Thai Chicken Skewers Recipe

Chicken breast: Cut into cubes, this is the main protein for the skewers.

Soy sauce: Adds a salty, umami flavor to the marinade.

Fish sauce: Provides a unique, savory depth typical in Thai cuisine.

Brown sugar: Balances the saltiness with a touch of sweetness.

Lime juice: Adds a fresh, tangy element to the marinade.

Garlic: Minced to infuse the marinade with aromatic flavor.

Ginger: Grated to add a warm, spicy note.

Vegetable oil: Helps to coat the chicken and prevent sticking during grilling.

To ensure the chicken absorbs maximum flavor, make small incisions in the chicken cubes before marinating. This allows the marinade to penetrate deeper into the meat, resulting in a more flavorful and tender skewer.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken breast in skewers.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• fish sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a similar depth of flavor and umami, though it is slightly less pungent.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors in the marinade.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent and aromatic.

• grated ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, though it has a slightly different flavor profile and is less aromatic.

• vegetable oil - Substitute with olive oil: Olive oil can be used in place of vegetable oil, though it has a more distinct flavor.

• Allow the chicken skewers to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken skewers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. This keeps the chicken fresh and flavorful.
• For longer storage, wrap each skewer individually in plastic wrap or aluminum foil. This ensures they remain intact and easy to grab.
• Place the wrapped skewers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the chicken skewers for up to 2 months. This maintains their taste and texture.
• To reheat, thaw the chicken skewers in the refrigerator overnight. This ensures even reheating.
• Preheat your oven to 180°C (350°F). Place the thawed chicken skewers on a baking sheet.
• Cover with foil to retain moisture and heat for 10-15 minutes or until heated through. This keeps the chicken juicy.
• Alternatively, reheat on a grill or stovetop over medium heat for a few minutes, turning occasionally. This revives the charred flavor.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai chicken skewers on a baking sheet lined with aluminum foil.
  3. Cover the skewers with another piece of aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes or until the chicken is warmed through.
  5. Remove the foil for the last 2-3 minutes to let the chicken regain some of its charred texture.

• Microwave Method

  1. Place the Thai chicken skewers on a microwave-safe plate.
  2. Cover the skewers with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, continue to microwave in 30-second intervals until the chicken is heated through.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the Thai chicken skewers in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the chicken is heated through and slightly crispy.

• Grill Method

  1. Preheat your grill to medium heat.
  2. Place the Thai chicken skewers on the grill.
  3. Grill for about 5-7 minutes, turning occasionally, until the chicken is warmed through and has a nice char.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Thai chicken skewers in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: Use this to combine the marinade ingredients and mix the chicken cubes thoroughly.

• Whisk: This will help you blend the marinade ingredients smoothly.

• Measuring spoons: Essential for accurately measuring the soy sauce, fish sauce, brown sugar, lime juice, and vegetable oil.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Grater: Use this to grate the ginger finely.

• Cutting board: Provides a stable surface for cutting the chicken breast into cubes.

• Knife: A sharp knife is necessary for cutting the chicken breast into cubes.

• Skewers: These are used to thread the marinated chicken pieces for grilling.

• Grill: Preheat this to medium-high heat for cooking the chicken skewers.

• Tongs: Useful for turning the skewers on the grill to ensure even cooking.

• Serving platter: Use this to serve the hot, grilled chicken skewers.

Prepare the marinade in advance: Mix the soy sauce, fish sauce, brown sugar, lime juice, garlic, ginger, and vegetable oil the night before to save time.

Use pre-cut chicken: Purchase chicken breast already cut into cubes to skip the chopping step.

Quick marination: If you're short on time, marinate the chicken for 15 minutes at room temperature instead of 30 minutes in the fridge.

Pre-soak skewers: Soak wooden skewers in water while the chicken marinates to prevent burning on the grill.

Batch grilling: Grill multiple skewers at once to cook everything faster.