Thai Coconut Grilled Chicken (Print Version)

# Ingredients:

→ Marinade

01 - 2 tablespoons sugar
02 - 2 tablespoons coconut cream
03 - 1 tablespoon dark soy sauce
04 - 1 tablespoon oyster sauce
05 - 4-5 slices ginger, roughly 2 tablespoons
06 - 2 cloves garlic (about 1½ tablespoons)
07 - 2 tablespoons soy sauce

→ Coconut Cream Glaze

08 - 1 teaspoon soy sauce
09 - 6 tablespoons coconut cream
10 - 1½ tablespoons honey

→ Chicken

11 - 1 kg chicken meat, preferably dark cuts

→ Easy Peanut Sauce (Optional)

12 - 1 teaspoon rice vinegar
13 - 1 teaspoon chili oil (optional)
14 - 1 teaspoon sesame oil (optional)
15 - 2-3 tablespoons water to reach desired texture
16 - ¼ cup natural peanut butter (no added sugar)
17 - 1 teaspoon Thai red curry paste
18 - Crushed peanuts for extra garnish (optional)
19 - 2 teaspoons honey or maple syrup
20 - 2 teaspoons soy sauce
21 - 2 tablespoons coconut cream

# Instructions:

01 - For wooden skewers, soak the handles to prevent burning. Take chicken out of the fridge 30 minutes in advance. Skewer chicken tightly to avoid burning stray edges.
02 - In a bowl, mix everything from the peanut sauce list until smooth. Set it aside for serving.
03 - Heat your grill to 260°C (500°F). Cook skewers over the flame, flip after every 2-3 minutes for a total of 15-18 minutes. In the last 2-3 minutes, brush glaze on the skewers while flipping to get caramelized edges.
04 - Combine soy sauce, honey, and coconut cream in a small bowl. Use it toward the end for brushing on the skewers.
05 - Chop garlic and ginger finely or use a processor. Stir them into the rest of the marinade mixture. Add chicken and stir to coat everything. Let it marinate in the fridge for at least 1-2 hours or overnight.
06 - Serve skewers over lettuce leaves. You can use lettuce leaves to wrap the chicken or dip everything into the peanut sauce before eating.

# Notes:

01 - Try coconut cream for a richer flavor boost compared to coconut milk.
02 - Switch up the protein by using pork shoulder instead of chicken.
03 - If using chicken breast, brine it to prevent it from drying out.
04 - Though light soy sauce can be swapped in, dark soy sauce amps up the color and taste.

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