In a mixing bowl, combine freshly grated ginger, minced garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, lime juice, salt, and pepper. Whisk the mixture thoroughly for about 2 minutes until fully blended and smooth.

Add chunks of dark meat chicken to the marinade, ensuring all pieces are generously coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes; for optimal flavor absorption, marinate for up to 4 hours.

After marinating, pre-soak wooden skewers in water for about 15 minutes to prevent burning. Thread the marinated chicken pieces onto the soaked skewers.

Preheat your grill to medium-high heat, around 200°C (400°F). Lightly oil the grates using a paper towel dipped in oil.

Place the skewers on the preheated grill, cooking them for 4-5 minutes on each side. Ensure the chicken reaches an internal temperature of 74°C (165°F).

Remove the skewers from the grill and let them rest for a couple of minutes. Squeeze fresh lime juice over the top before serving.