Grilled Thai Coconut Chicken (Printable Version)
# What You’ll Need:
→ Chicken and Marinade
01 -
1 kg chicken (dark meat preferably)
02 -
4-5 slices ginger (approx. 2 tablespoons)
03 -
2 cloves garlic (approx. 1½ tablespoons)
04 -
2 tablespoons soy sauce
05 -
1 tablespoon dark soy sauce
06 -
2 tablespoons coconut cream
07 -
2 tablespoons sugar
08 -
1 tablespoon oyster sauce
→ Coconut Cream Glaze
09 -
6 tablespoons coconut cream
10 -
1½ tablespoons honey
11 -
1 teaspoon soy sauce
→ Simple Peanut Sauce (Optional)
12 -
2 tablespoons coconut cream
13 -
¼ cup natural peanut butter (unsweetened)
14 -
1 teaspoon rice vinegar
15 -
1 teaspoon Thai red curry paste
16 -
2 teaspoons maple syrup (or honey)
17 -
2 teaspoons soy sauce
18 -
2-3 tablespoons water (or enough to thin it out)
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil (optional)
21 -
crushed peanuts (optional, sprinkled on top)
# Steps to Follow:
01 -
Combine all peanut sauce ingredients in a small bowl, mix thoroughly, and set aside until serving.
02 -
Cut chicken into 1x1 inch chunks and place in a bowl. Finely chop garlic and ginger, then mix with the chicken along with soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Refrigerate for 1-2 hours or overnight for stronger flavor.
03 -
If using wooden skewers, soak the non-pointy ends in water to prevent burning. Skewer the chicken chunks securely, avoiding loose pieces.
04 -
Combine coconut cream, honey, and soy sauce in a small bowl. Reserve for final glazing.
05 -
Heat grill to 260°C (500°F). Grill the skewers over direct heat, flipping every 2-3 minutes for 15-18 minutes until browned and cooked through. After cooking, brush the coconut cream glaze onto the chicken and grill 2-3 additional flips for caramelization.
06 -
Serve chicken skewers on a bed of lettuce with optional peanut sauce. Use lettuce to wrap chicken as desired.
# Additional Notes:
01 -
If coconut cream is unavailable, substitute with full-fat coconut milk for a similar but less intense flavor. Ensure coconut milk is natural and without additives for optimal results.
02 -
This recipe can be adapted for pork shoulder instead of chicken.
03 -
Brining chicken breast in salted water can improve moisture retention if used in place of dark meat.
04 -
Oyster sauce deepens the marinade’s umami flavor but can be replaced with soy sauce and a pinch of sugar if necessary.
05 -
Light soy sauce adds saltiness; dark soy provides color and slight sweetness.