Ingredients
For the Chicken
- 1 kg chicken (preferably dark meat), cut into 1×1 inch chunks
Marinade
- 4–5 slices ginger (about 2 tablespoons), finely minced
- 2 cloves garlic (about 1½ tablespoons), finely minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
Coconut Cream Glaze
- 6 tablespoons coconut cream
- 1½ tablespoons honey
- 1 teaspoon soy sauce
Simple Peanut Sauce (Optional)
- 2 tablespoons coconut cream
- ¼ cup natural peanut butter (unsweetened)
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup or honey
- 2 teaspoons soy sauce
- 2–3 tablespoons water (to desired consistency)
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed peanuts for topping (optional)
Instructions
- Prepare the Peanut Sauce (Optional): In a small bowl, combine all the peanut sauce ingredients—coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup (or honey), soy sauce, water, sesame oil, and chili oil (if using). Whisk thoroughly until smooth. Set aside for serving.
- Soak Skewers: If using wooden skewers, soak the non-pointy ends in water so they don’t burn on the grill. Do this in a tall cup or dish while preparing the chicken.
- Marinate the Chicken: Place the chicken chunks into a large bowl. Using a mortar and pestle, food processor, or knife, finely chop the ginger and garlic, then add them to the chicken. Add the soy sauce, dark soy sauce, coconut cream, sugar, and oyster sauce. Mix everything thoroughly, cover, and marinate in the fridge for at least 1–2 hours (overnight for best flavor). Remove from the refrigerator 30 minutes before grilling.
- Skewer the Chicken: Thread the marinated chicken pieces onto the soaked skewers, packing them snugly so that the pieces are secure and not too loose (to prevent burning and uneven cooking). Take care to avoid splinters by handling skewers carefully.
- Prepare the Coconut Cream Glaze: In a small bowl, mix together coconut cream, honey, and soy sauce until well combined. Set aside for glazing.
- Grill the Skewers: Preheat a charcoal or gas grill to around 500°F (260°C). Place the chicken skewers over direct heat. Grill, flipping every 2–3 minutes (about 4–5 times total), until cooked through and lightly charred, about 15–18 minutes. Don’t leave unattended as they can burn quickly.
- Glaze and Finish: Brush the skewers with the coconut cream glaze, flipping and brushing every minute for 2–3 minutes to create a sweet, sticky, caramelized coating.
- Serve: Arrange skewers over a bed of fresh green lettuce and serve with prepared peanut sauce. The lettuce doubles as both garnish and a wrap. Enjoy!
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the thickness of the peanut sauce by adding more or less water as needed.
- Charcoal grilling is ideal, but a gas grill or stovetop grill pan also works well.
- You can double the coconut glaze for extra brushing if desired.
- Don’t skip soaking wooden skewers, as it prevents burning.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Thai, Asian Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 skewer (approx. 85g chicken plus sauce)
- Calories: 190
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
