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Grilled Thai Coconut Chicken Skewers with Peanut Sauce and Sticky Glaze Recipe

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4.4 from 103 reviews

Experience the exotic flavors of Thailand with these Grilled Thai Coconut Chicken Skewers. Marinated in a rich blend of coconut cream, soy sauces, garlic, ginger, and a touch of sweetness, the juicy chicken pieces are flame-grilled to perfection and finished with a sticky coconut cream glaze. Accompanied by an optional sweet and spicy peanut dipping sauce, this dish offers a vibrant combination of textures and tastes that are perfect for gatherings or a flavorful weeknight meal.

Ingredients

Chicken and Marinade

  • 1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces
  • 2 tablespoons fresh ginger, finely chopped
  • 1.5 tablespoons garlic, finely chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons coconut cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon oyster sauce

Coconut Cream Glaze

  • 6 tablespoons coconut cream
  • 1.5 tablespoons honey
  • 1 teaspoon light soy sauce

Simple Peanut Sauce (Optional)

  • 2 tablespoons coconut cream
  • 60 ml natural unsweetened peanut butter
  • 1 teaspoon rice vinegar
  • 1 teaspoon Thai red curry paste
  • 2 teaspoons maple syrup or honey
  • 2 teaspoons light soy sauce
  • 2-3 tablespoons water, as needed
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon chili oil (optional)
  • Crushed roasted peanuts, for garnish (optional)

Instructions

  1. Prepare Peanut Sauce. In a bowl, whisk together coconut cream, peanut butter, rice vinegar, Thai red curry paste, maple syrup, light soy sauce, and water until smooth. Adjust the amount of water for your preferred dipping consistency. Optionally stir in sesame oil and chili oil. Garnish with crushed roasted peanuts and set aside.
  2. Marinate Chicken. Soak wooden skewers in water for at least 30 minutes to prevent burning. Cut the chicken into 2.5 cm pieces and place them into a large bowl with finely chopped ginger and garlic. Add light soy sauce, dark soy sauce, coconut cream, granulated sugar, and oyster sauce. Mix thoroughly to coat the chicken evenly, then cover and refrigerate for 1 to 2 hours or overnight for best flavor.
  3. Prepare Coconut Cream Glaze. In a small bowl, combine coconut cream, honey, and light soy sauce. Set aside to use for glazing the chicken while grilling.
  4. Thread Chicken onto Skewers. Remove the marinated chicken from the refrigerator 30 minutes before grilling to bring it to room temperature. Thread the marinated chicken pieces snugly onto the soaked wooden skewers, ensuring the ends are secure for grilling.
  5. Preheat Grill and Cook Chicken. Preheat your grill to 260°C (500°F). Place the chicken skewers over direct heat and grill for 15–18 minutes, turning every 2–3 minutes to ensure even cooking and browning. Cook until the chicken reaches an internal temperature of 75°C (165°F) and is fully cooked through.
  6. Apply Coconut Cream Glaze. While the skewers are hot on the grill, brush them with the prepared coconut cream glaze. Flip every minute and reapply the glaze 2–3 times to build a sticky, caramelized coating on the chicken.
  7. Serve. Arrange the grilled skewers on a platter lined with fresh lettuce leaves. Serve immediately with the optional peanut dipping sauce, allowing guests to use the sauce for dipping or to wrap the chicken in lettuce for added freshness and texture.

Notes

  • For best results, marinate the chicken overnight to deeply infuse the flavors.
  • If wooden skewers are unavailable, metal skewers can be used, but no soaking is necessary.
  • Adjust the heat level in the peanut sauce by increasing or decreasing the red curry paste and chili oil.
  • The glaze can be applied multiple times for a more intense sticky coating.
  • Ensure the grill is preheated well for proper searing and to prevent sticking.
  • Chicken thighs provide juicier meat compared to breasts and are preferred for grilling.
  • This recipe is dairy-free and suitable for those avoiding dairy products.

Find it online: https://recipesvow.com/grilled-thai-coconut-chicken-skewers-with-peanut-sauce-and-sticky-glaze-recipe/