These Easy Grilled Thai Chicken Skewers are bursting with flavor! They’re made with tender chicken marinated in a yummy mix of spices and coconut milk, then grilled to perfection.
You’ll love how simple it is to make these skewers! I often serve them with a dipping sauce, and they disappear fast. Who can resist that smoky sweetness? 🍗😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their tenderness and flavor. If you prefer, you can swap for chicken breasts, but they tend to be drier. For a vegetarian option, use firm tofu or veggies like mushrooms or bell peppers.
Soy Sauce: Essential for that salty umami kick! You can use low-sodium soy sauce to cut back on salt. For a gluten-free option, choose tamari instead. Coconut aminos also work well for a sweeter taste.
Fish Sauce: This adds depth to the marinade. If you want a vegetarian version, use soy sauce or a vegan fish sauce substitute, which you can find in some markets.
Brown Sugar: Brown sugar adds sweetness and caramelization. If you’re out, you can use white sugar or coconut sugar. For a natural option, try agave nectar or honey, but remember that honey isn’t vegan!
Coconut Milk: It gives creaminess to the dipping sauce. Unsweetened almond milk or oat milk are good dairy-free alternatives, though the flavor will differ. You can also use canned coconut cream for a richer sauce.
How Do I Grill Chicken Skewers Perfectly?
Grilling chicken skewers can be tricky, but with the right technique, you can achieve juicy and flavorful results. Here’s how to nail it:
- Marinate for at least 1 hour, up to 3 hours, for the best flavor infusion.
- Preheat the grill to medium-high heat. A hot grill gives nice char marks and helps prevent sticking.
- When skewering, leave a little space between each piece of chicken. This allows for even cooking and airflow.
- Grill each side for 3-4 minutes until you see char marks and the chicken is no longer pink inside.
- Let them rest for a few minutes after grilling. This helps keep them juicy as the juices settle back in.
These steps will make your skewers a hit every time!
Easy Grilled Thai Chicken Skewers
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar or palm sugar
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground white pepper (optional)
- Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
- Fresh lettuce leaves, for serving
For the Dipping Sauce:
- 1/4 cup coconut milk
- 1 teaspoon red curry paste
- 1 teaspoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- A few drops of chili oil or chili flakes to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. You’ll want to marinate the chicken for at least 1 hour (up to 3 hours for best flavor), and then grilling takes another 10-12 minutes. Expect a total of about 1 hour and 15 minutes from start to finish, including marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, combine the soy sauce, fish sauce, oyster sauce, brown sugar, minced garlic, lime juice, vegetable oil, grated ginger, and white pepper. Stir well to mix everything together into a delicious marinade.
2. Marinate the Chicken:
Add the bite-sized chicken pieces to the marinade and toss them well to coat thoroughly. Cover the bowl with cling film or a lid and refrigerate for at least 1 hour. For the best flavor, let it marinate for 2-3 hours if you have time.
3. Make the Dipping Sauce:
While the chicken marinates, let’s make the dipping sauce. In a small saucepan over medium heat, warm the coconut milk. Stir in the red curry paste, lime juice, fish sauce, and sugar until everything is well combined and heated through—about 2-3 minutes. Once done, remove from heat and add chili oil or chili flakes to your liking. Set it aside to cool.
4. Preheat the Grill:
Now it’s time to grill! Preheat your grill or grill pan to medium-high heat. You want it nice and hot for those beautiful char marks.
5. Thread the Chicken onto Skewers:
Take the marinated chicken pieces and carefully thread them onto the soaked skewers, packing them snugly but leaving a bit of space for even cooking. This will help them grill perfectly.
6. Grill the Chicken Skewers:
Place the chicken skewers on the preheated grill. Grill for about 3-4 minutes per side, or until charred in spots and cooked through. Make sure to turn them occasionally for even cooking. If you’d like, baste them with the leftover marinade while grilling for added flavor.
7. Let Them Rest:
When the chicken skewers are done, remove them from the grill and let them rest for a few minutes. This helps the juices settle back into the meat for extra juiciness.
8. Serve and Enjoy:
Place the grilled Thai chicken skewers on a platter lined with fresh lettuce leaves. Don’t forget to serve with the spicy coconut dipping sauce on the side. Enjoy your flavorful and juicy Easy Grilled Thai Chicken Skewers!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used, but keep in mind that they may become dry if overcooked. If using breasts, consider marinating them for a shorter time or brining them beforehand to help retain moisture.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute, you can use soy sauce or tamari for a vegetarian option. Coconut aminos work well too! They’ll add similar umami flavors, though the taste will vary slightly.
How Long Should I Marinate the Chicken?
For best flavor, marinate the chicken for at least 1 hour, but 2-3 hours is ideal! If you’re short on time, even 30 minutes will help enhance the flavor, just not as intensely.
How Should I Store Leftover Skewers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm them up gently on the grill for better texture. Enjoy them in salads or wraps for a tasty meal!
