Grilled Thai Coconut Chicken

This Thai coconut chicken skewer recipe transforms ordinary chicken into a flavor-packed delight that balances sweet coconut cream with savory soy and the brightness of ginger and garlic. The final glaze creates an irresistible caramelized finish that will have everyone reaching for seconds.

I first made these skewers for a backyard gathering where I wanted something different than the usual barbecue fare. The empty platter and requests for the recipe told me everything I needed to know these are now my signature party dish.

Ingredients

• Chicken thighs or drumsticks: about 2.2 pounds dark meat provides more flavor and stays juicier on the grill
• Fresh ginger slices: the aromatic foundation that gives these skewers their distinctive Thai flavor profile
• Garlic cloves: freshly minced for maximum punch
• Soy sauce: provides the savory umami base of the marinade
• Dark soy sauce: adds color and depth beyond regular soy
• Coconut cream: the rich tropical backbone of this recipe much more concentrated than coconut milk
• Sugar: balances the savory elements and helps with caramelization
• Oyster sauce: introduces complex umami notes that deepen the overall flavor
• Honey: adds sweetness to the glaze while helping create the sticky caramelized exterior
• Natural peanut butter: unsweetened varieties work best for the optional dipping sauce

Step-by-Step Instructions

Prepare the marinade:

Finely mince the ginger and garlic until they form an aromatic paste. These ingredients need to be as fine as possible to infuse maximum flavor into the chicken. Combine with all remaining marinade ingredients in a large bowl until thoroughly mixed.

Cut and marinate the chicken:

Cut chicken into 1-inch chunks ensuring relatively equal size for even cooking. Toss thoroughly in the marinade mixture making sure every piece is completely coated. Cover and refrigerate for at least 1-2 hours the flavor deepens significantly with overnight marination.

Prepare the skewers:

Soak wooden skewers in water for at least 30 minutes to prevent burning. Remove chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Thread chicken pieces snugly onto skewers avoiding loose pieces that might burn quickly.

Prepare the coconut glaze:

Whisk together coconut cream honey and soy sauce until fully combined. This simple mixture will transform into a beautiful caramelized coating during the final grilling stage.

Grill the skewers:

Heat grill to approximately 500°F for direct heat cooking. Place skewers on the grill turning every 2-3 minutes for about 15 minutes total. Watch carefully as the sugar content can cause flare-ups. The chicken is done when it feels firm to the touch and has nice char marks.

Apply the glaze:

Brush the coconut cream glaze generously over each skewer. Continue grilling while flipping every minute for another 2-3 minutes. The glaze will bubble caramelize and create a stunning mahogany finish.

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The coconut cream is my absolute favorite component of this recipe. I discovered its transformative powers years ago when a Thai friend showed me how to properly extract it from fresh coconuts. While canned is perfectly fine the key is finding one with minimal additives the ingredient list should ideally just read coconut extract and water.

Marinade Magic

Marination time matters significantly with this recipe. While you can get away with a quick 1-2 hour marinade the flavor development is exponential when you let it sit overnight. The coconut cream tenderizes the meat while the sugars garlic and ginger infuse deeply. If pressed for time use a zip-top bag and massage the marinade into the meat every 30 minutes to speed up the process.

Serving Suggestions

These skewers truly shine when served on a bed of crisp green lettuce leaves. The lettuce isn't just a pretty garnish it serves as an edible wrapper. Wrap a piece of chicken in a lettuce leaf add a drizzle of peanut sauce and you have a perfect hand-held bite. For a complete meal serve alongside coconut rice and a simple cucumber salad dressed with rice vinegar and a touch of sugar. The cool crunch of the vegetables balances the rich sweet meat beautifully.

Storage and Make-Ahead Tips

The marinated uncooked chicken keeps well refrigerated for up to 24 hours. The peanut sauce can be made up to three days ahead and stored in an airtight container in the refrigerator just whisk briefly before serving as it may separate. Leftover cooked skewers will keep for 3-4 days refrigerated though the texture is best within the first two days. To reheat wrap loosely in foil and warm in a 300°F oven until just heated through about 10 minutes.

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Common Queries

→ Can I use chicken breast instead of dark meat?

Yes, but dark meat provides more flavor. If using chicken breast, consider brining it in saltwater before marinating to keep it tender and juicy.

→ What if I can't find coconut cream?

You can substitute coconut milk, but it may create a runnier marinade and a less intense coconut flavor. Choose high-fat, minimally processed coconut milk for best results.

→ How do I prevent the wooden skewers from burning?

Soak the non-pointy ends of the wooden skewers in water for at least 30 minutes before grilling to prevent burning.

→ How can I adjust the spice level?

To increase spice, add chili oil or extra Thai red curry paste to the marinade or peanut sauce. To reduce heat, skip the chili oil and lessen the curry paste.

→ Can I prepare this dish in advance?

Yes! Marinate the chicken overnight to deepen the flavors. Store the glaze and peanut sauce separately in the fridge until you're ready to grill.

→ Can I use this recipe with pork instead?

Absolutely! Pork shoulder works wonderfully with the same marinade and grilling method for a flavorful alternative.