Chicken in Pandan Leaves 1 pound of boneless, skinless chicken thighs 1 tablespoon hot chili paste 1 teaspoon ginger, finely grated 1 tablespoon shallot, finely chopped 2 tablespoons fish sauce 2 tablespoons coconut milk 1 teaspoon brown sugar pandan leaves, fresh or frozen 1. Soak wooden skewers in water. 2. Trim fat from chicken and cut meat into bite-sized pieces. 3. Combine chili paste, ginger, shallots, fish sauce, coconut milk and sugar in a bowl or large ziplock bag. Add the chicken and mix well. Refrigerate for 30 minutes (or longer, if desired). 4. Pre-heat grill (or broiler). 5. Skewer chicken pieces and wrap pandan leaf loosely around the chicken and secure to skewer. Once all the chicken is skewered, place on a hot grill (or under broiler) for about 6-8 minutes per side, or until chicken is cooked through.