These Easy Grilled Thai Chicken Skewers are bursting with flavor! Marinated in a tasty mix of coconut milk, soy sauce, and spices, they’re a real treat for your taste buds.
Making these skewers is a breeze. Just grill them until they’re nice and golden, and they’re ready to enjoy! Perfect for BBQs or a simple weeknight dinner. Who doesn’t love finger food? 🍗
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for this recipe because they stay juicy and tender. You can swap them for chicken breasts if you prefer leaner meat, but keep an eye on cooking time as they can dry out more quickly.
Coconut Milk: This adds richness and a subtle sweetness. If you’re looking for a lighter option, you could use low-fat coconut milk. For dairy-free alternatives, using unsweetened almond milk might work, but the taste won’t be quite the same.
Soy Sauce: Regular soy sauce adds a salty umami flavor. For gluten-free versions, tamari is a perfect replacement. You can also try coconut aminos for a different flavor profile.
Fish Sauce: It provides depth to the marinade. If you want a vegetarian option, you can use soy sauce or a mushroom sauce instead, though the taste will vary slightly.
Sugars: Brown sugar or palm sugar brings a nice caramel sweetness. If you want a healthier alternative, you can use honey or maple syrup, but adjust the quantity to your taste.
How Can I Make Sure My Chicken Skewers Are Juicy and Full of Flavor?
Marinating the chicken is key to infusing it with flavor and keeping it moist. Here’s what to do:
- Combine all marinade ingredients in a bowl and whisk well to dissolve the sugar.
- Add the chicken pieces to the marinade, making sure every piece is well-coated.
- Cover and refrigerate for at least 1 hour. The longer you marinate (up to overnight), the deeper the flavor.
When grilling, ensure your grill is hot before adding the skewers. This helps to achieve a nice char and prevents sticking. Turn them halfway through cooking for even grilling, and don’t overcook to keep them juicy!
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
For the Chicken Skewers:
- 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup coconut milk
- 3 tbsp soy sauce (or tamari for gluten-free)
- 3 tbsp brown sugar or palm sugar
- 2 tbsp fish sauce
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp lime juice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp chili flakes or Thai chili paste (adjust for heat level)
- Bamboo or metal skewers, soaked if using bamboo
For Serving:
- Fresh lettuce leaves
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour to marinate the chicken (or longer for best flavor). Cooking on the grill will take another 10-15 minutes. So, you’re looking at a total of about 25-30 minutes active time, plus chilling time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the coconut milk, soy sauce, brown sugar, fish sauce, minced garlic, grated ginger, lime juice, ground coriander, ground cumin, turmeric powder, and chili flakes or paste. Whisk the mixture well until the sugar has dissolved. This flavorful marinade will soak into the chicken and give it that delicious Thai taste!
2. Marinate the Chicken:
Add the bite-sized chicken pieces into the marinade and toss everything together, ensuring that each piece is coated evenly. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 1 hour, but for the best flavor, aim for 3-4 hours or even overnight if you have the time.
3. Prep for Grilling:
When you’re ready to cook, preheat your grill or grill pan to medium-high heat. While the grill is heating, soak the bamboo skewers in water for about 20-30 minutes if you’re using them. This will help prevent them from burning on the grill.
4. Assemble the Skewers:
Take the marinated chicken out of the refrigerator. Thread the chicken pieces onto the skewers, leaving a little space between chunks to help them cook evenly. Make sure not to pack them too tightly!
5. Grill the Chicken:
Place the skewers on the hot grill. Cook for about 4-5 minutes on each side, turning occasionally until the chicken is cooked through and beautifully charred in spots. The internal temperature should reach 165°F (75°C) for safe eating.
6. Let Rest and Serve:
Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This allows the juices to redistribute for a more flavorful bite. Serve the skewers hot on a bed of fresh lettuce leaves, paired with your favorite Thai dipping sauce or peanut sauce for a perfect finish!
Enjoy the smoky, slightly sweet, and spicy taste of these delicious Thai-style grilled chicken skewers!
FAQ for Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer a leaner option. Just be aware that chicken breasts can dry out more quickly, so keep an eye on them while grilling and reduce the cooking time to about 3-4 minutes per side.
What Can I Substitute for Fish Sauce?
If you’re looking for a substitute for fish sauce, you can use soy sauce for a vegetarian option. Alternatively, try a mushroom sauce or a combination of soy sauce with a splash of lemon juice for a similar umami flavor.
How Do I Store Leftover Skewers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the grill or in a skillet to avoid drying them out. You can add a splash of coconut milk or a bit of water to maintain moisture.
Can I Make the Marinade Ahead of Time?
Absolutely! You can make the marinade a day in advance and store it in the refrigerator. Just remember to marinate the chicken for at least an hour before grilling to allow the flavors to soak in.
