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Grilled Thai Chicken Skewers on a banana leaf with Nam Jim Sauce and Rice

Grilled Thai Chicken Skewers

5 from 1 vote
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!
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Prep Time:15 minutes
Cook Time:15 minutes
Marinating Time:8 hours
Total Time:8 hours 30 minutes
Course: Dinner
Cuisine: South East Asian, Thai
Keyword: Chicken Skewers, Thai Chicken
Servings: 4 people
Author: Kate Brodhurst

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

  1. 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.
  2. 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.