Thai Coconut Chicken Skewers (Print-Friendly Version)
# What You'll Need:
→ Chicken Marinade
01 -
Toss in 1 kg chicken thighs (boneless, cut to about 2.5 cm), or use drumsticks, into chunks
02 -
Add 2 tablespoons coconut cream
03 -
Sprinkle over 2 tablespoons of sugar
04 -
Drop in 1 tablespoon oyster sauce
05 -
Pour in 2 tablespoons light soy sauce
06 -
Mix in 1 tablespoon dark soy sauce
07 -
Peel and chop 4 or 5 slices fresh ginger (rough guess—2 tablespoons)
08 -
Dice up 2 garlic cloves (that’s about 1.5 tablespoons)
→ Coconut Glaze
09 -
Throw 1.5 tablespoons honey into a bowl
10 -
Mix in 6 tablespoons coconut cream
11 -
Add 1 teaspoon light soy sauce
→ Easy Peanut Dip (Optional)
12 -
Pour in 60 ml peanut butter (plain, not sweetened)
13 -
Stir in 2 tablespoons coconut cream
14 -
Add 1 teaspoon rice vinegar
15 -
Squirt in 2 teaspoons light soy sauce
16 -
Mix 2 teaspoons honey or maple syrup (use what you like best)
17 -
Throw in 1 teaspoon red curry paste (Thai style)
18 -
Splash in a tablespoon or two of water, just to thin if you need it
19 -
Add a little sesame oil if you want (1 teaspoon)
20 -
If you love heat, add a teaspoon of chili oil
21 -
Top with roasted peanuts, crushed up, if you’re into that
# Step-by-Step Directions:
01 -
Once you’ve blended peanut butter, coconut cream, vinegar, red curry paste, honey or maple, soy sauce, and water, check the thickness and add more water till it’s how you like it. Now toss in any oils you want and throw crushed peanuts on top. Just set it aside for later.
02 -
Before you start, make sure wooden skewers are soaking, about 30 minutes is good. Chop the garlic and ginger really small, cut your chicken into cubes, then toss it all into a big bowl.
03 -
Over the chicken and chopped stuff, pour the soy sauces, coconut cream, oyster sauce, plus sugar. Get your hands or a spoon in there and coat everything so it’s fully covered. Put a lid on and chill it for at least an hour. Longer is even better—for big flavor, leave it overnight.
04 -
Stir together coconut cream, honey, and soy sauce in a bowl. This is your topping—save it for right before the finish.
05 -
Right before you fire up the grill, bring that chicken out of the fridge for half an hour. Thread the chunks onto your soaked skewers, making sure you don’t leave loose ends dangling off—that way, nothing burns.
06 -
Fire up your grill until it’s blasting hot (260°C or so). Lay out the skewers and turn them every couple minutes—just keep going for 15 to 18 minutes. You want gold and crispy outside and no raw meat in the middle.
07 -
Right when your skewers look cooked, brush on that coconut honey glaze. Flip and keep brushing at least a couple times to get a sticky, shiny layer.
08 -
Set the hot skewers on a big plate, maybe cover them with fresh lettuce. Scoop some of that peanut dip on the side. Hey, make little lettuce wraps if you feel like it.
# Helpful Notes:
01 -
If you can’t find coconut cream, grab the thick top bit off a can of coconut milk. It won’t taste as bold but will work in a pinch.
02 -
Want less fat? Take the skin off the chicken first. If you switch to chicken breast, try soaking it in salty water before marinating so it stays juicy.
03 -
No oyster sauce handy? Mix in just a bit more soy sauce and a tiny sprinkle of sugar for extra depth.
04 -
This flavor boost works great for pork too—cut pork shoulder into big chunks and swap it for chicken.
05 -
Light soy sauce makes it salty, while dark soy sauce darkens everything up and adds a sweet, deep twist.
06 -
If you use sugar instead of honey for the glaze, dissolve the sugar in hot water so it mixes in easier.