These Easy Grilled Thai Chicken Skewers are a tasty treat! Marinated in a yummy mix of soy sauce, garlic, and a hint of sweetness, they pack a lot of flavor in every bite.
Grilling them gives a nice char and smoky flavor, making them perfect for any gathering. I like to serve them with sticky rice—because who can resist the combo? 🍗🌿
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and flavorful. You could substitute them with chicken breasts, but they might be drier. If you’re looking for a vegetarian option, try using firm tofu or mushrooms instead.
Sauces: Soy sauce and fish sauce give this dish depth. If you want a gluten-free version, use tamari instead of soy sauce, and if fish sauce isn’t available, you could use a mix of soy sauce and a little extra lime juice for flavor.
Brown Sugar: Brown or palm sugar adds sweetness. You can replace it with honey or agave syrup if you’re looking for a different sweetener, but keep in mind, it might change the taste slightly.
Garlic: Fresh garlic adds a great aroma. If you don’t have fresh, you can use garlic powder, but the flavor won’t be as strong.
Spices: Ground coriander and white pepper are traditional, but feel free to experiment with spices like cumin or paprika for a different twist.
How Do I Get My Chicken Skewers Perfectly Cooked?
Grilling chicken skewers can be tricky, especially with the threat of drying them out. Here are some simple tips to ensure they’re just right:
- Make sure to marinate the chicken for at least 1 hour. This not only adds flavor but helps keep the meat juicy.
- Preheat the grill or grill pan to medium-high heat before cooking. A hot surface gives the chicken a nice sear.
- Thread the chicken pieces onto the skewers snugly, but don’t overcrowd them. This allows them to cook evenly.
- Check the internal temperature with a meat thermometer—165°F (75°C) means they’re done. If you don’t have one, just make sure the juices run clear.
- Let the skewers rest for a few minutes after grilling, this helps the juices redistribute.
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Skewers:
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1-inch pieces
- Bamboo skewers, soaked in water for 30 minutes
For the Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar or palm sugar
- 2 tablespoons oyster sauce
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 teaspoon ground white pepper
- 1 teaspoon turmeric powder (optional)
- 1 small red chili, minced (optional for heat)
For Serving:
- Lettuce leaves
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time to mix the marinade and cut the chicken. You’ll want to allow at least 1 hour for marinating (3-4 hours is ideal), and grilling will take about 10-15 minutes. So, in total, plan for about 1 hour and 30 minutes to 2 hours, including marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine soy sauce, fish sauce, brown sugar, oyster sauce, minced garlic, lime juice, ground coriander, white pepper, turmeric (if you’re using it), and the minced red chili. Whisk everything together until the sugar fully dissolves and the mixture is well combined.
2. Marinate the Chicken:
Add the cut chicken thigh pieces to the marinade. Mix well with your hands or a spoon, ensuring all the pieces are evenly coated. Cover the bowl with plastic wrap or a lid, then place it in the fridge to marinate for at least 1 hour. For the best flavor, let it marinate for 3-4 hours or even overnight if you have the time.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. While that’s heating, take the marinated chicken out of the fridge and thread the pieces onto the soaked bamboo skewers, packing them tightly but not so much that they’re overcrowded.
4. Grill the Skewers:
Place the skewers on the hot grill. Grill the chicken for about 4-5 minutes on each side, turning them occasionally until they become caramelized, slightly charred, and are cooked through (the internal temperature should reach 165°F/75°C).
5. Rest and Serve:
Once cooked, remove the skewers from the grill and let them rest for a few minutes. This helps keep the chicken juicy. Serve the skewers on a platter lined with fresh lettuce leaves. If you like, add a spicy Thai peanut dipping sauce or a chili-lime dipping sauce on the side.
Enjoy your delicious and fragrant Easy Grilled Thai Chicken Skewers with a refreshing crunch from the lettuce and a flavorful dipping sauce!
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, but keep in mind that they can be drier than thighs. To keep them juicy, avoid overcooking and consider marinating for a longer time.
How Can I Make This Recipe Spicier?
If you want more heat, add more minced red chili to the marinade or try incorporating a dash of sriracha or chili paste. You can also serve with a hot dipping sauce for an extra kick!
Can I Prepare the Marinade Ahead of Time?
Absolutely! You can prepare the marinade and store it in the refrigerator for up to 3 days. Just add the chicken when you’re ready to cook. It’s a great way to save time!
What’s the Best Way to Store Leftovers?
Store any leftover skewers in an airtight container in the fridge for up to 3 days. You can reheat them gently in the microwave or on a grill pan. They are delicious served cold in salads too!
