These Easy Grilled Thai Chicken Skewers are full of flavor and super simple to make! Juicy chicken marinated in a tasty mix of herbs and spices, then grilled to perfection. Yum!
Perfect for summer BBQs or a quick dinner! I love serving them with a fresh salad or some rice. Trust me, you’ll want to make these again and again! 😋
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are great for this recipe as they stay juicy and tender. If you’re looking for a leaner option, chicken breast works too, but be mindful not to overcook it since it can dry out.
Soy Sauce & Fish Sauce: These two add a lovely umami flavor. If you’re gluten-free, opt for tamari instead of soy sauce. For fish sauce, you can use soy sauce as a substitute, but it will alter the taste a bit.
Brown Sugar: Brown sugar gives sweetness and caramelization. If you’re out, you can use honey or maple syrup, but adjust the quantity slightly due to their liquid form.
Chili Garlic Sauce: This adds heat! You can substitute with sriracha or red pepper flakes if you prefer. Adjust based on your spice tolerance.
Peanut Butter: For the dipping sauce, if you’re allergic, sunflower seed butter or tahini can work as a nut-free alternative.
How Do I Get Juicy Chicken on Skewers?
To ensure your chicken stays juicy, marinating is key. Allow the chicken to sit in the marinade for at least an hour—longer if time permits! This not only enhances flavor but helps tenderize the meat.
- Always thread the chicken with a little space in between pieces—it helps them cook evenly.
- Grill over medium-high heat and flip them every few minutes for even charring.
- Don’t rush the cooking; 5-7 minutes per side should ensure they’re cooked through without drying out.
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar or palm sugar
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1-2 teaspoons chili garlic sauce (adjust to taste)
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil or sesame oil
- Bamboo or metal skewers (if bamboo, soak in water 30 minutes before use)
- Fresh lettuce leaves for serving
For the Dipping Sauce (optional):
- 1/4 cup peanut butter
- 2 tablespoons coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon red curry paste or chili oil
- Juice of 1/2 lime
- 1 teaspoon brown sugar
- Water to thin sauce as needed
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus 1-3 hours for marinating the chicken. Grill the skewers for about 10-14 minutes, and then they’re ready to serve. So, overall, you should plan for a total of around 1 hour and 30 minutes to 3 hours, depending on your marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together the soy sauce, fish sauce, brown sugar, oyster sauce, minced garlic, minced ginger, chili garlic sauce, lime juice, and vegetable oil until the sugar is dissolved. This mix is what will flavor our chicken, so give it a good stir!
2. Marinate the Chicken:
Add the bite-sized chicken pieces to the marinade, mixing well to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For more flavor, let it sit longer—2 to 3 hours works great!
3. Get the Grill Ready:
When you’re ready to cook, preheat your grill or grill pan over medium-high heat. This ensures a nice sizzle when the chicken hits the grill!
4. Skewer the Chicken:
Take the marinated chicken pieces and thread them onto the skewers, leaving a little space between each piece to allow for even cooking. This is a fun step; don’t worry about being perfect!
5. Grill the Skewers:
Place the chicken skewers on the hot grill. Grill for about 5-7 minutes on each side, turning occasionally, until the chicken is cooked through and has delicious char marks on it. You’re looking for an internal temperature of 165°F (75°C).
6. Make the Dipping Sauce:
While the chicken is grilling, whisk together the peanut butter, coconut milk, soy sauce, red curry paste or chili oil, lime juice, and brown sugar in a small bowl until smooth. Add water a little at a time to reach your desired consistency—whether you like it thicker or thinner!
7. Serve and Enjoy:
Once the chicken is done, take it off the grill and serve it over fresh lettuce leaves. Drizzle with the tasty dipping sauce, and enjoy your fragrant, sticky, and flavorful Thai chicken skewers. Perfect for sharing or devouring all by yourself!
Happy cooking! 😊
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use chicken breast instead! Just be careful not to overcook them as they can dry out more easily than thighs. Cook them for about 3-4 minutes per side, checking for an internal temperature of 165°F (75°C).
What is the Best Way to Store Leftovers?
Store any leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also warm them up in a skillet over medium heat.
Can I Make the Marinade Ahead of Time?
Definitely! You can prepare the marinade a day in advance and store it in the refrigerator. Just make sure to add the chicken shortly before grilling to keep it fresh and flavorful.
How Can I Make This Recipe Spicier?
If you want to kick up the heat, add more chili garlic sauce, or you can chop up fresh chilies and mix them into the marinade. Adjust the amount to your spice preference to make it just right for you!
