Grilled Thai Chicken Kabob Skewers
Get ready for grilling season with my tasty Grilled Thai Chicken Kabob Skewers! The marinade – the foundation for this dish – starts with a delicious combination bold Thai flavors like fresh ginger, lime juice, and aromatic spices, with a little something extra for a subtle heat. A favorite since 2020.
Table of contents
Ingredients
- Red chili pepper
- Shallot
- Fresh ginger
- Garlic
- Lime
- Honey or Sugar
- Ground coriander
- Cumin
- Fish sauce
- Salt
- White pepper
- Vegetable oil
- Chicken breast
Thai marinade
The gluten-free marinade is made with simple, fresh ingredients, and the heat level is completely up to you. I use one red chili pepper for a gentle kick, but feel free to add a second if you’re a true spice fan.
Fish sauce provides that signature savory umami depth; however, if you prefer a fish sauce substitute or simply can’t find it, a splash of soy sauce or tamari works beautifully. The marinade remains incredibly delicious and vibrant either way.
Authentic flavor: What is Kai Yang?
Known in Thailand as Kai Yang (or Gai Yang), which literally translates to ‘grilled chicken,’ this dish is a flavorful take on the classic satay. There’s no denying that food on a stick is just more fun to eat! The high heat of the grill perfectly enhances the fresh, vibrant flavors of these skewers, creating that beautiful charred finish.
Year-round grilling and tips
Don’t feel limited to the summer months; you don’t even need an open flame. I often make these chicken kabobs on my indoor grill pan during the winter. Grilling is the best way to ensure tender, juicy chicken every time.
Pro-Tip: Using metal skewers eliminates the need for soaking wooden skewers and is a great eco-friendly, “no-fuss” option. Just remember they get hot – always use tongs!
Protein and vegetable options
While I love using boneless skinless chicken breasts, this recipe is incredibly versatile. It works just as well with:
- Alternative Proteins: Beef, pork, firm fish (like salmon), or even extra-firm tofu.
- Add Vegetables: Thread chunks of red onion and bell peppers between the chicken pieces to turn these skewers into a complete, colorful meal.
What to serve with Thai Chicken Skewers
For a complete meal, I recommend pairing these with:
- Jasmine Rice: Mix in some peas, bell peppers, and scallions for a bright side.
- Toasted Coconut Rice: The sweetness balances the ginger heat perfectly.
- Noodle Salads: Try my Lemongrass Noodle Salad or Hoisin Broccoli Noodles.
- Dip: A simple Peanut Sauce is always a crowd-pleaser for a satay-style vibe.
Storing leftovers
Grilled Thai Chicken Kabob Skewers
Video
Ingredients
- 1 red chili pepper, seeds removed and chopped
- 1 tablespoon chopped shallot
- 2- inch (5 cm) piece fresh ginger, peeled and chopped
- 1 garlic clove, peeled and chopped
- Zest and juice of 1 lime
- 2 teaspoons honey or 1 teaspoon sugar
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon fish sauce
- ¼ teaspoon salt
- Small pinch white pepper
- ¼ cup 60 ml light tasting olive or vegetable oil
- 4 boneless, skinless chicken breasts cut into large chunks
Instructions
- Add all ingredients (except the chicken) to a blender with 1 tablespoon of water. Blend until completely smooth. Important: Reserve half of this marinade in a small, clean bowl for basting and serving later.
- Place the chicken in a lidded bowl or a large ziptop bag. Pour the remaining half of the marinade over the chicken and toss well to coat. Refrigerate for at least 1 hour.
- Thread the marinated chicken onto 4 skewers. (If using wooden skewers, ensure they have been soaked in water for 30 minutes).
- Preheat your barbecue or indoor grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Place the skewers on the grill. Cook for about 8 minutes; they are ready to turn once they release easily from the grates and have distinct grill marks. Turn the skewers, baste the cooked side generously with the reserved clean marinade, and grill for another 5–8 minutes until slightly charred and the chicken is cooked through.
- Discard any marinade that came into contact with the raw chicken. Only serve the reserved, clean sauce at the table.
Mine did not look as pretty as the pictures but they were really tasty and good. Just the right amount of heat and I’m making them again this weekend.
It’s more about the taste 🙂 Glad you enjoyed them and enjoy again 🙂