Ingredients
Scale
- 1 kg boneless chicken thighs or drumsticks, cut into 2.5 cm pieces
- 2 tablespoons fresh ginger, finely chopped
- 1.5 tablespoons garlic, finely chopped
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons coconut cream
- 2 tablespoons granulated sugar
- 1 tablespoon oyster sauce
- 6 tablespoons coconut cream
- 1.5 tablespoons honey
- 1 teaspoon light soy sauce
- 2 tablespoons coconut cream
- 60 ml natural unsweetened peanut butter
- 1 teaspoon rice vinegar
- 1 teaspoon Thai red curry paste
- 2 teaspoons maple syrup or honey
- 2 teaspoons light soy sauce
- 2–3 tablespoons water, as needed
- 1 teaspoon sesame oil (optional)
- 1 teaspoon chili oil (optional)
- Crushed roasted peanuts, for garnish (optional)
Instructions
- In a bowl, whisk together 6 tablespoons coconut cream, peanut butter, rice vinegar, red curry paste, maple syrup, light soy sauce, and water until smooth. Adjust water to get your desired consistency. If you like, stir in sesame oil and chili oil. Set this mixture aside for later.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut the chicken into 2.5 cm pieces and place them in a large bowl.
- Add chopped ginger and garlic to the chicken. Pour in the light soy sauce, dark soy sauce, 2 tablespoons coconut cream, sugar, and oyster sauce. Mix well to coat the chicken pieces. Cover and refrigerate for 1-2 hours, or overnight for better flavor.
- In a small bowl, mix together 2 tablespoons coconut cream, honey, and 1 teaspoon light soy sauce. Set this glaze aside for grilling.
- Take the chicken out of the fridge 30 minutes before grilling to bring it to room temperature. Thread the marinated chicken pieces onto the soaked skewers, ensuring they are snug and secure.
- Preheat the grill to 260°C (500°F). Cook the skewers directly over the heat, turning every 2-3 minutes for 15-18 minutes, until evenly browned and cooked through.
- Brush the hot skewers with the coconut cream glaze, flipping them every minute and repeating this step 2-3 times to create a caramelized coating.
- Serve the grilled skewers on a platter over fresh lettuce leaves. Enjoy hot with optional peanut sauce for dipping or wrapping in lettuce.
Notes
For extra flavor, marinate the chicken overnight. Adjust the spice by adding more Thai red curry paste. Make sure to soak wooden skewers to prevent burning.
- Prep Time: 120 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
- Diet: None
Nutrition
- Serving Size: 1 skewer
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg