These Easy Grilled Thai Chicken Skewers are full of flavor and super fun to eat! Marinated in a tasty blend of Thai spices, they are juicy and slightly sweet.
I love how quick they are to make—just thread the chicken on sticks, grill, and you’re good to go! Perfect for a backyard BBQ or a cozy dinner. Grab some sticky rice, and enjoy! 🍗✨
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs stay juicy when grilled. If you prefer, you can use chicken breast, but make sure not to overcook it for juiciness.
Soy Sauce: This adds umami and saltiness. You can replace it with tamari for a gluten-free option or liquid aminos for a milder flavor.
Fish Sauce: Essential for authentic Thai taste, but you can omit it if you’re vegetarian or dislike the flavor. Soy sauce, in larger amounts, works as a substitute.
Brown Sugar: It helps balance flavors. For a healthier option, agave syrup or honey can work well, but adjust to taste.
Coconut Milk: It gives the dipping sauce richness. Almond milk or dairy cream are alternatives, but they will change the flavor and texture slightly.
How Do I Grill Chicken Skewers Without Burning Them?
Grilling chicken skewers can be tricky if not monitored. Here are some tips for perfect skewers:
- Preheat the grill properly so that it’s hot enough to sear but not so hot that the chicken burns.
- Keep turning the skewers every few minutes. This ensures even cooking and prevents charring.
- Soak the bamboo skewers beforehand to avoid them catching fire on the grill.
- Use a meat thermometer to check doneness; chicken should reach 165°F (75°C).
By following these steps, you should get deliciously grilled skewers every time!
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar or palm sugar
- 1 tablespoon oyster sauce
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon white pepper (or black pepper)
- 2 teaspoons lime juice
- 1 tablespoon vegetable oil
- Bamboo skewers, soaked in water for 30 minutes
- Fresh lettuce leaves, for serving
For the Dipping Sauce:
- 1/4 cup coconut milk
- 1 tablespoon Thai red curry paste
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- Lime juice (to taste)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and about 15-20 minutes to cook. For best results, marinating the chicken should be done for at least 1 hour, allowing the flavors to really soak in. Total time can range from 1 hour to 1 hour and 40 minutes depending on marination.
Step-by-Step Instructions:
1. Prepare the Chicken:
Begin by cutting the chicken thighs into bite-size pieces. Place all the pieces in a large bowl to prepare for marinating.
2. Make the Marinade:
In a separate bowl, whisk together the soy sauce, fish sauce, brown sugar, oyster sauce, minced garlic, ground coriander, ground cumin, white pepper, lime juice, and vegetable oil until everything is well combined.
3. Marinate the Chicken:
Pour the marinade over the chicken pieces, making sure to toss them well to coat all the pieces evenly. Cover the bowl and refrigerate it for at least 1 hour or overnight for a deeper flavor.
4. Prepare the Skewers:
After marinating, take the soaked bamboo skewers and carefully thread the marinated chicken pieces onto each skewer. Try to keep the pieces evenly spaced.
5. Preheat the Grill:
Heat your grill or grill pan to medium-high heat. You want it hot enough to sear the chicken, but not so hot that it burns.
6. Grill the Chicken:
Place the skewers on the grill and cook for about 3-4 minutes on each side. Turn them occasionally until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F (75°C).
7. Make the Dipping Sauce:
While the chicken is grilling, you can prepare the dipping sauce. In a small saucepan over low heat, combine the coconut milk, Thai red curry paste, sugar, and fish sauce. Stir until everything is well combined. Adjust the seasoning with lime juice to taste and keep warm.
8. Serve:
Once the chicken skewers are grilled to perfection, arrange them on a platter lined with fresh lettuce leaves. Serve the warm coconut red curry dipping sauce on the side for dipping.
Enjoy your juicy, flavorful Easy Grilled Thai Chicken Skewers with crisp lettuce and a rich, spicy dipping sauce! Happy cooking!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use chicken breast if you prefer a leaner option. Just be careful not to overcook it, as chicken breast can dry out more easily. Aim for a cooking time of 4-5 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
What Can I Substitute for Fish Sauce?
If you’re not a fan of fish sauce, you can use soy sauce as a substitute, although it will change the flavor slightly. For a vegan option, try using a combination of soy sauce and a splash of lime juice or vinegar for acidity.
How Do I Store Leftover Skewers?
Leftover chicken skewers can be stored in an airtight container in the fridge for up to 3 days. To reheat them, simply microwave briefly or warm on a grill for a few minutes until heated through.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. This will actually deepen the flavors. Just add the chicken when you’re ready to cook!
