Description
These Grilled Thai Coconut Chicken Skewers are juicy, smoky, and packed with Thai-inspired flavor. Marinated in coconut cream, ginger, garlic, and savory sauces, then grilled until perfectly charred and finished with a sweet coconut glaze, they’re an easy dinner that feels restaurant-worthy. Serve with the optional peanut sauce for an irresistible meal that’s perfect for cookouts, weeknight dinners, or entertaining guests.
Ingredients
Scale
For the Chicken
- 1 kg chicken thighs (or dark meat chicken), cut into 1-inch pieces
Marinade
- 4–5 slices ginger (about 2 tablespoons)
- 2 cloves garlic (about 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
Optional Peanut Sauce
- 2 tablespoons coconut cream
- ¼ cup natural peanut butter
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup or honey
- 2 teaspoons soy sauce
- 2–3 tablespoons water
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts for garnish (optional)
Instructions
- Make the Peanut Sauce (Optional): In a small bowl, whisk together all peanut sauce ingredients until smooth. Adjust consistency with water as needed. Set aside.
- Prepare the Chicken: Cut chicken into 1-inch cubes and place in a large mixing bowl.
- Make the Marinade: Finely chop the ginger and garlic. Add them to the chicken along with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix until evenly coated.
- Marinate: Cover and refrigerate for at least 2 hours or overnight for the best flavor.
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes. Thread the chicken pieces tightly onto skewers.
- Make the Glaze: In a small bowl, combine coconut cream, honey, and soy sauce. Set aside.
- Preheat Grill: Heat a gas or charcoal grill to 500°F (260°C).
- Grill the Skewers: Place skewers over direct heat. Grill for 15–18 minutes, turning every 2–3 minutes, until browned and cooked through.
- Glaze and Finish: Brush the skewers generously with the coconut glaze. Continue grilling for 2–3 more minutes, turning frequently, until sticky and caramelized.
- Serve: Serve immediately with peanut sauce, fresh lettuce, and your favorite sides.
Notes
- Chicken thighs stay juicier than chicken breasts and are recommended.
- Overnight marinating produces the richest flavor.
- Watch carefully during the glazing stage, as the honey can caramelize quickly.
- Serve with lettuce leaves for easy chicken lettuce wraps.
- Leftover chicken keeps well in the refrigerator for up to 4 days.
- Peanut sauce can be made up to 3 days ahead.
- Prep Time: 2 hours 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 skewer portion
- Calories: 345 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 125 mg