GRILLED THAI COCONUT CHICKEN SKEWERS
These Grilled Thai Curry Chicken Skewers are a treat for all ages.
- 1 kg chicken
- 2 tablespoon coconut cream
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 4-5 slices ginger
- 2 cloves garlic
Coconut Cream Glaze:
- 1 ½ tablespoons honey
- 1 teaspoon soy sauce
- 6 tablespoons coconut cream
Simple Peanut Sauce:
- ¼ cup natural peanut butter (unsweetened)
- 1 teaspoon Thai red curry paste
- 2 tablespoons coconut cream
- 2 teaspoon maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2-3 tablespoons water
- 2 teaspoon soy sauce
- 1 teaspoon chili oil
- crushed peanuts
Quick & Easy Peanut Sauce:
- In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.
- Set aside until the chicken skewers are ready to be served.
Marinating & Skewering the Chicken:
- If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don't burn on the grill.
- Cut the chicken up into 1x1 inch chunks and set it in a bowl
- Using your preferred method, mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken
- Add the rest of the marinade ingredients from the 'Marinade' ingredient list into the bowl and mix everything together.
- Let it marinade in the bowl for 1-2 hours in the fridge
- Remove them from the fridge 30 minutes before you are about to grill them.
- Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers.
Making the Coconut Cream Glaze:
- In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.
- Set the charcoal or gas grill to approximately 500F (260C)
- When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
- Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.
- Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
- Serve over a bed of green lettuce with the peanut sauce. Enjoy your dinner!