These Easy Grilled Thai Chicken Skewers are packed with flavor! Marinated in a tasty blend of spices and coconut milk, they’re juicy and a delight on the grill.
Honestly, who can resist chicken on a stick? 😄 I love serving them with a fresh dip or over rice. Perfect for a quick dinner or a fun gathering with friends!
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless chicken thighs for their juicy texture and rich flavor. If you only have chicken breasts, they work too, just be cautious not to overcook them as they can dry out easily.
Soy Sauce: This is key for seasoning. If you’re gluten-free, use tamari or coconut aminos. I love the umami it adds to the marinade!
Fish Sauce: This adds depth of flavor. If you’re vegetarian or dislike fish, you might try a mix of soy sauce and a little lime juice as a substitute.
Coconut Milk: This gives a nice creamy texture to the marinade. If you’re watching calories, consider using light coconut milk or a combination of yogurt and water.
Peanut Butter: For the dipping sauce, creamy peanut butter is best, but you can use almond butter if you’re allergic to peanuts. Just note that the flavor will differ slightly.
How Do I Get the Chicken Skewers Perfectly Grilled?
Grilling chicken skewers can be tricky, but here are some tips to get them just right:
- Start by marinating the chicken for at least an hour, but longer is better! This helps infuse flavor and tenderness.
- Preheat the grill to medium-high heat. This ensures nice grill marks and helps prevent sticking.
- Don’t overcrowd the skewers. Leave a little space between each piece of chicken to allow even cooking.
- Grill for about 4-5 minutes per side. Remember to turn gently, to avoid tearing the chicken apart. Look for a nice char and cooked through—check with a thermometer if needed!
After grilling, let them rest for a few minutes. This keeps them juicy. Serve them on a bed of lettuce with the peanut dipping sauce for an extra kick!
How to Make Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1 1/2 lbs 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
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground white pepper (optional)
- 1/4 cup coconut milk
- Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes before grilling)
- Lettuce leaves for serving
For the Peanut Dipping Sauce (optional):
- 1/4 cup creamy peanut butter
- 2 tablespoons coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 teaspoon chili sauce or a few drops of chili oil (adjust to taste)
- Water as needed to thin sauce
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour to marinate (3-4 hours or overnight is best!). The grilling will take about 10-12 minutes, making the total time around 1 hour and 30 minutes to 2 hours including marinating. Perfect for a delicious weeknight dinner or gathering!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the soy sauce, fish sauce, brown sugar, oyster sauce, minced garlic, grated ginger, lime juice, ground coriander, ground cumin, white pepper, and coconut milk. Whisk everything together until you have a smooth marinade.
2. Marinate the Chicken:
Add the chicken pieces to the marinade and mix well, making sure all the pieces are coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. If you can let it marinate for 3-4 hours or even overnight, the flavors will be even better!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will give the chicken nice grill marks and help cook it evenly.
4. Assemble the Skewers:
Take the marinated chicken pieces and thread them onto the skewers, packing them closely together but not overcrowding. This helps them cook properly.
5. Grill the Chicken:
Place the skewers on the grill and cook for about 4-5 minutes on each side, turning carefully. You’re looking for the chicken to be cooked through and have a beautiful char on the edges.
6. Make the Peanut Dipping Sauce:
While the chicken is grilling, prepare the peanut dipping sauce. In a bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili sauce. If it’s too thick, slowly add water one teaspoon at a time until you reach your desired consistency.
7. Rest and Serve:
Once the chicken skewers are done, remove them from the grill and let them rest for a few minutes. This helps keep them juicy! Serve the skewers over a bed of fresh lettuce leaves and offer the peanut dipping sauce on the side.
Enjoy your flavorful and juicy Thai-inspired grilled chicken skewers—they’re sure to impress!
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Chicken breasts will work as a substitute, but be mindful to not overcook them, as they can dry out. Adjust cooking time to about 3-4 minutes per side or until they reach an internal temperature of 165°F (75°C).
Is There a Vegetarian Option for This Recipe?
Absolutely! You can substitute chicken with firm tofu or vegetables like bell peppers, zucchini, and mushrooms. Just make sure to adjust the marinating time for vegetables, as they only need 30 minutes to soak up the flavor.
How Do I Store Leftover Chicken Skewers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the oven at a low temperature or on the grill for a few minutes until heated through.
Can I Grill These Skewers Indoors?
Yes! If you don’t have an outdoor grill, you can use a grill pan on the stovetop or a broiler in the oven. Just make sure to monitor closely to avoid burning, as indoor grilling can cook faster.
