Instructions:
Step 1: In a large bowl, combine soy sauce, dark soy sauce, coconut milk, fish sauce, brown sugar, garlic, ginger, and white pepper. Stir well.
Step 2: Add the chicken pieces to the marinade and mix until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked skewers.
Step 4: Grill the skewers for 4–5 minutes per side or until the chicken is fully cooked and slightly charred around the edges.
Step 5: Remove from the grill and let rest for a few minutes before serving.
Storage Information:
Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in a skillet over medium heat. The cooked skewers can also be frozen for up to 2 months—thaw completely before reheating.
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