Get ready for grilling season with my delicious Grilled Thai Chicken Skewers! The marinade – the basis of this dish – starts with a delicious combination of bold Thai flavors like fresh ginger, lime juice and aromatic spices, with a little added for a subtle heat. Favorite since 2020.
Ingredients
- Red chili pepper
- red onion
- Fresh ginger
- Garlic
- Lime
- Honey or Sugar
- ground coriander
- Cumin
- fish sauce
- Salt
- White pepper
- Vegetable oil
- Chicken breast
Thai spices
The gluten-free marinade is made with simple, fresh ingredients, and the heat level is up to you. I used one red chili for mild flavor, but feel free to add a second chili if you’re a real fan of spice.
Fish sauce provides a distinctive savory umami depth; however, if you prefer a substitute for fish sauce or can’t find it, a little soy sauce or tamari can be a great choice. The marinade remains very tasty and vibrant.
Authentic taste: What is Kai Yang?
Known in Thailand as Kai Yang (or Gai Yang), which literally means ‘grilled chicken’, this dish is a flavorful classic. There’s no denying that food on sticks is more fun to eat! The high heat of the grill perfectly enhances the fresh, vibrant flavors of these skewers, creating a beautifully charred finish.
Grilling and tipping all year round
Don’t feel limited to the summer months; You don’t even need an open flame. I often make these chicken kebabs on my indoor grill during the winter. Grilling is the best way to ensure tender and juicy chicken every time.
Pro Tip: Using metal skewers eliminates the need to soak wooden skewers and is an environmentally friendly and “no hassle” option. Remember that they get hot – always use tongs!
Protein and vegetable options
Although I like to use boneless skinless chicken breasts, this recipe is very versatile. It works well with:
- Alternative Proteins: Beef, pork, firm fish (like salmon), or even extra firm tofu.
- Add Vegetables: Stuff diced onions and bell peppers between the chicken pieces to turn these skewers into a complete, colorful meal.
What to serve with Thai Chicken Skewers
For a complete meal, I recommend pairing it with:
Storing leftovers
Grilled Thai Chicken Kebab Skewers
Make the best Thai Grilled Chicken Kebab Skewers! This easy, gluten-free Kai Yang is topped with fresh lime seasoning. Perfect for grilling or indoor pans.
Portion 4
Calories 255kcal
- 1 red chili pepper the seeds are removed and chopped
- 1 tablespoon chopped red onion
- 2- inch (5 cm) pieces of fresh ginger, peeled and chopped
- 1 garlic cloves peeled and chopped
- Zest and juice of 1 lime
- 2 teaspoon honey or 1 teaspoon sugar
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon fish sauce
- ¼ teaspoon salt
- A small pinch of white pepper
- ¼ cup 60 ml olive oil or light flavored vegetable oil
- 4 boneless skinless chicken breast cut into large pieces
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Place all ingredients (except chicken) in a blender with 1 tablespoon water. Blend until completely smooth. Important: Save half of this marinade in a small, clean bowl to baste and serve later.
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Place chicken in a lidded bowl or large ziptop bag. Pour the remaining half of the marinade over the chicken and stir well to coat. Refrigerate for at least 1 hour.
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Thread the marinated chicken onto 4 skewers. (If using wooden skewers, make sure they have been soaked in water for 30 minutes).
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Preheat your barbecue grill or indoor grill to medium-high heat. Put a little oil on the bars to prevent them from sticking.
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Place the skewers on the grill. Cook for about 8 minutes; they are ready to flip once they come off the bars easily and have distinct grill marks. Turn the skewers over, brush the cooked side with the remaining clean marinade, and grill for another 5–8 minutes until lightly charred and the chicken is cooked through.
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Discard any marinade that comes into contact with raw chicken. Serve only the clean sauce that has been reserved at the table.
Portion: 1 | Calories: 255kcal | Carbohydrate: 7G | Proteins: 38G | Fat: 8G | Saturated fat: 1G | Polyunsaturated fats: 6G | Sodium: 284mg | Sugar: 5G
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