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Coconut Chicken Skewers with Peanut Sauce and Coconut Cream Glaze Recipe

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3.9 from 3 reviews

  • Author: Chef
  • Total Time: 1 hour 33 minutes (including marinating time minimum)
  • Yield: 12 servings

Description

Coconut Chicken Skewers are flavorful grilled chicken pieces marinated with a blend of ginger, garlic, soy sauce, and coconut cream, then glazed with a sweet coconut cream mixture and served with an optional quick peanut sauce. Perfectly charred and juicy, these skewers make a delightful appetizer or main dish served over fresh lettuce for mini wraps.

Ingredients

Chicken and Marinade

  • 1 kg chicken (dark meat preferably), cut into 1×1 inch chunks
  • 4-5 slices ginger (approx. 2 tablespoons), finely chopped
  • 2 cloves garlic (approx. 1½ tablespoons), finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons coconut cream
  • 2 tablespoons sugar
  • 1 tablespoon oyster sauce

Coconut Cream Glaze

  • 6 tablespoons coconut cream
  • 1 1/2 tablespoons honey
  • 1 teaspoon soy sauce

Peanut Sauce (Optional)

  • 2 tablespoons coconut cream
  • 1/4 cup natural peanut butter (unsweetened)
  • 1 teaspoon rice vinegar
  • 1 teaspoon Thai red curry paste
  • 2 teaspoons maple syrup
  • 2 teaspoons soy sauce
  • 2-3 tablespoons water (or enough to thin to desired consistency)
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon chili oil (optional)
  • Crushed peanuts (optional, for garnish)

Additional

  • Wooden skewers (soaked in water to prevent burning)
  • Green lettuce leaves (for serving)

Instructions

  1. Quick & Easy Peanut Sauce (Optional): In a small bowl, combine all peanut sauce ingredients and mix well. Set aside until ready to serve with the chicken skewers.
  2. Prepare Skewers: Soak wooden skewers in water to prevent burning during grilling.
  3. Marinate Chicken: Cut chicken into 1-inch cubes. Finely chop garlic and ginger and add to chicken. Add soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce to the bowl. Mix thoroughly to coat chicken evenly. Marinate in the refrigerator for at least 1-2 hours, ideally overnight for best flavor.
  4. Preheat Grill: Remove chicken from fridge 30 minutes before grilling. Heat charcoal or gas grill to approximately 500°F (260°C), ensuring direct high heat.
  5. Skewer Chicken: Thread chicken pieces onto skewers tightly, doubling skewers if necessary to secure loose pieces and prevent burning.
  6. Make Coconut Cream Glaze: In a small bowl, mix coconut cream, honey, and soy sauce. Set aside for glazing after grilling.
  7. Grill Chicken: Place skewers over direct heat. Grill for 15-18 minutes, flipping every 2-3 minutes, about 4-5 turns, until browned and slightly charred. The meat should feel firmer and cooked through.
  8. Glaze Chicken: Brush the coconut cream glaze on the skewers and continue to grill, flipping every minute about 2-3 times to caramelize the glaze, creating a sticky, sweet char.
  9. Serve: Arrange skewers over a bed of fresh green lettuce. Spoon peanut sauce over or on the side for dipping, allowing for mini chicken lettuce wraps. Garnish with crushed peanuts if desired.

Notes

  • Soaking wooden skewers in water prevents them from burning on the grill.
  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • Use dark meat for juicier, more flavorful results.
  • Flip skewers frequently to avoid burning and ensure even cooking.
  • The peanut sauce is optional but adds a delicious creamy and spicy contrast.
  • Use gloves or avoid touching the marinade-coated skewers directly to prevent splinters and sticky fingers.
  • Adjust chili oil in peanut sauce to control spiciness to taste.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Thai

Find it online: https://saracooking.com/coconut-chicken-skewers-with-peanut-sauce-and-coconut-cream-glaze-recipe/