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Juicy Thai Chicken Skewers

Category: Evening Meal Excellence

These tasty skewers have juicy chicken soaked in a coconut marinade with soy, ginger, and glaze. They're grilled to smoky perfection and served with creamy peanut dip. Great as an outdoor treat or a party snack.

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Ranah
Updated on Thu, 24 Apr 2025 14:59:08 GMT
Delicious meat skewers with a shiny glaze, neatly placed on a wooden board. Pin
Delicious meat skewers with a shiny glaze, neatly placed on a wooden board. | chefemmakitchen.com

I've been jazzing up my summer cookouts with these chicken skewers for years now! The magic happens in my knockout marinade made with zingy fresh ginger, punchy garlic, smooth coconut, and rich soy sauce. Trust me, these aren't just regular grilled chicken bits - they're dripping with juice, loaded with smoky goodness, and bursting with flavors that'll make your guests beg to know how you made them. And guess what? They're a total breeze to put together!

Thai Flavors at Home

You'll feel like you're at a food stall in Bangkok with these tasty skewers. The coconut cream does wonders keeping the chicken super tender while soy sauce brings that deep savory kick. I've tried making these dozens of ways, and nothing beats cooking them on a BBQ for that amazing smoky touch that makes everyone come back for seconds. Serve them as snacks or make them your main dish - they're always a hit.

Your Shopping List

  • Chicken: Thighs work better than breast meat as they won't dry out on the grill.
  • Ginger: Don't even think about using powder - grab the real thing.
  • Garlic Cloves: Be generous here, you won't regret it.
  • Soy Sauce: Using a mix of light and dark creates amazing flavor layers.
  • Coconut Cream: This secret ingredient makes everything incredibly soft.
  • Sugar: Just a touch to cut through the savory notes.
  • Oyster Sauce: You can skip it, but it really pumps up the taste.

Cooking Steps

Whipping Up Your Marinade
Toss your ginger, garlic, both types of soy sauce, coconut cream, sugar, and oyster sauce in a food processor and blend until it's smooth as silk. Cover your chicken pieces completely and let them soak for at least 60 minutes, but leaving them overnight works even better.
Getting Ready to Grill
Don't forget to dunk those wooden skewers in water first to stop them catching fire. Thread your chicken pieces close together - this trick keeps all the juiciness locked in.
A wooden platter holds several grilled meat skewers, glazed with a shiny sauce and displaying a caramelized exterior. Pin
A wooden platter holds several grilled meat skewers, glazed with a shiny sauce and displaying a caramelized exterior. | chefemmakitchen.com

Grilling Guide

Fire up your grill to around 500°F and cook those loaded skewers for 6-8 minutes on each side until they turn a beautiful golden brown. Want to know my little trick? Brush some extra coconut cream on them toward the end of cooking. It turns all sweet and caramelized and adds this incredible flavor layer.

Tasty Dipping Option

While your meat is sizzling away, throw together my super easy peanut sauce. Stir smooth peanut butter with some rice vinegar, a spoonful of Thai red curry paste, and a little maple syrup or honey. Add water bit by bit until you get the right thickness. Want something extra special? A tiny bit of sesame oil really takes it up a notch.

Insider Tricks

I've made these hundreds of times and picked up some handy tips along the way. Let them marinate all night if you can, don't trim off the chicken skin for extra flavor, and pack those meat chunks tight on each skewer. Always wait a few minutes before digging in so all that yummy juice stays in the meat.

Ways to Enjoy

My favorite way to eat these is on top of some aromatic jasmine rice. Sometimes I wrap them in lettuce cups with fresh cilantro and a squeeze of lime juice. Feeling fancy? Try pairing them with coconut-infused quinoa and some sweet grilled pineapple slices - it's absolutely amazing!

Switch Things Up

Don't be afraid to try different stuff! Add some chili flakes for heat, stick veggie chunks between your chicken pieces, or swap in some pork. This awesome marinade works great with pretty much any meat - just remember to adjust how long you cook it.

