Grilled Thai Chicken Skewers are inspired by classic Thai Gai Yang, with juicy chicken marinated in garlic, herbs and savoury sauces. The skewers cook over high heat until lightly charred with a sticky, caramelised glaze. Packed with bold sweet, salty and aromatic flavour, they are perfect for barbecues, easy dinners or sharing platters.
I first fell in love with Gai Yang years ago after trying a version in Bangkok that stopped me in my tracks. This recipe brings that same magic to your own kitchen: juicy marinated chicken, a punchy Thai-style paste and that irresistible char you only get from the grill. Every time I make these skewers, they disappear faster than I can plate them.
What Is Gai Yang?
Gai Yang is a popular Thai street food dish made from marinated chicken grilled over hot coals until smoky, sticky and lightly charred. Traditionally served with rice and a punchy dipping sauce like Nam Jim Jaew, it’s all about bold flavour, juicy meat and that unmistakable grilled aroma. This version stays true to the classic, using easy-to-find ingredients while delivering authentic Thai flavour.
Why You’ll Love these Grilled Thai Chicken Skewers
- Big, bold Thai flavours with minimal effort.
- Juicy thigh meat that stays tender on the grill.
- A sticky, glossy glaze thanks to kecap manis and aromatics.
- Ideal for barbecues, entertaining or easy midweek dinners.
- Marinate ahead for even deeper flavour.
- Pairs with rice, salads or dipped straight into Nam Jim.
- Authentic flavour without hard-to-find ingredients.
How to Make The Skewers
Dice the chicken, blend the marinade, then coat the chicken well and refrigerate to let the flavours develop. Thread the marinated chicken onto skewers and grill over high heat until lightly charred, sticky and glazed. Finish by basting with a little reserved marinade for that classic Thai BBQ shine.
Prefer not to use skewers? The same marinade works beautifully with whole or halved skinless chicken thigh fillets, simply marinate and grill directly on the barbecue.
Tips for the Best Thai Chicken Skewers
- Marinate overnight for deeper flavour penetration.
- Leave the fat on the thigh pieces, this keeps the chicken extra juicy.
- Soak bamboo skewers for at least 30 minutes so they don’t burn.
- Keep the pieces even so they cook at the same rate.
- Cook hot and fast to get a char without drying the chicken.
- Baste as you grill for a sticky, glossy finish.
- Check for doneness – 75°C internal temp is perfect.
- Freeze in marinade for a ready-to-go dinner anytime.
Serving Suggestions
These grilled Thai chicken skewers are incredibly versatile and easy to serve in a few different ways. Serve these skewers with steamed jasmine rice, a fresh cucumber salad, coriander sprigs and a generous drizzle of Nam Jim Jaew. They’re also great wrapped in lettuce cups, added to rice bowls, or served alongside other Thai favourites like larb, fried rice or spring rolls. If you’re entertaining, lay them out on banana leaves for that Thai street-food vibe.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. The chicken can be marinated up to 24 hours ahead, and you can freeze the raw marinated chicken for easy weeknight meals. Cooked Thai chicken skewers also freeze well—reheat gently in a covered pan or oven to keep them juicy.
Frequently Asked Questions
What is Gai Yang?
Gai Yang is a popular Thai street food made from marinated chicken grilled over hot coals until smoky, sticky and lightly charred. It’s traditionally served with rice and a spicy dipping sauce.
Can I make Thai chicken skewers ahead of time?
Yes. The chicken can be marinated up to 24 hours in advance. You can also freeze the raw marinated chicken for up to 3 months, then thaw and grill when needed.
Can I cook Gai Yang without a barbecue?
Absolutely. These Thai chicken skewers can be cooked on a grill pan or under a hot oven grill. You’ll still get great colour and flavour.
What cut of chicken is best for Thai chicken skewers?
Chicken thigh fillets are best for Gai Yang as they stay juicy and tender during grilling. Chicken breast can be used but won’t be as forgiving.
How do I know when the chicken is cooked?
The chicken is cooked when it reaches an internal temperature of 75°C and is lightly charred on the outside with a sticky glaze.
If you love bold Thai flavours and recipes that feel special without being complicated, these Grilled Thai Chicken Skewers (Gai Yang) are one to add to your regular rotation. They’re juicy, sticky, lightly charred and incredibly versatile – just as good for a relaxed weeknight dinner as they are for feeding a crowd at a barbecue. Serve them hot off the grill with rice, fresh herbs and a good dipping sauce, and enjoy a little taste of Thai street food at home.
More Thai-Inspired Recipes:
- Thai Chicken Larb Salad (Larb Gai)
- The Ultimate Baked Pumpkin Thai Red Curry
- Thai Basil Chicken Wings (Pad Krapow Gai)
- Thai Pork Cakes with Cucumber Dipping Sauce
- Crispy Thai Prawn and Pork Spring Rolls
Grilled Thai Chicken Skewers
Ingredients
- 1kg chicken thigh fillets, cut into 2-3cm cubes (can also use whole or halved thigh fillets)
- 1 stick lemongrass, white part only, sliced
- ½ bunch coriander, roots and stems chopped, leaves reserved
- 6 cloves garlic
- ¼ cup fish sauce
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon neutral flavoured cooking oil
- 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)
Instructions
MARINATE CHICKEN
- Place the chicken pieces into a glass or ceramic bowl, or a large zip-lock bag.
- Add all marinade ingredients to a high-speed blender or food processor and blend until smooth.
- Reserve ¼ cup of the marinade for basting and refrigerate it.
- Pour the remaining marinade over the chicken and mix well to coat.
- Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavour.
COOK THE SKEWERS
- Preheat a charcoal barbecue, grill plate or grill pan until hot.
- Thread the marinated chicken onto 8 metal or soaked bamboo skewers.
- Lightly oil the grill, then cook the skewers for 7–8 minutes, turning often, until lightly charred and almost cooked through.
- Begin basting with the reserved marinade and cook for a further 2–3 minutes, turning often, until glossy and cooked through.
- Rest the skewers for 5 minutes, then serve with coriander sprigs, sliced cucumber, red onion and chilli.
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
If using bamboo skewers, soak them in warm water for at least 30 minutes before threading the chicken. This helps prevent them from burning too quickly on the grill.
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