Effortless Thai Coconut Chicken (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
Cut 1 kg boneless thighs or drumsticks into 2.5 cm chunks
02 -
Mince 4-5 slices of fresh ginger (close to 2 tablespoons)
03 -
Finely chop 2 garlic cloves (about 1.5 tablespoons worth)
04 -
Pour in 2 tablespoons light soy sauce
05 -
Add 1 tablespoon dark soy sauce
06 -
Mix in 2 tablespoons coconut cream
07 -
Throw in 2 tablespoons sugar
08 -
Add 1 tablespoon oyster sauce
→ Coconut Glaze
09 -
6 tablespoons coconut cream
10 -
1.5 tablespoons honey
11 -
1 teaspoon light soy sauce
→ Optional Quick Peanut Sauce
12 -
2 tablespoons coconut cream
13 -
60 ml smooth, unsweetened peanut butter
14 -
1 teaspoon rice vinegar
15 -
1 teaspoon Thai red curry paste
16 -
2 teaspoons maple syrup or honey
17 -
2 teaspoons light soy sauce
18 -
2-3 tablespoons water, or as needed
19 -
1 teaspoon sesame oil if you want
20 -
1 teaspoon chili oil if you’d like extra heat
21 -
Handful of crushed roasted peanuts for topping (optional)
# Instructions:
01 -
In a small bowl, toss in coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and some water. Stir it all together until smooth. Splash in water if you want it thinner. Mix in sesame or chili oil if you're up for it, then sprinkle with peanuts. Put it aside for now.
02 -
If you're using wooden skewers, let them soak in water for half an hour. Chop your chicken into cubes about 2.5 cm big. Chop up ginger and garlic, then drop them in with the chicken in a big bowl.
03 -
Chuck light and dark soy sauces, coconut cream, sugar, and oyster sauce into your chicken bowl. Stir everything up till it’s all coated. Cover and pop in the fridge for an hour or two, or even overnight if you’ve got the time.
04 -
Stir coconut cream, honey, and soy sauce together in a bowl. Keep this handy—that’s your glaze for later.
05 -
Take the chicken out of the fridge half an hour before cooking. Thread the chicken pieces onto your soaked skewers. Make sure they’re not loose, so they won't burn while grilling.
06 -
Fire up your grill to about 260°C. Pop your skewers over the hot side. Turn them every couple of minutes so each side gets golden. Keep at it for 15-18 minutes, until they’re cooked through and look tasty.
07 -
Brush the coconut glaze over the hot skewers. Flip and brush again, do this a couple of times so they get all sticky and caramelized.
08 -
Lay out those hot skewers on a big plate with some green lettuce if you want. Scoop up the peanut sauce for dipping, or wrap it all up in lettuce leaves. Enjoy!
# Notes:
01 -
Can’t find coconut cream? Use full-fat coconut milk instead—the taste and feel will be lighter, but it still works.
02 -
Want to keep it lean? Take the skin off the chicken before you marinate. You can swap in breast meat but brine it first so it stays juicy.
03 -
If you skip oyster sauce, the marinade won’t have that savory hit, but toss in a bit more soy and some extra sugar and you’ll be close.
04 -
You can swap the chicken out for pork shoulder—just chop it to about the same size.
05 -
Light soy is there for salt; dark soy adds a deeper color and a bit of richness.
06 -
If you’re swapping in sugar for honey in the glaze, just dissolve the sugar in hot water before mixing so it blends right in.