The chicken skewers are flavoured with coconut cream, soy sauce, garlic and ginger from the marinade and then grilled over a bbq for a smoky flavour. I glaze it at the very end with a bit of coconut cream glaze which gives it a bit of sweetness at the end. You have yourself some seriously good eats to share with everyone (or hoard yourself).
Ingredients:
1 kg chicken (dark meat preferably)
Marinade
4-5 slices ginger
2 cloves garlic
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoon coconut cream
2 tablespoons sugar
1 tablespoon oyster sauce
Coconut Cream Glaze
6 tablespoons coconut cream
1 1/2 tablespoons honey
1 teaspoon soy sauce
Simple Peanut Sauce (Optional)
2 tablespoons coconut cream
1/4 cup natural peanut butter (unsweetened)
1 teaspoon rice vinegar
1 teaspoon Thai red curry paste
2 teaspoon maple syrup (or honey)
2 teaspoon soy sauce
2-3 tablespoons water (or enough to thin it out to the consistency you like)
1 teaspoon sesame oil (optional)
1 teaspoon chili oil (optional)
crushed peanuts (optional, sprinkled on top)
Instructions:
Quick & Easy Peanut Sauce (Optional)
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.
Chop the chicken into 1x1 inch pieces and place 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. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers 🙂 )
Full Recipes: pupswithchopsticks.com