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Ever since I started making these chicken skewers, my summer BBQs have never been the same! The secret lies in my special marinade of fresh ginger, garlic, creamy coconut, and savory soy sauce. These aren't your ordinary grilled chicken skewers they're juicy, smoky, and packed with flavor that'll have everyone asking for the recipe. Best part? They're super easy to throw together!
A Taste of Thailand
These skewers bring a piece of Thai street food right to your backyard. I love how the coconut cream keeps the chicken incredibly moist while the soy sauce adds that perfect umami punch. After testing countless versions, I've found that grilling them over a BBQ adds that irresistible smoky flavor that makes them truly special. Whether you serve them as appetizers or make them the star of your dinner, these skewers never disappoint.
What You'll Need
- Chicken: Go for dark meat if you can it stays juicier on the grill.
- Ginger: Fresh only please it makes such a difference!
- Garlic Cloves: The more the merrier, I say.
- Soy Sauce: I use both light and dark for complexity.
- Coconut Cream: This is the game-changer for tenderness.
- Sugar: Just enough to balance everything out.
- Oyster Sauce: Optional but adds amazing depth.
Let's Get Cooking
- The Magic Marinade
- Throw your ginger, garlic, both soy sauces, coconut cream, sugar, and oyster sauce into a food processor. Give it a whirl until smooth. Pour this goodness over your chicken and let it work its magic for at least an hour I prefer overnight.
- Skewer Time
- Soak those wooden skewers while you're waiting (trust me, nobody likes burnt skewers). Thread your chicken pieces nice and snug they'll stay juicier this way.
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Time to Grill
Get your grill nice and hot about 500°F is perfect. Give those skewers 6-8 minutes per side until they're golden and gorgeous. Here's my secret: brush them with extra coconut cream near the end. It caramelizes beautifully and adds an extra layer of flavor.
The Perfect Sauce
While your skewers are grilling, whip up my quick peanut sauce. Mix smooth peanut butter with rice vinegar, a dollop of Thai red curry paste, and a drizzle of maple syrup or honey. Add water until it's just right. Want to kick it up? A splash of sesame oil works wonders.
Pro Tips
After years of making these, I've learned a few tricks. Marinate overnight if you can, use skin-on chicken for extra flavor, and keep those pieces snug on the skewer. Always let them rest a few minutes before serving it keeps all those juices where they belong.
Serving Suggestions
I love serving these over fragrant jasmine rice. Sometimes I'll wrap them in lettuce leaves with fresh cilantro and a squeeze of lime. Want to get fancy? Try them with coconut quinoa and grilled pineapple pure heaven!
Make It Your Own
Feel free to play around! Add some heat with chili flakes, thread on some veggies between the chicken, or even try it with pork. The marinade works beautifully with any protein just adjust your cooking time accordingly.
Keeping Leftovers Fresh
If you somehow end up with leftovers (doesn't happen often in my house!), they'll keep in the fridge for 3-4 days. When reheating, wrap them in a damp paper towel to keep them moist. I wouldn't freeze the cooked skewers, but you can definitely freeze the marinated chicken for later.
Frequently Asked Questions
- → Why use dark meat for these skewers?
Dark meat stays juicier and has more flavor. If using chicken breast, brining helps prevent dryness.
- → What can I substitute for coconut cream?
Full-fat coconut milk works, though the flavor won't be as rich. Look for brands with just coconut extract and water.
- → How long should I marinate the chicken?
Minimum 1-2 hours, but overnight works best for maximum flavor penetration.
- → Why soak wooden skewer ends?
Soaking prevents the exposed ends from burning on the grill. Only soak the back ends, keeping points dry for easier skewering.
- → Can I make these skewers ahead?
You can marinate chicken overnight and prepare peanut sauce ahead. Grill just before serving for best results.