Recipe of the day: Grilled Thai coconut skewers

Serve these delicious and tasty grilled Thai coconut skewers at your lunch or dinner parties over the long weekend for the perfect party treats.

This recipe has a mouthwatering tangy peanut sauce included which you can enjoy with the yummy chicken skewers.

Grilled Thai coconut skewers

Ingredients

• 1 kg chicken (dark meat preferably)

For the 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

For the coconut cream glaze

• 6 tablespoons coconut cream
• 1 ½ tablespoons honey
• 1 teaspoon soy sauce

For the simple peanut sauce (optional)

• 2 tablespoons coconut cream
• ¼ 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)

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Instructions

For marinating and skewing the chicken

1. 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.
2. Cut the chicken up into 1×1 inch chunks and set it in a bowl
3. 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
4. Add the rest of the marinade ingredients from the ‘Marinade’ ingredient list into the bowl and mix everything together.
5. Let it marinade in the bowl for 1-2 hours in the fridge
6. Remove them from the fridge 30 minutes before you are about to grill them.
7. 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.

For making the coconut glaze

1. In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.

For the peanut sauce (optional)

1. In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.
2. Set aside until the chicken skewers are ready to be served.

For grilling

1. Set the charcoal or gas grill to approximately 260C
2. When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
3. 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.
4. Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
5. Serve over a bed of green lettuce with the peanut sauce. The green lettuce is not just a garnish, but a great way to do mini chicken lettuce wraps with the peanut sauce!

This recipe was found on pupswithchopsticks.com