These Easy Grilled Thai Chicken Skewers are a tasty treat that’s simple to make! Tender chicken is marinated in a mix of sweet and spicy flavors, then grilled to perfection.
You can serve them as a fun appetizer or a quick dinner. I love how colorful and delicious they look on my plate. Who can resist a good skewer? 🍢
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs here for their juicy texture. If you prefer, chicken breast can also work, but it may be less tender. Thinly sliced beef or tofu are great alternatives for different flavors.
Sauces: Soy sauce adds depth, but if you’re gluten-free, use tamari. Oyster sauce gives a nice umami, though you can try a mushroom-based sauce for a vegetarian option.
Brown Sugar: I prefer brown sugar, but palm sugar is a great choice, especially for authentic flavor. In a pinch, honey or agave syrup can substitute, but adjust the quantity as they are sweeter.
Coconut Milk: For the dipping sauce, I use full-fat coconut milk for creaminess. Light coconut milk works too, or you might try Greek yogurt for a tangy twist. If you’re avoiding dairy, coconut yogurt is a lovely substitute.
How Do I Get Juicy and Flavorful Grilled Chicken?
Marinating the chicken is crucial for juicy flavor! Start by mixing the marinade ingredients in a bowl, ensuring the sugar dissolves. It’s best to let the chicken soak for at least an hour; overnight is even better so all those delicious flavors really soak in.
- After marinating, thread the chicken onto skewers, ensuring not to pack them too tightly.
- Preheat your grill to medium-high. This is key for that nice char!
- Grill each side for about 4-5 minutes until it gets those lovely grill marks and is cooked through. If you baste it with the leftover marinade, it adds even more flavor, just make sure not to put raw marinade on cooked chicken!
Resting the skewers for a few minutes before serving helps the juices redistribute. Enjoy those beautiful flavors! 🌿
How to Make Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Skewers:
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar (or palm sugar)
- 2 teaspoons fish sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice (optional for brightness)
- Bamboo or metal skewers, soaked if bamboo
- Fresh lettuce leaves, for serving
For the Dipping Sauce (optional):
- 1/2 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon sugar
- A few drops of chili oil or finely chopped fresh chili (adjust to taste)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and at least 1 hour to marinate the chicken (longer is better!). Then, grilling will take about 10-15 minutes. In total, you’re looking at about 1 hour and 35 minutes, including marination and grilling.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the soy sauce, oyster sauce, brown sugar, fish sauce, minced garlic, grated ginger, ground coriander, turmeric powder, vegetable oil, and lime juice (if using). Stir everything well until the sugar is mostly dissolved and the mixture is smooth.
2. Marinate the Chicken:
Add the chicken pieces to the bowl with the marinade. Make sure each piece is coated nicely! Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For the best flavor, let it marinate for 3-4 hours or even overnight.
3. Prepare to Grill:
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. While it heats up, thread the marinated chicken pieces evenly onto the skewers. Don’t pack them too tightly—this helps them cook evenly.
4. Grill the Skewers:
Once the grill is hot, place the chicken skewers on it. Grill for about 4-5 minutes per side, turning occasionally. You want the chicken to be cooked through and have nice char marks. If you like, baste the skewers with leftover marinade while they grill, but make sure it’s well-heated first.
5. Make the Dipping Sauce:
While the chicken is grilling, whip up the dipping sauce! In a small bowl, whisk together the coconut milk, red curry paste, lime juice, sugar, and chili oil until it’s smooth. Adjust the seasoning according to your taste—add more chili if you like it spicy!
6. Serve and Enjoy!
Once the chicken skewers are done, arrange them on a platter lined with fresh lettuce leaves. Serve immediately with the dipping sauce on the side. Enjoy your delicious, sticky, and flavorful Easy Grilled Thai Chicken Skewers!
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breast Instead of Thighs?
Yes, you can! Chicken breast will work, but keep in mind that it may be less juicy than thighs. If using chicken breast, be careful not to overcook it to keep it tender.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 1 hour, but ideally, let it sit in the marinade for 3-4 hours or even overnight. This allows the flavors to penetrate the meat more deeply.
Can I Prepare the Skewers in Advance?
Absolutely! You can marinate the chicken and assemble the skewers a day ahead. Just cover them and store them in the refrigerator until you’re ready to grill. Make sure to grill them within 24 hours for the best flavor.
What Should I Serve with the Chicken Skewers?
These skewers pair perfectly with a side of jasmine rice or a fresh salad. You can also serve them alongside grilled vegetables or noodles for a complete meal.
