Grilled Thai Coconut Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 kg chicken, dark meat preferred
→ Marinade
02 -
4-5 slices ginger, approximately 2 tablespoons
03 -
2 cloves garlic, approximately 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 for desired consistency
19 -
1 teaspoon sesame oil, optional
20 -
1 teaspoon chili oil, optional
21 -
Crushed peanuts, optional for garnish
# Instructions:
01 -
Combine all ingredients from the peanut sauce ingredient list in a bowl and mix until smooth. Set aside.
02 -
Finely chop or process garlic and ginger. Mix with other marinade ingredients in a bowl. Add chicken chunks and coat thoroughly. Marinate for 1-2 hours or overnight in the refrigerator.
03 -
If using wooden skewers, soak the non-pointed ends in water to prevent burning. Remove chicken from the fridge 30 minutes before grilling. Skewer chicken pieces snugly to prevent burning of loose ends.
04 -
Mix coconut cream, honey, and soy sauce in a small bowl and set aside for final glazing.
05 -
Preheat grill to 260°C (500°F). Place skewers over direct heat, flipping every 2-3 minutes for 15-18 minutes until browned and charred. Brush glaze onto skewers during the last 2-3 minutes and flip to caramelize evenly.
06 -
Serve skewers over green lettuce leaves with prepared peanut sauce for dipping. Optional: Use lettuce for mini wraps with chicken and sauce.
# Notes:
01 -
For stronger coconut flavor, use coconut cream instead of coconut milk.
02 -
Consider substituting chicken with pork shoulder for variation.
03 -
Brine chicken breast to prevent dryness if using white meat.
04 -
Dark soy sauce adds color and flavor, but light soy sauce can be substituted if unavailable.