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Easy Grilled Thai Chicken Skewers

Easy Grilled Thai Chicken Skewers

These vibrant Thai chicken skewers are marinated in a fragrant blend of coconut cream, ginger, garlic, and soy sauce, then grilled to perfection with a sweet coconut cream glaze. They bring together the perfect balance of sweet, savory, and spicy flavors characteristic of Thai street food. The optional peanut sauce adds an authentic touch that makes this dish truly unforgettable.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 kg chicken (dark meat preferably)
  • 4-5 slices ginger (approx. 2 tablespoons)
  • 2 cloves garlic (approx. 1½ tablespoons)
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons coconut cream
  • 2 tablespoons sugar
  • 1 tablespoon oyster sauce
  • 6 tablespoons coconut cream (for glaze)
  • 1 1/2 tablespoons honey (for glaze)
  • 1 teaspoon soy sauce (for glaze)
  • 2 tablespoons coconut cream (for peanut sauce)
  • 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 (to thin sauce)
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon chili oil (optional)
  • crushed peanuts (optional, for garnish)

Equipment

  • Grill
  • Wooden skewers
  • mixing bowls

Method
 

Instructions
  1. Quick & Easy Peanut Sauce (Optional): Combine 2 tablespoons coconut cream, 1/4 cup natural peanut butter, 1 teaspoon rice vinegar, 1 teaspoon Thai red curry paste, 2 teaspoons maple syrup, 2 teaspoons soy sauce, and 2-3 tablespoons water. Mix until smooth and adjust consistency with more water if needed. Add optional sesame oil and chili oil for extra flavor.
  2. Marinating & Skewering the Chicken: In a bowl, combine 4-5 slices ginger, 2 cloves garlic, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons coconut cream, 2 tablespoons sugar, and 1 tablespoon oyster sauce. Add 1 kg chicken pieces and marinate for at least 30 minutes (2-4 hours or overnight for best results). Thread marinated chicken onto soaked wooden skewers, leaving space between pieces.
  3. Making the Coconut Cream Glaze: In a small bowl, mix 6 tablespoons coconut cream, 1 1/2 tablespoons honey, and 1 teaspoon soy sauce to create the glaze for basting during grilling.
  4. Grilling: Preheat grill to medium-high heat and lightly oil grates. Cook skewers over direct heat, turning occasionally for even cooking and beautiful grill marks. During the last few minutes of grilling, baste with the coconut cream glaze until chicken is cooked through and has glossy finish. Serve with peanut sauce and garnish with crushed peanuts.

Notes

Soak wooden skewers for 30 minutes before use to prevent burning. For best results, marinate chicken for 2-4 hours or overnight. Dark meat chicken thighs work best for juicier results. The peanut sauce can be made days ahead and stored in refrigerator.