These Easy Grilled Thai Chicken Skewers are packed with flavor! Marinated in a tasty mix of soy sauce, garlic, and spices, they are perfect for a summer BBQ or a quick dinner.
Cooking them on skewers makes everything more fun! I love serving them with a side of rice and fresh veggies. Plus, they disappear fast, so be ready to make seconds! 😊
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for the best flavor and tenderness. If you prefer, you can use chicken breast, but it tends to dry out more easily.
Soy Sauce and Oyster Sauce: These add umami and depth to the marinade. If you’re gluten-free, use tamari instead of soy sauce and a gluten-free oyster sauce.
Brown Sugar: This adds a touch of sweetness. If you’re looking for a healthier option, you can substitute with honey or coconut sugar.
Fish Sauce: It’s essential for authentic Thai flavor, but if you’re vegetarian or don’t have it, try substituting with soy sauce or a vegan fish sauce.
Ginger and Garlic: Fresh garlic and ginger give the best flavor. In a pinch, you can use powdered versions, but they won’t be as vibrant.
Peanut Butter: For the dipping sauce, smooth peanut butter works great. For a nut-free alternative, you can use sunflower seed butter.
How Do I Get My Chicken Skewers Just Right on the Grill?
Grilling chicken skewers can be tricky, but here are some tips to help you achieve the perfect char and juiciness:
- First, ensure your grill or grill pan is hot—this helps achieve good grill marks and caramelization.
- If using bamboo skewers, soaking them in water for at least 30 minutes prevents burning while grilling.
- Space your chicken pieces evenly on the skewer, allowing heat to circulate around each piece for even cooking.
- Turn your skewers occasionally while grilling (every 5 minutes is great). Keep a close eye to avoid burning.
- Use a meat thermometer! Aim for an internal temperature of 165°F (75°C) for perfectly cooked chicken.
Following these tips will help you create deliciously grilled chicken skewers that everyone will love!
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil or sesame oil
- 1 teaspoon chili flakes or 1 fresh red chili, minced (optional for heat)
- Bamboo skewers, soaked in water for 30 minutes to prevent burning
- Fresh lettuce leaves (for serving)
For the Dipping Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons coconut milk
- 1 tablespoon soy sauce
- 1 teaspoon red curry paste or chili oil
- 1 teaspoon lime juice
- 1 teaspoon brown sugar
- Water to thin, as needed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a marinating time of at least 1 hour (ideally 2-3 hours or overnight). Grilling will take around 15 minutes, bringing the total time to about 1.5 to 2 hours including marination. Perfect for a relaxed evening at home!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine soy sauce, oyster sauce, brown sugar, fish sauce, lime juice, minced garlic, grated ginger, oil, and chili flakes or chopped fresh chili if you want some heat. Whisk well until the brown sugar is fully dissolved. This fragrant marinade will give your chicken great flavor!
2. Marinate the Chicken:
Add the chicken pieces to the marinade, tossing well to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but preferably 2-3 hours or even overnight if you have time. The longer, the better the flavor!
3. Preheat and Prepare for Grilling:
When ready to cook, preheat your grill or grill pan to medium-high heat. While it heats up, take your soaked bamboo skewers and thread the marinated chicken pieces onto them, leaving a little space between each piece for even cooking.
4. Grill the Chicken Skewers:
Place the skewers on the grill and cook for about 5-7 minutes on each side, turning occasionally to get nice grill marks and avoid burning. Make sure the chicken is cooked through, with an internal temperature reaching 165°F (75°C).
5. Make the Dipping Sauce:
While the chicken is grilling, let’s whip up that delicious dipping sauce! In a small bowl, mix together the peanut butter, coconut milk, soy sauce, red curry paste or chili oil, lime juice, and brown sugar. Add water as needed to get a smooth, pourable consistency. Adjust to taste!
6. Serve and Enjoy:
Once the chicken skewers are done, arrange them on a platter lined with fresh lettuce leaves. Serve with the spicy peanut dipping sauce on the side. Enjoy your flavorful and easy-to-make Thai chicken skewers!
This recipe creates perfectly caramelized, tender chicken skewers with a vibrant Thai marinade, complemented by a rich and spicy peanut sauce for dipping—your taste buds will thank you! 😊
Frequently Asked Questions (FAQ)
Can I Use Chicken Breast Instead of Thighs?
Absolutely! While chicken thighs are more tender and flavorful, you can use boneless, skinless chicken breast if you prefer. Just keep an eye on the grilling time, as chicken breasts can dry out quicker—cook until they reach an internal temperature of 165°F (75°C).
How Do I Store Leftovers?
Store any leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat them on a grill pan or in the microwave until heated through. They can also be enjoyed cold in salads or wraps!
Can I Make the Marinade in Advance?
Yes, you can make the marinade ahead of time! Whisk together the marinade ingredients and store it in the refrigerator for up to 2 days before using. Just add the chicken when you’re ready to marinate!
What Can I Serve with These Skewers?
These skewers are delicious with a side of jasmine rice, quinoa, or a fresh salad. You can also serve them with grilled vegetables or as part of a Thai-inspired meal spread with spring rolls and satay!
