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, 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 East. 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 minimal effort.
- Make-ahead – You can also marinate the chicken and prepare the sauce beforehand. Then, grill it just before serving.
- 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 use green curry paste, but I often use red curry paste, too. The difference is a slight flavor variation and color, but it is a great way to make the same dish differently every time.
- Sesame Oil – Adds a nice smoky and Asian flavor, but you can omit it. Sesame oil has a long shelf life, so if you do venture into Asian cooking, it’s a good flavor to have at home.
- Soy sauce – I like to use the 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 1/2 teaspoon of each powdered garlic and ginger. However, Asian cooking is all about fresh ingredients.
Step-by-Step: 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 of the marinade over the chicken and save the remainder for the curry sauce. Leave the chicken to marinate on the counter for an hour or in the fridge for up to 8 hours.
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 to 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, then pour into a sauceboat.
- 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 lowering the heat under the grill.
- Cook – Let it 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.
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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 are 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.
Thai Chicken Skewers – Easy And Quick
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 noodles. Use leftovers in a wrap with your favorite salad.
Video
Ingredients
- 1 lb (500 g) Chicken thighs boneless
Marinade
- 4 tbsp (60 ml) Soy sauce
- 2 tsp Sesame oil
- 4 tbsp (60 g) Thai curry paste green or red
- 2 tbsp Canola oil
- 2 tsp Brown sugar
- 4 large Fresh garlic cloves grated
- 3 inch Frensh ginger grated
- ¼ tsp Salt
- ¼ tsp Pepper
Coconut Sauce
Plus
- 10 Skewers soaked in water for 30 mins
- ½ cup (120 ml) Coconut milk
- ½ cup (120 ml) Chicken stock or water
- 2 tbsp Parsley freshly chopped
Method
- 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 seem like a lot, but it is for both the chicken and the sauce.4 tbsp Soy sauce, 2 tsp Sesame oil, 4 tbsp Thai curry paste, 2 tbsp Canola oil, 2 tsp Brown sugar, 4 large Fresh garlic cloves, ¼ tsp Salt , ¼ tsp Pepper, 3 inch Frensh ginger
- Marinate – Pour half the marinade into the chicken and save the remaining for the curry sauce. Let the chicken 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 tbsp Parsley , ½ cup Coconut milk
- Skewer – Thread the chicken on the skewers. Make sure not to overcrowd them on the skewers so they cook evenly. Pro tip – You can also thread the chicken on the skewers ahead of time 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 – You can control the char marks on the chicken by raising and lowering the heat under the grill.
- Cook – Let it 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 breasts 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.
Notes
- Thaw the chicken well before cooking. The cold chicken cooks unevenly.
- I’m using chicken thigh 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 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.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
We have been BBQ like crazy people this summer! In fact we have another BBQ set for this weekend, which is a long weekend here. This might just make it to our menu! Looks delicious and super easy to make. A definite crowd-pleaser.
Thanks, Jolina. You must try these, you will love them.
Those look fantastic! I ran out of curry paste and haven’t restocked, but I think you just convinced me!
Thanks, Michelle. let me know if you try these.
Thai food is so delicious. These skewers would be perfect for a BBQ party this summer. Sure to be a crowd pleaser. Add a few sides and dig in. Love the fact you can make them on an indoor grill too.
Absolutely, Gloria. perfect BBQ food for sure.. Add a Thai salad and some tropical cocktails to make it even more summery.
My hubby and I love Thai flavors…..this looks great and I can’t wait to make it this weekend if we can. I never thought to add more spices to the curry pastes we buy. Great idea!
Me too Denise. We love Thai food in our house. I hope you try this soon.
This sounds and looks so amazing! And I love how fast it is!
It sure is fast Kim. <3
I like the sound of 15 minutes!
Amen to that..!! Thanks Tina..
No one can argue with 15 minutes! Great flavours in the recipe and pretty wonderful that it can be ready to eat in no time!
Isn’t it? I love when things are simple. Thanks Amanda
Thai is my favorite cuisine. This recipe sounds amazing. Bookmarked!
Thank you Kushi
The flavors in this sound so delicious. Definitely going to make it this week — we’ve been eating too rich lately and this is just the thing we need to moderate.
Thank you Lisa. I’m sure you will love it. Let me know how it goes
Hello Veena,
Just wanted to say I made this for dinner tonight and it was fantastic! I served it with plain jasmine rice and a dollop of ginger-carrot dressing! We also had a Japanese style salad with the ginger-carrot dressing…..truly delicious!
Melissa
Thank you so much Mellissa.. So glad you here you tried it. Thank you so much for commenting. The Japanese Salad sounds wonderful. I love ginger carrot dressing.