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Chicken Skewers

17 INGREDIENTS • 15 STEPS • 1HR 15MINS

Chicken Skewers

Recipe

4.7

6 ratings
Smoky grilled chicken skewers marinaded in ginger, garlic, coconut cream and soy sauce. Then finished with a sweet coconut cream glaze and served with a simple peanut sauce. Big on flavor, super easy to throw together!
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Smoky grilled chicken skewers marinaded in ginger, garlic, coconut cream and soy sauce. Then finished with a sweet coconut cream glaze and served with a simple peanut sauce. Big on flavor, super easy to throw together!
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

1HR 15MINS

Total Time

$0.74

Cost Per Serving

Ingredients

Servings
10
us / metric
Chicken Thigh
1 kg
Chicken Thighs
Marinade
Fresh Ginger
4 slices
Fresh Ginger
Garlic
2 cloves
Garlic
Soy Sauce
2 Tbsp
Soy Sauce
Dark Soy Sauce
1 Tbsp
Dark Soy Sauce
Coconut Cream
2 Tbsp
Coconut Cream
Granulated Sugar
2 Tbsp
Granulated Sugar
Oyster Sauce
1 Tbsp
Oyster Sauce
Coconut Cream Glaze
Coconut Cream
75 mL
Coconut Cream
Natural Peanut Butter
2 Tbsp
Natural Peanut Butter
Maple Syrup
1 tsp
Maple Syrup
or Honey
Dark Soy Sauce
1 tsp
Dark Soy Sauce
or Soy Sauce
Sesame Oil
1 tsp
Sesame Oil
Chili Oil
1 tsp
Chili Oil
Simple Peanut Sauce
Coconut Cream
4 Tbsp
Coconut Cream
plus 2 tablespoon
Honey
1 1/2 Tbsp
Honey
Soy Sauce
1 tsp
Soy Sauce

Nutrition Per Serving

VIEW ALL
Calories
199
Fat
7.4 g
Protein
22.0 g
Carbs
11.6 g
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

Author's Notes

If you can’t find coconut cream, you can substitute it with coconut milk however it will not have as strong a coconut flavor and the consistency of the marinade may be runnier.

If you use coconut milk, try to find a higher fat content coconut milk and try to find coconut milk with just 2 ingredients in it – coconut extract and water. Any coconut milk that has chemicals (ie. polysorbate80) tastes less coconutty.

This recipe works great with pork as well. Try switching up the chicken for chunks of pork shoulder!

When it comes to chicken, I usually prefer dark meat over white meat because it has more flavor albeit less healthy. If you choose to use chicken breast, I find bringing it (1 1/2 tablespoons of salt with 4 cups of water) for a few hours in saltwater, prior to marinating it makes the chicken breast less dry.

Chicken skin is added flavor and texture, but it can be removed to make the chicken skewers a bit healthier.

Cooking Instructions

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step 1
In a small bowl, combine Coconut Cream (75 mL), Natural Peanut Butter (2 Tbsp), Maple Syrup (1 tsp), Dark Soy Sauce (1 tsp), Sesame Oil (1 tsp), Chili Oil (1 tsp) and mix well.
step 1 In a small bowl, combine Coconut Cream (75 mL), Natural Peanut Butter (2 Tbsp), Maple Syrup (1 tsp), Dark Soy Sauce (1 tsp), Sesame Oil (1 tsp), Chili Oil (1 tsp) and mix well.
step 2
Set aside until the chicken skewers are ready to be served.
step 3
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.
step 4
Cut the Chicken Thigh (1 kg) up into 1×1-inch chunks and set it in a bowl.
step 5
Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the Garlic (2 cloves) and Fresh Ginger (4 slices) up as finely as you can and add it to the chicken.
step 5 Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the Garlic (2 cloves) and Fresh Ginger (4 slices) up as finely as you can and add it to the chicken.
step 6
Add the Soy Sauce (2 Tbsp), Dark Soy Sauce (1 Tbsp), Coconut Cream (2 Tbsp), Granulated Sugar (2 Tbsp), Oyster Sauce (1 Tbsp) into the bowl and mix everything together.
step 6 Add the Soy Sauce (2 Tbsp), Dark Soy Sauce (1 Tbsp), Coconut Cream (2 Tbsp), Granulated Sugar (2 Tbsp), Oyster Sauce (1 Tbsp) into the bowl and mix everything together.
step 7
Let it marinade in the bowl for 1-2 hours in the fridge.
step 8
Remove them from the fridge 30 minutes before you are about to grill them.
step 9
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.
step 9 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.
step 10
In a small bowl, combine the Coconut Cream (4 Tbsp), Honey (1 1/2 Tbsp), Soy Sauce (1 tsp) and set aside for glazing the chicken at the very end.
step 10 In a small bowl, combine the Coconut Cream (4 Tbsp), Honey (1 1/2 Tbsp), Soy Sauce (1 tsp) and set aside for glazing the chicken at the very end.
step 11
Set the charcoal or gas grill to approximately 500 degrees F (260 degrees C).
step 12
When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.
step 13
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.
step 13 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.
step 14
Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
step 15
Serve over a bed of green lettuce with the peanut sauce. Enjoy!
step 15 Serve over a bed of green lettuce with the peanut sauce. Enjoy!

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