Grilled Thai Chicken Skewers (Print Version)

# Ingredients:

→ Chicken

01 - 1 kg chicken thighs or legs, cut into 1-inch chunks

→ Marinade

02 - 4-5 slices fresh ginger (about 2 tablespoons when minced)
03 - 2 plump garlic cloves, finely chopped
04 - 2 tablespoons regular soy sauce
05 - 1 tablespoon dark soy sauce (for color and richness)
06 - 2 tablespoons thick coconut cream
07 - 2 tablespoons sugar
08 - 1 tablespoon oyster sauce

→ Coconut Glaze

09 - 6 tablespoons coconut cream
10 - 1½ tablespoons honey
11 - 1 teaspoon soy sauce

→ Peanut Sauce

12 - 2 tablespoons coconut cream
13 - ¼ cup natural unsweetened peanut butter
14 - 1 teaspoon rice vinegar
15 - 1 teaspoon Thai red curry paste
16 - 2 teaspoons maple syrup or honey
17 - 2 teaspoons soy sauce
18 - 2-3 tablespoons water, to thin as needed
19 - 1 teaspoon sesame oil (optional for extra flavor)
20 - 1 teaspoon chili oil (optional for heat lovers)
21 - Handful of crushed peanuts for topping

→ For Serving

22 - Green lettuce leaves for wrapping

# Instructions:

01 - If using wooden skewers, soak the blunt ends in water for at least 30 minutes to prevent burning on the grill. Cut your chicken into 1-inch chunks and place in a mixing bowl.
02 - Finely mince the ginger and garlic (using a food processor or knife), then add to the chicken along with the soy sauces, coconut cream, sugar and oyster sauce. Mix everything thoroughly to coat all the chicken pieces.
03 - Cover the bowl and let the chicken marinate in the refrigerator for at least 1-2 hours. For best results, marinate overnight to let those beautiful flavors really penetrate the meat.
04 - Take the marinated chicken out of the fridge about 30 minutes before grilling to bring it closer to room temperature. Thread the chicken pieces onto skewers, making sure they're snug against each other (this helps prevent burning and keeps them juicy).
05 - While waiting, mix together the coconut cream, honey and soy sauce in a small bowl until smooth. Set aside for brushing on the chicken at the end.
06 - Combine all the peanut sauce ingredients in a bowl and mix until smooth and creamy. Add extra water if needed to reach your desired consistency. Set aside until ready to serve.
07 - Preheat your grill to high heat (around 500°F/260°C). You want a nice hot grill for proper caramelization.
08 - Place the skewers over direct heat and grill for about 15-18 minutes total. Flip them every 2-3 minutes to ensure even cooking and to develop that beautiful char on all sides. Keep a close eye on them as they can burn quickly!
09 - When the chicken is almost cooked through and feels more firm, brush on the coconut cream glaze. Flip the skewers every minute for another 2-3 minutes until the glaze caramelizes beautifully and turns sticky and golden.
10 - Arrange the skewers over a bed of green lettuce leaves. Serve with the peanut dipping sauce on the side. For a fun serving option, wrap a chicken piece in lettuce with a drizzle of peanut sauce for delicious mini lettuce wraps!

# Notes:

01 - These skewers bring the vibrant flavors of Thailand to your backyard grill! The coconut cream adds richness while the ginger and garlic provide aromatic depth.
02 - This recipe works beautifully with pork shoulder chunks too - just adjust cooking time as needed.
03 - The lettuce leaves aren't just for presentation - they make delicious wraps for the chicken with a drizzle of peanut sauce!
04 - For maximum flavor, marinate the chicken overnight in the refrigerator.

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