Thai Coconut Grill (Printable Version)

# What You'll Need:

→ Marinated Chicken

01 - Slide 1 kg of boneless chicken thighs or drumsticks (cut into small pieces) into a big bowl.
02 - Chop up two cloves of garlic (you’re aiming for about 1.5 tablespoons).
03 - Grab 2 tablespoons of ginger, slice it (just 4-5 chunks will do), then chop it smaller.
04 - Toss in two tablespoons of coconut cream for a creamy boost.
05 - Splash in two tablespoons of your regular light soy sauce.
06 - Dump in a tablespoon of the darker, thicker soy sauce for a rich color.
07 - Stir in two tablespoons of plain sugar, white works great.
08 - Add a tablespoon of oyster sauce to round it all out.

→ Coconut Cream Topping

09 - Measure out 6 tablespoons of coconut cream for brushing.
10 - Mix in 1 and a half tablespoons of honey for sweetness.
11 - Pour 1 teaspoon of light soy sauce in for some saltiness.

→ Easy Peanut Dip (Optional)

12 - Start with two tablespoons of coconut cream.
13 - Scoop in 60 ml of smooth, unsweetened peanut butter.
14 - Add a teaspoon of rice vinegar (pick a gentle one).
15 - Mix in 1 teaspoon of Thai red curry paste (spicy stuff).
16 - Stir in 2 teaspoons of honey or swap for maple syrup if you want.
17 - Splash in 2 teaspoons of your light soy sauce.
18 - Thin it out with 2-3 tablespoons of water till it’s dippable.
19 - If you like, pour in a teaspoon of sesame oil (totally optional).
20 - Add some chili oil (about a teaspoon) if you’re after some fire.
21 - Dust on some crushed roasted peanuts for a bit of crunch on top, if you fancy it.

# Steps to Follow:

01 - Grab your cooked skewers and lay them out over a bed of salad greens. Dip in the peanut sauce or tuck them in lettuce—just go for it and munch away!
02 - Throw coconut cream, peanut butter, rice vinegar, curry paste, maple syrup, light soy sauce, and a splash of water into a small mixing bowl. Stir until creamy and smooth. Tip in sesame or chili oil if you like, scatter over peanuts if you want, then leave close by so it's ready to serve.
03 - Plunk wooden skewers in water for at least half an hour (if you're using those). Slice up the chicken into cubes about thumb size, pop them in a bowl, then chop ginger and garlic and toss those on top too.
04 - Pour all the sauces, coconut cream, and sugar straight over the chicken. Give everything a good mix so every chunk's coated. Cover the bowl and stick it in the fridge for at least an hour, or way longer if you can plan ahead.
05 - In a small bowl, mix up coconut cream, honey, and soy sauce. This is what you'll slather over the skewers at the end to get them nice and glossy.
06 - After the chicken's had its soak in the marinade, let it rest out for 30 minutes. Thread those pieces tightly onto your soaked sticks so nothing dangles and burns.
07 - Make sure your grill is blazing hot—aim for about 260°C. Set the chicken skewers over the flames and flip them every couple of minutes. They’ll be golden and ready after about 15 to 18 minutes.
08 - Once you’ve pulled the skewers off the heat, add a thick layer of coconut cream glaze, flip to coat every side, and repeat until there’s a sugary shine and a bit of stickiness everywhere.

# Additional Tips:

01 - Don't have coconut cream? Full-fat coconut milk will do, but it’s not as thick or tasty.
02 - Want this lower-calorie? Remove the chicken skin before marinating. Lean chicken breast also works, but give it a quick brine first so it doesn’t get tough.
03 - Short on oyster sauce? Just use extra soy sauce and a little more sugar instead.
04 - You can totally swap in pork shoulder chunks for the same marinade. Just cut ‘em to match and cook the same way.
05 - Light soy gives that salty punch, while dark soy makes things brown up and adds a little sweetness.
06 - If you sub sugar for the honey in the glaze, dissolve it into hot water first so it goes in smooth.

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