Grilled Thai Coconut Skewers (Print Version)
# Ingredients:
→ Marinated Chicken
01 -
Chop up 1 kg chicken thighs or drumsticks (boneless) into small bites
02 -
2 tablespoons fresh ginger, chopped up (just slice 4-5 pieces first)
03 -
2 cloves garlic, finely chopped (around 1.5 tablespoons)
04 -
2 tablespoons regular soy sauce (light style)
05 -
1 tablespoon richer, darker soy sauce
06 -
2 tablespoons creamy coconut cream
07 -
2 tablespoons regular white sugar
08 -
1 tablespoon oyster sauce
→ Coconut Cream Topping
09 -
6 tablespoons coconut cream
10 -
1 and a half tablespoons honey
11 -
1 teaspoon light soy sauce
→ Easy Peanut Dip (Optional)
12 -
2 tablespoons coconut cream
13 -
60 ml plain, unsweetened peanut butter
14 -
1 teaspoon mild rice vinegar
15 -
1 teaspoon spicy Thai red curry paste
16 -
2 teaspoons honey or maple syrup
17 -
2 teaspoons soy sauce (light)
18 -
2-3 tablespoons water as needed to thin it out
19 -
1 teaspoon sesame oil (optional)
20 -
1 teaspoon chili oil, if you like heat (optional)
21 -
Some roasted peanuts, crushed up for topping if you want
# Instructions:
01 -
Once you pull the skewers off the grill, brush on that coconut cream mix, flip the sticks, give them another brush or two, and keep going until you see a sweet, shiny coating starting to caramelize.
02 -
Turn on your grill—charcoal or gas—so it gets super hot, about 260°C. Put the chicken skewers right over the fire and let them sizzle, flipping every couple of minutes. In around 15-18 minutes, they'll be cooked and golden all over.
03 -
Let the chicken sit out for half an hour after marinating. Grab the soaked skewers and push those marinated pieces on tight, making sure the ends don’t flop around or burn up.
04 -
In a tiny bowl, stir together coconut cream, honey, and soy sauce. This is for brushing all over the skewers later.
05 -
Pour the light and dark soy sauces, oyster sauce, coconut cream, and sugar over the chicken in the bowl. Mix everything up until each piece is covered, then pop in the fridge with a lid on it. Chill at least an hour (overnight’s even better).
06 -
Soak those wooden skewers in water for at least 30 minutes if that's what you're using. Cut the chicken into cubes about as wide as your thumb. Toss them in a big bowl, then chop your ginger and garlic and add them in too.
07 -
In a little bowl, throw in coconut cream, peanut butter, vinegar, the curry paste, maple syrup, soy sauce, and a splash of water. Mix it up till it’s smooth and creamy—add more water if it’s too thick for your taste. Drop in that sesame or chili oil if you want, sprinkle on peanuts if you have ‘em, and set aside till serving time.
08 -
Lay out the steaming skewers on some green lettuce leaves. Grab the peanut dip you made and dunk or wrap as you like—dig in!
# Notes:
01 -
Out of coconut cream? Full-fat coconut milk works but won’t be quite as rich or dreamy.
02 -
If you want it lighter, ditch the chicken skin before soaking it in flavor. Chicken breast also works, but brine it first or it might dry out.
03 -
No oyster sauce? Just toss in a bit more soy sauce and an extra pinch of sugar.
04 -
That same marinade? It’s killer on pork shoulder. Cut it up the same size and go for it.
05 -
Use light soy sauce for saltiness, and dark soy for color and a hint of sweet.
06 -
If you use sugar instead of honey for the glaze, melt it in a bit of hot water so it mixes in smooth.