Coconut Chicken Skewers (Printable Version)
Tender chicken chunks marinated in creamy coconut and spices, grilled to perfection, topped with glaze, and paired with peanut dip.
# What You'll Need:
01 -
2 tbsp sugar.
02 -
1 tbsp dark soy sauce.
03 -
2 tbsp coconut cream.
04 -
1 tbsp oyster sauce.
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2 tbsp sliced ginger.
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2 garlic cloves.
07 -
2.2 lbs chicken (thigh or drumstick meat preferred).
08 -
2 tbsp soy sauce.
09 -
For the glaze ingredients:
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1 1/2 tbsp honey.
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6 tbsp coconut cream.
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1 tsp soy sauce.
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For the creamy peanut sauce:
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1/4 cup all-natural peanut butter.
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1 tsp red Thai curry paste.
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1 tsp rice vinegar.
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2 tbsp coconut cream.
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2 tsp maple syrup.
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2 tsp soy sauce.
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2-3 tbsp water to thin.
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1 tsp sesame oil (if you want).
22 -
1 tsp chili oil (optional).
23 -
Optional topping: crushed peanuts.
# Steps to Follow:
01 -
Dip the ends of wooden skewers in water for a while.
02 -
Dice the chicken into small, bite-sized cubes of about 1 inch.
03 -
Chop the garlic along with the ginger until they're fine.
04 -
Combine minced ginger and garlic with marinade seasonings, then toss the chicken in and coat everything.
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.
06 -
Thread chunks of marinated chicken onto the skewers.
07 -
Stir the glaze ingredients together until smooth.
08 -
Fire up the grill to a toasty 500°F.
09 -
Grill the skewers directly over the heat. Turn them often—every 2-3 minutes—for about 15 to 18 minutes.
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Brush on the coconut glaze as you flip the skewers. Do this 2 or 3 more times while cooking.
11 -
Whisk together the ingredients for the peanut sauce in a bowl until smooth.
12 -
Put the skewers on a plate and pair them with the peanut sauce to finish.
# Additional Notes:
01 -
Dark chicken meat is best for juicy results.
02 -
Coconut milk can replace cream if you don’t mind a less-rich texture.
03 -
Pork shoulder works fantastically as a swap here.