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When friends or family come over, these Thai coconut chicken skewers always steal the show. The marinade—packed with garlic, ginger, coconut cream, and both types of soy sauce—brings layers of cozy flavor. Grilling gets the coconut glaze all caramelized and sweet, and dunking the skewers into the fresh peanut dip is just the best part. Everything's quick to put together and you can prep days before if you want.
Backyard hangouts aren't complete without these—they vanish fast. Whenever I heat up the grill, my crew always hopes for Thai coconut chicken. I stash a few extra for easy lunches too.
Irresistible Ingredients
- Crushed peanuts: sprinkle over the top for fresh crunch—they taste better when roughly chopped just before serving
- Green leaf lettuce: great for wrapping skewers and adding crisp, green freshness
- Thai red curry paste: gives some gentle heat and color in the sauce—look for the tiny jars with deep flavor
- Rice vinegar: perks up the dipping sauce with a light tangy snap—clear brands are best
- Natural peanut butter: only peanuts and salt, so watch that label—makes a thick, creamy sauce
- Honey: gives a shiny glaze and makes the chicken sweet and a little sticky—runny honey melts in easily
- Oyster sauce: brings umami depth, but if it’s missing just add more soy and a pinch of sugar
- Sugar: regular white does the trick, helping create that golden crust on the grill
- Coconut cream: pick a brand that’s mostly coconut, thick and not sloshy—it’s creamier than coconut milk
- Soy sauce, dark and light: for salty punch and color—choose real brewed for deeper taste
- Garlic: go for firm cloves, they’re what give the chicken its bold aroma
- Ginger: brings a soft heat and brightness—fresh roots feel heavy, with unwrinkled skin
- Chicken thighs or dark meat: juicier than breast, pick the meatiest ones you can find
Easy Directions
- Serve Everything Up:
- Lay out crisp lettuce, pile the warm skewers on top, and pour the peanut sauce into a bowl. Let everyone dig in, wrapping skewers or dipping however they want. Fresh greens cut through the richness and make things hands-on.
- Add Coconut Glaze:
- Brush that shiny coconut cream, honey, and soy mixture all over the hot chicken. Keep flipping the skewers every minute or so for a few more rounds. Wait for them to get glossy, sticky, and a little charred.
- Grill the Chicken:
- Fire up the grill to high—about 500°F. Gas grills are quick, charcoal gives a deeper smoky taste. Place skewers right on the heat, rotate them every 2–3 minutes for a total of around 15–18 minutes. You want firm, well-browned chicken.
- Mix the Coconut Glaze:
- Combine coconut cream with honey and soy sauce in a bowl. Stir until it’s smooth and shiny, ready to glaze your just-grilled chicken.
- Thread the Chicken:
- Take the marinated chicken chunks and thread them onto skewers, squeezing pieces together tightly. Double up skewers if you like so nothing flops or burns. Try not to drag your hands along the wood—meat will protect your fingers.
- Let it Marinate:
- Seal the chicken and seasoning in a bowl and refrigerate it for a minimum of an hour—overnight is even better. Pull it out 30 minutes before grilling so it’s not too cold (that way, it cooks through evenly).
- Make the Marinade:
- Slice or crush the ginger and garlic by hand or in a food processor. Toss them straight onto the chicken, then add both soy sauces, coconut cream, a scoop of sugar, and some oyster sauce. Mix everything so each piece is glossy and well-coated.
- Soak and Prep Skewers:
- If you’re using wooden skewers, dunk the ends in water so they won’t catch fire. Chop chicken into bite-size pieces and park them in a big bowl.
- Whip Up the Peanut Sauce:
- Grab a bowl and combine coconut cream, peanut butter, a drizzle of maple syrup, rice vinegar, soy sauce, red curry paste, and a splash of water. Stir it until it’s thick and smooth. Water it down more if you like it runny. Add sesame oil, chili oil, or peanuts on top if you want—then set aside.
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Good to Know
- Double the marinade and stash some in the freezer for future easy meals
- Safe for dairy and gluten free diets if you swap in allergy-friendly sauces
- Works as party nibbles or pair with rice and salad for a complete dinner
Coconut cream is my not-so-secret trick for making the marinade super rich and giving the glaze that beautiful, shiny appearance. My kids always help scatter the crushed peanuts on top. The crunch is a must!
Keeping It Fresh
If you have leftovers, pull the chicken off the skewers and tuck it into a sealed container. Keep the sauce and meat apart for best results. Everything keeps well in the fridge up to three days. Warm up in a pan or microwave just until heated. You can even freeze the chicken and reheat when you're ready.
Swaps You Can Use
No coconut cream on hand? Use full fat coconut milk—pick the can that hardly sloshes when you shake it. Oyster sauce missing? Just up the soy and add a sprinkle of sugar. For chicken breast, brine it so it stays tender. If you’re out of honey, mix a bit of sugar with hot water for the glaze.
How to Serve
Pair with classic jasmine rice, a crisp cucumber salad, or make lettuce wraps for something lighter. Add a crunchy Asian slaw or toss some grilled veggies onto the plate. Setting it all out with sticky rice and lime wedges makes for a fun party vibe.
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About This Dish
Inspired by Thai street carts, these skewers play with the classic satay idea but double down on coconut and fresh flavors. That thick peanut dip is a staple for so many dishes, but the sticky coconut glaze makes this version stand out and feel a little extra special.
Frequently Asked Questions
- → How long should I marinate the chicken for best flavor?
Your chicken gets tons of flavor if you chill it in the marinade for 1 to 2 hours. Let it sit overnight for even juicier bites.
- → Can I substitute coconut cream with coconut milk?
You sure can. Stick with full-fat coconut milk, though. It's not as thick and rich, but it still works.
- → What’s the ideal grill temperature for skewering?
Crank your grill up to about 500°F or 260°C. Use direct heat so you get a smoky char and juicy chicken.
- → Is white meat or dark meat better for this dish?
Go for dark meat if you want lots of flavor and juicy skewers. Chicken breast is fine too, but brining keeps it from drying out.
- → What can I use instead of oyster sauce?
Just swap it for more soy sauce and a bit of extra sugar. That'll give you a similar savory kick.
- → Can these be made with pork instead of chicken?
Sure thing! Pork shoulder tastes awesome here. Marinate and grill just like you would the chicken.