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Grilled Thai Coconut Chicken Skewers

Grilled Thai Coconut Chicken Skewers for a Flavor Explosion

Grilled Thai Coconut Chicken Skewers are a flavorful and protein-rich dish perfect for barbecues.
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Prep Time 10 minutes
Cook Time 18 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 skewers
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 pounds Chicken (dark meat preferred) Boneless skinless chicken breasts can be a substitute.
  • 2 tablespoons Ginger (4-5 slices) Fresh ginger is ideal.
  • 2 cloves Garlic Minced, or garlic powder can be used in a pinch.
  • 2 tablespoons Soy Sauce Tamari can be used for gluten-free option.
  • 1 tablespoon Dark Soy Sauce Substitutable with more regular soy sauce mixed with a pinch of sugar.
  • 8 tablespoons Coconut Cream Full-fat coconut milk can be used in place.
  • 2 tablespoons Sugar Honey can be used as a sweeter alternative.
  • 1 tablespoon Oyster Sauce Can be replaced with a mix of soy sauce and sugar.
For the Glaze
  • 1.5 tablespoons Honey Maple syrup can be used as a substitute.
For the Optional Peanut Sauce
  • 0.25 cup Peanut Butter (unsweetened) Any natural nut butter can work.
  • 1 teaspoon Rice Vinegar Apple cider vinegar can be used as a replacement.
  • 1 teaspoon Thai Red Curry Paste Any curry paste can be substituted.
  • 2 teaspoons Maple Syrup Honey can also work here.
  • Water As needed to adjust the consistency.
  • 1 teaspoon Sesame Oil (optional) Recommended for added depth.
  • 1 teaspoon Chili Oil (optional) Fresh chili or sriracha can elevate the flavor.
  • Crushed Peanuts Optional for garnish.

Equipment

  • Grill
  • Mixing bowl
  • Whisk
  • skewers

Method
 

Directions
  1. In a medium mixing bowl, combine ginger, garlic, soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Whisk until smooth.
  2. Cut the chicken into 1x1-inch cubes and add them to the marinade. Cover and refrigerate for at least 1-2 hours.
  3. Soak wooden skewers in water for at least 30 minutes before grilling.
  4. Thread the marinated chicken onto the soaked skewers, ensuring they're snug but not overcrowded.
  5. In a small bowl, mix remaining coconut cream, honey, and a drizzle of soy sauce to create a glaze.
  6. Preheat grill to high heat. Cook the skewers for 15-18 minutes, turning every few minutes and brushing with glaze.
  7. Remove from grill and let rest for a few minutes before serving. Serve warm over lettuce or with optional peanut sauce.

Nutrition

Serving: 1skewerCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 700mgPotassium: 300mgSugar: 5gCalcium: 2mgIron: 5mg

Notes

Marinate the chicken overnight for improved flavor. Keep an eye on the skewers while grilling to prevent burning. Experiment with adding vegetables or using pork.

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