Thai Coconut Chicken (Print Version)
Juicy skewers loaded with coconut-brushed Thai chicken, and a peanut sauce on the side if you want even more flavor.
# Ingredients:
→ Marinated Chicken
01 -
1 tablespoon oyster sauce
02 -
2 tablespoons granulated sugar
03 -
2 tablespoons coconut cream
04 -
1 tablespoon dark soy sauce
05 -
2 tablespoons light soy sauce
06 -
1.5 tablespoons garlic, chopped up (about 2 cloves)
07 -
2 tablespoons fresh ginger, minced (roughly 4-5 slices)
08 -
1 kg boneless chicken thighs or drumsticks, sliced into chunks around 2.5 cm
→ Coconut Glaze
09 -
1 teaspoon light soy sauce
10 -
1.5 tablespoons honey
11 -
6 tablespoons coconut cream
→ Optional Quick Peanut Sauce
12 -
2 teaspoons light soy sauce
13 -
2 teaspoons maple syrup or honey
14 -
1 teaspoon Thai red curry paste
15 -
1 teaspoon rice vinegar
16 -
60 ml smooth, unsweetened peanut butter
17 -
2 tablespoons coconut cream
18 -
2-3 tablespoons water, add if needed
19 -
1 teaspoon chili oil, optional
20 -
1 teaspoon sesame oil, optional
21 -
Crushed roasted peanuts, to sprinkle on top if you like
# Steps:
01 -
Move those hot skewers to a plate. Bring out the lettuce and peanut sauce for dunking or wrapping if you want.
02 -
Give each skewer a good coat with coconut glaze using a brush. Flip them over and repeat so they get sticky and shiny.
03 -
Heat the grill to about 260°C. Put your skewers right over the flames and flip every couple minutes. After 15 to 18 minutes, they're good to go, golden all over.
04 -
If wooden skewers are your pick, let them sit in water for half an hour first. Thread the chunks on tight.
05 -
Stir coconut cream, honey, and soy sauce in a little bowl. You’ll use this later to paint on the skewers.
06 -
Toss in light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Get everything coated well, then pop a cover on and chill for at least an hour or overnight if you’ve got time.
07 -
Cut the chicken up, chop up garlic and ginger small. Mix everything together in one big bowl.
08 -
Dump peanut butter, coconut cream, vinegar, curry paste, your sweetener, and soy sauce in a bowl. Stir until it’s smooth, splashing in water so it’s as thick or thin as you want. Toss in chili or sesame oil if it suits you, mix, then sprinkle with nuts. Set it off to the side.
# Notes:
01 -
If you only have coconut milk, use that instead of coconut cream and it'll feel a bit lighter.
02 -
If you want less fat, take the skin off your chicken first.
03 -
Skip oyster sauce? Just swap in more soy sauce and sugar so the flavor still pops.
04 -
You can use pork shoulder instead of chicken—just slice it the same way.
05 -
Light soy sauce keeps things salty, dark soy sauce makes the color deep and adds some rich taste.
06 -
Don’t have honey for the glaze? Dissolve sugar in hot water instead to make it sweet and shiny.