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Whenever I've got company, Thai coconut chicken skewers are my go-to. That marinade with ginger, coconut cream, soy sauces, and garlic packs it with cozy, deep flavor. Throw them on the grill to get that caramelized coconut glaze, then dunk into that fresh peanut dip—it's everyone’s favorite. These come together super fast, and you can prep them way ahead if life's busy.
I can't do a backyard hang without these—they disappear every time. Whenever the grill fires up, my bunch hopes I'm making coconutty chicken. I stash some away for lunch because they're just too good.
Mouthwatering Ingredients
- Chicken thighs or dark meat: juicier than white meat—grab the plumpest cuts you can
- Ginger: brings zing and gentle warmth—pick a piece that's heavy and smooth
- Garlic: gives that bold kick—look for firm, fresh bulbs
- Soy sauce, dark and light: adds rich saltiness and a golden color—try to get real brewed types
- Coconut cream: go with a brand that's thick and coconutty—way creamier than regular milk
- Sugar: regular white works, helps caramelize those edges on the grill
- Oyster sauce: packs a serious umami punch—run out? Add more soy and a bit of sugar
- Honey: for that shine and sweet stickiness—thin, runny honey is easiest
- Natural peanut butter: plain old peanuts and salt, that's it—makes your dip creamy and thick
- Rice vinegar: keeps the dipping sauce sparkly and tangy—go for clear brands
- Thai red curry paste: loads on gentle spice and color—look for small jars with deep smells
- Green leaf lettuce: makes a crunchy wrap and keeps things light
- Crushed peanuts: sprinkle on last minute for crunch—chop them fresh when you're ready to serve
Simple Steps
- Whip Up the Peanut Sauce:
- Mix up coconut cream, peanut butter, a drizzle of maple syrup, rice vinegar, soy sauce, some red curry paste, and water in a bowl. Stir until it's thick. Add more water if you want a looser dip. Toss in sesame oil, peanuts, or chili oil if you feel fancy—then leave it aside.
- Soak and Prep Skewers:
- If you're using wooden skewers, soak the ends in water so they don't burn. Cut your chicken into chunky bites and toss them in a big bowl.
- Make the Marinade:
- Bash or slice your ginger and garlic, toss straight with the chicken. Add light and dark soy sauces, coconut cream, a scoop of sugar, and oyster sauce. Mix so each chicken chunk gets glossy.
- Let it Marinate:
- Cover up the bowl and chill for at least an hour—or even overnight for big flavor. Let it sit out to warm up about thirty minutes before grilling, so it cooks through easily.
- Thread the Chicken:
- Poke the marinated chunks onto skewers, packing them tight. Two skewers per row work well to keep things steady. Watch your hands—the chicken acts as your shield.
- Mix the Coconut Glaze:
- In a small bowl, blend coconut cream, honey, and soy. Stir till smooth and sticky—gets your chicken all shiny and glazed.
- Grill the Chicken:
- Get the grill roaring—like 500°F hot. Charcoal gives stronger flavor but gas works quick. Lay the skewers on, turn them every 2 or 3 minutes, and cook for 15–18 minutes till golden and firm.
- Add Coconut Glaze:
- Paint that sweet coconutty glaze on while grilling. Keep turning them for a couple more minutes so they get glossy, sticky, and a little bit charry.
- Serve Everything Up:
- Set out crisp lettuce leaves, stack the hot skewers on top, and drop the peanut sauce in a bowl. Everyone grabs, wraps, and dips for a fun, hands-on meal. Lettuce keeps things bright and fresh.
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Handy Facts
- Make extra marinade and pop it in the freezer for another night
- Fits gluten free and dairy free needs if you swap out for allergy-safe sauces
- Awesome for parties or bulk up with rice plus salad for a full meal
Coconut cream is my magic move for a super velvety marinade and a shiny, sticky finish on the grill. My kids always help with the crushed peanut topping—the crunch is everything!
Stay Crisp
Leftover chicken? Pull it off the sticks and store in containers with lids. Keep the sauce and meat separate for best results. Stays good in the fridge up to three days. Warm gently in a pan or zap in the microwave. Chicken actually freezes and reheats just fine.
Swap Ideas
Don't have coconut cream? Grab full fat coconut milk—pick the least watery can. No oyster sauce? Add extra soy plus a dash of sugar. If you're using breast, give it a quick brine to keep it juicy. Out of honey? Stir sugar into hot water and use that for glazing.
Perfect Pairings
Serve beside fluffy jasmine rice, a crunchy cucumber salad, or turn them into lettuce wraps for lighter eats. Asian slaw or grilled veggies go great too. Put everything out with sticky rice and limes for an awesome group meal.
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More About This
Borrowing a little from Thai street snacks, these sticks play with classic satay, but crank up the coconut and fresh flavor. That creamy peanut dip is good on anything, but the glazed chicken makes this one really stand out.
Common Recipe Questions
- → How long should chicken marinate to soak up flavor?
Let it chill in the marinade for at least 1 to 2 hours. Overnight makes the chicken super juicy.
- → If I don’t have coconut cream, can I use coconut milk?
Absolutely. Go with full-fat coconut milk—it's a bit lighter, but you won’t lose out on the flavor.
- → What’s the right grill temp for these skewers?
Fire up the grill to 500°F or 260°C. Direct heat is best for char and juicy meat.
- → Dark or white chicken—what’s better for this?
Dark meat stays juicy and flavorful, but if you’re using breast, a quick brine stops it from getting dry.
- → What works if I don’t have oyster sauce?
Swap in more soy and a pinch more sugar to get that same salty punch.
- → Could I swap chicken for pork in this?
Definitely! Pork shoulder does great here. Treat it just like chicken for marinating and grilling.