Why You’ll Love This Recipe
- Flavor-packed: The marinade of coconut cream, ginger, garlic, and soy sauce infuses the chicken with bold, savory flavors, enhanced by the smoky grill.
- Easy and quick: Simple ingredients and an easy grilling method make this recipe accessible to both beginners and experienced cooks.
- Versatile: Perfect for a main dish or appetizer, these skewers can be served with rice, vegetables, or as a standout feature at any gathering.
- Crowd-pleaser: The combination of flavors makes this recipe a guaranteed hit at BBQs, potlucks, or family dinners.
Ingredients
- 1 lb boneless chicken thighs (or breasts)
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce (light)
- 1 tablespoon dark soy sauce
- ½ cup coconut cream
- 1 tablespoon sugar
- 1 tablespoon oyster sauce (or substitute with soy sauce and sugar)
- 1 tablespoon vegetable oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the chicken: In a large bowl, combine the grated ginger, garlic, soy sauces, coconut cream, sugar, and oyster sauce. Add the chicken and mix to coat. Let marinate for at least 30 minutes, or overnight for deeper flavor.
- Prepare the grill: Preheat your grill to medium-high heat.
- Thread the chicken onto skewers: Once the chicken is marinated, thread the pieces onto skewers.
- Grill the chicken: Place the skewers on the grill and cook for 4-5 minutes on each side until the chicken is cooked through and slightly charred.
- Glaze the chicken: In the last minute of grilling, brush the chicken with more coconut cream for a sweet, creamy finish.
- Serve: Serve the skewers with a peanut dipping sauce or enjoy on their own.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Marinate time: 30 minutes to 12 hours
- Cook time: 10-12 minutes
- Total time: 40 minutes to 12 hours
Variations
- Vegetable skewers: Add bell peppers, onions, or zucchini alongside the chicken for added flavor and color.
- Adjust spice: Add chili paste or fresh chilies to the marinade for a spicy kick.
- Substitute chicken: Use beef instead of chicken for a different take on this recipe.
Storage/Reheating
- Storage: Leftover grilled chicken can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or on the grill to restore the smoky flavor.
FAQs
Can I use white meat instead of dark meat chicken?
Yes, white meat can be used, but dark meat will result in juicier and more flavorful skewers.
Can I make the marinade ahead of time?
Yes, the marinade can be prepared in advance and stored in the fridge for up to 3 days.
Can I bake these skewers instead of grilling?
Yes, you can bake them in the oven at 400°F for 15-20 minutes, turning halfway through.
How can I make the skewers spicier?
Add chili paste or fresh chopped chilies to the marinade for more heat.
Can I use regular coconut milk instead of coconut cream?
Coconut cream is thicker and richer, but you can substitute regular coconut milk if necessary.
Can I skip the peanut sauce?
Yes, the skewers are flavorful enough on their own, but the peanut sauce adds an extra layer of richness.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F to ensure it’s fully cooked.
Can I freeze these chicken skewers?
Yes, the chicken can be frozen before grilling. Just marinate, freeze, and then cook as directed.
Can I use other proteins for this recipe?
Yes, beef, or tofu are great substitutes for chicken in this recipe.
How do I serve the chicken skewers?
Serve them with a side of rice, grilled vegetables, or as an appetizer with dipping sauce.
Conclusion
These grilled Thai coconut chicken skewers are a fantastic blend of savory, sweet, and smoky flavors. The marinade and glaze ensure each piece of chicken is juicy and packed with flavor. Perfect for BBQs, family dinners, or a fun appetizer, this recipe will impress every guest and become a go-to dish in your grilling repertoire.
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Grilled Thai Coconut Chicken Skewers
- Total Time: 40 minutes to 12 hours
- Yield: 4 servings
- Diet: Gluten Free
Description
Grilled Thai coconut chicken skewers are packed with flavor, featuring a delicious marinade of coconut cream, ginger, garlic, and soy sauce. Grilled to perfection and glazed with extra coconut cream, these skewers offer a perfect balance of savory, sweet, and smoky notes. Served with peanut dipping sauce, they’re a crowd-pleasing dish for BBQs, dinner parties, or as a standout appetizer.
Ingredients
1 lb boneless chicken thighs (or breasts)
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 tablespoons soy sauce (light)
1 tablespoon dark soy sauce
½ cup coconut cream
1 tablespoon sugar
1 tablespoon oyster sauce (or substitute with soy sauce and sugar)
1 tablespoon vegetable oil
Instructions
-
Marinate the chicken: In a large bowl, combine the grated ginger, garlic, soy sauces, coconut cream, sugar, and oyster sauce. Add the chicken and mix to coat. Let marinate for at least 30 minutes, or overnight for deeper flavor.
-
Prepare the grill: Preheat your grill to medium-high heat.
-
Thread the chicken onto skewers: Once the chicken is marinated, thread the pieces onto skewers.
-
Grill the chicken: Place the skewers on the grill and cook for 4-5 minutes on each side until the chicken is cooked through and slightly charred.
-
Glaze the chicken: In the last minute of grilling, brush the chicken with more coconut cream for a sweet, creamy finish.
-
Serve: Serve the skewers with a peanut dipping sauce or enjoy on their own.
Notes
Add bell peppers, onions, or zucchini to the skewers for extra flavor and color.
Adjust the spice level by adding chili paste or fresh chilies to the marinade.
Substitute chicken with beef, or tofu for variety.
Store leftovers in the fridge for up to 3 days. Reheat on the grill or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Grilling
- Cuisine: Thai