Storing What's Left

If you somehow don't finish them all in one sitting, they'll stay good in your fridge for 3-4 days. When you want to heat them up again, wrap them in a damp paper towel so they don't dry out. I wouldn't put cooked skewers in the freezer, but you can totally freeze your marinated raw chicken for another day.

Recipe Questions & Answers

→ Why is dark meat better for skewers?

Dark meat keeps its tenderness and packs more flavor. Chicken breast works too, but brining first avoids dryness.

→ Can I replace coconut cream?

Use full-fat coconut milk instead. It may be milder in taste but works fine. Check ingredients for pure coconut and water.

→ What's the best marinating time?

At least 1-2 hours is good, but leaving it overnight gives deeper flavors.

→ Why soak only the back of wooden skewers?

This keeps the ends from charring while the tips stay dry for easier skewering.

→ Can I prep these in advance?

Marinate the chicken and make the sauce beforehand, but grill them fresh for the best taste.

Coconut Chicken Skewers

Tender chicken chunks marinated in creamy coconut and spices, grilled to perfection, topped with glaze, and paired with peanut dip.

Preparation Time
30 mins
Cook Time
15 mins
Total Time
45 mins
By: emma

Category: Dinner

Difficulty Level: Intermediate

Cuisine Type: Fusion Thai

Yield: 12 Servings (12 skewers)

Dietary Preferences: Dairy-Free

What You'll Need

01 2 tbsp sugar.
02 1 tbsp dark soy sauce.
03 2 tbsp coconut cream.
04 1 tbsp oyster sauce.
05 2 tbsp sliced ginger.
06 2 garlic cloves.
07 2.2 lbs chicken (thigh or drumstick meat preferred).
08 2 tbsp soy sauce.
09 For the glaze ingredients:
10 1 1/2 tbsp honey.
11 6 tbsp coconut cream.
12 1 tsp soy sauce.
13 For the creamy peanut sauce:
14 1/4 cup all-natural peanut butter.
15 1 tsp red Thai curry paste.
16 1 tsp rice vinegar.
17 2 tbsp coconut cream.
18 2 tsp maple syrup.
19 2 tsp soy sauce.
20 2-3 tbsp water to thin.
21 1 tsp sesame oil (if you want).
22 1 tsp chili oil (optional).
23 Optional topping: crushed peanuts.

Steps to Follow

Step 01

Dip the ends of wooden skewers in water for a while.

Step 02

Dice the chicken into small, bite-sized cubes of about 1 inch.

Step 03

Chop the garlic along with the ginger until they're fine.

Step 04

Combine minced ginger and garlic with marinade seasonings, then toss the chicken in and coat everything.

Step 05

Leave to marinate for a couple of hours—or overnight works great too. Take out 30 minutes before cooking to come to room temperature.

Step 06

Thread chunks of marinated chicken onto the skewers.

Step 07

Stir the glaze ingredients together until smooth.

Step 08

Fire up the grill to a toasty 500°F.

Step 09

Grill the skewers directly over the heat. Turn them often—every 2-3 minutes—for about 15 to 18 minutes.

Step 10

Brush on the coconut glaze as you flip the skewers. Do this 2 or 3 more times while cooking.

Step 11

Whisk together the ingredients for the peanut sauce in a bowl until smooth.

Step 12

Put the skewers on a plate and pair them with the peanut sauce to finish.

Additional Notes

  1. Dark chicken meat is best for juicy results.
  2. Coconut milk can replace cream if you don’t mind a less-rich texture.
  3. Pork shoulder works fantastically as a swap here.

Tools You'll Need

  • Grill equipment.
  • Soaked wooden skewers.
  • Bowls for mixing.
  • A brush for basting.

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains peanuts.
  • Contains soy products.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 190
  • Fats: 8 g
  • Carbohydrates: 18 g
  • Proteins: 15 g