Thai Coconut Grilled Chicken

These Thai chicken skewers pack a punch with a mix of ginger, garlic, and coconut cream that soaks into every bite. The sweet-savory balance gets even better with a rich coconut finish and a dippable peanut sauce that'll make everyone ask for more. You'll be amazed how simple chicken turns into something so tasty.

I came up with these skewers when I needed something different for a backyard party. Now whenever friends drop by during grill season, they always beg me to make my coconut chicken - it's become my signature dish!

Ingredients

• Chicken thighs or legs: 1 kg. Go for dark meat as it stays moist and has more flavor. Skin-on pieces work best for extra taste.
• Ginger: 4-5 slices. Pick firm, smooth-skinned ginger for the strongest kick and aroma.
• Garlic: 2 cloves. Forms the flavor base. Go for fat, sprout-free cloves.
• Soy sauce: 2 tablespoons. Brings the umami punch. Standard soy sauce does the job nicely.
• Dark soy sauce: 1 tablespoon. Gives your skewers that gorgeous brown color. It's thicker and adds more depth.
• Coconut cream: 2 tablespoons. The star that creates that Thai flavor. Choose brands with minimal ingredients.
• Sugar: 2 tablespoons. Balances the salty stuff and helps everything brown up. Plain white sugar works fine.
• Oyster sauce: 1 tablespoon. Adds that something special. Worth getting a good brand for this one.

Step-by-Step Instructions

Create the peanut sauce:

Mix coconut cream, natural peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, water, and any oils you want in a bowl. Stir until it's smooth and runny enough to dip but thick enough to stick. Add more water if it's too thick. Let it sit while you work on the chicken.

Get chicken and marinade ready:

Cut your chicken into even 1-inch chunks so they'll cook at the same rate. Chop up the ginger and garlic super fine till they're almost mushy. Mix them with both soy sauces, coconut cream, sugar, and oyster sauce in a big bowl. Toss in the chicken and coat every piece. Cover and chill for at least 1-2 hours, but leaving it overnight makes it taste even better.

Prepare your skewers:

Dunk wooden skewers in water for 30+ minutes so they won't burn. Take the chicken out of the fridge about half an hour before cooking. Slide chicken onto skewers, pushing pieces close together so they don't spin around. For floppy pieces, use two skewers to keep them steady.

Mix up coconut glaze:

Stir together coconut cream, honey, and soy sauce until well blended. You want it runny enough to brush on but thick enough to stick to the meat. Set aside for the final cooking stage.

Fire up the grill:

Heat your grill to about 500°F. Put skewers right over the heat, turning every 2-3 minutes to get nice char marks all around. They'll need about 15-18 minutes total for juicy, done chicken. Keep an eye on them since the sugar can burn fast.

Brush on the glaze:

In the last 3 minutes of cooking, paint the coconut glaze all over the skewers. Turn them often to get that sweet caramelized coating without burning. When done, they should look shiny with some dark spots.

Time to eat:

Lay them out on lettuce leaves with the peanut sauce nearby. People can wrap the chicken in lettuce for a fun, hands-on eating experience.

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The best part of these skewers is definitely the coconut cream glaze that goes on at the end. I found this trick by accident when I spilled some coconut cream near my hot grill. The way it turned golden and sweet made me try it on purpose next time, and it turned a good dish into something everyone remembers.

Make Ahead Options

You can get these skewers ready way before you need them. The chicken actually tastes better after sitting in the marinade overnight. You can prep everything up to the grilling part a full day ahead. The peanut sauce keeps nicely in the fridge for three days in a sealed container. Just let it warm up and give it a stir before using. Even the coconut glaze can be mixed ahead and kept separate until cooking time.

Clever Substitutions

Don't worry if you don't have everything on the list. Need coconut cream? Just stick a can of full-fat coconut milk in your fridge overnight and scoop off the thick stuff that rises to the top. Pork shoulder chunks work great instead of chicken. No oyster sauce around? Just use more soy sauce with a bit of sugar to get that sweet-savory kick. Going gluten free? Swap the soy sauce for tamari and double-check your oyster sauce label.

Serving Suggestions

These skewers fit into so many meal plans. For a total Thai dinner, serve them with coconut rice with a squeeze of lime and a simple cucumber salad dressed with rice vinegar. Using them as appetizers? Arrange them on a big plate with the peanut sauce in the middle for dipping, then sprinkle fresh cilantro and mint all over for color. At parties, try standing each skewer upright in glasses half-filled with uncooked rice to hold them steady and create a cool display.

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Frequently Asked Questions

→ What kind of chicken should I use?

Thighs or other dark meat are ideal for staying juicy and flavorful. Brined chicken breast can work too!

→ What can I use instead of coconut cream?

Full-fat coconut milk can replace coconut cream, but expect a lighter flavor and a thinner texture.

→ How do I stop skewers from burning?

Soaking wooden skewers in water for about 30 minutes before grilling keeps them from catching fire.

→ Any tips for a nicely caramelized glaze?

Brush the glaze on during the last few moments of grilling. Flip the skewers often to lock in a sticky, golden crust.

→ Can I swap the chicken for another protein?

Absolutely! Pork shoulder is a great alternative and works well with the marinade.