Thai Chicken Skewers
These Thai style skewers have a lovely warming and sweet flavour from the chilli and the coconut. Add the sauce and you almost have a satay, and it is super simple.
While it looks like there are a lot of ingredients, if you like Asian flavours, most of them will be in your store cupboard anyway. If not find your local Asian supermarket and have a wander. You may find a lot of other amazing ingredients you want to try while you’re there.
Cooking surfaces
BBQ Temperature
Ingredients
For the meat and marinade
- 1kg chicken thighs, skinned, boned and chopped into three strips each
- 1 tbsp chopped fresh ginger
- 2 cloves of garlic, crushed
- 2 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp coconut cream
- 2 tbsp sugar
- 1 tbsp oyster sauce
For the glaze
- 6 tbsp coconut cream
- 1.5 tbsp runny honey
- 1 tsp soy sauce
For the peanut sauce
- 2 tbsp coconut cream
- 5 tbsp crunchy peanut butter
- 1 tsp rice wine vinegar
- 1 tsp red thai curry paste
- 2 tsp soy sauce
- 4 tbsp water
- 1 tsp sesame oil
Equipment
- LetzQ Spit rotisserie or LetzQ Tandoor Ring
Method
Preparing your chicken
- Debone and skin your chicken thighs, then cut each into 3 strips.
- In a bowl add all of the other marinade ingredients and mix together.
- Add the chicken thigh pieces, and mix to cover with the marinade.
- Marinate for at least 2 hours, preferably more.
- Once your thighs are marinated, thread them onto six skewers.
Prepare your glaze
- Add the coconut cream, honey and soy to a bowl and mix together.
Cooking your chicken
- Setup your Egg for a direct cook with your rotisserie at 200°C.
- Add your loaded skewers and cook at 200°C.
- Every 5 minutes, baste your skewers with a little of the glaze.
- Cook until the chicken thighs have an internal temperature of at least 74°C.
For the sauce
- Take all of the sauce ingredients and mix together in a bowl.
- You may wish to warm this, if so place the sauce in a heat-proof container and warm either on your Egg or on the hob.