Thai Grilled Chicken (Printable Version)

# What You'll Need:

→ Marinated Chicken

01 - Toss 1 kg boneless chicken thighs or drumsticks (chopped into small chunks about 2.5 cm wide) in a big bowl
02 - Chop up 2 cloves garlic (around 1.5 tbsp) and throw it in
03 - Finely cut about 4-5 slices of fresh ginger (almost 2 tbsp) and add too
04 - Mix in 1 tbsp dark soy sauce
05 - Two tablespoons granulated sugar go next
06 - Add 2 tbsp coconut cream
07 - Pour in 1 tbsp oyster sauce
08 - Finish the marinade with 2 tbsp light soy sauce

→ Coconut Glaze

09 - Pour 6 tbsp coconut cream into a bowl
10 - Mix in 1 tsp light soy sauce
11 - Add 1.5 tbsp honey

→ Peanut Dip (Optional)

12 - Add 60 ml natural, unsweetened peanut butter
13 - Spoon 2 tbsp coconut cream into the peanut butter
14 - Pour in 2 tsp light soy sauce
15 - Drop in 1 tsp rice vinegar
16 - Squeeze in 2 tsp of honey or maple syrup
17 - Add 1 tsp Thai red curry paste
18 - Mix in 2-3 tbsp water until you like the thickness
19 - Splash a little chili oil for heat (optional)
20 - Add a few drops of sesame oil if you want
21 - Sprinkle crushed roasted peanuts over the top, if you're feeling fancy

# How to Make It:

01 - Pile up the hot skewers on a tray over a bed of fresh lettuce. Dip into your homemade peanut sauce or use it to make quick lettuce wraps. Dig in while they're hot.
02 - Slather on your sweet coconut glaze over the grilled chicken. Flip the skewers every minute or so and repeat a couple more times until you get that sticky golden coat.
03 - Fire up your grill to a blazing 260°C. Set the skewers right over the flames. Turn every couple minutes for about 15-18 minutes until they're nicely charred and the chicken is cooked through.
04 - Let chilled chicken sit out for half an hour, then carefully thread each chunk onto your soaked sticks. Make 'em snug so the pieces don't burn or fall off.
05 - Stir your coconut cream with a little honey and soy sauce in a small dish. Keep it handy—it'll go on right at the end.
06 - Toss light soy sauce, dark soy sauce, oyster sauce, coconut cream, and sugar over the chicken. Give it a really good mix. Pop some plastic wrap on the bowl and chill in the fridge for at least an hour, or leave it overnight if you've got the time.
07 - Cut the chicken into bite-sized pieces. Soak your bamboo skewers in water for at least half an hour so they don't catch fire. Chop up that garlic and ginger before tossing them with the chicken.
08 - Scoop peanut butter, coconut cream, red curry paste, vinegar, honey or maple, and soy sauce into a bowl. Add water until it's smooth and as runny as you like. Taste it. Mix in sesame oil or chili oil if that's your jam. Drop crushed peanuts on top. Push aside for now.

# Additional Tips:

01 - Can't find coconut cream? Use thick coconut milk—just know it'll taste and feel a bit lighter.
02 - For a lighter meal, peel off the chicken skin first. You can swap in chicken breast, but it'll dry out unless you brine it before the marinade.
03 - If you're out of oyster sauce, boost flavor with extra soy sauce plus a sprinkle of sugar for some kick.
04 - This tasty marinade isn't just for chicken! Try it with pork shoulder chopped into chunks.
05 - Light soy sauce brings the salt; dark soy is more for deep color and a mild sweetness.
06 - Swapping honey in the glaze for sugar? Dissolve the sugar in a splash of hot water first for easy blending.

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