Thai Chicken Skewers Recipe

Name: Thai Chicken Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes; 1/4 cups Vegetable Oil; 3 Tablespoons White Wine Vinegar; 1 Tablespoon Lime Juice; 2 Tablespoons Honey; 1 Tablespoon Fish Sauce; 1 Tablespoon Soy Sauce; 4 cloves Garlic, Minced; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1 teaspoon Curry Powder; 1/4 cups Cilantro, Chopped, For Garnish; 1/2 cups Mayonnaise; 1/2 cups Peanut Butter; 2 Tablespoons Fish Sauce; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Honey; 1/2 teaspoons Salt; 1 teaspoon Pepper; 1 teaspoon Ground Cayenne Pepper

Servings: persons

4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
1/4 cups Vegetable Oil
3 Tablespoons White Wine Vinegar
1 Tablespoon Lime Juice
2 Tablespoons Honey
1 Tablespoon Fish Sauce
1 Tablespoon Soy Sauce
4 cloves Garlic, Minced
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 teaspoon Curry Powder
1/4 cups Cilantro, Chopped, For Garnish
1/2 cups Mayonnaise
1/2 cups Peanut Butter
2 Tablespoons Fish Sauce
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Honey
1/2 teaspoons Salt
1 teaspoon Pepper
1 teaspoon Ground Cayenne Pepper

1
Place your chicken cubes in a large zipper bag.
2
In a small bowl, whisk together the vegetable oil, white wine vinegar, lime juice, honey, fish sauce, soy sauce, garlic, salt, pepper and curry powder.
3
Pour the marinade over the chicken and zip up the bag completely.
4
Massage the chicken with the marinade and refrigerate for at least 1 hour.
5
Preheat your grill to medium heat and brush the grates with a little bit of olive oil.
6
While your grill is heating up, remove your chicken cubes from the marinade and skewer them evenly onto 4 metal or wooden (if wooden, make sure they have been soaked in water for at least 20 minutes before using) skewers.
7
Grill the skewers for 10-12 minutes, rotating after every 2 minutes until the chicken is cooked through.
8
Remove skewers from grill, put them on a platter and let them rest for 2-3 minutes.
9
Sprinkle with cilantro and serve with peanut dipping sauce.
10
For the peanut dipping sauce, whisk the mayo, peanut butter, fish sauce, apple cider vinegar, honey, salt, pepper and ground cayenne pepper in a small bowl until smooth.
11
Serve with the chicken skewers and enjoy!

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes, 1/4 cups Vegetable Oil, 3 Tablespoons White Wine Vinegar, 1 Tablespoon Lime Juice, and more.

Yes, Thai Chicken Skewers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions