Prepare to be amazed by these Grilled Thai Chicken Skewers! If you’re a fan of Thai cuisine and crave flavours that truly tantalise your taste buds, look no further. These skewers boast a perfect blend of sweetness, saltiness, boldness, and aromatic goodness. The chicken is nothing short of sublime, and I guarantee you won’t be let down by these delicious skewers!
Elevate your taste buds with these Grilled Thai Chicken Skewers! They boast the perfect balance of sweetness, a hint of saltiness, and a touch of sourness and spiciness. These skewers are an absolute delight, especially for Thai food lovers. Not only are they delicious, but they’re also easy to make and guaranteed to impress your family and friends. Trust me on this one!
In Thailand, ‘Gai Yang’ translates to ‘grilled chicken.’ Originating from the North, this grilled chicken has gained widespread popularity and can be found on almost every street corner throughout Thailand. While it’s typically prepared as a whole chicken, I prefer using chicken thighs for these skewers to maintain juiciness and make them more convenient to enjoy on sticks.
Having savoured similar delights in Thailand (see picture below), I was inspired to recreate the experience with these skewers.
How to make
- Dice the chicken – cut the thigh fillets into 2-3cm cubes leaving the fat on. This is important as the fat will render down in the cooking process over the grill and keep the chicken extra moist and flavoursome. Place into a bowl or zip-lock bag.
- Make the marinade – Place the lemongrass, coriander roots and stems, sugar, chilli, oil, garlic, kecap manis, turmeric and pepper into a Nutri-bullet, high speed blender or small food processor and blend until mostly smooth.
- Marinate the chicken – Reserve 1/4 cup of the marinade and chill until ready to cook. Pour remaining marinade over the chicken cubes and stir or massage in well to coat. Cover and chill for at least 8 hours or longer if time permits.
- Thread the chicken onto skewers – Thread the marinated chicken pieces onto metal or bamboo skewers (if using bamboo make sure to soak first in water for at least 30 mins) and set aside.
- Grill the skewers – heat a barbecue grill plate, charcoal grill or grill pan until hot. Cook the skewers for 7-8 minutes, turning often until lightly charred and almost cooked through. Continue cooking for a further 2-3 minutes and basting each skewer with the reserved marinade until chicken is nicely glazed and chicken has finished cooking through. Remove and allow to rest for 5 minutes before serving.
Expert tips
To elevate your Grilled Thai Chicken Skewers to perfection, consider these expert tips:
- Marinate: Allow the chicken to marinate for an extended period, preferably overnight, to maximise flavour absorption.
- Soaked Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This prevents the skewers from burning during the grilling process.
- Evenly Sized Pieces: Cut the chicken into uniform-sized pieces to ensure even cooking.
- Grilling Time: Keep a close eye on the grilling time to prevent overcooking. The goal is to achieve a juicy and tender interior while maintaining a beautifully caramelised exterior.
- Baste: Baste the chicken with any remaining marinade during the grilling process.
- Temperature: Use a meat thermometer to ensure that the chicken reaches an internal temperature of 75°C.
- Resting: Allow the grilled chicken skewers to rest for a few minutes before serving. This helps redistribute the juices, ensuring each bite is juicy and flavourful.
- Marinate & Freeze: marinate the chicken then place into a zip-lock bag and freeze ahead of time. This makes for a quick but delicious dinner when your short on time.
Grilled Thai Chicken Skewers
Prepare to be amazed by these Grilled Thai Chicken Skewers! If you're a fan of Thai cuisine and crave flavours that truly tantalise your taste buds, look no further. These skewers boast a perfect blend of sweetness, saltiness, boldness, and aromatic goodness. The chicken is nothing short of sublime, and I guarantee you won't be let down by these delicious skewers!
Ingredients
- 1kg chicken thigh fillets, cut into 2-3cm cubes
- 1 stick lemongrass, white part only, sliced
- ½ bunch coriander, roots and stem chopped, leaves reserved
- 6 cloves garlic
- ¼ cup fish sauce
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon neutral oil (canola, rice bran, vegetable etc)
- ½ teaspoon turmeric powder
- ½ teaspoon cracked black pepper
TO SERVE
- Steamed jasmine rice
- Sliced cucumber, red onion and red chilli
- Coriander sprigs (reserved from marinade)
- Nam Jim Jaew Sauce (See Notes)
Instructions
MARINATE CHICKEN
- Place chicken into a glass or ceramic bowl or into a zip-lock bag and set aside.
- To make the marinade, place all remaining ingredients into a high speed blender, food processor or Nutri-bullet. Blend until smooth. Reserve 1/4 cup of the marinade and set aside. Pour remaining marinade over the chicken and stir or rub into coat well. Chill the chicken and reserved marinade for a minimum of 8 hours but up to 24 hours. We will use the reserved marinade to baste the chicken whilst cooking.
COOK THE SKEWERS
- Heat a charcoal barbecue, barbecue grill or griddle pan until hot. Meanwhile, thread the chicken onto 8 metal or soaked bamboo skewers (see Notes below). Spray the grill with oil then cook skewers for 7-8 minutes, turning often, or until lightly charred and almost cooked through.
- Using the reserved marinade set aside earlier, start basting the chicken skewers, turning often for 2-3 minutes or until nicely glazed and chicken is cooked through. Remove and set aside to rest for 5 minutes.
- Garnish with reserved coriander sprigs and sliced cucumber, red onion and chilli. Serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - BAMBOO SKEWERS
Bamboo skewers will do better if soaked prior to using as it delays the process of them charring and burning so quickly. Place bamboo skewers into a flat baking tray or dish and cover with warm water. Allow to sit for at least 30 minutes prior to threading the meat onto them.
You may also enjoy
- Thai Chicken Larb – amazing fresh and vibrant Thai Salad
- Thai Red Pumpkin Curry – this is a beautiful curry made with a large wedge of baked tender pumpkin
- Thai Basil Chicken Wings – this recipe uses the humble chicken wing rather than breast, thigh or ground chicken mince
- Thai Pork Cakes with Cucumber Dipping Sauce – the perfect entree to start off your Thai feast!
- Thai Prawn & Pork Spring Rolls – a delicious and fancy starter for a Thai meal
- Thai Chicken Satay Baguettes
Excellent recipe, family loved it.
And was easy to follow Kate’s instructions.
Very tasty, and I’m looking to try some more over the next few days.
Thanks for the 5 star rating Louise. So glad you enjoyed the skewers! Kate x