Thai Coconut Skewers (Printable Version)

Marinate chicken in coconut, ginger, and soy before charring it on the grill with a shiny glaze. Grab the peanut dip for a burst of flavor.

# What You'll Need:

→ Marinated Chicken

01 - Drop a full tablespoon of oyster sauce in with the meat
02 - Go for 2 tablespoons of sugar, nice and sweet
03 - Cut about a kilo of boneless chicken thighs or drums into little chunks
04 - Slice up fresh ginger (4 or 5 pieces is plenty), chop up 2 tablespoons
05 - Stir in 2 tablespoons coconut cream for a dreamy texture
06 - Toss in 1 tablespoon of dark, thick soy sauce
07 - Drizzle 2 tablespoons of regular light soy sauce over it all
08 - Finely dice 2 big garlic cloves—aim for a hefty tablespoon and a half

→ Coconut Cream Topping

09 - Mix up 1.5 tablespoons honey
10 - Spoon 6 tablespoons coconut cream into a bowl
11 - Splash in 1 teaspoon of light soy sauce

→ Easy Peanut Dip (Optional)

12 - Go with 2 teaspoons soy sauce, the light kind
13 - Toss in 60 ml natural peanut butter (no sweeteners please)
14 - Add 1 teaspoon hot red curry paste to kick things up
15 - Stir in 2-3 tablespoons water just until you like how runny it is
16 - Drop 2 tablespoons coconut cream in to make it rich
17 - Pour in a teaspoon of sesame oil if you want
18 - If you want some zing, throw in a teaspoon chili oil
19 - Toss in 2 teaspoons honey or maple syrup, whichever you love
20 - Shake on some crushed roasted peanuts at the end, if you’re into it
21 - Add 1 teaspoon rice vinegar for a tangy hit

# Step-by-Step Guide:

01 - Pile those hot, juicy skewers on top of green lettuce. Dunk them in peanut dip or bundle’em up and eat right away.
02 - Throw peanut butter, coconut cream, red curry paste, rice vinegar, honey, soy sauce, and some water in a bowl. Mix until totally smooth (add water if it’s too thick). If you want to, pour on chili oil or sesame oil and top with crushed peanuts. Stash it aside for later.
03 - Soak those wooden skewers at least half an hour. While they’re soaking, cut your chicken into bite-sized pieces. Grab a big bowl, toss in chicken pieces, and throw in chopped ginger and garlic too.
04 - Cover the chicken with coconut cream, both soy sauces, oyster sauce, and sugar. Give everything a solid mix, lock down a lid, and slide it into the fridge for an hour—let it chill. Overnight works even better if you’ve got time.
05 - Take a small bowl and combine coconut cream, soy sauce, and honey. That’s your shiny flavor brush for after grilling.
06 - After it’s marinated, let the chicken sit out for a bit. Push the chunks on soaked skewers. Thread them close so the ends aren’t left sticking out to burn.
07 - Get your grill blazing up to around 260°C. Lay down the chicken skewers straight over the heat. Sizzle them up, spinning pretty often, for about 15 to 18 minutes till they’re golden outside and cooked all the way.
08 - Brush the skewers with the coconut topping after grilling. Flip and brush again. Keep adding that glaze till you see a tempting, shiny, caramelized coat on everything.

# Additional Notes:

01 - Missing coconut cream? Grab full-fat coconut milk instead, but it won’t be quite as thick or rich.
02 - Want it lighter? Peel off chicken skin first or grab chicken breast, but brine breasts before marinating so they don’t dry out.
03 - Don’t have oyster sauce? Toss in extra soy and a tiny more sugar instead.
04 - Marinade’s awesome for pork shoulder—just cut it up and swap it in!
05 - Use light soy for that salty punch, dark for deeper color and bit of sweetness.
06 - Swapping honey for sugar in the glaze? Melt sugar in some hot water first so it blends smooth.

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