These Easy Grilled Thai Chicken Skewers are packed with flavor! Marinated in a mix of soy sauce, garlic, and a hint of sweetness, they’re perfect for BBQs or a simple dinner.
Just pop them on the grill and watch them sizzle! I love serving them with rice or a fresh salad. They always make me feel like a master chef, even though it’s so easy!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their juiciness and flavor. However, you can also use chicken breasts if you want a leaner option. Just remember that they may dry out faster, so watch the grilling time.
Soy Sauce: Regular soy sauce adds umami, but low-sodium soy is a great choice if you’re watching your salt intake. You could also use tamari for a gluten-free option!
Fish Sauce: This ingredient brings a distinct depth of flavor. If you want a vegetarian option, consider using soy sauce or a vegan fish sauce alternative. Just keep in mind the flavor will shift a little.
Brown Sugar: Brown sugar adds sweetness and helps with caramelization. If you don’t have it, you can substitute it with honey or maple syrup. Just add a little less since they’re sweeter!
How Do You Achieve Perfectly Grilled Chicken Skewers?
Getting that ideal grill result is all about preparation and heat. Here are the steps to ensure your chicken stays tender and flavorful:
- Marinate: The longer, the better! Letting the chicken soak in the marinade overnight will enhance the flavor. But if you’re short on time, even an hour will make a difference.
- Preheat: Always preheat your grill or grill pan to medium-high heat. This way, the chicken chars nicely without becoming dry.
- Soak the Skewers: Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don’t Overcrowd: When threading the chicken onto skewers, leave a little space between pieces to allow even cooking and good char.
- Grill Technique: Grill the skewers for about 4-5 minutes on each side. Flip only once to achieve nice grill marks!
Following these tips will help you achieve perfectly grilled chicken skewers every time. Enjoy your meal!
Easy Grilled Thai Chicken Skewers
Ingredients:
- For the Chicken Skewers:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar or palm sugar
- 1 tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp lime juice
- 1 tbsp vegetable oil or peanut oil
- 1 tsp ground coriander
- 1 tsp ground white pepper
- Bamboo skewers, soaked in water for 30 minutes
- Lettuce leaves for serving
- For the Spicy Peanut Dipping Sauce (optional):
- 1/4 cup creamy peanut butter
- 2 tbsp coconut milk
- 1 tbsp red curry paste
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Chili oil or chili flakes for drizzling
Time Needed:
You’ll need about 15 minutes to prepare the marinade and assemble the skewers, then an additional 15-20 minutes for grilling. For best flavor, let the chicken marinate for at least 1 hour or overnight. In total, you’re looking at about 1 hour and 35 minutes, including marination time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, fish sauce, brown sugar (or palm sugar), oyster sauce, minced garlic, grated ginger, lime juice, vegetable oil, ground coriander, and ground white pepper. Stir well until the sugar dissolves completely. This gives the chicken its tasty flavor!
2. Marinate the Chicken:
Add the chicken thigh pieces to the bowl and toss to coat them evenly with the marinade. Cover the bowl with plastic wrap or a lid, then place it in the fridge. Let the chicken marinate for at least 1 hour, but if you have time, overnight is even better!
3. Preheat the Grill:
Before you start grilling, preheat your grill or grill pan to medium-high heat. This ensures the chicken cooks evenly and gets that nice char.
4. Assemble the Skewers:
Once the chicken has marinated, take the soaked bamboo skewers and thread the marinated chicken pieces onto them. Make sure to pack them tightly but evenly to ensure they cook through nicely.
5. Grill the Chicken Skewers:
Place the skewers on the grill and cook for about 4-5 minutes on one side. Then, carefully flip them over and grill for another 4-5 minutes, until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).
6. Prepare the Peanut Dipping Sauce:
While the chicken is grilling, make the peanut dipping sauce. In a bowl, combine the peanut butter, coconut milk, red curry paste, lime juice, fish sauce, and brown sugar. Whisk until smooth. If the sauce is too thick, you can stir in a little more coconut milk. Add a drizzle of chili oil or a sprinkle of chili flakes for some extra heat!
7. Serve and Enjoy:
Once your skewers are done, arrange them on a platter lined with fresh lettuce leaves. Serve with the spicy peanut dipping sauce on the side. Enjoy your delicious Thai chicken skewers with family and friends!
This recipe makes wonderfully tender and flavorful Thai-style grilled chicken skewers, perfect for entertaining or a quick weeknight meal. Enjoy the delightful mix of flavors!
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just remember that chicken breasts can dry out faster than thighs, so be careful not to overcook them. Keep an eye on the grill and aim for an internal temperature of 165°F (75°C).
Can I Marinate the Chicken Overnight?
Absolutely! Marinating the chicken overnight will enhance the flavors even more. Just be sure to store it in an airtight container or cover the bowl tightly in the fridge to keep it fresh!
What Can I Use If I Don’t Have Fish Sauce?
If you’re looking for a substitute, you can use additional soy sauce or a few drops of Worcestershire sauce for a similar umami flavor. If you want a vegetarian option, look for a vegan fish sauce available at many grocery stores.
How Should I Store Leftover Skewers?
Store any leftover chicken skewers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) or on a grill for a few minutes until heated through.
