Prepare the marinade by whisking together fresh ginger, garlic, soy sauces, coconut milk, brown sugar, lime juice, salt, and pepper in a large mixing bowl.

Add the dark chicken meat to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes.

Assemble the skewers by removing the chicken from the marinade and threading them onto soaked skewers.

Preheat the grill to medium-high heat and grease the grates with oil.

Grill the skewers for 4-5 minutes on each side, ensuring the chicken is cooked through.

Serve hot with a drizzle of lime juice and alongside jasmine rice or cucumber salad.