Ingredients
Scale
- 1 kg chicken (dark meat preferably)
- Marinade:
- 4–5 slices ginger (approx. 2 tbsp)
- 2 cloves garlic (approx. 1½ tbsp)
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp coconut cream
- 2 tbsp sugar
- 1 tbsp oyster sauce
- Coconut Cream Glaze:
- 6 tbsp coconut cream
- 1½ tbsp honey
- 1 tsp soy sauce
- Peanut Sauce (Optional):
- 2 tbsp coconut cream
- ¼ cup natural peanut butter (unsweetened)
- 1 tsp rice vinegar
- 1 tsp Thai red curry paste
- 2 tsp maple syrup (or honey)
- 2 tsp soy sauce
- 2–3 tbsp water (to thin)
- 1 tsp sesame oil (optional)
- 1 tsp chili oil (optional)
- Crushed peanuts (optional)
Instructions
- Make Peanut Sauce (Optional): Mix all peanut sauce ingredients in a small bowl until smooth. Set aside.
- Marinate Chicken: Cut chicken into 1-inch chunks. Finely chop ginger and garlic. Mix with remaining marinade ingredients. Marinate chicken in the fridge for at least 1–2 hours or overnight.
- Prepare Skewers: Soak wooden skewers in water. Thread marinated chicken onto skewers snugly.
- Make Coconut Glaze: Mix coconut cream, honey, and soy sauce in a small bowl. Set aside for glazing.
- Grill: Heat grill to 500°F (260°C). Grill chicken skewers over direct heat, turning every 2–3 minutes for 15–18 minutes.
- Glaze: Brush skewers with coconut glaze, flipping every minute for 2–3 more minutes until sticky and caramelized.
- Serve hot with peanut sauce and lettuce for wraps if desired.
Notes
- Use coconut cream for the richest flavor—coconut milk is a backup option.
- Pork shoulder can be substituted for chicken.
- Brine chicken breast in salt water to prevent dryness if not using dark meat.
- Oyster sauce adds depth; replace with soy sauce + sugar if unavailable.
- Use honey for easy blending in the glaze.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main, Snack
- Method: Grill
- Cuisine: Asian, Fusion, Thai