Grilled Thai Coconut Chicken Skewers

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Grilled Thai Coconut Chicken Skewers

Yield: 6

Author: Siege

Smoky grilled chicken skewers recipe, marinated in ginger, garlic, coconut cream and soy sauce. Then finished with a sweet coconut cream glaze and served with a simple peanut sauce. Big on flavor, super easy to throw together!

Ingredients

Marinade

• 4-5 slices ginger (approx. 2 tablespoons)
• 2 cloves garlic (approx. 1½ tablespoons)
• 2 tablespoons liquid aminos
• 2 tablespoon coconut cream
• 2 tablespoons sugar

Coconut Cream Glaze

• 6 tablespoons coconut cream
• 1 ½ tablespoons honey
• 1 teaspoon soy sauce

Simple Peanut Sauce (Optional)

• 2 tablespoons coconut cream
• ¼ cup natural peanut butter (unsweetened)
• 1 teaspoon rice vinegar
• 1 teaspoon Thai red curry paste
• 2 teaspoon maple syrup (or honey)
• 2 teaspoon soy sauce
• 2-3 tablespoons water (or enough to thin it out to the consistency you like)
• 1 teaspoon sesame oil (optional)
• 1 teaspoon chili oil (optional)
• crushed peanuts (optional, sprinkled on top)

Ingredients

• 2 pounds of chicken thighs

Instructions

Marinating & Skewering the Chicken

1. If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don't burn on the grill.
2. Cut the chicken up into 1x1 inch chunks and set it in a bowl
3. Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken
4. Add the rest of the marinade ingredients from the 'Marinade' ingredient list into the bowl and mix everything together.
5. Let it marinade in the bowl for 1-2 hours in the fridge
6. Remove them from the fridge 30 minutes before you are about to grill them.
7. Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers 🙂 )

Grilling

1. Set the charcoal or gas grill to approximately 500F (260C)
2. When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
3. Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.
4. Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
5. Serve over a bed of green lettuce with the peanut sauce. (The green lettuce is not just a garnish, but a great way to do mini chicken lettuce wraps with the peanut sauce! 🙂 )

Notes

 If you use coconut milk, try to find a high full fat content coconut milk and try to find a coconut milk with just 2 ingredients in it - coconut extract and water. Any coconut milk that has chemicals (ie. polysorbate80) tastes less coconutty.

Nutrition

Serving: 1skewer | Calories: 190kcal | Carbohydrates: 18g | Protein: 15g | Fat: 8g | Sodium: 328mg | Fiber: 2g | Sugar: 6g