Thai Chicken Skewers Recipe in 15 minutes
These Thai chicken skewers are better than takeaway or restaurant style chicken satay. They take less than 15 minutes to make and use ingredients you probably already have in the pantry. Here’s a video showing just how simple, easy and effortless it can be to make these Thai style chicken skewers at home. You can serve these over rice or a bowl of noodle. 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 here is very common and very 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 Teriyaki Chicken. Ziv’s absolute favorite is Morrocon chicken skewers and Satay Chicken. But in general, as long as we have meat on a stick we are happy people.
Take-away or make at home
So, I have to ask. If you had the option to order takeaway vs make at home, what would you prefer? Is it weird that I always opt to make at home? Ziv sometimes will offer to order take away so I can stay out of the kitchen but I’m not a big fan of takeaway. I have this weird fear of not knowing where the food is coming from. I’d rather have a quick omelet rather than order takeaway.
I have a list of quick recipes I can make when I’m lazy, like shakshuka, cilantro lemon chicken which is a quick stir-fry, black beans coconut curry which my kids love with rice,
I even have a 6 ingredient chicken curry with rice. Well, I’m Indian so often I have cravings for Indian food.
About these Thai Chicken Skewers in 15 minutes (Save/Pin)
Don’t these look yummy? Who wouldn’t want a dinner like this especially if you can make it in 15 minutes or less? I mean 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 combine and grill.
These go well with rice or sometimes a bowl of egg noodles. Our kids love some rice with it so most often we make rice to serve as a meal at home. Rice usually will get done in 15 minutes and Noodles usually cook in less than 5 minutes. I like to saute the noodle with some garlic, ginger slice and cilantro to give a bit extra umm. That’s it! You can actually have a meal at home is 15 minutes or less.
The best part? The leftovers work great in sandwiches and wraps which my kids love for school lunch box. Often the reason I make extra so we have leftovers. I usually have flour tortilla / Indian chapati in the freezer for kids snacks.
Let’s talk ingredients and substitutes (Save/Pin)
- 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. Not a big deal. The brown does at that little extra though.
- 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.
Recipe – Thai chicken skewers in 15 minutes (Save/Pin)
- Chicken thighs Boneless – 500 grams (1 lb)
- Skewers soaked in water for 30 mins
- Soy sauce – 2 tbsp
- Sesame oil – 1 tsp
- Thai curry paste – 2 tbsp (green or red)
- Canola oil – 1 tbsp
- Brown sugar – 1 tsp
- Garlic grated -1 tbsp
- Ginger grated – 1 tbsp
- Salt – 1/4 tsp
- Pepper – 1/4 tsp
- 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.
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Thai Chicken Skewers in 15 minutes
These Thai chicken skewers are better than takeaway or restaurant style chicken satay. They take less than 15 minutes to make and use ingredients you probably already have in the pantry. Here's a video showing just how simple, easy and effortless it can be to make these Thai style chicken skewers at home. You can serve these over rice or a bowl of noodle. Use leftovers in a wrap with your favorite salad.
Ingredients - Choose (Metric or US Customary) below
- 500 grams Chicken thighs boneless
- Skewers soaked in water for 30 mins
- 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
- 1/4 tsp Salt
- 1/4 tsp Pepper
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.
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