Ingredients
For the Chicken Marinade:
1 kg chicken (preferably dark meat)
4–5 slices ginger (approx. 2 tablespoons)
2 cloves garlic (approx. 1½ tablespoons)
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons coconut cream
2 tablespoons sugar
1 tablespoon oyster sauce
For the Coconut Cream Glaze:
6 tablespoons coconut cream
1½ tablespoons honey
1 teaspoon soy sauce
For the Simple Peanut Sauce (Optional):
2 tablespoons coconut cream
1/4 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 (or enough to thin to desired consistency)
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
Crushed peanuts (optional, for topping)
Instructions
Make the Peanut Sauce (Optional):
In a small bowl, combine all the peanut sauce ingredients and mix well. Set aside.
Marinate the Chicken:
Soak wooden skewers in water to prevent burning while grilling.
Cut chicken into 1×1 inch chunks and set aside.
Finely chop garlic and ginger (using a mortar and pestle or food processor). Add to the chicken.
Add the rest of the marinade ingredients to the chicken and mix until well combined.
Marinate the chicken for a minimum of 1-2 hours in the fridge, or overnight for enhanced flavor.
Remove from the fridge 30 minutes before grilling.
Skewer the Chicken:
Thread the chicken onto skewers, ensuring the pieces are snug and secure to prevent burning.
Make the Coconut Cream Glaze:
In a small bowl, mix the coconut cream, honey, and soy sauce. Set aside for glazing during grilling.
Grill the Chicken:
Preheat the grill to approximately 500°F (260°C).
Place the skewers on the grill, cooking over direct heat.
Flip every 2-3 minutes, grilling for 15-18 minutes or until the chicken is browned, charred, and firm.
During the last few minutes, brush the coconut cream glaze on the chicken, flipping 2-3 times to achieve a caramelized, sticky coating.
Serve:
Serve the grilled chicken skewers over a bed of green lettuce.
Drizzle with peanut sauce and garnish with crushed peanuts if desired. Enjoy!
Notes
Coconut Cream vs. Coconut Milk: If you can’t find coconut cream, you can substitute coconut milk, but the flavor and consistency will be lighter and less rich. Use a high-fat coconut milk for the best result.
Healthier Option: If using chicken breast, consider brining it beforehand to prevent dryness. You can also remove the skin for a lighter option.
Soy Sauce & Oyster Sauce: If you can’t find oyster sauce, substitute it with extra soy sauce and a pinch of sugar. Light soy sauce works well for this recipe, but dark soy sauce can also be used for a richer flavor and color.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Grilling
