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Grilled Thai Coconut Chicken Skewers Recipe

Grilled Thai Coconut Chicken Skewers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 54 reviews
  • Author: Jasmine
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 skewers 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Thai
  • Diet: Gluten Free

Description

These Grilled Thai Coconut Chicken Skewers are bursting with flavor from a marinade of coconut cream, soy sauce, ginger, and garlic. Glazed with a sweet coconut cream mixture and served with a creamy peanut sauce, they make a delicious and easy meal.


Ingredients

Units Scale

Chicken Skewers:

  • 1 kg chicken (dark meat preferably)

Marinade:

  • 45 slices ginger (approx. 2 tablespoons)
  • 2 cloves garlic (approx. 1 1/2 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
  • 1 1/2 tablespoons honey
  • 1 teaspoon soy sauce

Simple Peanut Sauce (Optional):

  • 2 tablespoons coconut cream
  • 1/4 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
  • 23 tablespoons water (or enough to thin it out)
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon chili oil (optional)
  • crushed peanuts (optional, for topping)

Instructions

  1. Quick & Easy Peanut Sauce (Optional): In a small bowl, combine all the ingredients for the peanut sauce and mix well. Set aside.
  2. Marinating & Skewering the Chicken: Cut chicken into 1×1 inch chunks. Finely chop garlic and ginger. Mix marinade ingredients with chicken. Marinate for 1-2 hours. Skewer chicken.
  3. Making the Coconut Cream Glaze: Combine coconut cream, honey, and soy sauce in a bowl.
  4. Grilling: Grill skewers over direct heat, flipping every 2-3 minutes for 15-18 minutes. Brush on coconut cream glaze while grilling.
  5. Serving: Serve over lettuce with peanut sauce.

Notes

  • If you can’t find coconut cream, you can use coconut milk for a milder flavor.
  • This recipe works well with pork too.
  • Brining chicken breast before marinating can make it less dry.
  • Chicken skin can be removed for a healthier option.
  • Oyster sauce adds umami; substitute with soy sauce and sugar if needed.
  • Dark soy sauce gives color; substitute with light soy sauce if necessary.
  • Honey can be substituted with sugar; dissolve sugar in hot water before mixing.

Nutrition

  • Serving Size: 1 skewer
  • Calories: 240
  • Sugar: 5g
  • Sodium: 340mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 70mg