Description
Discover how to make Grilled Thai Coconut Chicken Skewers with our step-by-step recipe. Perfect your grilling skills and enjoy authentic Thai flavors today!
Ingredients
1 kg chicken (dark meat preferably)
4-5 slices ginger (approx. 2 tablespoon (30 ml) s)
2 cloves garlic (approx. 11/2 tablespoon (83 ml) s)
2 tablespoon (30 ml) s soy sauce
1 tablespoon (15 ml) dark soy sauce
2 tablespoon (30 ml) coconut cream
2 tablespoon (30 ml) s sugar
1 tablespoon (15 ml) oyster sauce
6 tablespoon (90 ml) s coconut cream
1 1/2 tablespoon (23 ml) s honey
1 teaspoon (5 ml) soy sauce
2 tablespoon (30 ml) s coconut cream
1/4 cup (60 ml) natural peanut butter (unsweetened)
1 teaspoon (5 ml) rice vinegar
1 teaspoon (5 ml) Thai red curry paste
2 teaspoon (10 ml) maple syrup (or honey)
2 teaspoon (10 ml) soy sauce
2-3 tablespoon (38 ml) s water (or enough to thin it out to the consistency you like)
1 teaspoon (5 ml) sesame oil (optional )
1 teaspoon (5 ml) chili oil (optional )
Crushed peanuts (optional , sprinkled on top)
Instructions
1. In a small mixing dish, stir together the peanut sauce components until thoroughly blended.
2. Keep it aside until it’s time to serve the chicken skewers.
3. If wooden sticks are being used, submerge the blunt ends in water inside a tall glass to prevent them from catching fire on the grill.
4. Slice the chicken into pieces measuring 1×1 inch and place them in a container.
5. Finely chop the ginger and garlic using your preferred method and incorporate them into the chicken.
6. Add the remaining marinade ingredients to the bowl with the chicken and mix well.
7. Allow the chicken to marinate in the fridge for at least 1-2 hours; overnight is even better for enhanced flavor.
8. Take the chicken out from the fridge 30 minutes prior to grilling.
9. Thread the chicken onto skewers, ensuring pieces are secure and not loosely attached, as loose pieces burn faster. Protect your fingers from splinters by using the meat as a buffer when handling the skewers.
10. In another small bowl, mix together coconut cream, honey, and soy sauce to use as a glaze later.
11. Preheat a charcoal or gas grill to about 500F (260C).
12. Once at the right temperature, place the skewered chicken on the grill, cooking over direct heat.
13. Turn the skewers every 2-3 minutes, repeating 4-5 times, for a total of 15-18 minutes. Keep an eye on them to avoid burning. Once the meat is browned and has charred marks, it should be firm and properly cooked.
14. Apply the coconut cream glaze to the chicken and continue turning every minute for another 2-3 times, achieving a sweet, sticky char.
15. Present the chicken on a bed of green lettuce with the peanut sauce. The lettuce also doubles as a wrap for the chicken with sauce.
Notes
1. For a deeper coconut flavor, use coconut oil instead of sesame oil in the peanut sauce.
2. To ensure even cooking, cut chicken pieces uniformly and avoid overcrowding on skewers.
3. If you’re short on time, marinate the chicken at room temperature for 30 minutes instead of refrigerating.
4. Store leftover skewers in an airtight container in the fridge for up to 3 days; reheat on the grill or in the oven.
