Grilled Thai Chicken Skewers Recipe (Gai Yang)

Prep Time 20 mins

Cook Time 15 mins

Total Time 1 hr 35 mins

Cooking Method: BBQ, Grilling

Cuisine: Indonesian, Thai

Courses: Appetizer, Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 360

Description

This easy Thai chicken skewers recipe serves four and features boneless, skinless chicken thigh fillets marinated Gai Yang-style with lemongrass, fish sauce, and sweet soy, then grilled to perfection, and served with a spicy Nam Jim Jaew BBQ dipping sauce.

Ingredients

For the Chicken

1½ lbs (700g) boneless, skinless chicken thighs (cut into 1½-inch cubes)
6 cloves of fresh garlic, peeled
1 large stalk of lemongrass, white part only, sliced thin
1/2 bunch coriander (cilantro) roots and stems, chopped
1½ teaspoons of whole black peppercorns, cracked

For the Marinade

1/4 cup of fish sauce
2 tablespoons of kecap manis
2 tablespoons of regular soy sauce (or tamari for gluten-free)
2 tablespoons of packed palm sugar (or dark brown sugar or honey)
1 tablespoon of neutral oil (rice bran or vegetable)
1/2 cup of full-fat coconut milk
1 teaspoon of ground turmeric

For the Dipping Sauce

1 tablespoon of uncooked glutinous rice (or jasmine rice, for toasting into Khao Khua)
2 tablespoons of Thai tamarind paste (concentrate)
3 tablespoons of good quality fish sauce
1 tablespoon of palm sugar (or light brown sugar)
3 tablespoons of fresh lime juice
1 teaspoon of toasted chili flakes (or small Thai bird chilies, minced)
3 tablespoons of mixed fresh herb, finely diced (shallots, cilantro, and green onion)

For Serving and Garnish

fresh lime wedges
fresh cilantro, chopped
diced white onion or shallots

How to Make Thai Chicken Skewers (Step-By-Step Instructions)

1
Prepare the Skewers and the Chicken
- If using bamboo or wooden skewers, they must be soaked in water for a minimum of 30 minutes.
- This prevents them from igniting during the high-heat grilling process.
- While the skewers soak, trim the chicken thighs of any excess large pieces of fat or gristle.
- Then cut them into uniform 1½-inch cubes.
- Using kitchen shears often makes this process easier than using a knife.
2
Make the Gai Yang Paste
- In a mortar and pestle, combine the peeled garlic, sliced lemongrass, coriander roots/stems, and black peppercorns.
- Pound them vigorously until a coarse, highly fragrant paste forms.
3
Prepare the Marinade
- In a large bowl, whisk together the fish sauce, kecap manis, soy sauce, palm sugar, neutral oil, coconut milk, and turmeric.
- Stir in the freshly pounded Gai Yang paste.
- Immediately measure out and reserve ¼ cup of this liquid marinade into a separate, clean container.
- This reserved portion is your safe basting glaze for later.
4
Marinate the Chicken
- Add the cubed chicken thighs to the remaining marinade.
- Use your hands to thoroughly rub the paste and liquid into the chicken.
- Cover and refrigerate for at least 1 hour or ideally overnight for the complex flavors to fully penetrate the meat.
5
Prepare the Nam Jim Jaew Dipping Sauce
- Dry-toast the glutinous rice in a clean, dry skillet over medium-high heat.
- Stir constantly until the grains are deep golden brown and release a nutty, smoky aroma.
- Grind the toasted rice in a spice grinder or mortar and pestle until a fine powder is formed.
- In a small serving bowl, combine the tamarind paste, fish sauce, palm sugar, and lime juice.
- Stir until all sugar is dissolved.
- Finally, stir in the toasted rice powder, chili flakes, shallots, and fresh herbs.
- Taste and adjust to suit your preference.
6
Thread the Chicken and Prep the Grill
- Thread the marinated chicken pieces onto the soaked wooden or metal skewers.
- Keep a little space between each piece so the heat can circulate evenly.
- Discard the remaining raw marinade that touched the chicken.
- Preheat your grill (charcoal or gas) to medium-high heat, targeting a temperature between 425°F and 450°F.
- Clean the grates thoroughly and lightly oil them to prevent sticking.
7
Grill and Glaze the Chicken Skewers
- Establish a two-zone heat system on your grill if possible.
- One side hot (direct heat) and one side cooler (indirect heat).
- Place the chicken skewers over the direct, medium-high heat.
- Grill for 7 to 8 minutes, turning frequently (every 1 to 2 minutes) to achieve even coloring and prevent the high-sugar glaze from burning prematurely.
- Once the chicken pieces are lightly charred and almost cooked through, begin the basting process.
- Liberally brush the skewers with the reserved (clean) marinade/glaze, turning them constantly for an additional 3 to 5 minutes.
- The glaze will rapidly thicken, caramelize, and become sticky.
8
Garnish and Serve
- Once cooked, transfer to a clean cutting board or serving platter.
- Rest the grilled chicken skewers for 2 to 3 minutes.
- Garnish generously with fresh cilantro, chili flakes, and shallots.
- Serve hot with the spicy Nam Jim Jaew dipping sauce and fresh lime wedges.

Nutrition Facts

Servings 4

Serving Size 2 skewers per person

Amount Per Serving
Calories 360kcal

% Daily Value *
Total Fat 20g31%
Saturated Fat 9g45%
Cholesterol 66mg22%
Sodium 315mg14%
Potassium 607mg18%
Total Carbohydrate 9g3%
Dietary Fiber 2g8%
Sugars 6g
Protein 35g70%

Vitamin A 210 IU
Vitamin C 10 mg
Calcium 41 mg
Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soak bamboo or wooden skewers for at least 30 minutes to prevent them from burning on the grill.
Never use the raw chicken marinade for basting; only use the reserved clean glaze set aside beforehand to avoid harmful pathogens.
Because of the palm sugar and sweet soy, the glaze can burn easily; if the skewers start to blacken, move them to a cooler part of the grill or lower the heat.
Make sure the aromatic paste is finely blended, as large pieces of lemongrass or garlic can burn on the grill and create bitter spots.