Grilled Thai Chicken Kabob Skewers
Get ready for grilling season with these Thai Grilled Chicken Kabob Skewers. The marinade, the foundation for this dish, starts with the most delicious combination of flavors including fresh ginger, freshly squeezed lime juice, various spices and a something extra for just a little heat.
Memorial Day weekend is the kickoff to grilling season and this is the dish you need to make with whomever you are celebration the long weekend with.
Similar satay, this dish is also-known-as kai yang or gai yang, which is Thai for ‘grilled chicken’. You must admit, grilled chicken or any food on a stick is fun to eat.
Grilling really enhances the amazing fresh flavors of these Grilled Thai Chicken Kabob Skewers. The recipe makes enough marinade to drizzle over the chicken because this sauce really is that good.
Made with all simple, fresh ingredients, the sauce can be as spicy as you like. 1 red chili pepper is used, but throw in a 2nd if you’re really a super spice fan. Fish sauce is added for the ‘umami’, but if you can’t find it or don’t want to use, the sauce will still be delicious.
I like to serve this chicken with a simple white Jasmine rice mixed with peas, bell pepper and scallions.
Skewer onion and bell peppers onto the skewers between the chicken pieces to make each skewer a complete meal.
Grilled Thai Skewers Protein Options
Not just limited to using chicken, this recipe works just as well with beef, pork, firm fish and tofu.