Grilled Thai Chicken Skewers Skewers

April 2, 2026

Get ready for grilling season with my tasty Grilled Thai Chicken Skewers! The marinade – the base of this dish – starts with a delicious combination of bold Thai flavors like fresh ginger, lime juice and aromatic spices, with a little something extra for subtle heat. A favorite since 2020.

A close-up of grilled Thai chicken skewers topped with green onions and red peppers

Ingredients

  • Red pepper
  • Shallot
  • Fresh ginger
  • Garlic
  • Lime
  • Honey or sugar
  • Ground coriander
  • Cumin
  • Fish sauce
  • Salt
  • White pepper
  • Vegetable oil
  • Chicken breast

Thai marinade

The gluten-free marinade is made with simple, fresh ingredients, and the heat level is entirely up to you. I use one red pepper for a mild kick, but feel free to add a second one if you’re a real spice fan.

The fish sauce provides that signature savory umami depth; However, if you prefer a fish sauce substitute or just can’t find it, a little soy sauce or tamari works wonderfully. The marinade remains incredibly delicious and vibrant either way.

Grilled chicken served over vegetable and jasmine rice

Authentic Flavor: What is Kai Yang?

Known in Thailand as Kai Yang (or Gai Yang), which literally translates to “grilled chicken,” this dish is a flavorful take on classic satay. There’s no denying that food on a stick is just more fun to eat! The high heat of the grill perfectly enhances the fresh, vibrant flavors of these skewers, creating that beautiful charred finish.

Grilling all year round and tips

Don’t feel limited to the summer months; you don’t even need an open flame. I often prepare these chicken skewers on my indoor grill pan during the winter. Grilling is the best way to ensure tender, juicy chicken every time.

Pro tip: Using metal skewers eliminates the need to soak wooden skewers and is a great eco-friendly, “no fuss” option. Remember they get hot – always use tongs!

Colorful vegetables and white rice

Protein and Vegetable Options

Although I love using boneless, skinless chicken breasts, this recipe is incredibly versatile. It also works well with:

  • Alternative proteins: Beef, pork, firm fish (like salmon) or even extra-firm tofu.
  • Add veggies: Thread chunks of red onion and bell pepper between pieces of chicken to turn these skewers into a complete, colorful meal.

What to serve with Thai chicken skewers

For a complete meal, I recommend pairing them with:

Store leftovers

A gray serving platter with grilled Thai chicken skewers and kebab skewers

Print

Grilled Thai Chicken Skewers Skewers

Prepare the best Thai grilled chicken skewers! This easy, gluten-free Kai Yang features a fresh ginger and lime marinade. Perfect for grilling or an indoor skillet.

Course Grilling

Kitchen Thai

Preparation time 1 hour

Cooking time 13 minutes

Total duration 1 hour 13 minutes

Servings 4

Calories 255kilocalories

  • 1 red pepper seeds removed and chopped
  • 1 tablespoon chopped shallot
  • 2- thumb (5 cm) piece of fresh ginger, peeled and chopped
  • 1 garlic clove peeled and chopped
  • Zest and juice of 1 lime
  • 2 teaspoons honey or 1 teaspoon of sugar
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ½ teaspoon fish sauce
  • ¼ teaspoon salt
  • Small pinch of white pepper
  • ¼ cup 60 ml light-tasting olive or vegetable oil
  • 4 boneless skinless chicken breasts cut into large pieces

  • Put all the ingredients (except the chicken) in a blender with 1 tablespoon of water. Blend until completely smooth. Important: Reserve half of this marinade in a small, clean bowl for basting and serving later.

  • Place the chicken in a lidded bowl or large zip-top bag. Pour the remaining half of the marinade over the chicken and toss well to coat. Refrigerate for at least 1 hour.

  • Thread the marinated chicken onto 4 skewers. (If using wooden skewers, make sure they have been soaked in water for 30 minutes).

  • Preheat your barbecue or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

  • Place the skewers on the grill. Cook for about 8 minutes; They’re ready to turn once they release easily from the grates and show distinct grill marks. Flip the skewers, generously baste the cooked side with the reserved clean marinade, and grill for another 5 to 8 minutes until lightly charred and the chicken is cooked through.

  • Discard any marinade that came into contact with the raw chicken. Only serve the clean, reserved sauce at the table.

Portion: 1 | Calories: 255kilocalories | Carbohydrates: 7g | Protein: 38g | Fat: 8g | Saturated fat: 1g | Polyunsaturated fats: 6g | Sodium: 284mg | Sugar: 5g

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