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Grilled Thai Coconut Chicken Skewers

Grilled Thai Coconut Chicken Skewers

These Grilled Thai Coconut Chicken Skewers are a flavorful BBQ treat, perfect for impressing family and friends while being gluten-free.
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Prep Time 2 hours
Cook Time 18 minutes
Soaking Time 30 minutes
Total Time 2 hours 48 minutes
Servings: 4 skewers
Course: Appetizers
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1 kg Chicken Best to use dark meat for juiciness
  • 4-5 slices Ginger Adds warmth and spice to the mix
  • 2 cloves Garlic Provides aromatic depth to the marinade
  • 2 tablespoons Soy Sauce Essential for a savory umami flavor
  • 1 tablespoon Dark Soy Sauce Adds a touch of sweetness and rich color
  • 8 tablespoons Coconut Cream Substitute with full-fat coconut milk for a milder flavor
  • 2 tablespoons Sugar Balances flavors and boosts caramelization on the grill
  • 1 tablespoon Oyster Sauce Infuses umami richness; substitute with soy sauce and sugar if needed
Glaze
  • 1.5 tablespoons Honey Can use maple syrup as a substitute
Dipping Sauce
  • 0.25 cup Peanut Butter Natural and unsweetened
  • 1 teaspoon Rice Vinegar Provides a tangy acidity
  • 1 teaspoon Thai Red Curry Paste Adjust based on your heat preference
  • 2 teaspoons Maple Syrup Optional sweetness for the dip; honey works too!
  • 2-3 tablespoons Water Adjust the consistency of the peanut sauce as desired
  • 1 teaspoon Sesame Oil Optional; enhances nuttiness
  • 1 teaspoon Chili Oil Optional; introduces extra heat
  • Crushed Peanuts Optional, for garnish

Equipment

  • Grill
  • Wooden Skewers
  • Mixing bowl
  • Whisk

Method
 

Preparation
  1. Begin by cutting chicken into 1-inch cubes and placing them in a bowl. Add ginger, minced garlic, soy sauces, coconut cream, sugar, and oyster sauce. Toss to combine, cover tightly, and marinate in refrigerator for 1-2 hours or overnight.
  2. Soak wooden skewers in water for about 30 minutes. After soaking, thread the marinated chicken onto the skewers tightly.
  3. In a bowl, whisk together 6 tablespoons of coconut cream, honey, and a splash of soy sauce for the glaze.
  4. Preheat your grill to a high temperature of 500°F (260°C). Ensure the grates are clean and lightly oiled.
  5. Place the chicken skewers on the grill, ensuring space between them. Grill for about 15-18 minutes, turning every 2-3 minutes.
  6. During the last few minutes of grilling, brush the coconut cream glaze on the skewers.
  7. Once cooked, remove from the grill and let them rest for a few minutes. Serve warm with dipping sauce.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

For best flavor, marinate chicken overnight and use a meat thermometer to check for doneness.

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