Grill Master’s Secret: Perfect Thai Coconut Chicken Skewers!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is lower in calories and Worcestershire sauce is easier to find.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is less expensive.

chicken breast

🥗Healthier: chicken thigh

💰Cheaper: tofu

Chicken thighs are juicier and tofu is a budget-friendly vegetarian option.

Cut chicken thighs into strips, about two to three pieces per thigh for easier skewering.

Make the marinade by combining garlic paste, ginger paste, plain white sugar, oyster sauce, soy sauce, and coconut cream in a bowl.

Marinate chicken strips in the mixture and refrigerate for 1 to 3 hours.

Prepare the coconut cream glaze by mixing coconut cream, honey, and a splash of soy sauce in a bowl.

Make the peanut sauce by microwaving peanut butter for 10-15 seconds to loosen it, then combine with rice wine, red curry paste, coconut cream, sesame oil, red chili crisp oil, and maple syrup.

After marinating, thread the chicken strips onto metal skewers, weaving them for better hold on the grill.

Preheat the grill to medium to medium-high heat.

Grill the skewers, flipping every two minutes and glazing with the coconut cream glaze during cooking.

Ensure the chicken is cooked through and has nice char marks, being careful not to let it burn.

Serve with peanut sauce and optional lettuce wraps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens