Ingredients
Boneless dark meat chicken with skin
Fresh ginger and garlic
Light soy sauce and dark soy sauce
Coconut cream
Sugar
Oyster sauce
Coconut cream
Honey
Soy sauce
Unsweetened natural peanut butter
Rice vinegar
Thai red curry paste
Maple syrup or honey
Water
Sesame oil and chili oil
Crushed peanuts
Instructions
1-Mix marinade and marinate chicken: In a bowl, combine ginger, garlic, both soy sauces, coconut cream, sugar, and oyster sauce; whisk until smooth. Cut chicken into bite-sized pieces, toss in the marinade, cover, and refrigerate at least 1-2 hours (overnight is fine).
2-Skewer the chicken: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Thread chicken pieces tightly onto skewers, leaving the top empty for easy flipping.
3-Grill and glaze: Preheat grill to high direct heat (500°F). Grill skewers for 10-12 minutes, turning occasionally. During the last 2-3 minutes, brush with coconut cream glaze and let caramelize. Rest for a few minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use coconut cream, not watery coconut milk, for a thick marinade that sticks to the meat and keeps it incredibly juicy.
⏰ Marinate the chicken for at least 1 to 2 hours; overnight is even better for the deepest flavor penetration.
🪵 Always soak wooden skewers in water for 30 minutes before grilling to prevent them from burning on the hot grates.
- Prep Time: 20 minutes
- Marinating Time: 1 to 2 hours
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 2 skewers
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 130mg