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My favorite Thai coconut chicken is the easiest thing ever when I'm after big taste but can't deal with too many steps. The chicken gets all tender after soaking in coconut and then turns sticky and caramelized right on the grill. With a sweet-salty finishing glaze and that peanutty dip on the side—every time I serve it someone begs me for the trick. It's a total win at cookouts, or just any night you catch yourself dreaming of the beach.
The first time I tossed this together was just before friends dropped by, and they all wanted the how-to while dessert was still on the way. Now it's my summer go-to, always paired with a big pot of sticky rice.
Effortless Ingredients
- Lettuce: Grab for crisp leaves to wrap everything up
- Roasted peanuts: Crunchy topping—it ties the meal together
- Chili oil: Perfect for those who love a little burn
- Sesame oil: Adds nutty aroma if you like it
- Maple syrup or honey: Either works for sweetening the sauce and adds some depth
- Thai red curry paste: Packs flavor and brings some spice
- Rice vinegar: Splash brings a little zing to your sauce
- Peanut butter: Smooth and unsweetened is best for creamy sauce
- Honey: Makes the glaze sweet and glossy
- Oyster sauce: Packs loads of umami—look for simple-ingredient versions
- Sugar: Balances everything, and helps brown the chicken
- Coconut cream: Use the thick coconut cream for best flavor—shake before opening
- Dark soy sauce: Deepens the color and kicks up the savory taste
- Light soy sauce: The main salt—pick a good one for best results
- Garlic: Adds that rich earthy backbone
- Fresh ginger: Gives a pop of brightness to the whole dish
- Boneless chicken thighs or drumsticks chopped up: The most forgiving cut when you want juicy chicken
Little tip: White, creamy coconut cream with barely any separation is the best bet. Thighs keep things juicy, but breasts can work if you go gentle.
Step-by-Step Directions
- Serve Everything Up:
- Scoot your hot sticky skewers onto a plate with lettuce and drizzle that quick peanut sauce over. Tuck some chicken and sauce into a lettuce leaf or just dunk and eat straight up.
- Finish With the Glaze:
- Swipe a thick layer of coconut glaze across those just-grilled skewers, flip, and glaze the other side. This is what gives that glossy, caramel edge.
- Grill the Skewers:
- Get your grill fired up to around 260C. Lay the skewers on, get them sizzled on all sides for about 15–18 minutes, spinning every couple minutes so they get color all over.
- Mix Up the Glaze:
- Blend honey, coconut cream, and light soy until smooth—set aside for later.
- Thread the Chicken:
- Soak any wooden skewers for thirty minutes so they don't burn up, then stick the chicken pieces on them. Let the bowl of chicken lounge on the counter as the grill heats up.
- Make That Creamy Peanut Sauce:
- Stir together peanut butter, coconut cream, red curry paste, a dash of rice vinegar, soy sauce, syrup or honey, and splash of water. Add more water if you want it runnier. For more punch, stir in a bit of sesame or chili oil.
- Marinate the Chicken:
- Grab a big bowl and mix chicken with ginger and garlic. Toss in oyster sauce, both soys, sugar, coconut cream. Get everything mixed so the meat's glossy, then chill it for at least an hour, overnight if you can wait—the longer it sits, the richer it tastes.
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Whenever I'm grabbing ingredients, coconut cream is top of my list. It makes everything super creamy and blends the spices perfectly. My favorite family times are outside, brushing glossy glaze on the chicken and sneaking bites while it’s still hot.
Storing Leftovers
Keep cold leftovers sealed up in the fridge for up to three days. Raw chicken marinated can freeze for up to two months. When it’s already cooked, warm it up real gently or toss into a noodle bowl and call it dinner again.
Swaps That Work
If coconut cream is tough to find, regular rich coconut milk gets close—just a bit milder. Swap in pork shoulder cubes for chicken if that’s your vibe. And if you only have light soy sauce, throw in a little extra sugar to make up for the flavor.
How to Serve
I like to pile the skewers high then scatter peanuts and sliced scallions over. Lettuce wraps, peanut sauce for dipping, plus either sticky rice or cold noodles on the side complete the meal. Go heavy on crunch if you want some texture.
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Cultural Backstory
This dish nods to Thai barbecue style and satay grills where coconut flavors rule and sweet-spicy sauces shine. Wrapping meat in lettuce is a fun trick from Southeast Asian street food—big on sharing and even bigger on punchy taste.
Frequently Asked Questions
- → What kind of chicken is best?
Boneless thighs or drumsticks give the juiciest, tastiest result. If you use breast, brining will help it stay moist.
- → Is coconut milk okay instead of cream?
Full-fat coconut milk swaps in fine, though it'll make the whole thing a bit lighter and less rich.
- → How do I keep chicken juicy on the grill?
Soak the meat in coconut cream and both soy sauces, then grill it hot and quick. That combo keeps it soft and tasty.
- → Do I have to use peanut sauce?
Nope, that's up to you. It adds creamy nuttiness, but you can skip it or pick a different dip.
- → Got a swap for oyster sauce?
Use a bit more soy sauce and just a dash of sugar if you skip the oyster sauce. That'll keep the salty-sweet thing going.
- → Can I make it with pork instead of chicken?
Definitely. Pork shoulder cut into even chunks soaks up the flavors and grills up just as great.