Coconut Chicken Skewers

1 kg chicken
MARINADE:--
4-5 slices ginger
1 tsp SIDS CRAZY SALT
2 cloves garlic
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp coconut cream
2 tbsp sugar
1 tbsp oyster sauce
COCONUT CREAM GLAZE:--
6 tbsp coconut cream
1½ tbsp honey
1 tsp soy sauce
SIMPLE PEANUT SAUCE:--
2 tbsp coconut cream
¼ cup peanut butter, unsweetened
1 tsp rice vinegar
1 tsp Thai red curry paste
2 tsp honey
2 tsp soy sauce
2-3 tbsp water
1 tsp sesame oil
2 tsp SIDS CHILLI & LIME OIL

Peanut Sauce:--
In a small bowl, combine SIDS CHILLI & LIME OIL and all the ingredients from the peanut sauce ingredient list and mix well. Set aside until the chicken skewers are ready to be served.
Marinating & Skewering the Chicken:--
If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don't burn on the grill.
Cut the chicken up into 2 cm chunks and set in a bowl.
Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add to the chicken.
Add the rest of the marinade ingredients from the 'Marinade' ingredient list into the bowl, including SIDS CRAZY SALT, and mix everything together then marinade in the bowl for 1-2 hours in the fridge.
Remove from the fridge 30 minutes before you are about to grill them.
Skewer the Chicken:-- You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers)
Coconut Cream Glaze:--
In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.
Grilling:--
Set the charcoal or gas grill to approximately 260°C.
When the grill has reached temperature, add the skewers on the grill. You want to cook them over direct heat.
Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them unattended, as they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.
Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.
Serve over a bed of green lettuce with the peanut sauce. (The green lettuce is not just a garnish, but a great way to do mini chicken lettuce wraps with the peanut sauce)