Welcome to a culinary journey that will transport your taste buds straight to the heart of Thailand! Today, we’re diving into a recipe that combines the rich, aromatic flavors of Southeast Asia with the simple pleasure of outdoor grilling. Our dish for the occasion is Grilled Thai Coconut Chicken Skewers, a recipe that promises not just a delectable meal but an enjoyable cooking experience. Whether you’re looking to impress guests at your next barbecue or simply want to spice up your meal prep with something exotic, this recipe has got you covered.
Ingredients to Gather
First, let’s look at what you’ll need for this culinary adventure:
- For the Chicken Skewers:
- 1 kg of chicken, preferably dark meat for its juiciness and flavor.
- Marinade:
- 4-5 slices of ginger (approx. 2 tablespoons)
- 2 cloves of garlic (approx. 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
- 1 ½ 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 to desired consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts for garnish (optional)
Steps to Culinary Delight
1. Prepare the Peanut Sauce
If you’re opting for the peanut sauce, mix all the listed ingredients in a small bowl. Adjust the consistency with water as needed. This sauce can be set aside until it’s time to serve with the chicken skewers.
2. Marinate the Chicken
Begin by soaking the wooden skewers in water to prevent them from burning on the grill. Cut the chicken into 1×1 inch chunks. Finely chop the garlic and ginger, using your preferred method, and add these to the chicken. Mix in the rest of the marinade ingredients and let the chicken marinate for 1-2 hours in the fridge. Remember to remove it 30 minutes before grilling to bring it to room temperature.
3. Skewer the Chicken
Skewer the marinated chicken chunks tightly. The goal is to avoid loose pieces that could burn easily on the grill. Be cautious with the skewers to avoid splinters.
4. Make the Coconut Cream Glaze
Simply mix the coconut cream, honey, and soy sauce in a bowl. This glaze will be brushed onto the chicken skewers towards the end of grilling.
5. Grill to Perfection
Heat your grill to approximately 500°F (260°C) and grill the skewers over direct heat. Keep a close eye on them, turning every 2-3 minutes, for about 15-18 minutes, until they are nicely browned and cooked through. In the final minutes, apply the coconut cream glaze and continue to turn the skewers to achieve a caramelized finish.
6. Serve and Enjoy
Serve the grilled chicken skewers over a bed of green lettuce, perfect for making mini lettuce wraps. The optional peanut sauce can be drizzled over or served on the side for dipping.
Closing Thoughts
This Grilled Thai Coconut Chicken Skewers recipe offers a perfect balance of sweet, savory, and spicy flavors, wrapped up in the smoky char of grilling. With a prep time of 30 minutes and a cook time of 15 minutes, you’re looking at a total of 45 minutes from start to finish for a meal that’s sure to impress. Each skewer is roughly 190 kcal, making this dish a flavorful yet healthy option for any occasion.
Whether you’re an experienced grill master or new to the game, this recipe is straightforward enough for anyone to try. So, fire up the grill, and let’s bring a taste of Thailand to your backyard!
Grilled Thai Coconut Chicken Skewers
Ingredients:
1 kg chicken (dark meat preferably)
Marinade:
4-5 slices ginger (approx. 2 tablespoons)
2 cloves garlic (approx. 1½ tablespoons)
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoon coconut cream
2 tablespoons sugar
1 tablespoon oyster sauce
Coconut Cream Glaze:
6 tablespoons coconut cream
1 ½ 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 teaspoon maple syrup (or honey)
2 teaspoon soy sauce
2-3 tablespoons water (or enough to thin it out to the consistency you like)
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
crushed peanuts (optional, sprinkled on top)
Directions:
Quick & Easy Peanut Sauce (Optional):
In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.
Set aside until the chicken skewers are ready to be served.
Marinating & Skewering the Chicken:
If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don’t burn on the grill.
Cut the chicken up into 1×1 inch chunks and set it in a bowl
Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken
Add the rest of the marinade ingredients from the ‘Marinade’ ingredient list into the bowl and mix everything together.
Let it marinade in the bowl for 1-2 hours in the fridge
Remove them from the fridge 30 minutes before you are about to grill them.
Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers 🙂 )
Making the Coconut Cream Glaze:
In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.
Grilling:
Set the charcoal or gas grill to approximately 500F (260C)
When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.
Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
Serve over a bed of green lettuce with the peanut sauce. (The green lettuce is not just a garnish, but a great way to do mini chicken lettuce wraps with the peanut sauce! 🙂 )
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Kcal: 190 kcal | Servings: 12 skewers