Description
These Grilled Thai Coconut Chicken Skewers are a flavorful fusion of smoky, sweet, and savory, marinated in coconut cream, soy sauce, garlic, and ginger, grilled to perfection, and finished with a luscious coconut cream glaze. Perfect with a simple peanut satay sauce for any occasion.
Ingredients
- 1 kg chicken (preferably dark meat)
- 4-5 slices ginger (approx. 2 tablespoons)
- 2 cloves garlic (approx. 1½ tablespoons)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 6 tablespoons coconut cream (for glaze)
- 1½ tablespoons honey (for glaze)
- 1 teaspoon soy sauce (for glaze)
Instructions
- In a bowl, combine ginger, garlic, soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce to create the marinade.
- Cut the chicken into bite-sized pieces and coat thoroughly in the marinade. Cover and refrigerate for at least 2 hours or overnight.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Mix coconut cream, honey, and soy sauce in a bowl to make the glaze. Set aside.
- Thread marinated chicken onto skewers, leaving space between pieces for even cooking.
- Preheat the grill to medium-high heat. Grill skewers for 15 minutes, turning regularly for even cooking.
- Brush the skewers with the coconut cream glaze in the last few minutes of grilling to allow caramelization.
- Remove skewers from the grill and let rest a few minutes before serving.
Notes
- Marinate chicken overnight for deeper flavor.
- Use dark meat for juicier results, though breast meat can be used with care.
- If no grill is available, use a grill pan or bake in the oven at 200°C (400°F) for 20 minutes.
- Substitute coconut cream with full-fat coconut milk if needed.
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 50mg
