Grilled Thai Coconut Chicken Skewers

Name: Grilled Thai Coconut Chicken Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1.0 kg Chicken; 4.0 piece Ginger; 2.0 clove Garlic; 2.01 tbsp Soy Sauce; 1.0 tbsp Dark Soy Sauce; 10.0 tbsp Coconut Cream; 2.0 tbsp Sugar; 1.0 tbsp Oyster Sauce; 1.5 tbsp Honey; 0.25 cup Natural Peanut Butter; 1.0 tsp Rice Vinegar; 1.0 tsp Thai Red Curry Paste; 2.0 tsp Maple Syrup

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Dinner Prep: 30 mins Cook: 15 mins Total: 45 mins Serves 12

Ingredients (for 12 servings)

1.0 kg Chicken
4.0 piece Ginger
2.0 clove Garlic
2.01 tbsp Soy Sauce
1.0 tbsp Dark Soy Sauce
10.0 tbsp Coconut Cream
2.0 tbsp Sugar
1.0 tbsp Oyster Sauce
1.5 tbsp Honey
0.25 cup Natural Peanut Butter
1.0 tsp Rice Vinegar
1.0 tsp Thai Red Curry Paste
2.0 tsp Maple Syrup

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

273.0

Calories

24.1g

Protein

6.2g

Carbs

16.6g

Fat

0.5g

Fiber

5.2g

Sugar

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

Quick & Easy Peanut Sauce (Optional)

In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.
Set aside until the chicken skewers are ready to be served.

Marinating & Skewering the Chicken

If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don't burn on the grill.
Cut the chicken up into 1x1 inch chunks and set it in a bowl
Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken
Add the rest of the marinade ingredients from the 'Marinade' ingredient list into the bowl and mix everything together.
Let it marinade in the bowl for a minimum of 1-2 hours in the fridge. I like to marinate them overnight for more flavor.
Remove them from the fridge 30 minutes before you are about to grill them.
Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers 🙂 )

Making the Coconut Cream Glaze

In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.

Grilling

Set the charcoal or gas grill to approximately 500F (260C)
When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.
Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
Serve over a bed of green lettuce with the peanut sauce. (The green lettuce is not just a garnish, but a great way to do mini chicken lettuce wraps with the peanut sauce! 🙂 )

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