In a large mixing bowl, combine fresh ginger, minced garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, fresh lime juice, salt, and pepper. Whisk until the mixture is well blended and aromatic.

Add your chicken thighs or drumsticks to the marinade, ensuring each piece is generously coated. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes.

Once marinated, take soaked wooden skewers and thread the chicken pieces onto them, leaving a little space between each piece.

Preheat your grill or grill pan to medium-high heat, about 200-230°C (400-450°F). Lightly oil the grates with a paper towel dipped in oil.

Place the assembled skewers on the grill and cook for 4-5 minutes on each side until the chicken is nicely charred and has an internal temperature of 74°C (165°F).

Once cooked, carefully remove the skewers from the grill and squeeze fresh lime juice over them just before serving.