Grilled Thai Coconut Chicken Skewers Recipe
These Grilled Thai Coconut Chicken Skewers are loaded with bold flavors from a rich coconut marinade and finished with a sticky-sweet glaze that caramelizes beautifully over the grill. Perfectly tender with a hint of char, they’re a crowd-pleasing favorite for any gathering.
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Servings: 4
Calories: 430kcal
Ingredients
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 adjust for desired consistency
- 1 teaspoon sesame oil optional
- 1 teaspoon chili oil optional
- Crushed peanuts optional, for garnish
Marinade
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 2 tablespoons coconut cream
- 4 –5 slices fresh ginger about 2 tablespoons
- 2 garlic cloves minced (about 1½ tablespoons)
Chicken
- 1 kg chicken preferably dark meat like thighs or drumsticks, boneless and skinless
Instructions
Quick & Easy Peanut Sauce (Optional)
- In a mixing bowl, whisk together coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water. Adjust the thickness by adding more water if needed. For added flavor depth, stir in sesame oil and chili oil if using. Garnish with crushed peanuts just before serving. Set aside until ready to serve with the grilled skewers.
Marinating & Skewering the Chicken
- If you’re using bamboo skewers, submerge the blunt ends in water using a tall cup to prevent scorching during grilling.
- Dice the chicken into 1x1 inch pieces and place them in a large bowl.
- Using a food processor, mortar and pestle, or a sharp knife, finely chop the garlic and ginger. Add both to the chicken bowl. Pour in all the remaining marinade ingredients: soy sauces, coconut cream, sugar, and oyster sauce. Toss thoroughly to ensure every piece is evenly coated.
- Cover and refrigerate the marinated chicken for at least 1–2 hours. For best flavor penetration, marinate overnight. Before grilling, let the chicken rest at room temperature for about 30 minutes.
- Thread the marinated chicken pieces snugly onto skewers. Tuck any loose pieces securely to prevent burning. Be careful while handling the skewers—splinters and salty marinade don’t mix well.
Making the Coconut Cream Glaze
- In a small bowl, combine the coconut cream, honey, and soy sauce. Stir until smooth and set aside to brush onto the chicken during the final grilling phase.
Grilling
- Preheat a gas or charcoal grill to around 500°F (260°C). Once hot, lay the skewers directly over the heat source. Grill the skewers, turning them every 2 to 3 minutes, for about 15 to 18 minutes total. Keep a close watch—chicken skewers can burn fast over high heat. The meat should be beautifully browned with a slight char and feel firm when done.
- In the last few minutes, baste the skewers with the coconut cream glaze, flipping them every minute, two or three times, until the coating turns sticky, glossy, and caramelized.
- Serve the skewers hot, arranged over fresh green lettuce. The lettuce isn’t just for presentation—it makes for perfect handheld wraps when paired with the creamy peanut sauce.
Nutrition
Calories: 430kcal