Grilled Thai Chicken Kabob Skewers

Make the best Thai Grilled Chicken Kabob Skewers! This easy, gluten-free Kai Yang features a fresh ginger lime marinade. Perfect for grilling or an indoor pan.

Course Grilling

Cuisine Thai

Prep Time 1

Cook Time 13

Total Time 1 13

Servings

Calories 255

Author Janette

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.

Video

Nutrition