Easy Grilled Thai Chicken Skewers: A Taste of Thailand in Your Backyard

There’s something magical about the aroma of grilled Thai chicken wafting through the air on a warm evening. I’ve spent years perfecting this recipe, and today I’m excited to share my fool-proof method for creating these irresistible Thai chicken skewers. The combination of lemongrass, coconut milk, and aromatic spices will transport you straight to the bustling streets of Bangkok.

Essential Ingredients

For the Marinade:

• 2 stalks lemongrass, finely minced (white parts only)
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 cup coconut milk (full-fat)
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon ground coriander
• 2 teaspoons ground turmeric
• 1 teaspoon white pepper
• 2 lime leaves, finely chopped (optional)

For the Skewers:

• 2 pounds chicken thighs, cut into 1.5-inch pieces
• 12-15 bamboo skewers, soaked in water for 30 minutes
• Fresh cilantro and lime wedges for garnish

For the Peanut Dipping Sauce:

• 1 cup smooth peanut butter
• 1/3 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon sriracha sauce (adjust to taste)
• 1 clove garlic, minced
• Water to thin as needed

Detailed Nutritional Information

Based on a 2000-calorie diet. Serving size: 2 skewers with sauce

Step-by-Step Instructions

Preparing the Marinade

1. Start by preparing your lemongrass. Remove the tough outer layers and finely mince only the tender white parts. I find that a food processor helps achieve the finest texture.
2. In a large bowl, combine all marinade ingredients:

• Minced lemongrass
• Garlic
• Ginger
• Coconut milk
• Fish sauce
• Brown sugar
• Ground coriander
• Turmeric
• White pepper
• Lime leaves (if using)

1. Whisk everything together until the sugar dissolves completely. The marinade should have a vibrant yellow color from the turmeric.

Preparing and Marinating the Chicken

1. Cut your chicken thighs into uniform 1.5-inch pieces. I prefer thighs over breast meat as they stay juicier during grilling.
2. Add the chicken pieces to the marinade, ensuring each piece is well-coated.
3. Cover and refrigerate for:

• Minimum: 4 hours
• Optimal: 8 hours
• Maximum: 24 hours

Making the Peanut Sauce

1. In a medium bowl, whisk together all sauce ingredients except water.
2. Gradually add water, one tablespoon at a time, until you reach your desired consistency. I aim for a sauce that’s thick but easily drizzle-able.
3. Taste and adjust seasonings. The sauce should be a perfect balance of sweet, salty, and tangy with a hint of heat.

Grilling the Skewers

1. Preheat your grill to medium-high heat (around 375°F/190°C).
2. Thread the marinated chicken onto the pre-soaked skewers, leaving small gaps between pieces to ensure even cooking.
3. Oil your grill grates well to prevent sticking.
4. Grill the skewers for:

• 4-5 minutes on the first side
• 3-4 minutes on the second side
• Until internal temperature reaches 165°F (74°C)

Pro Tips from My Kitchen

1. Don’t skip soaking the bamboo skewers! This prevents them from burning during grilling.
2. When cutting chicken, aim for pieces that are as uniform as possible to ensure even cooking.
3. Reserve some marinade before adding raw chicken to use as a basting sauce during grilling.
4. Let the chicken rest at room temperature for 15-20 minutes before grilling to ensure even cooking.
5. Don’t overcrowd the skewers – leave small gaps between meat pieces to allow for even cooking.

Serving Suggestions

Serve these flavorful skewers with:

• Steamed jasmine rice
• Fresh cucumber slices
• Thai sweet chili sauce (as an additional option)
• Grilled pineapple chunks
• Fresh herbs (mint, cilantro, Thai basil)
• Lime wedges

Storage and Reheating

• Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F (175°C) oven for 10-12 minutes until warmed through.
• The peanut sauce can be stored separately in the refrigerator for up to 5 days.

Common Questions and Answers

Q: Can I use chicken breast instead of thighs?
While you can use chicken breast, I highly recommend sticking with thighs. They’re more forgiving during grilling and stay juicier. If you do use breast meat, reduce the cooking time by 1-2 minutes per side.

Q: What can I substitute for lemongrass?
If you can’t find fresh lemongrass, you can use 2 tablespoons of lemongrass paste, or combine 2 teaspoons of lemon zest with 1 teaspoon of ginger for a similar aromatic effect.

Q: Is there a nut-free alternative to the peanut sauce?
Yes! You can make a delicious alternative sauce using sunflower seed butter, or try a simple sweet chili sauce instead.

Q: Can I make these skewers ahead of time?
You can marinate the chicken up to 24 hours in advance and prepare the peanut sauce up to 5 days ahead. I recommend grilling just before serving for the best results.

Q: What’s the best way to prevent the chicken from sticking to the grill?
Make sure your grill is properly preheated and well-oiled. Also, resist the urge to flip the skewers too early – when they’re ready to flip, they’ll release more easily from the grates.

Troubleshooting Common Issues

If you’re experiencing any of these common problems, here are my tried-and-true solutions:

1. Chicken burning too quickly:

• Lower your grill temperature
• Move skewers to indirect heat
• Ensure marinade isn’t too sugar-heavy

1. Skewers sticking to grill:

• Clean grates thoroughly
• Oil both grates and chicken
• Wait for proper grill temperature

1. Uneven cooking:

• Cut chicken pieces more uniformly
• Leave proper spacing between pieces
• Rotate skewers during cooking

Remember, perfect Thai chicken skewers come with practice, but following these detailed instructions will help you create delicious results from your very first attempt. The key is paying attention to the details while enjoying the process of creating this fantastic dish.