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Thai Chicken Skewers

Name: Thai Chicken Skewers
Prep time: 15 min
Cook time: 25 min
Total time: 160 min
Ingredients: 1 kg chicken thighs (skinned, boned and chopped into three strips each); 1 tbsp fresh ginger (chopped); 2 cloves garlic (crushed); 2 tbsp soy sauce; 1 tbsp dark soy sauce; 2 tbsp coconut cream; 2 tbsp sugar; 1 tbsp oyster sauce; 6 tbsp coconut cream; 1½ tbsp runny honey; 1 tsp soy 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

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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.

Pin Recipe

Prep Time 15

Cook Time 25

Marinade 2

Total Time 2 40

Servings: 6 skewers

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Video

Ingredients

For the meat and marinade

1 kg chicken thighs skinned, boned and chopped into three strips each
1 tbsp fresh ginger chopped
2 cloves garlic crushed
2 tbsp 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
1½ 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

Grill Temperature

Surfaces

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

Set up 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.

Video

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