These Easy Grilled Thai Chicken Skewers are packed with flavor! They are marinated in a yummy mix of coconut milk, soy sauce, and spices that make them super tasty.
Grilling them gives a nice char and extra flavor. I love to serve them with a side of rice or a fresh salad. They just might disappear before you know it! 😊
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for juiciness and flavor. If you prefer, you can use chicken breasts, but they may end up a bit drier.
Sauces: Soy sauce and oyster sauce are key for umami flavor. If you’re gluten-free, look for gluten-free soy sauce or tamari. For a vegetarian option, use mushroom sauce instead of oyster sauce.
Brown Sugar: I typically use brown sugar for a hint of caramel flavor. Palm sugar is a great substitute. If you need a sugar-free option, try a sugar substitute like erythritol.
Lime Juice: Fresh lime juice adds brightness. If you don’t have any, you can use lemon juice in a pinch, though it’ll change the flavor slightly.
Peanut Butter: For the dipping sauce, creamy peanut butter works best. If you have a nut allergy, sunflower seed butter is a great alternative; just make sure it’s unsweetened.
How Do You Marinate Chicken for Great Flavor?
Marinating is super important to ensure your chicken is flavorful and tender. Start with your marinade mixture—combine the sauces, sugars, garlic, and ginger in a bowl. Here’s how to get the best results:
- Mix until the sugar dissolves to ensure even flavor.
- Place chicken pieces in the marinade and stir well to coat them completely.
- Cover and refrigerate for at least 1 hour. For best results, aim for 3-4 hours or even overnight.
This allows the chicken to soak up the flavors, making each bite delicious! Don’t skip this step; it’s where the magic happens.
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar or palm sugar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil or peanut oil
- 1 teaspoon ground coriander
- 1/2 teaspoon white pepper (optional)
- Bamboo skewers, soaked in water for 30 minutes
- Fresh lettuce leaves, for serving
Spicy Peanut Dipping Sauce (Optional):
- 1/2 cup coconut milk
- 2 tablespoons peanut butter
- 1 tablespoon red curry paste or chili paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Chili oil or chili sauce for drizzling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, not including marinating time. It’s best to marinate the chicken for at least 1 hour, but if you have time, letting it sit overnight improves the flavor. Grilling will take about 15 minutes, so overall, you’ll be looking at around 30 minutes, plus marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, vegetable oil, ground coriander, and white pepper. Stir everything well until the sugar has dissolved. This mixture will give your chicken a fantastic flavor!
2. Marinate the Chicken:
Add the chicken pieces into the marinade and stir to ensure they are coated evenly. Cover the bowl with plastic wrap or a lid and place it in the fridge. Let it marinate for at least 1 hour, but for the best flavor, marinate for 3-4 hours or overnight if possible.
3. Preheat the Grill:
Before you start grilling, preheat your grill to medium-high heat. This will help achieve that nice char on the chicken skewers.
4. Assemble the Skewers:
After marinating, thread the chicken pieces onto the soaked bamboo skewers. Don’t overcrowd them; leave a little space for even cooking.
5. Grill the Chicken Skewers:
Place the skewers on the grill and cook for about 4-5 minutes on each side. Turn them occasionally until the chicken is nicely charred and cooked through, reaching an internal temperature of 165°F (74°C).
6. (Optional) Baste for Extra Flavor:
If you want to enhance the flavor, you can baste the skewers with leftover marinade during the grilling process. Just make sure to boil the marinade first to ensure it’s safe!
7. Make the Peanut Dipping Sauce:
For the dipping sauce, combine coconut milk, peanut butter, red curry paste, fish sauce, and brown sugar in a small saucepan over medium heat. Whisk these together until everything is smooth and heated through, about 3-5 minutes. Remove from the heat and stir in the lime juice. Add a drizzle of chili oil or sauce on top if you like it spicier!
8. Serve and Enjoy:
Arrange the grilled chicken skewers on a platter lined with fresh lettuce leaves. Serve them with the spicy peanut dipping sauce on the side. Enjoy your delicious, flavorful Thai chicken skewers!
Happy grilling! 🍽️
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts as a substitute. Just remember that they may cook faster and can be drier, so watch them closely on the grill. Consider marinating them for a shorter time or using a slightly lower heat to keep them juicy!
What Can I Substitute for Fish Sauce?
If you’re looking for a fish sauce alternative, you can use soy sauce mixed with a little lime juice for acidity or try tamari for a gluten-free option. Coconut aminos is another great substitute that is less salty while still providing umami flavor.
How Should I Store Leftover Skewers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the skewers in a pan over medium heat or in the microwave, ensuring they are heated through but not overcooked.
Can I Make the Peanut Sauce Ahead of Time?
Absolutely! You can prepare the peanut dipping sauce in advance and store it in the fridge for up to a week. Just give it a good stir before serving, and if it’s thickened, add a splash of coconut milk or water to thin it out.
