Description
Grilled Thai chicken sticks bring bold, herb-filled flavor straight to the grill. They’re quick to prepare and perfect for outdoor meals or casual dinners.
Ingredients
Scale
Protein:
- 1 lb boneless, skinless chicken thighs or breasts
Marinades and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic
- 1 tablespoon lime juice
- 1 teaspoon ground ginger
- 1 tablespoon vegetable oil
Cooking Tools:
- Wooden skewers
Peanut Satay Sauce Proteins and Base:
- ½ cup creamy peanut butter
- ¼ cup coconut milk
Peanut Satay Sauce Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon ground ginger
- 1 clove garlic
- ½ teaspoon chili flakes
- 1 tablespoon water
Instructions
- Mix 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 2 minced garlic cloves, 1 tablespoon lime juice, and 1 teaspoon ground ginger in a large bowl. This creates a vibrant marinade that will infuse your chicken with incredible Thai flavors.
- Add 1 lb of chicken pieces to the marinade, ensuring each chunk gets completely coated. Refrigerate for 30-120 minutes, letting the meat absorb all the delicious seasonings.
- Soak 6-8 wooden skewers in cold water for 30 minutes to prevent burning during grilling. This simple trick helps your skewers stay intact.
- Prepare the peanut satay sauce by combining ½ cup peanut butter, ¼ cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, 1 teaspoon ground ginger, and 1 minced garlic clove in a small saucepan.
- Heat the sauce mixture at 175°F (79°C) for 3-4 minutes, stirring constantly. Add 1 tablespoon water to achieve your preferred sauce thickness.
- Preheat your grill or grill pan to 400°F (204°C). Brush the surface with 1 tablespoon vegetable oil to prevent sticking.
- Thread marinated chicken pieces onto prepared skewers, spacing them evenly for consistent cooking.
- Grill skewers for 3-4 minutes per side at 400°F (204°C), rotating to ensure even charring and complete cooking.
- Check chicken internal temperature reaches 165°F (74°C) for safe consumption. Remove from heat and let rest for 2-3 minutes.
- Plate skewers and serve immediately with warm peanut satay sauce. Optional: Garnish with chopped cilantro or crushed peanuts for extra texture.
Notes
- Marinating the chicken for at least 30 minutes allows the flavors to deeply penetrate the meat, creating a more complex and delicious taste profile.
- Soaking wooden skewers in water for 30 minutes prevents them from burning during grilling, ensuring a smooth cooking process.
- For a gluten-free version, replace soy sauce with tamari or coconut aminos to maintain the rich umami flavor without gluten.
- If you don’t have a grill, these chicken skewers work beautifully in a hot cast-iron skillet or under the broiler, giving similar caramelized edges and juicy texture.
- Prep Time: 30 minutes
- Cook Time: 7-8 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 321 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg