Thai-Style Skewered Chicken

"A fragrant Thai style grilled chicken that can be served with Jasmine rice."
photo by gailanng photo by gailanng
photo by gailanng
photo by teresas photo by teresas
photo by Bayhill photo by Bayhill
photo by IngridH photo by IngridH
photo by Chicagoland Chef du photo by Chicagoland Chef du
Ready In:




  • Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight.
  • Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.

Questions & Replies

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  1. teresas
    This was yummy...although both hubby and I thought that the cumin was very dominate in the dish...if you are not a huge fan cut back on this spice...this was very easy to prepare...I served it with a stir fried bok choy and saffron rice...made for "For Your Consideration" tag game...=)
  2. LifeIsGood
    Excellent! I only marinated the chicken for about 4 hours and thought that was plenty. The chicken really absorbed the flavors. It was great served over the rice. Before putting the skewers onto the grill, I made sure all of the lemongrass was off of the chicken, since it can be hard. It did impart a lovely and unique flavor in the marinade! Yummy. Thanks for posting. Made for Family Picks during ZWT9 Soup-A-Stars team
  3. Bayhill
    We really enjoyed this quick and easy, flavorful chicken. The combination of the marinade ingredients was wonderful. I used recipe #467552 for the red curry paste and it worked perfectly for this recipe. I let the chicken marinate for about 3 hours and that was enough time to flavor the meat to our taste. I served this over jasmine rice with lime wedges. Thank you for sharing this wonderful recipe. Made for ZWT9 SE Asia "Tradition with a Twist of Innovation" challenge for The Apron String Travelers.
  4. IngridH
    I liked this, but with reservations. I let the chicken sit in the marinade overnight, and found the texture of the finished dish to me kind of mealy- like the acid had broken the meat down too much before cooking it. Next time I'll stick with just a few hours. The flavors, however were outstanding. I'm often looking for a quick marinade for chicken on the grill, and this fits the bill very well. Made for ZWT9
  5. Chicagoland Chef du
    Everyone ages 15 - 88 y/o thoroughly enjoyed this tasty dish. Served with basmati rice and <br/>Recipe #415110 . Thanks for sharing Nancy!



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