Best 3 Thai Marinated Grilled Chicken Skewers Recipes

Indulge in the vibrant flavors of Thailand with our curated collection of marinated grilled chicken skewer recipes. Discover the perfect balance of sweet, sour, and savory as you explore a variety of marinades, each promising a unique culinary journey. From classic satay to innovative fusion recipes, our guide will tantalize your taste buds and transport you to the bustling markets and street food stalls of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories Barbecue BBQ Chicken Grilling

Time 16m

Number Of Ingredients 14

Ingredients

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI CHICKEN SKEWERS

Thai chicken skewers image

Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé

Provided by Caroline Hire - Food writer

Categories Dinner, Starter

Time 20m

Yield Serves 8 as a starter, 16 as a canapé

Number Of Ingredients 10

Ingredients

4 limes , juice, plus zest of 1
1 bunch coriander , stalks and leaves chopped separately
1 ½ tsp sugar
¾ tsp fish sauce
1 tbsp olive or rapeseed oil
2 garlic cloves , crushed
1 tsp ginger paste
1 ½ tsp Thai curry paste
8 skinless chicken breasts
sweet chilli sauce , to serve

Steps:

In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.

Nutrition Facts : Calories 153 calories, Fat 2.9 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 1.4 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.1 grams fiber, Protein 30.3 grams protein, Sodium 0.3 milligram of sodium

THAI MARINATED GRILLED CHICKEN SKEWERS WITH PEANUT COCONUT SAUCE

Thai Marinated Grilled Chicken Skewers With Peanut Coconut Sauce image

This is from Costco Magazine, April 2013 and is a recipe from Alice Currah's book Savory Sweet Life. It is totally awesome chicken!

Provided by DeidreJane

Categories Peanut Butter

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs boneless skinless chicken breasts, cut into 1-inch cubes
24 wooden skewers
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1 1/2 teaspoons ground cardamom
1 (13 1/2 ounce) can coconut milk (not fat free or light)
1/4 cup peanut butter
1/4 cup packed brown sugar
1 tablespoon soy sauce
1 1/2 teaspoons red curry paste

Steps:

Place the chicken in a medium bowl. Prepare the marinade: Whisk all of the ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
(Soak the 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning, set aside.).
Prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8-10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
Serve the peanut coconut sauce alongside the chicken skewers.

Nutrition Facts : Calories 1016.7, Fat 40.3, SaturatedFat 20, Cholesterol 217.9, Sodium 1770, Carbohydrate 83.8, Fiber 2.1, Sugar 76.9, Protein 80.3

Tips:

Choose the right chicken. Boneless, skinless chicken breasts or thighs are the best options for this recipe. If using chicken breasts, be sure to pound them to an even thickness so they cook evenly.
Make sure the marinade has time to work its magic. The longer you marinate the chicken, the more flavorful it will be. Aim for at least 30 minutes, but you can marinate it for up to 24 hours.
Don't overcrowd the skewers. When threading the chicken onto the skewers, leave a little space between each piece so that the heat can circulate evenly.
Cook the chicken over medium heat. This will help to prevent the chicken from drying out. If you cook it over too high heat, it will burn on the outside before it's cooked through.
Baste the chicken with the reserved marinade. This will help to keep it moist and flavorful. Baste the chicken every few minutes, especially if you're cooking it over an open flame.
Let the chicken rest before serving. This will help to keep the juices in the chicken and prevent it from drying out.

Conclusion:

These Thai marinated grilled chicken skewers are a delicious and easy-to-make appetizer or main course. The marinade is packed with flavor, and the chicken is cooked to perfection. Serve the skewers with your favorite dipping sauce, such as peanut sauce or sweet and sour sauce.