Ingredients:
1 kg chicken (dark meat preferably)
Marinade:
4 to 5 slices ginger (approx. 2 tablespoons)
2 cloves garlic (approx. 1 and 1/2 tablespoons)
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
1 and 1/2 tablespoons honey
1 teaspoon soy sauce
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 teaspoon maple syrup (or honey)
2 teaspoon soy sauce
2-3 tablespoons water (to desired consistency)
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
Crushed peanuts (optional, for garnish)
Directions:
Quick & Easy Peanut Sauce (Optional):
In a small bowl, combine all peanut sauce ingredients and mix well. Set aside until ready to serve.
Marinating & Skewering the Chicken:
Soak wooden skewers in water to prevent burning.
Cut chicken into 1×1 inch chunks. Finely chop garlic and ginger, then mix with chicken and remaining
marinade ingredients. Marinate for 1 to 2 hours in the fridge.
Skewer the chicken tightly to prevent loose pieces from burning.
Making the Coconut Cream Glaze:
Mix coconut cream, honey, and soy sauce in a small bowl. Set aside for glazing.
Grilling:
Preheat grill to 500F (260C). Cook skewers over direct heat, flipping every 2-3 minutes for 15 to 18
minutes until browned and charred.
Glaze with coconut cream mixture in the last few minutes of grilling.
Serve with peanut sauce and over a bed of green lettuce for wraps.
Prep Time: 30 mins | Cooking Time: 15 mins | Total Time: 45 mins | Kcal: 190 kcal | Servings: 12 skewers