Juicy grilled Thai chicken skewers packed with sweet and savory flavors and perfect for summer grilling. An easy and delicious recipe for a quick weeknight dinner or backyard BBQ.
The Ultimate Summer Skewers You’ll Want on Repeat
Inspired by classic Chicken Satay, these Thai Chicken Skewers are everything you want in a grilled dish—and they absolutely do not disappoint! Packed with bold umami, sweet, savory, and spicy flavors, they’re the perfect go-to for summer grilling season. The Thai-inspired marinade caramelizes beautifully on the grill, giving each tender, juicy bite a deliciously charred, flavorful finish. Whether you’re firing up the grill for a backyard BBQ or whipping up a quick weeknight dinner, these skewers are guaranteed to be a hit. Serve them over rice with fresh veggies for a satisfying meal, or pair them with a creamy peanut dipping sauce for an irresistible appetizer!
What You’ll Need to Make These Marinated Thai Chicken Skewers
- Boneless, skinless chicken thighs
- Wooden or metal skewers
- Marinade and seasonings: Coconut aminos, hoisin, oyster sauce, rice vinegar, honey, chili garlic paste, garlic powder, salt and black pepper.
Instructions
Preparing and grilling these Thai chicken skewers couldn’t be easier!
- Start by preparing and marinating your chicken thighs. Cut the chicken thighs into bite-sized 1 inch pieces. In a mixing bowl, add the chicken pieces with all the marinade ingredients and seasonings. Set aside to marinate for at least 30 minutes up to overnight (I like to prepare these the night before to save time and marinate overnight for optimal flavor!) No time to marinate? No problem! These chicken skewers will still be delicious to throw on the grill right away!
- Next, we need to thread the chicken pieces on the skewers. If using wooden skewers, soak in cold water for 20-30 minutes prior to help prevent burning.
- Finally, lets grill the Thai chicken skewers! Preheat your grill to 350℉. Add the chicken skewers and grill for about 20 minutes, flipping the skewers every 4-5 minutes to ensure even cooking and achieve that perfect caramelized exterior!
Serving the Thai Chicken Skewers
My favorite way to serve these Thai chicken skewers is over a bed of rice with grilled veggies, all drizzled with a rich and creamy peanut sauce for a healthy, satisfying, and flavorful meal. They also make a fantastic appetizer served on their own with a side of creamy peanut dipping sauce. However you enjoy them, these skewers are guaranteed to become a new favorite!
Marinated Thai Chicken Skewers on the Grill
Equipment
- Wooden or metal skewers
Ingredients
- 2 lbs boneless, skinless chicken thighs Cut into 1 inch pieces
Chicken Marinade
- 1 tsp black pepper
- 1 tsp salt
- 2 tsp garlic powder
- 3 tbsp coconut aminos or soy sauce
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp chili garlic or Sriracha
- 2 tbsp honey
Instructions
Marinate
- Start by cutting the chicken thighs into bite sized 1 inch pieces.
- In a large mixing bowl, combine the bite-sized chicken thigh pieces with all the marinade ingredients. Toss well to ensure each piece is evenly coated. Set aside to marinate for at least 30 minutes to overnight.
Skewer
- If you using wooden skewers, soak in cold water for 20-30 minutes prior to skewering chicken. This will help prevent the skewers from burning on the grill.
- Thread the marinated chicken pieces onto the skewers.
Grill
- Before skewering the chicken, oil and preheat the grill to 350℉.
- Grill the chicken skewers for about 20 minutes, flipping every 4–5 minutes to ensure even cooking and achieve that perfect char and caramelized exterior!
Notes
- Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes or up to overnight in the fridge. If you’re short on time, you can skip the marinating and go straight to skewering and grilling—the skewers will still be delicious!
- Cooking Alternatives: No grill? No problem! You can also cook these skewers in the air fryer at 400°F for 12–15 minutes, flipping halfway through, or bake them in the oven at 425°F for 20–25 minutes, until fully cooked and slightly caramelized.
