Chicken Skewers #Simple #Asian #Chicken #Recipes

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4.8 ★★★★★ |Smoky grilled chicken skewers marinated 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! #Chicken Skewers #Simple #Asian #Chicken #Recipes


4.8 ★★★★★ |Smoky grilled chicken skewers marinated 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! #Chicken Skewers #Simple #Asian #Chicken #Recipes


Chicken Skewers #Simple #Asian #Chicken #Recipes , .


4.8 ★★★★★ |Smoky grilled chicken skewers marinated 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! #Chicken Skewers #Simple #Asian #Chicken #Recipes

Total Time: 45 Minutes, Servings: 6 Servings

Ingredients :
  • 1 kg chicken (dark meat preferably)
  • Marinade
  • 4–5 slices ginger
  • 2 cloves garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon coconut cream
  • 2 tablespoons sugar
  • 1 tablespoon oyster sauce
  • Coconut Cream Glaze
  • 6 tablespoons coconut cream
  • 1 1/2 tablespoons honey
  • 1 teaspoon soy sauce
  • Simple Peanut Sauce (Optional)
  • 5 tablespoons coconut cream
  • 2 tablespoons natural peanut butter (unsweetened)
  • 1 teaspoon maple syrup (or honey)
  • 1 teaspoon dark soy sauce (or regular soy sauce)
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon chili oil (optional)

Instructions :
  • Quick & Easy Peanut Sauce (Optional)
  • In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.
  • Set aside until the chicken skewers are ready to be served.
  • Marinating & Skewering the Chicken
  • 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.
  • Cut the chicken up into 1×1 inch chunks and set it in a bowl
  • Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken
  • Add the rest of the marinade ingredients from the ‘Marinade’ ingredient list into the bowl and mix everything together.
  • Let it marinade in the bowl for 1-2 hours in the fridge
  • Remove them from the fridge 30 minutes before you are about to grill them.
  • 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. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers 🙂 )

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