Makes 16 sticks

2 USA chicken thighs, cut into bite size
10 garlic
8 shallots
8 coriander roots
3 stalks lemongrass (white portion)
Thumbsize turmeric
2 tbsp coconut sugar
1 tbsp black peppercorn
1 tsp coriander seeds
6 lime leaves, bruised (optional)
1 cucumber, sliced
Chopped coriander (for garnishing)

1.5 Thai chili paste
2 tbsp fish sauce
1 tsp salt
2 tbsp soya sauce
2 tbsp dark sweet sauce
2 tbsp coconut milk

Basting (to be mixed)
2 tbsp coconut oil
2 tbsp honey


  1. Blend garlic, shallot, lemongrass, coriander roots, turmeric, black peppercorn, coriander seeds and coconut sugar together.
  2. Marinate chicken thigh with blended paste, all the seasoning and lime leaves for at least 3 hours or overnight.
  3. Stick marinated chicken thigh (3-5 chunks per stick) onto the bamboo skewers.
  4. Preheat oven at 180°C on grill mode.
  5. Combine coconut oil with honey (for basting).
  6. Grill the chicken skewers in the oven for 16-18 mins and then baste with the oil mixture, turn them over and baste again. Put back to grill for 3 mins.
  7. Repeat the basting process one more time, turn on high heat to 225°C and grill for another 3 mins. Use a blowtorch to sear the skewers till slightly charred.
  8. Garnish with some chopped coriander and serve with cucumber and lime.