These Thai curry chicken skewers are better than takeaway or restaurant-style chicken. They take less than 15 minutes to make and use ingredients you probably already have in the pantry. You can serve these over rice or a bowl of noodles. Use leftovers in a wrap with your favorite salad.
If there is one thing we love in our family is skewers!! Who doesn't love chicken on a stick, right? Grilling meat on a skewer in summer is very common in the Middle Eastern. We have restaurants in Israel that specialize in just skewers because it's so popular.
When Aadi was small if he wanted skewers he'd say mama make lollipop chicken. He still loves skewers and his absolute favorite is Indian chicken tikka, chicken malai kebabs and Rhea's absolute favorite is Asian skewer chicken. Ziv's absolute favorite is Morrocan chicken skewers and satay chicken. But in general, as long as we have meat on a stick we are happy people.
Table of Content
Thai chicken skewers
The only thing you want to make sure is that you have chicken in the fridge and Thai curry paste in the pantry.
The list of ingredients is not complicated nor is the process. I mean what is easier than combine ingredients in a bowl with chicken, then skewer and grill? You can marinate the chicken ahead of time if you want but the Thai curry paste is so packed with flavors that it works a treat even when you are doing this last-minute. These go well with rice or sometimes a bowl of egg noodles.
The best part? The leftovers work great in sandwiches and wraps which my kids love for school lunch boxes. Often the reason I make extra so we have leftovers. I usually have flour tortilla / Indian chapati in the freezer for kids' snacks.
Ingredients and substitutes
- Thai curry paste -This is the thing that makes it possible to get the Thai flavor instantly and effortlessly. In the video, I am using green curry paste but I often use red curry paste too. The difference is a little flavor variation and color, but a great way to make the same dish differently every time.
- Sesame Oil - add a nice smoky and Asian flavor but can omit it. Sesame oil has a long shelf life so if you do venture into Asian cooking sesame oil is a good flavor to have at home.
- Soy sauce - I like to use the light low sodium soya sauce but if you use the regular which has salt added you may want to reduce the quantity of salt in the dish.
- Brown sugar - adds flavor and color. If you don't have brown sugar - just use regular white sugar.
- Ginger/garlic - These are a must when you cook meat dishes. If you don't have fresh go ahead and add a 1tsp each of powdered garlic and ginger. Though with Asian cooking it's all about fresh ingredients.
Here you see. I am using red curry paste while in the video I'm using green. They both work fabulously.
Step by step instructions (pin)
- Wash, pat dry and cut the chicken into long strips so you can skewer them.
- Put chicken pieces into the marinade in a bowl.
- Add all the marinade ingredients to the chicken - mix well.
- Skewer the chicken.
- Place skewers on a hot grill.
- Cook about 3 to 4 minutes on each side or until cooked and blistered on all sides.
- Enjoy!
Frequently asked questions
Absolutely. Chicken breast is leaner and cooks much faster. When overcooked it can be dry. So, make sure to cook just until done, about 3 minutes at first then 2 minutes more should be just right.
It is best to marinate these ahead of time but cook them just before you are ready to eat. They can be marinated up to 4 hours ahead of time leaving you enough time to do everything else.
How spicy these will depend on how much curry paste you add. Also if you don't want it spicy buy the mild curry paste not hot.
Yes, if you want you can use one piece of veggies like onions, peppers, or tomatoes between two pieces of chicken.
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- Chicken satay - Peanut chicken skewers
- Chicken Malai Kebabs
- Moroccan Chicken Skewers
- Chicken Kebabs Middle Eastern Style
Printable Recipe
Thai Chicken Skewers in 15 minutes
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Video
Ingredients
- 1 lb (500 g) Chicken thighs boneless
Marinade Ingredients
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 tbsp Thai curry paste green or red
- 1 tbsp Canola oil
- 1 tsp Brown sugar
- 1 tbsp Garlic grated
- 1 tbsp Ginger grated
- ¼ tsp Salt
- ¼ tsp Pepper
Plus
- 10 Skewers soaked in water for 30 mins
Instructions
- Wash, pat dry and cut the chicken into long strips so you can skewer them.
- Put chicken pieces into the marinade in a bowl.
- Add all the marinade ingredients to the chicken - mix well.
- Skewer the chicken.
- Place skewers on a hot grill.
- Cook about 3 to 4 minutes on each side or until cooked and blistered on all sides.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Lydia
Can I leave the chicken in the marinade overnight?
Veena Azmanov
Yes, you can, Lydia. The marinade will flavor the meat well.
Marisa Franca
Our whole family loves Thai food! We like the spice and the herbs that's used. And, frankly, I'm with you when it comes to take out. We love cooking so it isn't a chore for us to spend time in the kitchen. We know exactly what we put in the food. Now, you've got little ones at home plus a cake business -- that takes a lot of time. The chicken skewers are so cute I bet they make fantastic appetizers.
Veena Azmanov
Thank you, Marisa. These definitely are one of my go-to on busy cake days. We love skewers in our home.