilled Thai Coconut Chicken Skewers

For extra flavor, marinate the chicken overnight.
If you like it spicy, add more Thai red curry paste.
Make sure to soak the wooden skewers well to prevent them from burning on the grill.

Variation

You can swap out chicken for shrimp or firm tofu for a different flavor. You can also add vegetables like bell peppers or zucchini between your chicken pieces on the skewers for a colorful presentation.

FAQs

1. Can I make these skewers ahead of time?
Yes, you can prepare the marinade and chicken the night before and let them soak overnight in the fridge.

2. What can I serve with these skewers?
They go well with steamed rice, a light salad, or even a simple dipping sauce.

3. How can I make it gluten-free?
Use gluten-free soy sauce instead of regular soy sauce to make the dish gluten-free.

Grilled Thai Coconut Chicken Skewers

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Print Recipe

Succulent chicken marinated in a rich coconut and peanut sauce, grilled to perfection on skewers for a fun and flavorful meal.

Total Time: 138 minutes
Yield: 4 servings 1x

Instructions

In a bowl, whisk together 6 tablespoons coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, light soy sauce, and water until smooth. Adjust water to get your desired consistency. If you like, stir in sesame oil and chili oil. Set this mixture aside for later.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut the chicken into 2.5 cm pieces and place them in a large bowl.
Add chopped ginger and garlic to the chicken. Pour in the light soy sauce, dark soy sauce, 2 tablespoons coconut cream, sugar, and oyster sauce. Mix well to coat the chicken pieces. Cover and refrigerate for 1-2 hours, or overnight for better flavor.
In a small bowl, mix together 2 tablespoons coconut cream, honey, and 1 teaspoon light soy sauce. Set this glaze aside for grilling.
Take the chicken out of the fridge 30 minutes before grilling to bring it to room temperature. Thread the marinated chicken pieces onto the soaked skewers, ensuring they are snug and secure.
Preheat the grill to 260°C (500°F). Cook the skewers directly over the heat, turning every 2-3 minutes for 15-18 minutes, until evenly browned and cooked through.
Brush the hot skewers with the coconut cream glaze, flipping them every minute and repeating this step 2-3 times to create a caramelized coating.
Serve the grilled skewers on a platter over fresh lettuce leaves. Enjoy hot with optional peanut sauce for dipping or wrapping in lettuce.

Notes

For extra flavor, marinate the chicken overnight. Adjust the spice by adding more Thai red curry paste. Make sure to soak wooden skewers to prevent burning.

Author: nevaeh-hall
Prep Time: 120 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Grilling
Cuisine: Thai
Diet: None

Nutrition

Serving Size: 1 skewer
Calories: 400
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg