These Easy Grilled Thai Chicken Skewers are packed with flavor! Marinated in a yummy mix of Thai spices and coconut milk, they are juicy and tender every time.
Cooking these skewers is a breeze! I love whipping them up for a quick weeknight dinner or a fun BBQ. Serve them with rice or veggies for a tasty meal everyone will enjoy!
Key Ingredients & Substitutions
Chicken: I prefer using chicken thighs for their juiciness and flavor. However, chicken breasts work too, just keep an eye on cooking time since they can dry out faster.
Sauces: Traditional fish sauce adds a nice depth. If you don’t have it, soy sauce is a great substitute. For vegetarian options, try using tofu or tempeh instead of chicken!
Coconut Milk: This gives a lovely creaminess. If you’re looking for a lighter option, use low-fat coconut milk, or try almond milk, though it won’t be as rich.
Red Curry Paste: Adjust this based on your spice tolerance! If it’s too spicy, you can balance it out with a little extra sugar.
How Do You Ensure Tender and Juicy Chicken Skewers?
The key to tender chicken is the marinade! Marinating not only adds flavor but also helps the chicken stay moist. Here’s how to do it right:
- Mix all marinade ingredients thoroughly, ensuring the sugar dissolves.
- Add the chicken and mix well to coat all pieces. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- When grilling, check the chicken after 4-5 minutes per side. Look for clear juices to know it’s done.
By following these steps, your skewers will be juicy and bursting with flavor! Don’t rush the cooking; let those grill marks form for that perfect char!
How to Make Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar or palm sugar
- 2 tbsp coconut milk
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 tsp red curry paste (adjust to taste)
- 1 tbsp lime juice
- 1 tsp turmeric powder (optional, for color and aroma)
- Bamboo skewers, soaked in water for 30 minutes
- Fresh lettuce leaves, for serving
For the Dipping Sauce (optional):
- 1/2 cup coconut milk
- 1 tbsp red curry paste
- 1 tsp fish sauce
- 1 tsp lime juice
- 1 tsp sugar
- Chili oil or chili flakes for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour to marinate (or longer for best results). Then, anticipate another 10-15 minutes for grilling. Overall, it’s a quick and delicious meal perfect for any day!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine all the marinade ingredients: soy sauce, fish sauce, oyster sauce, brown sugar, coconut milk, minced garlic and ginger, red curry paste, lime juice, and turmeric powder. Stir everything together until well mixed.
2. Marinate the Chicken:
Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Cover the bowl and place it in the refrigerator. Let it marinate for at least 1 hour or, if you have the time, overnight for even more flavor.
3. Prepare the Grill:
Preheat your grill or grill pan to medium-high heat. It should be hot, but not blazing, to ensure the chicken grills perfectly without burning.
4. Assemble the Skewers:
Once marinated, take the soaked bamboo skewers and thread the chicken pieces onto them. Be sure to leave a little space between pieces so they cook evenly.
5. Grill the Skewers:
Place the skewers on the hot grill. Grill each side for about 4-5 minutes, turning occasionally, until the chicken is cooked through and has a nice char. You can check for doneness by ensuring the juices run clear.
6. Make the Dipping Sauce (Optional):
While the skewers are grilling, prepare the dipping sauce. In a small saucepan, warm the coconut milk over low heat. Whisk in the red curry paste, fish sauce, lime juice, and sugar until everything is well combined and warmed through. If you like it spicy, add some chili oil or chili flakes for an extra kick!
7. Serve:
Once cooked, arrange the grilled chicken skewers on a platter lined with fresh lettuce leaves. Serve them hot, with the coconut curry dipping sauce on the side for everyone to enjoy!
Enjoy your juicy, flavorful Thai chicken skewers that perfectly balance savory, sweet, and spicy notes!
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, chicken breasts can be used in place of thighs! Just remember, breasts can dry out more quickly, so be careful not to overcook them. Aim for an internal temperature of 165°F (75°C).
What If I Don’t Have Bamboo Skewers?
No problem! You can use metal skewers instead; just ensure they are greased to prevent sticking. If you don’t have skewers at all, you can sauté the marinated chicken directly in a grill pan for a skillet version!
How Do I Adjust the Spice Level of the Recipe?
To make the skewers milder, use less red curry paste in the marinade and dipping sauce. You can always serve some extra curry paste on the side for those who enjoy a spicier kick!
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken a day in advance and keep it in the refrigerator. Just gather everything, skewer, and grill it when you’re ready to serve for a quick and delicious meal!
