These Easy Grilled Thai Chicken Skewers are packed with flavor! Marinated in a tasty mix of spices, herbs, and coconut milk, they are juicy and delicious on the grill. Perfect for summer BBQs!
Trust me, once you start grilling these skewers, you won’t want to stop! They make a great snack or main dish, and your friends will definitely ask for seconds. Enjoy with a dipping sauce for extra zing!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs because they stay juicy and tender on the grill. If you prefer, you can use chicken breasts, but be careful not to overcook them.
Soy Sauce: This adds a rich, salty flavor to the marinade. For a gluten-free option, use tamari instead. It will work just as well!
Fish Sauce: A must for that authentic Thai flavor! If you can’t find it or want a vegetarian option, you can use soy sauce mixed with a bit of lemon juice for acidity.
Brown Sugar: This helps balance the salty flavors. If you need a substitute, coconut sugar is a great choice. Just remember, it’s a bit less sweet.
Bird’s Eye Chilies: They pack a punch! If you like milder flavors, feel free to use sweet bell pepper or leave them out altogether.
What’s the Best Way to Make Sure My Chicken Stays Juicy on the Grill?
The key to juicy chicken is marinating it correctly! The longer you let it soak up those flavors, the better it will taste. Here’s how:
- Mix the marinade ingredients well so the sugar dissolves.
- Cover the chicken and let it marinate in the fridge for at least an hour. Overnight is even better!
When ready to cook, thread the marinated chicken pieces onto the soaked bamboo skewers. This prevents them from burning on the grill.
Grill at a medium-high heat, keeping an eye on them. Turn occasionally to prevent charring but don’t keep flipping them too much. This will help lock in moisture!
Easy Grilled Thai Chicken Skewers
Ingredients
For the Skewers:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar or palm sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 Thai bird’s eye chilies, finely chopped (optional, adjust to heat preference)
- 2 tbsp lime juice
- 2 tbsp vegetable oil or coconut oil
- 1 tbsp oyster sauce (optional for added depth)
- Bamboo skewers, soaked in water for 30 minutes
- Fresh lettuce leaves, for serving
For the Dipping Sauce:
- 1/2 cup coconut milk
- 1 tbsp red curry paste
- 1 tsp sugar
- A splash of lime juice
- Optional: a drizzle of chili oil for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and at least 1 hour for marinating the chicken (3-4 hours is better). Grilling takes another 15-20 minutes. So, in total, you should plan for around 2 hours if you include marinating time.
Step-by-Step Instructions
1. Prepare the Marinade
In a large bowl, mix together the soy sauce, fish sauce, brown sugar, minced garlic, minced ginger, chopped chilies (if using), lime juice, vegetable oil, and oyster sauce (if you’re using it). Stir everything well until the sugar is fully dissolved.
2. Marinate the Chicken
Add the chicken pieces into the marinade, making sure they are well coated. Cover the bowl with plastic wrap or a lid and place it in the fridge. Let it marinate for at least 1 hour, but if you have time, let it sit for 3-4 hours to absorb more flavor!
3. Prepare Skewers
While the chicken is marinating, soak your bamboo skewers in water for about 30 minutes. This prevents them from burning on the grill.
4. Thread the Chicken
After marinating, take the chicken out and thread the pieces onto the soaked skewers. Make sure to pack them snugly but not too tight so that they cook evenly.
5. Preheat Your Grill
Heat up your grill or grill pan over medium-high heat. Lightly oil the grill grates or pan with a paper towel dipped in vegetable oil to avoid sticking.
6. Grill the Skewers
Place the skewers on the grill and cook for about 4-6 minutes on each side. Keep turning them occasionally until they are nicely charred and cooked through. You want them to have a beautiful golden-brown color!
7. Make the Dipping Sauce
In a small saucepan, gently heat the coconut milk over low heat. Stir in the red curry paste and sugar until smooth. Add a splash of lime juice to brighten the flavor. Remove from heat and, if you’d like, drizzle some chili oil on top for a little extra kick.
8. Serve and Enjoy
Serve the grilled chicken skewers hot, arranged on a platter lined with fresh lettuce leaves. Don’t forget the warm dipping sauce on the side for everyone to enjoy!
These juicy and flavorful Thai chicken skewers are perfect as an appetizer or a main dish for your next meal or gathering. Enjoy every bite!
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! Chicken breasts can be used, but keep in mind they tend to be drier. To prevent them from drying out, make sure not to overcook them and consider marinating for a longer time for added moisture.
How Do I Store Leftover Skewers?
Store any leftover skewers in an airtight container in the fridge for up to 3 days. When reheating, place them in a skillet over low heat until warmed through to keep them juicy.
Can I Make the Marinade in Advance?
Yes! You can prepare the marinade a day ahead. Just store it in the fridge, then add the chicken when you’re ready to marinate. This will help the flavors develop even more.
What Can I Use as a Substitute for Fish Sauce?
If you don’t have fish sauce on hand or want a vegetarian option, try using soy sauce mixed with a little bit of lemon juice or a dash of Worcestershire sauce for a similar umami flavor profile!
