Thai Coconut Chicken Skewers (Print Version)
# Ingredients:
01 -
2.2 pounds chicken (dark meat preferred).
02 -
2 tablespoons sliced ginger.
03 -
2 cloves garlic.
04 -
2 tablespoons soy sauce.
05 -
1 tablespoon dark soy sauce.
06 -
2 tablespoons coconut cream.
07 -
2 tablespoons sugar.
08 -
1 tablespoon oyster sauce.
09 -
For glaze:.
10 -
6 tablespoons coconut cream.
11 -
1 1/2 tablespoons honey.
12 -
1 teaspoon soy sauce.
13 -
For peanut sauce:.
14 -
2 tablespoons coconut cream.
15 -
1/4 cup natural peanut butter.
16 -
1 teaspoon rice vinegar.
17 -
1 teaspoon Thai red curry paste.
18 -
2 teaspoons maple syrup.
19 -
2 teaspoons soy sauce.
20 -
2-3 tablespoons water.
21 -
1 teaspoon sesame oil (optional).
22 -
1 teaspoon chili oil (optional).
23 -
Crushed peanuts (optional).
# Instructions:
01 -
Soak wooden skewer ends in water.
02 -
Cut chicken into 1-inch chunks.
03 -
Finely chop ginger and garlic.
04 -
Mix chicken with ginger, garlic, and marinade ingredients.
05 -
Marinate 1-2 hours or overnight. Remove from fridge 30 minutes before grilling.
06 -
Thread chicken onto skewers.
07 -
Mix glaze ingredients in a bowl.
08 -
Heat grill to 500°F.
09 -
Grill skewers over direct heat. Flip every 2-3 minutes for 15-18 minutes.
10 -
Brush with coconut glaze, flip, and glaze 2-3 more times.
11 -
Mix peanut sauce ingredients in a bowl.
12 -
Serve skewers with peanut sauce.
# Notes:
01 -
Use dark meat for best results.
02 -
Can substitute coconut milk for cream but will be less rich.
03 -
Skewers work well with pork shoulder too.