Effortless Thai Coconut Chicken (Print)
Tender Thai-style chicken skewers glazed in coconut, served with optional peanut sauce for extra flavor.
# Ingredients:
→ Marinated Chicken
01 -
1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm chunks
02 -
2 tablespoons fresh ginger, minced (approximately 4-5 slices)
03 -
1.5 tablespoons garlic, finely chopped (about 2 cloves)
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 Glaze
09 -
6 tablespoons coconut cream
10 -
1.5 tablespoons honey
11 -
1 teaspoon light soy sauce
→ Optional Quick Peanut Sauce
12 -
2 tablespoons coconut cream
13 -
60 ml smooth, 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)
# Steps:
01 -
Combine coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup or honey, and soy sauce in a bowl. Mix until smooth, adding water for preferred consistency. Stir in sesame or chili oil if desired, and top with crushed peanuts. Set aside.
02 -
Chop chicken into 2.5 cm cubes. Mince ginger and garlic. Place chicken, ginger, and garlic in a large bowl.
03 -
Add light soy sauce, dark soy sauce, coconut cream, granulated sugar, and oyster sauce to the bowl. Toss to coat chicken evenly. Cover and refrigerate for 1-2 hours or overnight for best flavor.
04 -
Mix coconut cream, honey, and light soy sauce in a small bowl. Set aside for glazing.
05 -
If using wooden skewers, soak in water for 30 minutes. Thread marinated chicken pieces onto soaked skewers, fitting them snugly.
06 -
Preheat grill to 260°C. Place skewers over direct heat and grill, turning every 2 minutes, for 15-18 minutes until fully cooked and golden.
07 -
Brush skewers generously with coconut glaze. Flip and repeat to achieve a sticky, caramelized finish.
08 -
Transfer hot skewers to a serving platter. Offer with lettuce leaves and optional peanut sauce for dipping or wrapping.
# Additional Notes:
01 -
Full-fat coconut milk can replace coconut cream, yielding a lighter result.
02 -
For a leaner dish, remove the chicken skin before marinating.
03 -
If omitting oyster sauce, substitute with additional soy sauce and sugar for balance.
04 -
Pork shoulder can be used instead of chicken; cut to similar sizes.
05 -
Light soy sauce provides salt, while dark soy sauce enhances color and richness.
06 -
Substitute honey with dissolved sugar in hot water for the glaze, if desired.