These Easy Grilled Thai Chicken Skewers are packed with flavor and are super simple to make! Juicy chicken is marinated in a mix of tasty herbs and spices, then grilled to perfection.
Who doesn’t love food on a stick? 😄 These skewers are perfect for summer barbecues or quick dinners. I like to serve them with rice or fresh veggies for a complete meal. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for their juiciness and flavor. If you prefer leaner meat, chicken breasts can be used instead, although they may be less tender.
Soy Sauce: This adds saltiness and depth. If you’re looking for a low-sodium option, you can use low-sodium soy sauce or tamari for a gluten-free option!
Fish Sauce: It’s essential for that authentic Thai flavor. If you want a vegan alternative, you can try using soy sauce or coconut aminos, but the taste will differ slightly.
Brown Sugar: This gives a lovely sweetness to offset the savory ingredients. You could also use honey or maple syrup if preferred.
Peanut Butter: For the dipping sauce, creamy peanut butter is great. If you’re avoiding peanuts, almond butter or sunflower seed butter can work as substitutes.
How Do I Get the Chicken Skewers Perfectly Grilled?
The key to great grilled chicken skewers lies in the marinating time and grill technique. Here’s how to get it right:
- Make sure to marinate the chicken for at least an hour, but longer (2-3 hours) enhances the flavor.
- Preheat your grill properly to medium-high heat. This helps sear the chicken and lock in moisture.
- Thread chicken pieces onto skewers with a little space between them for even cooking.
- Grill for about 4-5 minutes on each side. Look for an internal temperature of 165°F (75°C) for safety.
- Let the chicken rest for a few minutes after grilling. This helps keep it juicy before serving!
Follow these tips for juicy, flavorful skewers that are sure to impress!
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
- For the Chicken Skewers:
- 1.5 pounds (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice (freshly squeezed)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes (optional, for heat)
- 2 tablespoons vegetable oil (or peanut oil)
- Bamboo skewers, soaked in water for 30 minutes
- Fresh lettuce leaves (for serving)
- For the Dipping Sauce (optional):
- 1/4 cup creamy peanut butter
- 2 tablespoons coconut milk
- 1 tablespoon red curry paste or chili sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Water to thin sauce as needed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the marinade and chicken, plus at least 1 hour for marinating. Grilling the skewers will take about 10-12 minutes. Overall, you’re looking at around 1 hour and 30 minutes, which includes marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, ground cumin, chili flakes (if using), and vegetable oil. This mixture will become your delicious marinade!
2. Marinate the Chicken:
Add the chopped chicken pieces into the marinade and stir well to coat every piece. Cover the bowl with plastic wrap or a lid and place it in the fridge. Let it marinate for at least 1 hour; the longer, the better—aim for 2-3 hours if you can!
3. Preheat the Grill:
When you’re ready to grill, preheat your grill or grill pan to medium-high heat to ensure a nice char and cook the chicken evenly.
4. Assemble the Skewers:
Take the marinated chicken out of the fridge. Thread the chicken pieces evenly onto the soaked bamboo skewers. Make sure not to overcrowd them for even cooking.
5. Grill the Skewers:
Place the skewers on the grill and cook for about 4-5 minutes on each side, turning them occasionally. You know they’re done when the chicken is cooked through and has a beautiful char!
6. Make the Dipping Sauce:
While the chicken is grilling, prepare the peanut dipping sauce by whisking together the creamy peanut butter, coconut milk, red curry paste (or chili sauce), lime juice, and brown sugar in a small bowl. Add water as needed to achieve a smooth pourable consistency.
7. Serve:
Once the chicken skewers are grilled to perfection, arrange them on a platter lined with fresh lettuce leaves. This adds a fresh crunch! Serve them hot with the peanut dipping sauce on the side for dipping.
This recipe yields beautifully glazed, tender, and flavorful grilled Thai chicken skewers, perfect for an easy and delicious meal. Enjoy!
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts, but keep in mind they may not be as juicy as thighs. If using breasts, consider marinating a bit longer to enhance flavor and moisture. Cut them into smaller pieces to help them cook evenly.
How Do I Store Leftover Skewers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave or on the grill for a few minutes to recapture that grilled flavor.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the marinade and marinate the chicken up to 24 hours in advance. Just keep it in the refrigerator until you’re ready to grill. The flavor will be even more robust!
What Other Vegetables Can I Add to the Skewers?
Feel free to get creative! Bell peppers, onions, cherry tomatoes, or zucchini all make excellent additions. Just cut them into similar-sized pieces as the chicken so everything cooks evenly.
