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I love making these Thai coconut chicken skewers on the grill whenever friends are over or when family comes by. The marinade’s loaded with coconut cream, ginger, garlic, and soy so you get big flavors with hardly any fuss. While grilling, that sweet coconut sauce turns all gooey and caramelized, and dunking your skewers in that cool peanut dip is just amazing. It all preps super fast, and you can get everything ready way ahead of your party.
The very first time I made these in the backyard, every single skewer vanished seconds after I put them out. Whenever the BBQ’s going, my family is already pestering me for their favorite Thai chicken. I always do a little extra just so there’s some left for lunch the next day.
Irresistible Ingredients
- Crushed peanuts: toss over the top to add lots of crunch Go with freshly chopped if you can
- Green lettuce: pile under your skewers for freshness or wrap stuff up for fun bites
- Thai red curry paste: brings a hint of spice and color to the sauce Grab a small jar so the flavor pops
- Rice vinegar: brightens the sauce up Pick out a clear, fresh one
- Natural peanut butter: for creamy dipping Make sure the jar just lists peanuts and salt
- Honey: helps that sticky glaze caramelize Go for liquid honey to make things easy
- Oyster sauce: bumps up umami If you’re out, try some extra soy and a sprinkle of sugar
- Sugar: makes the glaze golden sweet Just use the regular white stuff
- Coconut cream: rich and thick—shake your can to look for the chunky stuff, high coconut extract is best
- Soy sauce, light and dark: adds salty depth and that classic brown glaze Look for naturally brewed
- Garlic: gives everything a major flavor kick Look for bulbs that feel tight and fresh
- Ginger: gives the dish some warming spice Fresh ginger is heavy with sleek skin
- Chicken thighs or dark meat: better than breast for juiciness Make sure your chicken’s bright and plump
Simple How-To
- Ready to serve:
- Put the skewers over crisp lettuce and hand out the peanut dip, or let people use the greens to roll up little bundles. That cool crunch really lifts up all the flavors and turns mealtime into a hands-on party.
- Baste and finish it off:
- Brush that sweet coconut glaze over the skewers and keep flipping for a few turns to get everything sticky with those tasty charred bits on the outside. It’s what gives you that iconic sweet smoky touch.
- Grill ‘em up:
- Crank your grill to about five hundred. Charcoal’s extra smoky, gas is foolproof. Toss the skewers over the flame, turning them every couple minutes for a total of fifteen to eighteen minutes. They’ll be done when they’re golden and bounce back with a poke.
- Slather on the Coconut Glaze:
- Stir coconut cream, honey, and soy sauce in a bowl—that’s your glossy glaze to brush on once the chicken’s cooked for a sweet finish.
- Thread the Chicken:
- Pierce the hunks of chicken onto the skewers so everything hugs together—avoid dangly pieces. Double up the sticks if you need. Don’t run fingers along the wood (splinters suck!)—let the meat do the work as you load them up.
- Give it a good soak and skewer:
- If you’re using wooden sticks, dunk the ends in water so the grill doesn’t torch them. Cut your chicken into chunky pieces and get them into a big bowl.
- Get that marinade going:
- Mince ginger and garlic (use a sharp knife or pulse in a processor). Stir in with soy sauce (light and dark), coconut cream, sugar, and oyster sauce. Get all the chicken covered and glossy with the mix.
- Let it marinate:
- Slap some wrap over the bowl and chill for at least an hour. Leaving it longer, even overnight, makes things pop. Pull the chicken out half an hour before grilling to knock off the chill.
- Whip up the peanut sauce:
- Grab a little bowl and mix up coconut cream, peanut butter, red curry paste, rice vinegar, maple syrup, soy sauce, and just a splash of water. Stir till it’s smooth and thick—not too runny. Add in sesame or chili oil if you’re feeling spicy and sprinkle with peanuts if you want an extra crunch. Leave it to the side till you’re ready.
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Good to Know
- Skip the dairy and gluten by swapping regular soy and oyster sauces for specialty versions
- Double up your batch of marinade and freeze it for next time—saves you loads of work later
- Bring these as party starters or serve with rice and salad as a whole meal
Coconut cream is the big game-changer—makes the whole marinade rich and the glaze shiny and sticky. I always finish with those crushed peanuts for crunch. My kids fight over who gets to do the honors and sprinkle them on.
How to Store Leftovers
Take the chicken off the sticks and toss it in some Tupperware. Keep any sauce in a separate jar so it doesn’t get soggy. Everything keeps for three days in the fridge. Warm it up gently in a pan or a microwave till it’s hot but not dried out. Stash it in the freezer if you want, just thaw and heat later.
Swaps and Alternatives
No coconut cream? Use rich coconut milk—just scoop out the thickest part. Out of oyster sauce? Toss in more soy sauce and a tad more sugar. Only have chicken breasts? Give them a quick brine, so they stay moist. If you’re out of honey, just dissolve a spoonful of sugar in a splash of hot water for the glaze.
Ideas for Serving
Team up with jasmine rice, crisp cucumbers, or skip the carbs and make lettuce wraps. Got a crowd? Add some citrusy Asian slaw or fire up a few simple veggies on the grill. For party time, stick in some sticky rice and wedges of lime for a fresh finish.
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Background & Inspiration
These skewers come from the hustle and bustle of Thai street stalls where that smoky chicken smell makes you want to eat right there. The marinade is like a remix of classic satay, but I pile in more coconut and garden-fresh herbs. The peanut sauce is a comfort classic, but my coconut glaze really makes these shine as their own signature dish.
Common Questions
- → What’s the shortest and longest I should soak the chicken for awesome flavor?
Pop your chicken in the marinade for a couple hours if you’re short on time. Leave it overnight if you can—that’ll really make it juicy and full of flavor.
- → If I’m out of coconut cream, can coconut milk work?
Totally! Just pick full-fat coconut milk. It’s not quite as creamy or rich, but you’ll still get that coconut kick.
- → What’s the best temp to fire up the grill for cooking?
Crank your grill to around 500°F (260°C). Lay the skewers on direct heat to nail that smoky sear and keep ‘em nice and moist.
- → Should I use chicken thighs or chicken breasts?
Thighs are winners for juicy, bold bites. If you’ve only got breasts, brine them first so they don’t turn dry.
- → Stuck without oyster sauce—what do I use?
Swap it out with more soy sauce and a tiny sprinkle of extra sugar. That gets you close to the sweet and umami notes of oyster sauce.
- → Can this work for pork instead of chicken?
Oh, for sure! Grab pork shoulder, cut it up, dunk it in the same marinade, and grill just like the chicken.