- Five or six boneless, skinless chicken breasts or thighs
- 1/2 tbsp each fennel seeds and crushed coriander seeds
- 2 stalks of lemongrass, tops and bottoms removed, chopped (about 1 cup)
- 1 large shallot and 4 cloves garlic, chopped
- 1 tsp each ground galangal and ginger
- 1/2 tsp turmeric powder
- 2 tbsp coconut palm sugar (optional)
- 2 tsp coconut oil
- 2/3 cup coconut milk
- 1 tsp salt
- Cut the chicken lengthwise into pieces that are one inch wide, set them aside. Blend the rest of the ingredients until they make a smooth paste. Keep an eye on the lemongrass, because that especially needs to be well-ground.
- Put the marinade in a gallon-sized ziploc bag with the chicken pieces, and marinate for two to four hours in the fridge.
- Nearing the end of your marinating time, soak about 20 skewers in cold water for 30 minutes, and then take out the chicken. Skewer the chicken pieces in a weaving pattern, piercing them about every inch or so as you can see above. Reserve the marinade.
- Grill the chicken on a med/high heat on the grill, turning the pieces every five minutes. When you first turn the chicken, brush on the reserved marinade. It should take about 10-15 minutes altogether to grill them – the easiest way to tell if they’re cooked through is if the meat is firm and not squishy.