These Easy Grilled Thai Chicken Skewers are packed with flavor and a hint of spice! Marinated in a yummy mix of peanut sauce and lime, they’re sure to be a hit.
Honestly, who can resist juicy chicken served on a stick? I love making these for lunch or dinner, and they’re perfect for sunny days! 🍗🌞 Just add some rice and you’re all set!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs keep the skewers juicy and tender. You can swap them for chicken breasts if you prefer, but they’ll be less juicy.
Soy Sauce: This adds great umami flavor. If you’re watching sodium, try low-sodium soy sauce or tamari for a gluten-free option.
Oyster Sauce: It enhances depth. You can use hoisin sauce if you need a vegetarian option, though the flavor will be a bit sweeter.
Chili Paste: Adds heat! Substitute with Sriracha or omit altogether if you like less spice.
Peanut Butter: A creamy base for the sauce. For a nut-free option, sunflower seed butter works well!
How Do I Get Perfectly Grilled Chicken Skewers?
Grilling chicken skewers can be tricky, but these steps help ensure they’re juicy and flavorful:
- Marinate the chicken for at least 1 hour, but 2-3 hours is best. This really boosts flavor.
- Soak bamboo skewers in water for 30 minutes before using. This prevents them from burning on the grill.
- Preheat your grill to medium-high. This gives you that perfect char without drying the chicken out.
- Turn the skewers occasionally while grilling, about every 3-4 minutes. This ensures even cooking.
- Use a meat thermometer to check for doneness (165°F/75°C). It’s the best way to ensure they’re safe to eat!
Let the skewers rest for a few minutes after grilling. This helps keep them juicy.
Easy Grilled Thai Chicken Skewers
Ingredients You’ll Need:
- 1 ¼ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon chili paste or Sriracha (optional for spice)
- Bamboo skewers, soaked in water for 30 minutes
- Fresh lettuce leaves (for serving)
- Peanut sauce for dipping (see below)
For the Peanut Sauce (optional dipping sauce):
- ¼ cup creamy peanut butter
- 2 tablespoons coconut milk or water
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- 1 teaspoon brown sugar
- ½ teaspoon chili paste or Sriracha (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for prep, plus at least 1 hour for marinating (ideally 2-3 hours for the best flavor). The grilling will take about 10-12 minutes. In total, plan for about 1 hour and 30 minutes, including marinating time!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chili paste (if you like a kick!). This mixture is gonna make your chicken super tasty. Add the chicken pieces, mixing them well to coat. Cover your bowl with plastic wrap and pop it in the fridge for at least 1 hour. If you have more time, let it sit for 2-3 hours!
2. Prep for Grilling:
While your chicken is marinating, get your grill ready. Preheat it to medium-high heat. When you’re ready to grill, take the bamboo skewers that have been soaking in water and thread the marinated chicken pieces onto them. Don’t overcrowd them; let some space between the pieces for even cooking.
3. Grill the Chicken Skewers:
Now, it’s time to grill! Place the skewers on the grill and cook for about 3-4 minutes on each side. Keep turning them occasionally until the chicken is nicely charred and cooked all the way through (check that it hits 165°F/75°C with a meat thermometer for food safety).
4. Make the Peanut Sauce:
While the chicken is grilling, you can whip up the peanut sauce. In a small bowl, mix together the peanut butter, coconut milk (or water), soy sauce, lime juice, brown sugar, and chili paste until it’s smooth. Taste it and adjust the seasoning if you like!
5. Serve and Enjoy:
Once the chicken is cooked, remove the skewers from the grill and let them rest for a couple of minutes. Serve the skewers on a bed of fresh lettuce leaves with the peanut dipping sauce on the side. Enjoy your delicious Easy Grilled Thai Chicken Skewers!
Happy grilling!
FAQ: Easy Grilled Thai Chicken Skewers
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but they may turn out drier than thighs. If using chicken breasts, be sure to marinate for a little longer to help keep them juicy!
What Can I Substitute for Oyster Sauce?
If you need a substitute for oyster sauce, hoisin sauce works well, though it will add a sweeter flavor. For a vegetarian option, you can use soy sauce with a bit of sugar or a homemade mushroom-based sauce.
How Do I Store Leftover Skewers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven or microwave. Keep in mind that the chicken may lose some moisture during reheating!
Can I Make the Skewers Ahead of Time?
Absolutely! You can marinate the chicken up to 24 hours in advance. Just prepare your skewers and grill them when you’re ready to enjoy a delicious meal!
