Grilled Thai Coconut Chicken Skewers
A delightful combination of tender chicken, aromatic spices, and creamy coconut, perfect for barbecues and quick dinners.
Ingredients
Chicken and Marinade
- 1 kg chicken thighs, cubed Use skinless thighs for best results.
- 2 tbsp fresh ginger, minced Adds a zesty kick.
- 2 cloves garlic, minced Infuses warmth.
- 2 tbsp soy sauce Provides salty depth.
- 1 tbsp dark soy sauce Adds a rich color.
- 2 tbsp coconut cream For consistency in the marinade.
- 2 tbsp sugar Balances flavors.
- 1 tbsp oyster sauce Provides umami richness.
- 1.5 tbsp honey For natural sweetness.
- 6 tbsp coconut cream for glazing Ensures mouthfeel.
- 1 tsp rice vinegar Supplies tanginess.
- 1 tsp Thai red curry paste Adds warmth.
- 2 tsp maple syrup Enhances sweetness.
- 2-3 tbsp water To thin marinade as needed.
- 1 tsp sesame oil Optional for depth.
Garnish
- to taste crushed peanuts For garnish and crunch.
Instructions
Preparation
- Cut the chicken thighs into 1-inch cubes for even cooking.
- In a large mixing bowl, combine all marinade ingredients until smooth.
- Coat the chicken cubes thoroughly in the marinade.
- Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Thread the marinated chicken onto skewers.
Cooking
- Prepare the glaze by whisking together coconut cream, honey, and soy sauce.
- Preheat your grill to medium-high heat.
- Grill the skewers for 4-5 minutes on each side until cooked through.
- Brush with the glaze after flipping and before removing from the grill.
- Let the skewers rest for 2-3 minutes post-grilling.
Notes
Use fresh ingredients for better flavor. Soak wooden skewers before using to avoid burning during grilling.