These Easy Grilled Thai Chicken Skewers are packed with flavor! Juicy chicken marinated in a tasty mix of soy sauce, garlic, and ginger, then grilled to perfection. Yum!
You can enjoy them with rice or in a salad. Trust me, they’ll disappear fast! I love whipping these up for BBQs—everyone wants the recipe. Who can resist tasty chicken on a stick? 😄
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are perfect for skewers as they stay juicy and tender. If you’re looking for a lighter option, chicken breasts also work, but they may dry out quicker.
Marinade: Soy sauce, oyster sauce, and fish sauce create a delicious flavor base. For a gluten-free option, try tamari or coconut aminos instead of soy sauce. You can skip the oyster sauce if you’re vegan, using extra soy sauce or hoisin as a substitute.
Brown Sugar: This adds sweetness to balance the salty flavors. If you’re cutting sugar, you can use a sugar substitute or maple syrup for a natural sweetener instead.
Peanut Sauce: Creamy peanut butter gives a great taste. If you have peanut allergies, try almond butter or sunflower seed butter. Coconut milk makes it creamy, but you can use any milk, dairy or non-dairy, for a lighter sauce.
How Do I Get the Chicken Perfectly Grilled?
Grilling chicken skewers can be tricky, but with some important techniques, you’ll achieve that perfect balance of char and tenderness!
- First, ensure your grill is hot! Preheat it to medium-high heat for juicy chicken with nice grill marks.
- Remember to soak bamboo skewers for 30 minutes to prevent them from burning on the grill.
- Don’t overcrowd the skewers—space out the chicken pieces for even cooking.
- Grill the chicken for 4-6 minutes on each side. Keep turning them occasionally to avoid burning.
- Always check that the internal temperature reaches 165°F (75°C) for safety.
Let them rest for a few minutes after grilling to keep that juiciness intact before serving. Enjoy your delicious skewers! 🌟
Easy Grilled Thai Chicken Skewers
Ingredients:
- 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
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- Bamboo skewers, soaked in water for 30 minutes
- Fresh lettuce leaves, for serving
For the Dipping Sauce:
- 1/4 cup creamy peanut butter or peanut sauce
- 2 tablespoons coconut milk
- 1 tablespoon lime juice
- 1 teaspoon red chili paste or sriracha (adjust to taste)
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- Water as needed to thin the sauce
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, including making the marinade, plus at least 1 hour for marinating the chicken. Cooking time on the grill is about 15 minutes, making the total time approximately 1 hour and 30 minutes (allowing for marinating). It’s well worth the wait!
Step-by-Step Instructions:
1. Marinade the Chicken:
Start by preparing the marinade. In a medium bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, vegetable oil, and black pepper. Mix until the sugar is fully dissolved.
2. Marinate the Chicken:
Add the cut chicken pieces into the marinade and give it a good toss to coat all the pieces evenly. Cover the bowl with plastic wrap and refrigerate. Ideally, let it marinate for 3-4 hours, but at least 1 hour is necessary for great flavor.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will help give your chicken those delicious grill marks!
4. Skewer and Grill the Chicken:
Remove the chicken from the marinade and thread the pieces onto the soaked bamboo skewers, spacing them out slightly. Place the skewers on the grill and cook for 4-6 minutes per side, turning occasionally, until the chicken is fully cooked and has nice char marks. The internal temperature should reach 165°F (75°C).
5. Prepare the Dipping Sauce:
While the skewers are grilling, mix up your dipping sauce. In a small bowl, whisk together the creamy peanut butter, coconut milk, lime juice, red chili paste, soy sauce, and brown sugar. If it’s too thick, add water a little at a time until you reach your desired dipping consistency.
6. Rest and Serve:
Once the chicken skewers are done, remove them from the grill and let them rest for a couple of minutes. This helps keep them juicy!
7. Arrange and Enjoy:
To serve, arrange fresh lettuce leaves on a platter and place the grilled chicken skewers on top. Offer the spicy peanut dipping sauce on the side for a delicious finish.
Now dig in and enjoy your flavorful, juicy Easy Grilled Thai Chicken Skewers! Perfect for a sunny day or as a standout appetizer. Everyone will love them! 😋
FAQ: Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! While chicken thighs are juicier and more flavorful, chicken breasts will work too. Just be careful not to overcook them, as they can dry out quicker. Aim for an internal temperature of 165°F (75°C).
How Long Can I Marinate the Chicken?
You can marinate the chicken for a maximum of 24 hours in the refrigerator. This allows for deep flavor penetration! However, if you’re short on time, marinating for at least 1 hour will still give great results.
How Do I Store Leftover Skewers?
Store any leftover chicken skewers in an airtight container in the fridge for up to 3 days. To reheat, warm them on the grill or in the oven until heated through. You can also enjoy them cold in salads or wraps!
What Can I Substitute for Peanut Butter in the Dipping Sauce?
If you have a peanut allergy or prefer a different flavor, you can use almond butter, sunflower seed butter, or even tahini as alternatives. Just ensure that the consistency is similar for optimal dipping!
