Thai Chicken Skewers
These Thai chicken skewers are simple to prepare with a balanced blend of savory and sweet flavors, making them perfect for weeknight meals or weekend cookouts.
Ingredients
Marinade Ingredients
- 2/3 cup light brown sugar adds sweetness and caramelization
- 1/2 cup unseasoned rice vinegar provides acidity and balances sweetness
- 1/3 cup Sambal chili paste adds heat and umami
- 1/4 cup fish sauce imparts saltiness and savory depth
- 1/4 cup Sriracha introduces spice and tang
- 2 tablespoons finely grated ginger offers warmth and aromatic flavor
Chicken Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch pieces serves as the protein base, tender when cooked
Instructions
Preparation
- In a large bowl, combine the light brown sugar, unseasoned rice vinegar, Sambal chili paste, fish sauce, Sriracha, and finely grated ginger. Whisk until smooth and well-integrated.
- Add the cut chicken pieces to the bowl and mix thoroughly with the marinade until each piece is well-coated. Cover and set aside.
- Allow the marinated chicken to sit for at least 2 hours in the refrigerator to absorb the flavors.
Grilling
- Thread 4 or 5 pieces of marinated chicken onto each skewer, spacing them evenly.
- Pour the remaining marinade into a small saucepan, bring it to a boil over medium heat, then reduce to a simmer for 7-10 minutes, stirring occasionally.
- Preheat the grill to medium-high heat and place the skewers on it, leaving space between them for even cooking.
- Grill the chicken for approximately 8-10 minutes, turning occasionally and basting with the reduced marinade, until fully cooked.
Notes
For best flavor, marinate the chicken overnight. Grill carefully to avoid burning.
Nutrition
Serving: 1g
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