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Grilled Thai Coconut Chicken skewers served with fresh herbs and dipping sauce

Grilled Thai Coconut Chicken Skewers

These Grilled Thai Coconut Chicken Skewers are easy, forgiving, and perfect for a cozy dinner with flavors of coconut and ginger, served with a delicious peanut sauce.
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Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 kg dark-meat chicken (thighs are best), cut into 1 x 1-inch chunks Dark meat stays juicy on the grill.
  • 4-5 slices fresh ginger, finely chopped or grated About 2 tablespoons.
  • 2 cloves garlic, finely chopped or minced About 1½ tablespoons.
  • 2 tablespoons gluten-free soy sauce (use tamari or labeled gluten-free soy sauce) Keeps the marinade savory without gluten.
  • 1 tablespoon gluten-free dark tamari Substitute with extra tamari if unavailable.
  • 2 tablespoons coconut cream (for the marinade) The thick, canned kind gives richness.
  • 2 tablespoons sugar (or coconut sugar) For balance and caramelizing.
  • 1 tablespoon gluten-free oyster sauce Look for a gluten-free label.
For the Glaze
  • 6 tablespoons coconut cream Warmed slightly to mix.
  • 1½ tablespoons honey Or maple syrup if preferred.
  • 1 teaspoon gluten-free soy sauce Use tamari.
For the Peanut Sauce
  • 2 tablespoons coconut cream For the sauce.
  • ¼ cup natural, unsweetened peanut butter Check the label for gluten-free certification.
  • 1 teaspoon rice vinegar Brightens the sauce.
  • 1 teaspoon Thai red curry paste Use a brand labeled gluten-free.
  • 2 teaspoons maple syrup or honey Sweetener for the sauce.
  • 2 teaspoons gluten-free soy sauce Use tamari.
  • 2-3 tablespoons water To thin the sauce to drizzleable consistency.
  • 1 teaspoon sesame oil Optional for warmth.
  • 1 teaspoon chili oil Optional for heat and color.
  • Crushed peanuts Optional, for topping.
Optional Add-ons
  • Fresh lime wedges For squeezing over the skewers.
  • Thinly sliced cucumber or pickled carrots For a crisp contrast.
  • Fresh cilantro or Thai basil To scatter on top.
  • Lettuce leaves For serving the skewers like little wraps.
  • A sprinkle of toasted sesame seeds For extra nuttiness.

Method
 

Prepare the Peanut Sauce
  1. In a small bowl, whisk together 2 tablespoons coconut cream, ¼ cup natural peanut butter, 1 teaspoon rice vinegar, 1 teaspoon Thai red curry paste, 2 teaspoons maple syrup or honey, and 2 teaspoons gluten-free soy sauce, adding 2-3 tablespoons water until the desired consistency is reached.
  2. Taste and adjust for flavor, adding sesame oil or chili oil if desired. Set aside in the fridge.
Marinate the Chicken
  1. Soak wooden skewers in cold water for 30 minutes; metal skewers do not need soaking.
  2. Cut the dark-meat chicken into 1 x 1-inch chunks and place in a mixing bowl.
  3. Add ginger, garlic, tamari, dark tamari, coconut cream, sugar, and oyster sauce to the chicken. Gently mix and cover to refrigerate for at least 1-2 hours, or overnight for deeper flavor.
Grill the Skewers
  1. Preheat the grill to medium-high, aiming for around 500°F (260°C).
  2. Thread marinated chicken onto the skewers, leaving space between pieces.
  3. Combine 6 tablespoons coconut cream, 1½ tablespoons honey, and 1 teaspoon tamari in a bowl for the glaze.
  4. Grill skewers for about 15-18 minutes, turning every 2-3 minutes. Brush glaze on both sides in the last 3-4 minutes.
  5. Check doneness at 165°F (74°C) or when juices run clear.
Serve
  1. Lay skewers over a bed of lettuce or steamed rice. Drizzle with peanut sauce and sprinkle with crushed peanuts and fresh herbs.
  2. Serve warm and enjoy.

Notes

Keep an eye on sugar in marinades and glazes as they caramelize quickly. Leftovers can be enjoyed cold or gently reheated.