Coconut Skewer Chicken

These ended up tasting really good, but they took a while to put together. Maybe I need to learn how to cut chicken faster 🙂 We served these with rice and broccoli, it all went together well. I made a 1 1/2 recipe and it fed 6 with a few sticks left over.

Time to prep: 30 minutes

Time to done: 1 hour



  • 2 pounds dark meat chicken
  • 4-5 slices ginger
  • 2 cloves garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon coconut cream
  • 2 tablespoons sugar
  • 1 tablespoon oyster sauce

     Coconut Cream Glaze

  • 6 tablespoons coconut cream
  • 1 1/2 tablespoons honey
  • 1 teaspoon soy sauce

     Peanut Sauce

  • 5 tablespoons coconut cream
  • 2 tablespoons natural peanut butter (unsweetened)
  • 1 teaspoon maple syrup (or honey)
  • 1 teaspoon dark soy sauce (or regular soy sauce)
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon chili oil (optional)


In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well. Set aside until the chicken skewers are ready to be served.

If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don’t burn on the grill.

Cut the chicken up into 1×1 inch chunks and set it in a bowl.

Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken

Add the rest of the marinade ingredients from the ‘Chicken’ ingredient list into the bowl and mix everything together. Let it marinade in the bowl for 1-2 hours in the fridge. Remove them from the fridge 30 minutes before you are about to grill them.

Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers).

In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.

Fire up the grill and put the skewers on direct heat. Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.

Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.

Eat up!

Original recipe: