Description
These Easy Grilled Thai Chicken Skewers are a flavorful and juicy dish, marinated in a vibrant blend of soy sauce, fish sauce, garlic, ginger, and lime, then grilled to perfection. Paired with a creamy, tangy peanut sauce, this recipe brings a delicious taste of Thai cuisine to your backyard grill, perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Scale
For the Chicken Skewers
- 1.5 lbs boneless chicken thighs, cut into 1.5-inch cubes
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Juice of 1 lime
- 1 teaspoon chili flakes (optional)
- Skewers (soaked in water for 30 minutes if wooden)
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon chili paste (like sambal oelek)
- 1/4 cup warm water (more for desired consistency)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, fish sauce, brown sugar, sesame oil, minced garlic, grated ginger, lime juice, and chili flakes to create a flavorful marinade.
- Marinate the Chicken: Add the chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour to allow the flavors to infuse, or overnight for best results.
- Thread the Chicken: After marinating, thread the chicken pieces onto the soaked skewers, ensuring they are evenly spaced for uniform cooking.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat to prepare for cooking the skewers.
- Grill the Skewers: Place the chicken skewers on the grill and cook for 10 to 12 minutes, turning occasionally, until the chicken is thoroughly cooked and has a nice char.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, chili paste, and warm water in a bowl until smooth. Adjust the consistency with additional warm water if needed.
- Serve: Serve the hot grilled chicken skewers with the peanut sauce on the side for dipping and lime wedges for an extra zesty touch.
Notes
- Soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.
- Marinate chicken overnight for deeper flavor and tenderness.
- Adjust chili flakes and chili paste amounts to control the spice level to your taste.
- The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with steamed jasmine rice or a fresh cucumber salad for a complete meal.
