Grilled Thai Coconut Chicken Skewers
Juicy, tender chicken marinated in a sweet-savory coconut-ginger blend, grilled to smoky perfection, and brushed with a luscious coconut glaze. Serve it with optional creamy peanut sauce and you’ve got a bold, street-food-inspired dish that turns every bite into a mini vacation.
- Prep Time: 15 mins + marinate time
- Cook Time: 15 mins
- Total Time: 41 minute
Ingredients
For the Chicken:
1 kg chicken thighs or drumsticks (boneless, skinless preferred)
Marinade:
4–5 slices fresh ginger (≈ 2 tbsp)
2 garlic cloves (≈ 1½ tbsp, minced)
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp coconut cream
2 tbsp sugar
1 tbsp oyster sauce
Coconut Cream Glaze:
6 tbsp coconut cream
1½ tbsp honey
1 tsp soy sauce
Simple Peanut Sauce (Optional):
2 tbsp coconut cream
¼ cup natural peanut butter
1 tsp rice vinegar
1 tsp Thai red curry paste
2 tsp maple syrup (or honey)
2 tsp soy sauce
2–3 tbsp water (adjust for texture)
1 tsp sesame oil (optional)
1 tsp chili oil (optional)
Crushed peanuts for garnish
Instructions
Marinate the Chicken: Blend marinade ingredients into a paste. Toss chicken to coat and marinate for at least 1 hour (or overnight for max flavor).
Skewer & Grill: Thread chicken onto soaked skewers. Grill over medium-high heat, turning occasionally, for 12–15 minutes or until cooked through.
Glaze: Mix glaze ingredients and brush onto chicken during the final minutes of grilling for a shiny, flavorful finish.
Optional Peanut Sauce: Whisk sauce ingredients together until smooth and creamy. Thin with water to your preferred consistency.
Serve hot with a drizzle of glaze, a side of sauce, and sprinkle of crushed peanuts.
Notes
Dairy-Free | Gluten-Free option (with tamari)
Nutrition
- Calories: 350 per serving (without peanut sauce)
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g