Pin
Anytime people drop by, these coconut chicken skewers always disappear first. That punchy marinade loaded with ginger, garlic, coconut cream, and two soy sauces gives unbeatable coziness. The grill brings out that sweet, caramel coconut glaze, and dunking them in peanut sauce is my favorite part. You barely spend time putting these together, and they're great to make ahead.
These always fly off the plate at backyard get-togethers. My friends basically hope I’m grilling coconut chicken whenever they see the grill going. Any leftovers are perfect as a quick lunch the next day.
Good-Looking Ingredients
- Chicken thighs or dark meat: more juicy than chicken breast, and the bigger the pieces, the better
- Ginger: fresh ginger gives mild heat and brightness—pick a heavy piece without dry skin
- Garlic: strong, firm cloves deliver that signature aroma
- Soy sauce, light and dark: both types add salty flavor and color—go for authentic, naturally brewed bottles
- Coconut cream: thick and rich stuff, not watery—it brings the creamy coconut flair
- Sugar: plain white sugar helps get that golden, caramelized look on the barbecue
- Oyster sauce: brings umami flavor, but you can just up the soy and add a little extra sugar if you’re out
- Honey: makes your glaze shiny and gives a sweet, sticky bite—runny honey stirs in easiest
- Natural peanut butter: creamy and thick, made with just peanuts and a pinch of salt—keep an eye on the ingredient list
- Rice vinegar: adds a little bright tang to the sauce—choose clear kinds for the best flavor
- Thai red curry paste: this brings warmth, color, and a deep flavor—grab a small jar for big taste
- Green leaf lettuce: crisp leaves are awesome for wraps and a cool crunch
- Crushed peanuts: chop them up just before scattering for the best crunch on top
Simple How-To
- Whip Up Peanut Sauce:
- Get a bowl and mix peanut butter, coconut cream, a splash of soy sauce, maple syrup, rice vinegar, a scoop of curry paste, and some water. Stir until smooth and creamy. Too thick? Add more water. Want a kick? Top with sesame oil, chili oil, or more crushed peanuts. Pop it to the side.
- Soak and Prep Skewers:
- If using wooden skewers, let the tips soak in water to stop burning. Cut chicken into chunks and put them in a big bowl.
- Make the Marinade:
- Mash up ginger and garlic however you like—knife, grater, or processor. Dump onto the chicken along with coconut cream, both soy sauces, sugar, and a little oyster sauce. Mix it all up so each piece is shiny.
- Let it Marinate:
- Cover the bowl and slide into the fridge for at least an hour (overnight’s better). Take it out half an hour before grill time to lose the chill. That way it cooks evenly.
- Thread the Chicken:
- Skewer marinated chunks tightly—push pieces together so nothing flops. Double up skewers if you want everything sturdy and cooked right. Don’t grip the sticks by the pointy end—let the chicken protect your hands.
- Mix up Coconut Glaze:
- Blend honey, coconut cream, and soy in a bowl until totally smooth and glossy—this is your finishing glaze.
- Start Grilling:
- Crank the grill hot—500°F if you’re measuring. Gas is speedy, charcoal adds smokiness. Lay out skewers, flip every 2–3 minutes, and cook until each piece is browned and cooked (about 15–18 minutes).
- Finish with Glaze:
- Paint the sticky coconut glaze over meat as it cooks, flipping and brushing for a few minutes more. You want the chicken sticky, shiny, and with crisp edges.
- Serve and Enjoy:
- Set out lettuce leaves with the steamy chicken and the peanut sauce in a bowl. Let everyone build wraps or just go straight for dipping. The greens keep things light and make eating fun.
Pin
Handy Tips
- Whip up extra marinade and freeze for lazy day meals
- With allergy-friendly swaps, it’s easy to keep dairy and gluten away
- Works great for party snacks or as a full meal with salad and rice
Coconut cream is my secret for that rich marinade and the shiny gloss on top after grilling. My kids love sprinkling the peanuts—don’t skip the crunch at the end!
Stay Tasty
Leftovers? Pull the chicken off the sticks and seal them in a container. Keep the sauce separate so both stay yummy. Good in the fridge for three days. Heat in a pan or zap in the microwave till hot. You can freeze it for an easy meal later too.
Swap Ideas
No coconut cream? Regular coconut milk (full-fat) works if you get the thick kind. If you forgot oyster sauce, just use extra soy and a bit more sugar. For chicken breast, give it a quick salt water soak to stay juicy. No honey? Mix up a little sugar in hot water and glaze away.
Ways to Eat
Try with classic jasmine rice, a crisp cucumber salad, or do lettuce wraps to keep it lighter. Throw on a crunchy slaw or even some grilled veggies. Big bowls of sticky rice and lime wedges make it all feel like a party.
Pin
Backstory
Inspired by lively Thai street food, these’re a play on satay but dial up the coconut flavor and freshness. That thick peanut sauce works everywhere, but the sticky coconut glaze makes the dish just a little extra special compared to the usual.
FAQs About the Recipe
- → How long should I marinate the chicken for best flavor?
Let your chicken chill out in the marinade for at least 1 or 2 hours. If you've got more time, let it hang out overnight for extra juicy bites.
- → Can I substitute coconut cream with coconut milk?
Yep, just pick full-fat coconut milk. It won’t be quite as creamy and thick, but it’ll do the job.
- → What’s the ideal grill temperature for skewering?
Heat your grill to around 500°F or 260°C. Use direct heat to get a smoky crust and juicy meat.
- → Is white meat or dark meat better for this dish?
If you want juicier and tastier skewers, use dark meat. Chicken breast is totally fine, just brine it so it stays moist.
- → What can I use instead of oyster sauce?
Swap in a little extra soy sauce and toss in more sugar for that savory-sweet boost.
- → Can these be made with pork instead of chicken?
Definitely! Pork shoulder is awesome here. Use the same marinade and grill it just like you would with chicken.