Pin it
This hearty Thai coconut chicken skewer recipe brings the vibrant flavors of Thailand right to your backyard grill. The combination of fragrant marinade, caramelized coconut cream glaze, and optional peanut dipping sauce creates a perfect balance of savory, sweet, and tangy flavors that will transport your taste buds to Southeast Asia.
I discovered this recipe during a cooking class in Thailand and have been perfecting it for years. My friends now request these skewers for every summer gathering, and the platter is always the first to empty.
Ingredients
- Dark meat chicken: Provides the best flavor and stays juicier when grilled
- Fresh ginger and garlic: Create an aromatic foundation; look for firm ginger with smooth skin
- Coconut cream: Thicker and richer than coconut milk; gives these skewers their signature flavor
- Dark soy sauce: Adds color and depth regular soy sauce alone cannot achieve
- Oyster sauce: Contributes umami richness that balances the sweetness
- Honey: In the glaze creates that irresistible caramelization on the grill
- Natural peanut butter: Unsweetened variety works best for the authentic sauce flavor
Step-by-Step Instructions
- Prepare The Marinade:
- Finely mince the ginger and garlic until they almost form a paste; this ensures their flavors fully infuse the chicken. Combine with soy sauces, coconut cream, sugar, and oyster sauce in a large bowl, stirring until sugar dissolves completely. The marinade should have a rich brown color with a silky consistency.
- Cut And Marinate The Chicken:
- Cut chicken into uniform 1-inch cubes ensuring even cooking. Toss thoroughly in the marinade, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight. The longer marinating time allows the coconut cream to tenderize and infuse the meat with flavor.
- Skewer The Chicken:
- Remove chicken from refrigerator 30 minutes before cooking to take the chill off. Thread chicken pieces onto skewers, pressing them firmly together to create a compact arrangement. This prevents loose pieces that might burn quickly and ensures even cooking throughout.
- Prepare The Coconut Glaze:
- Whisk together coconut cream, honey, and soy sauce until completely smooth. The consistency should be thick but brushable. This glaze is the secret to achieving that beautiful caramelized exterior that makes these skewers irresistible.
- Grill To Perfection:
- Heat grill to approximately 500°F before adding skewers. Cook over direct heat, turning every 2-3 minutes for about 15 minutes total. Watch carefully as the sugar content can cause flare-ups. The chicken should feel firm to the touch and show nice grill marks before applying the glaze.
- Apply The Final Glaze:
- Generously brush the coconut cream glaze over the nearly finished skewers. Continue grilling, turning frequently for another 2-3 minutes until the glaze caramelizes into a beautiful mahogany coating. The chicken should reach an internal temperature of 165°F.
Pin it
The coconut cream is truly the star ingredient here. I once tried substituting coconut milk to save a trip to the store, and while still good, it lacked that rich, velvety quality that makes these skewers so special. Trust me, seeking out proper coconut cream makes all the difference.
Make Ahead Options
These skewers are perfect for entertaining because most of the work happens in advance. The chicken can marinate for up to 24 hours, developing deeper flavor as it sits. You can even skewer the meat several hours before grilling and keep them covered in the refrigerator. The peanut sauce can be made up to three days ahead and stored in an airtight container. Just warm it slightly before serving for the best consistency.
Serving Suggestions
While delicious on their own, these skewers truly shine as part of a larger spread. Serve them alongside coconut rice or rice noodles to soak up the delicious sauce. For a complete Thai feast, pair with a crisp green papaya salad and fresh summer rolls. The lettuce wrap suggestion in the recipe is brilliant; the cool, crisp lettuce provides the perfect contrast to the warm, flavorful chicken.
Common Substitutions
No need to worry if you can’t find every authentic ingredient. Chicken breast works in place of dark meat, though watch it carefully to avoid overcooking. Light coconut milk can substitute for coconut cream in a pinch; just reduce it slightly in a saucepan first. For a gluten-free version, use tamari instead of soy sauce. And if peanut allergies are a concern, sunflower seed butter makes a surprisingly good alternative in the dipping sauce.
Frequently Asked Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 1-2 hours, but overnight is ideal for maximum flavor absorption.
- → Can I use white meat instead of dark meat?
Yes, you can use white meat, but dark meat tends to stay juicier and more flavorful when grilled.
- → What is the purpose of the coconut cream glaze?
The coconut cream glaze adds a sweet, sticky, and caramelized finish to the skewers, enhancing their overall flavor.
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be prepared ahead and stored in the refrigerator for up to a week. Stir before serving.
- → What grilling temperature should I use?
Set your grill to approximately 500°F (260°C) and cook the skewers over direct heat, flipping every 2-3 minutes.