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.
Table of Content
If there is one thing we love in our family, it is skewered meat!! 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.
Why make these skewers
- Delicious - This tastes better than any restaurant or takeout you will buy.
- Quick - It is the perfect meal in less than 30 minutes with very little effort.
- Make-ahead - But, you can also marinate the chicken and prepare the sauce ahead of time. Then, grill it just before serving.
- Leftovers - Also, leftovers keep well in the fridge and you can freeze them in freezer-safe backs for up to a month.
- Simple - The process is fairly simple and easy. In fact, this one is even simpler with just three main components
- Marinate chicken - 10 mins
- Prepare sauce - 5 mins
- Grill chicken - 10 mins
- You can serve this over steamed jasmine rice or buttered noodles. In fact, I usually have it with my cauliflower rice and roasted shallots.
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 ½ teaspoon each of powdered garlic and ginger. Though with Asian cooking it's all about fresh ingredients.
Thai chicken skewers
- Chicken - Trim the chicken pieces of excess fat and pat them dry. Cut the chicken into 1-inch pieces and place them into a large mixing bowl.
- Marinade - In a small bowl, combine all the marinade ingredients.
Pro tip - This marinade may look like a lot but it is for both the chicken and the sauce.
- Marinate - Pour half the marinade into the chicken and save the remaining for the curry sauce. Leave the chicken to marinate for an hour on the counter or for up to 8 hours in the fridge.
Pro tip - Do not use a metal bowl to marinate as the acid in the marinade can react with the metal. - Sauce - Add the remaining marinade into a saucepan or frying pan over medium heat. Add the coconut milk and chicken stock. Simmer for 2 to 3 minutes until thick. Sprinkle with parsley and pour into a sauce boat.
- Skewer - Thread the chicken on the skewers. Make sure not to overcrowd them.
Pro tip - You can also thread the chicken on the skewers and leave them in the fridge until ready to grill. - Grill - Heat a grill pan on medium-high heat. Place a few skewers at a time - do not overcrowd the grill. Brush each skewer with cooking oil.
Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill.
- Cook - Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.
Pro tip - As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides. - Serve immediately.
Tips for success
- Thaw the chicken well before cooking. The cold chicken cooks unevenly.
- I'm using chicken thighs pieces, but you can also use chicken cut into strips. And, you can also use tender cuts of beef, turkey, or pork.
- Cut the chicken into bite-size pieces but not too small as they will shrink further.
- If possible marinate the chicken for a few hours so they absorb more flavor
- The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky)
- Cook the chicken closer to cooking the time to prevent it from drying out
- Don't crowd the skewers with too many chicken pieces this will stew not grill the chicken. And, some parts towards the center can remain undercooked.
- If you don't have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add a little sauce at the end of the cooking. You can also toss in some boiled noodles.
- Any leftovers will keep in the fridge for 3 to 4 days.
- The chicken freezes well for up to a month too.
You can serve these over rice or noodles.
More skewers
Frequently asked questions
Can I use chicken breast for these chicken skewers?
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.
How far in advance can I make these chicken skewers?
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.
Are these chicken skewers spicy?
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.
Can I skewer vegetables along with the chicken?
Yes, if you want you can use one piece of veggies like onions, peppers, or tomatoes between two pieces of chicken.
Printable Recipe
Thai Chicken Skewers in 15 minutes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 56kcal
Adjust Servings Here: 15 skewers
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Chicken thighs (boneless)
Marinade
- 4 tablespoon Soy sauce
- 2 teaspoon Sesame oil
- 4 tablespoon Thai curry paste (green or red)
- 2 tablespoon Canola oil
- 2 teaspoon Brown sugar
- 4 large Fresh garlic cloves (grated)
- 3 inch Frensh ginger (grated)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Coconut Sauce
Plus
- 10 Skewers ( soaked in water for 30 mins)
- ½ cup Coconut milk
- ½ cup Chicken stock or water
- 2 tablespoon Parsley (freshly chopped)
Instructions
- Chicken - Trim the chicken pieces of excess fat and pat them dry. Cut the chicken into 1-inch pieces and place them into a large mixing bowl.1 lb Chicken thighs
- Marinade - In. a small bowl, combine all the marinade ingredients. Pro tip - This marinade may look like a lot but it is for both the chicken and the sauce.4 tablespoon Soy sauce, 2 teaspoon Sesame oil, 4 tablespoon Thai curry paste, 2 tablespoon Canola oil, 2 teaspoon Brown sugar, 4 large Fresh garlic cloves, ¼ teaspoon Salt, ¼ teaspoon Pepper, 3 inch Frensh ginger
- Marinate - Pour half the marinade into the chicken and save the remaining for the curry sauce. Leave the chicken to marinate for an hour on the counter or for up to 8 hours in the fridge. Pro tip - Do not use a metal bowl to marinate as the acid in the marinade can react with the metal.
- Sauce - Add the remaining marinade into a saucepan or frying pan over medium heat. Add the coconut milk and chicken stock. Simmer for 2 to 3 minutes until thick. Sprinkle with parsley and pour into a sauce boat.½ cup Chicken stock or water, 2 tablespoon Parsley, ½ cup Coconut milk
- Skewer - Thread the chicken on the skewers. Make sure not to overcrowd them. Pro tip - You can also thread the chicken on the skewers and leave them in the fridge until ready to grill/10 Skewers
- Grill - Heat a grill pan on medium-high heat. Place a few skewers at a time - do not overcrowd the grill. Brush each skewer with cooking oil. Pro tip - The char marks on the chicken can be controlled by raising and lowing the heat under the grill.
- Cook - Let cook for at least 3 minutes before you try to move it. When it's done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.Pro tip - As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides.
- Serve immediately.
Recipe Notes & Tips
- Thaw the chicken well before cooking. The cold chicken cooks unevenly.
- I'm using chicken thighs pieces, but you can also use chicken cut into strips. And, you can also use tender cuts of beef, turkey, or pork.
- Cut the chicken into bite-size pieces but not too small as they will shrink further.
- If possible marinate the chicken for a few hours so they absorb more flavor
- The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky)
- Cook the chicken closer to cooking the time to prevent it from drying out
- Don't crowd the skewers with too many chicken pieces this will stew not grill the chicken. And, some parts towards the center can remain undercooked.
- If you don't have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add a little sauce at the end of the cooking. You can also toss in some boiled noodles.
- Any leftovers will keep in the fridge for 3 to 4 days.
- The chicken freezes well for up to a month too.
Nutrition Information
Serving: 38- gCalories: 56- kcalCarbohydrates: 0.9- gProtein: 6.9- gFat: 2.7- gSaturated Fat: 0.5- gPolyunsaturated Fat: 2.2- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 31- mgSodium: 111- mgPotassium: 0- mgFiber: 0.5- gSugar: 0.1- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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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.