Grilled Thai Coconut Chicken Skewers – Blackstone Griddle Recipes

Chicken skewers marinated in ginger, coconut, soy, then grilled, glazed, and served with homemade peanut sauce.

Prep Time 30 Minutes

Cook Time 15 Minutes

Total Time 45 Minutes

Difficulty: Easy

Cuisine: Thai

Yield: 12 skewers

Dietary: Dairy-Free

Ingredients

→ Chicken and Marinade

01 1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces

02 4-5 slices fresh ginger (approximately 2 tablespoons), finely chopped

03 2 cloves garlic (approximately 1.5 tablespoons), finely chopped

04 2 tablespoons light soy sauce

05 1 tablespoon dark soy sauce

06 2 tablespoons coconut cream

07 2 tablespoons granulated sugar

08 1 tablespoon oyster sauce

→ Coconut Cream Glaze

09 6 tablespoons coconut cream

10 1.5 tablespoons honey

11 1 teaspoon light soy sauce

→ Simple Peanut Sauce (Optional)

12 2 tablespoons coconut cream

13 60 ml natural unsweetened peanut butter

14 1 teaspoon rice vinegar

15 1 teaspoon Thai red curry paste

16 2 teaspoons maple syrup or honey

17 2 teaspoons light soy sauce

18 2-3 tablespoons water, as needed

19 1 teaspoon sesame oil (optional)

20 1 teaspoon chili oil (optional)

21 Crushed roasted peanuts, for garnish (optional)

Instructions

Step 01

Combine coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, soy sauce, and water in a small bowl. Mix thoroughly until smooth, adjusting water for desired consistency. Stir in sesame oil and chili oil if using. Garnish with crushed peanuts. Set aside.

Step 02

Soak wooden skewers in water for at least 30 minutes if using. Cut chicken into 2.5 cm cubes and place in a large mixing bowl. Finely chop ginger and garlic before adding to the chicken.

Step 03

Add light soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce to the chicken bowl. Mix thoroughly to ensure even coating. Cover and refrigerate for at least 1-2 hours, or overnight for maximum flavor.

Step 04

In a small bowl, combine coconut cream, honey, and soy sauce. Set aside for glazing during the final stage of grilling.

Step 05

Remove chicken from refrigeration 30 minutes before grilling. Thread marinated pieces onto soaked skewers securely, ensuring minimal loose ends to prevent burning.

Step 06

Preheat charcoal or gas grill to approximately 260°C. Place skewers over direct heat and cook, turning every 2-3 minutes for a total of 15-18 minutes, until the meat is evenly browned and just cooked through.

Step 07

Brush coconut cream glaze over the cooked skewers, flipping every minute and repeating 2-3 times to achieve a caramelized, sticky finish.

Step 08

Arrange hot skewers on a platter over fresh green lettuce leaves. Accompany with prepared peanut sauce for dipping or to make lettuce wraps.

Notes

If coconut cream is unavailable, substitute with high-fat coconut milk, though the resulting flavor and texture will be lighter and less rich.
For a healthier option, remove chicken skin prior to marinating. Chicken breast may be used, but is best brined before marinating to retain moisture.
Oyster sauce imparts an umami depth; substitute with extra soy sauce and a pinch of sugar if necessary.
This marinade is also excellent with pork shoulder, cut into similar-sized chunks.
Light soy sauce provides saltiness while dark soy sauce contributes depth of color and subtle sweetness.
When substituting sugar for honey in the glaze, dissolve sugar in a small amount of hot water first for proper mixing.