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–+ servings
Individually wrapped pandan and chicken pieces on a hot grill.

Grilled Pandan Chicken Bites Recipe

Harry Soo
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This recipe is sponsored by Slap Yo' Daddy.
Chicken pieces are marinated in spiced coconut milk, wrapped in pandan leaves, then cooked on a hot grill.
Preparation 30 minutes
Cook 15 minutes
Marinade 1 hour
Ready in 1 hour 45 minutes
Servings 6
CourseAppetizer
InfluenceAsian
DifficultySeasoned
MethodGrill
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Ingredients

Coconut Marinade

  • 1/2 cup coconut milk
  • 3 tablespoons Slap Yo’ Daddy Jailbird Chicken Rub
  • 2 tablespoons chopped green onions
  • 2 tablespoons brown sugar
  • 1 tablespoon coriander powder
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 pounds boneless chicken thighs

Sweet Soy Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 tablespoon chopped cilantro
  • 1 teaspoon sesame seeds

To Cook

  • pandan or banana leaves

Equipment

  • grill
  • toothpicks or wooden skewers

Directions

Coconut Marinade

  • Combine the coconut milk, Slap Yo’ Daddy Jailbird Chicken Rub, green onions, sugar, coriander, oyster sauce, soy sauce, and sesame oil in a gallon-size plastic zip bag or container.
  • Add the chicken and let marinate in the refrigerator for 1 hour.

Sweet Soy Dipping Sauce

  • Combine the soy sauce, sugar, water, oyster sauce, cilantro, and sesame seeds in a small bowl. Set aside.

To Cook

  • Preheat a grill to 325 degrees F (165 degrees C) with a hot and cool zone.
  • Rinse and dry the pandan leaves. Cut the leaf 6 to 8 inches (15 to 20cm) in length.
  • Place a piece of chicken meat on the pandan leaf and roll it away from you. When the full strip of pandan is used secure it with a toothpick. They can be kept one to a toothpick or 3 pieces of pandan leaf-wrapped meat can be placed on a single wooden skewer.
  • Cook the chicken pouches in the cool zone until the chicken is almost done, 145 degrees F (63 degrees C) internal temperature measured by an instant-read thermometer, about 30 minutes.
  • Move the chicken to the hot zone to get some char on the leaves and remove when the internal temp is 165 degrees F (75 degrees C).

To Serve

  • Discard the pandan leaves before serving or instruct those eating to remove as they are inedible. Serve with the sweet soy dipping sauce.