Grilled Thai Coconut Chicken

This smoky Thai coconut chicken skewer recipe transforms humble chicken into a flavor bomb with its ginger, garlic, and coconut cream marinade. Each bite delivers the perfect balance of sweet and savory, finished with a luscious coconut glaze and paired with an addictive peanut sauce that will have everyone reaching for seconds.

I first created these skewers for a backyard gathering when I wanted something beyond typical barbecue fare. The coconut marinade was such a hit that it's now my most requested recipe whenever friends come over for grilling season.

Ingredients

• Chicken thighs or legs: 1 kg. Dark meat provides richer flavor and stays juicier on the grill. Look for fresh pieces with skin on for extra flavor.
• Ginger: 4-5 slices. Fresh ginger adds zippy heat and fragrance. Choose firm pieces with smooth skin for the most potent flavor.
• Garlic: 2 cloves. Creates the aromatic base of the marinade. Select plump bulbs without any sprouts.
• Soy sauce: 2 tablespoons. Provides the umami foundation. Regular soy sauce works perfectly here.
• Dark soy sauce: 1 tablespoon. Gives the skewers their beautiful caramelized color. This thicker variety adds depth to the marinade.
• Coconut cream: 2 tablespoons. Creates the signature rich Thai flavor profile. Look for brands with just coconut and water in the ingredients.
• Sugar: 2 tablespoons. Balances the savory elements and helps with caramelization. Regular white sugar works wonderfully.
• Oyster sauce: 1 tablespoon. Adds complex umami notes. Seek out quality brands for the best flavor profile.

Step-by-Step Instructions

Prepare the peanut sauce:

Combine coconut cream, natural peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, water, and optional oils in a bowl. Mix thoroughly until smooth and creamy. The sauce should be thick but pourable. Adjust consistency with additional water if needed. Set aside to let flavors meld while preparing skewers.

Prep chicken and marinade:

Cut chicken into 1-inch cubes, ensuring consistent size for even cooking. Finely mince ginger and garlic until almost paste-like to infuse maximum flavor. Combine with soy sauces, coconut cream, sugar, and oyster sauce in a large bowl. Mix thoroughly to coat every piece of chicken. Cover and refrigerate for at least 1-2 hours, though overnight marinating yields the most flavorful results.

Soak and skewer:

Immerse wooden skewer ends in water for at least 30 minutes to prevent burning. Remove marinated chicken from refrigerator about 30 minutes before grilling to take the chill off. Thread chicken onto skewers, pressing pieces snugly together to prevent spinning during cooking. Double-skewer loose pieces to ensure stability.

Create coconut glaze:

Whisk together coconut cream, honey, and soy sauce until completely combined. The consistency should be thick enough to cling to the chicken but thin enough to brush easily. Set aside until the final grilling stage.

Grill to perfection:

Preheat grill to approximately 500°F for direct heat cooking. Place skewers directly over flames, turning every 2-3 minutes to develop char on all sides. Total cooking time should be 15-18 minutes for fully cooked but still juicy chicken. Watch carefully as the sugar in the marinade can burn quickly.

Apply coconut glaze:

During the final 3 minutes of cooking, generously brush the coconut cream glaze on all sides of the skewers. Turn frequently to caramelize the glaze without burning. The finished skewers should have a glossy, slightly charred exterior.

Serve and enjoy:

Arrange on a bed of lettuce leaves with peanut sauce on the side. The lettuce creates an instant wrap for a fun interactive eating experience.

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My absolute favorite part of this recipe is the coconut cream glaze that gets brushed on during the final minutes of grilling. I discovered this technique when I accidentally spilled some coconut cream near the grill one day and noticed how beautifully it caramelized when it hit the hot surface. That happy accident transformed this recipe from good to unforgettable.

Make Ahead Options

These skewers actually benefit from longer marinating time, making them perfect for meal prep. You can prepare the entire recipe up to the grilling stage a full day ahead. The chicken develops deeper flavor as it sits in the marinade overnight. The peanut sauce can be made up to three days in advance and kept refrigerated in an airtight container. Just bring it to room temperature and whisk before serving. Even the coconut glaze can be mixed ahead and stored separately until needed.

Clever Substitutions

Not everyone has the exact ingredients on hand, but this recipe is wonderfully adaptable. If you cannot find coconut cream, full-fat coconut milk works well if you refrigerate it overnight and skim the thickened cream from the top. Chicken can be replaced with pork shoulder cut into chunks for an equally delicious variation. No oyster sauce? A combination of additional soy sauce with a pinch of sugar mimics the savory sweetness. For a gluten free option, replace soy sauce with tamari and check that your oyster sauce is gluten free certified.

Serving Suggestions

These skewers are incredibly versatile when it comes to serving options. For a complete Thai inspired meal, pair them with coconut lime rice and a simple cucumber salad dressed with rice vinegar. When serving as an appetizer, arrange on a platter with the peanut sauce in a small bowl for dipping and scatter fresh herbs like cilantro and mint over everything for a pop of color. For a fun party presentation, serve each skewer standing upright in a tall glass partially filled with uncooked rice to keep them stable.

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Frequently Asked Questions

→ What type of chicken works best for this dish?

Dark meat, such as thighs, is preferred for richer flavor and moisture. You can also use chicken breast if brined beforehand.

→ Can I substitute coconut cream?

If coconut cream is unavailable, full-fat coconut milk can be used but may yield a milder flavor and thinner consistency.

→ What’s the best way to prevent skewers from burning?

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

→ How do I achieve a perfectly caramelized glaze?

Brush the glaze during the last few minutes of grilling, flipping skewers frequently to achieve a sticky, caramelized finish.

→ Is it possible to substitute chicken with another protein?

Yes, pork shoulder works wonderfully as a substitute and absorbs the marinade just as well.