These Easy Grilled Thai Chicken Skewers are a tasty treat! With juicy chicken marinated in a delightful mix of spices and coconut milk, they’re packed with flavor and super fun to eat.
I love how these skewers are perfect for parties or a cozy dinner at home. Just grill them up and watch everyone go back for seconds—who doesn’t love a little extra yum? 😋
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless chicken thighs because they stay juicy and tender when grilled. If you want a leaner option, boneless, skinless chicken breasts can also work, but watch them closely as they cook faster.
Fish Sauce: It’s a key flavor in Thai cooking, but if you’re avoiding fish, try using soy sauce or coconut aminos for a similar salty profile.
Brown Sugar: For a different sweetness, you can substitute with honey, maple syrup, or even coconut sugar, which adds a nice caramel flavor.
Coconut Milk: If you want to skip coconut milk in the sauce, you can use plain yogurt or a non-dairy milk like almond or soy, but the flavor will change slightly.
Why Soak Skewers and How to Perfectly Grill Your Chicken?
Soaking bamboo skewers in water for 30 minutes is important to prevent them from burning on the grill. If you’re using metal skewers, you can skip this step!
For perfectly grilled chicken skewers:
- Preheat the grill to medium-high heat. A hot grill helps get that nice char without overcooking the chicken.
- Avoid crowding the skewers; spread the chicken out a bit to promote even cooking.
- Turn the skewers frequently—every 4-5 minutes—this helps prevent sticking and ensures even cooking.
- Use a meat thermometer to check doneness (165°F/75°C). Juicy chicken is key!
Resting the skewers for a few minutes after grilling helps the juices redistribute, making your chicken even more succulent. Enjoy your grilled skewers!
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
For Assembly:
- Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes)
- Fresh lettuce leaves, for serving
Optional Dipping Sauce:
- ½ cup coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- Lime juice, to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus at least 1 hour for marinating. For the best flavor, marinate the chicken for 3-4 hours. Grilling will take an additional 10-15 minutes. So overall, plan for about 1 hour and 15 minutes, factoring in marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, black pepper, and vegetable oil. Stir until the sugar has dissolved completely.
2. Marinate the Chicken:
Add the chicken pieces into the marinade and toss them to coat well. Once coated, cover the bowl and refrigerate for at least 1 hour, but 3-4 hours for the best flavor is recommended.
3. Preheat the Grill:
Before you start grilling, preheat your grill to medium-high heat. This ensures a nice char on your chicken skewers!
4. Assemble the Skewers:
After marinating, thread the chicken pieces onto the skewers, leaving a small gap between each piece to ensure they cook evenly. If you’re using bamboo skewers, remember they should be soaked first to prevent burning.
5. Grill the Chicken:
Place the chicken skewers on the grill. Grill for about 4-5 minutes per side, turning occasionally, until they’re nicely charred and cooked through (the internal temperature should reach 165°F or 75°C).
6. Prepare the Optional Dipping Sauce:
While the chicken is grilling, make the optional dipping sauce. In a small saucepan, combine coconut milk, red curry paste, fish sauce, and sugar. Warm it gently over low heat until slightly thickened. Adjust the lime juice to your preferred taste.
7. Rest and Serve:
Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This helps keep them juicy!
8. Enjoy!
Serve the chicken skewers on a bed of fresh lettuce leaves and alongside the dipping sauce if desired. Enjoy the burst of Thai flavors!
Cheers to delicious grilling moments! 🍗🥢
FAQs 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 keep in mind that they can dry out more easily, so be sure not to overcook them. Aim for an internal temperature of 165°F/75°C.
Can I Make the Marinade in Advance?
Absolutely! You can prepare the marinade up to two days ahead and store it in the refrigerator. Just add the chicken when you’re ready to cook, allowing it to marinate for the recommended time.
How Do I Store Leftover Skewers?
Store any leftover chicken skewers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave, being mindful not to dry them out.
What Can I Serve with the Skewers?
These skewers pair perfectly with jasmine rice, a fresh salad, or grilled vegetables. You can also serve them as an appetizer with the dipping sauce on the side for extra flavor!
