Thai Coconut Chicken Skewers
These Thai Coconut Chicken Skewers are a restaurant-quality dish featuring tender chicken marinated in rich coconut cream and aromatic spices, then grilled to perfection and finished with a sticky honey-coconut glaze. Served with a creamy peanut sauce for the ultimate flavor combination.
Equipment
- charcoal or gas grill
- wooden or metal skewers
- mortar and pestle (optional)
- Basting Brush
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into strips
- 0.25 cup coconut cream
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp coconut cream (for glaze)
- 1 tbsp honey
- 1 tsp soy sauce (for glaze)
- 0.5 cup peanut butter
- 1 tbsp rice vinegar
- 1 tbsp Thai red curry paste
- 1 tbsp maple syrup
- 3 tbsp water
Instructions
- Whisk together coconut cream, soy sauces, oyster sauce, sugar, garlic, and ginger in a large bowl. Add chicken strips and toss to coat. Cover and refrigerate for at least 2 hours.
- If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken tightly onto skewers.
- Whisk together coconut cream, honey, and soy sauce in a small bowl to make the glaze. Set aside.
- Preheat grill to 500°F. Grill skewers over direct heat for 15–18 minutes, turning every 2–3 minutes until cooked through and slightly charred.
- Brush skewers with the coconut glaze during the last 2 minutes of grilling until caramelized and glossy.
- Whisk peanut butter, rice vinegar, curry paste, maple syrup, and water until smooth to make the peanut sauce.
- Let skewers rest for 3 minutes, then serve with peanut sauce and lime wedges.
Notes
Use full-fat coconut cream for the best flavor and texture. Soak wooden skewers to prevent burning, and marinate the chicken up to 24 hours for deeper flavor. Thread chicken tightly to protect skewer tips from burning.