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My favorite thing for get-togethers or big family nights Just grab some chicken, soak it in a dreamy blend of coconut, soy, garlic, and a hit of ginger You grill it, it gets crispy-sweet outside, and then you load it up with a super fresh peanut dip It all comes together before you know it and you can totally do most of it ahead of time
I first made this for friends in my backyard and they vanished quick Now anytime I light the grill my crew asks for their go-to Thai chicken I even stash extra for everyone’s lunch the next day
Tasty Ingredients
- Crushed peanuts: top for crunch and fresh flavor Chop right before to keep things bright
- Green lettuce: wrap or line your plate with these Fresh leaves make a difference
- Thai red curry paste: brings some heat and a pop of color Grab the smaller jars—they're usually bolder
- Rice vinegar: keeps things punchy in your sauce Clear and crisp is best
- Natural peanut butter: for that creamy dip Make sure it’s just peanuts (and maybe some salt)
- Honey: helps the glaze get sticky and caramelized Go for one that pours easily
- Oyster sauce: takes the umami up a notch If you can’t find it, just use extra soy with a pinch of sugar
- Sugar: gets all caramelized while grilling Regular white sugar is fine here
- Coconut cream: extra-thick stuff, richer than coconut milk Pick a brand high on coconut content
- Soy sauce, both types: gives saltiness and that deep color Any good naturally brewed brand will do
- Garlic: brings the aroma and depth You want tight, firm cloves
- Ginger: adds a little heat and brightness Go for heavy, smooth pieces
- Chicken thighs or dark meat: juicier than chicken breast Grab the freshest you can
Simple Steps
- Dive Into Serving:
- Spread your lettuce out, pile on skewers, and don't forget a bowl of peanut sauce Dunk, wrap, get a bit messy—makes it more fun
- Go for the Glaze:
- Whisk coconut cream with honey and soy until shiny Brush this on once your chicken’s done grilling for that sticky finish
- Fire Up the Grill:
- Heat it to five hundred degrees Charcoal gives smokiness, gas is quick Toss skewers right over the flame Turn ‘em every couple of minutes for fifteen to eighteen minutes till just cooked and golden
- Glaze and Char:
- Sweep on your glaze again, flip a few more times till you get those sweet, sticky edges with some grill marks
- Thread the Chicken:
- Skewer your meat pieces close together so nothing flops or burns If you need, double up the sticks Keep your fingers clear of splinters and use the chicken to guide your skewer
- Let It Marinate:
- Pop your chicken in the fridge for an hour or overnight for big flavor Take it out thirty minutes before grilling so it’s not fridge-cold
- Make Your Marinade:
- Chop ginger and garlic real fine—by hand, food processor, whatever Mix with both soys, coconut cream, oyster sauce, and sugar Toss chicken to coat every piece
- Soak Those Skewers:
- If using wood, stand them in a glass of water so the ends don't burn Slice chicken into chunks and toss into a big bowl
- Peanut Sauce, First Things First:
- Stir coconut cream, peanut butter, vinegar, curry paste, a splash of water, soy, and a tiny bit of maple syrup Mix till smooth and thick—add water till it’s dip-ready If you’ve got them, swirl in chili oil or sesame oil, and some peanuts Set this aside
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Good to Keep in Mind
- If you swap out the soy and oyster sauces for free-from options it’s totally gluten and dairy free
- You can double up the marinade and save some in the freezer for next time
- This works as apps or a main with salad and rice—your call
That coconut cream totally makes it—gives your marinade tons of body and helps the glaze turn sticky and shiny My kids argue over the crunchy peanut topping so I let them pile it on themselves
Keeping Things Fresh
Got extras Just pull the chicken off the sticks and seal in a container Keep the sauce separate so everything stays nice for up to three days in the fridge Warm it gently in a pan or zap in the microwave It even freezes well, just thaw and reheat to enjoy again
Easy Swaps
No coconut cream? Go for the thickest coconut milk you’ve got No oyster sauce? Just sub in more soy and sprinkle a bit of sugar Breast is fine too—just brine it quick to help with juiciness Out of honey? Just melt some sugar in a splash of hot water for your glaze
What to Pair With It
Pair with jasmine rice and chilled cucumber salad or go light with lettuce wraps Works great with simple grilled veggies or tangy slaw If you want to build a platter for a crowd, toss in sticky rice and wedges of lime for a punch of brightness
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Where This Comes From
This dish takes its cue from street food in Thailand—grills loaded with meat, all those lovely smells The marinade gives a nod to classic satay but leans heavy on coconut and fresh flavors That sweet peanut sauce is the usual favorite but the coconut glaze makes this one stand out in a really cool way
Frequently Asked Questions
- → How long should I marinate the chicken for best flavor?
Give it at least 1 to 2 hours in the fridge, but a whole night makes it super tender and extra tasty.
- → Can I substitute coconut cream with coconut milk?
You can use coconut milk instead. Go with the thick full-fat kind since the thinner one won’t taste as creamy or rich.
- → What’s the ideal grill temperature for skewering?
Fire up your grill to 500°F (around 260°C). Cook right on the flames for a juicy bite and a smoky flavor.
- → Is white meat or dark meat better for this dish?
Dark meat gives more juicy flavor, but you can pick chicken breast—just brine it first so it doesn’t dry out.
- → What can I use instead of oyster sauce?
No oyster sauce? Add more soy sauce and sprinkle in a bit of sugar so you still catch that savory pop in the marinade.
- → Can these be made with pork instead of chicken?
For sure! Try pork shoulder and follow the same steps for marinating and grilling as with chicken.