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When I’m craving easy flavor with hardly any effort, I throw together this laid-back Thai coconut chicken. The chicken sits in a coconut marinade, soaking up all those awesome smells and tastes. Grill it so it gets that sticky, browned outside. Dip it in a smooth peanut sauce and you’re set—this is a hands-down winner for any cookout or when you just want something kinda tropical.
I first tossed this together for a spur-of-the-moment barbecue. Before dessert showed up, folks were already asking how to make it. Since then, it’s become our go-to summer meal, especially with a heap of sticky rice alongside.
Irresistible Ingredients
- Lettuce: Wraps everything up for something cool and crisp
- Roasted peanuts: Crunch and salty bite as a topping
- Chili oil: Splash some on if you like extra heat
- Sesame oil: If you want, just a few drops for that nutty smell
- Maple syrup or honey: Either makes the sauce sweet and interesting
- Thai red curry paste: A burst of spiciness and bold taste
- Rice vinegar: Gives the dipping sauce a bright zing
- Peanut butter: Use the smooth, unsweetened kind so your sauce is creamy
- Honey: Helps with glazing and gives sweetness
- Oyster sauce: Adds loads of savory umami—choose Thai or Chinese if you can
- Sugar: Helps brown the outside and smooths out the salty flavor
- Coconut cream: The heart of the marinade—go for a can with solid cream, no watery bits
- Dark soy sauce: Deep color and serious flavor
- Light soy sauce: Go for a good one—it’s the salty backbone
- Garlic: Earthy and must-have depth
- Fresh ginger: Lively and classic for Thai food
- Boneless chicken thighs or drumsticks cut into chunks: Stays juicy and grabs all the marinade goodness
Tip: Pick thick white coconut cream that isn’t separated. Chicken thighs are tops for taste and texture, but breasts can work if you don’t overdo them.
Simple Steps
- Jump Into Serving:
- Get those hot chicken skewers onto a big platter. Hand out crisp lettuce and pour the peanut sauce into a bowl. You can eat everything as a fresh lettuce wrap or just dip each piece freely.
- End with Glaze:
- Paint that glossy coconut glaze over every skewer. Flip, brush again—this is where things get shiny and golden.
- Get Grilling:
- Heat up your grill until it’s super hot (about 260°C). Throw the skewers right over the flames. Turn every couple mins so all sides get crispy and brown. After about 15-18 mins, they should be done and look beautiful.
- Smooth on the Glaze:
- Mix up coconut cream, honey, and light soy sauce until it’s totally smooth. This’ll be your finishing touch on the grill.
- Skewer Setup:
- If you’ve got wooden skewers, let them chill in water for 30 minutes so they don’t burn. Pull the chicken from the fridge 30 minutes before cooking and thread onto skewers tight.
- Blend the Peanut Sauce:
- Stir peanut butter, coconut cream, rice vinegar, curry paste, syrup (or honey), light soy, and a splash of water in a bowl. Want it looser? Add a splash more water. Like it nuttier or spicier? Drop in a bit of sesame or chili oil.
- Soak the Chicken:
- Mix up your cut chicken, garlic, and ginger in a big bowl. Add oyster sauce, coconut cream, both soy sauces, and sugar. Stir until every piece is coated and slick. Cover and chill in the fridge at least an hour or all night. Longer means more flavor.
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Coconut cream is my secret hack—it gives everything that rich, creamy vibe. I love how it brings all the flavors together. Some of my best family times are when we’re outside, grilling, glazing, and sneaking pieces hot off the sticks.
How to Store
Stick leftovers in a tight container and keep chilled for up to three days. If you want to freeze the raw, marinated chicken, it’ll last around two months. To warm up cooked skewers, do it gently over low heat or chop up and toss into some noodles.
Swaps and Options
No coconut cream at the store? Grab regular coconut milk, but the taste won’t be quite as rich. Pork shoulder totally works—just chop to the same size so it cooks even. Missing dark soy? Just use extra light soy and a little extra sugar.
How to Serve
Lay out the skewers with lettuce and peanut sauce ready for dipping. Have some sticky jasmine rice or chilled noodles for a complete meal. For extra crunch, throw on more crushed peanuts and sliced green onions.
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Origin Story
This dish is inspired by street food from Thailand and Southeast Asia where coconut marinades and sweet-hot dipping sauces are classic. Wrapping the grilled chicken in lettuce gives a playful, party vibe—and it’s all about sharing big bold flavors together.
Recipe FAQs
- → Which cut of chicken works best?
Try boneless drumsticks or thighs—they stay really juicy and tasty. Chicken breasts work too if you soak them ahead to help keep them moist.
- → Can coconut milk replace coconut cream?
Absolutely, use full-fat coconut milk if that's what you have. The flavors are a bit lighter, but it'll still work great for the marinade and brushing.
- → How is the meat kept juicy on the grill?
Let the chicken soak up coconut cream and soy sauce first. Then grill it quick over high heat so it doesn't dry out—this locks in that juicy bite.
- → Is the peanut sauce essential?
You don't have to use peanut sauce, but it makes things extra tasty. If you're not a fan, dip them in anything else you like or eat as is.
- → What are good alternatives for oyster sauce?
If you don't have oyster sauce, add a bit more soy sauce and toss in extra sugar for that caramel-y, salty vibe.
- → Can pork be used instead of chicken?
Totally! Pork shoulder cut in cubes grills well and lets all the flavors soak in just like chicken does.