Effortless Thai Coconut Chicken (Print Version)

# Ingredients:

→ Marinated Chicken

01 - Chop up 1 kg skinless chicken thighs or drums into about 2.5 cm pieces
02 - Grab 2 tablespoons of fresh ginger, minced up nice and fine (that’s roughly 4-5 slices)
03 - Chop up 1.5 tablespoons of garlic, about 2 cloves will do
04 - Splash in 2 tablespoons of light soy sauce
05 - Add 1 tablespoon of dark soy sauce
06 - Dump in 2 tablespoons of coconut cream
07 - Toss in 2 tablespoons of white sugar
08 - Pour 1 tablespoon of oyster sauce over

→ Coconut Glaze

09 - Use 6 tablespoons coconut cream
10 - Mix in 1.5 tablespoons honey
11 - Finish with 1 teaspoon light soy sauce

→ Optional Quick Peanut Sauce

12 - Start off with 2 tablespoons coconut cream
13 - Throw in 60 ml smooth peanut butter (avoid sugar-added ones)
14 - Pour in 1 teaspoon rice vinegar
15 - Stir in 1 teaspoon Thai red curry paste
16 - Add 2 teaspoons of maple syrup or honey, your pick
17 - Mix in 2 teaspoons light soy sauce
18 - Drizzle 2 to 3 tablespoons water until you like the texture
19 - A splash of sesame oil (only if you want)
20 - A little chili oil (just if you like heat)
21 - Toss on some crushed peanuts to finish it (optional)

# Instructions:

01 - Lay cooked skewers out on your plate. Hand out lettuce and set out peanut sauce for dipping or wrapping up bites—your call.
02 - Generously brush those skewers with your coconut glaze. Flip them and brush again so they get super sticky and glossy.
03 - Crank grill up to 260°C. Lay skewers right over the flame and turn every couple minutes for about 15 to 18 minutes until cooked through and turning golden everywhere.
04 - Soak wooden sticks in water for about 30 minutes if you’re using them. Thread on the chicken pieces—pack them on tight so they stay juicy.
05 - Stir together coconut cream, honey, and light soy sauce in a little bowl. This is for brushing onto the meat.
06 - Pour in light and dark soy, coconut cream, sugar, and oyster sauce. Toss it all together so chicken’s coated all over. Cover up and chill in the fridge for an hour or more—overnight is even better.
07 - Slice chicken down to bite-sized chunks. Mince the ginger and garlic. Drop everything into one big bowl.
08 - Combine coconut cream, peanut butter, vinegar, curry paste, maple syrup or honey, and some soy sauce. Mix into a smooth sauce, adding water so it’s as thick or runny as you like. Stir in sesame oil or chili oil if you want. Sprinkle crushed peanuts on top. Set aside until serving.

# Notes:

01 - You can use full-fat coconut milk instead of coconut cream for a thinner, lighter taste.
02 - Take skin off the chicken first if you want a lower fat meal.
03 - No oyster sauce? Swap in more soy and some extra sugar for balance.
04 - Chunks of pork shoulder work in place of chicken, just cut them the same size.
05 - Light soy brings the salty vibes, dark soy makes things rich and gives color.
06 - If you don’t have honey, dissolve a bit of sugar in warm water to sweeten the glaze.

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