Grilled Thai Coconut Chicken Skewers

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

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