Grilled Thai Chicken Skewers

 

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Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers.

Build your skewers: chicken on their own skewers, and the onions & peppers together. Brush the veggie skewers with oil, and season the chicken skewers with salt. Once the grill has reached a medium-high heat, place all the skewers on the grate. The chicken skewers are flavoured with coconut cream, soy sauce, garlic and ginger from the marinade and then grilled over a bbq for a smoky flavour.

I glaze it at the very end with a bit of coconut cream glaze which gives it a bit of sweetness at the end. I like to pair this chicken with a super-easy peanut sauce and ta-da!Grilled Thai Chicken Kabob Skewers Similar satay, this dish is also-known-as kai yang or gai yang, which is Thai for ‘grilled chicken’. You must admit, grilled chicken or any food on a stick is fun to eat.

Grilling really enhances the amazing fresh flavors of these Grilled Thai Chicken Kabob Skewers. Preheat your grill to medium-high and put the chicken pieces on skewers. Place the skewers on the hot grill and grill for 5-7 minutes, flip and then cook for about another 5 minutes or until the chicken is cooked through.

Serve with a generous squeeze of lime juice and fresh cilantro sprinkled over the top. Did you make this recipe?Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over halfway through.

Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving. Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer.

When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over half-way through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving. Preparation. Soak the skewers in ice-cold water for 15 minutes to prevent then from burning; set aside. Place the chicken in a medium bowl.

Prepare the marinade: whisk all of the ingredients. Cooked on a grill, either outside or inside, these chicken skewers will become a family favourite! These easy Thai Chicken Skewers are one of our favourite chicken meals.

They’re a little sweet and a little spicy! Served over Thai Coconut Rice with fresh veggies or a salad, these chicken kabobs make a delicious meal. The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang).

Traditional Gai Yang is served with a dipping sauce but I find chicken.

List of related literature:

Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper, thread onto skewers, and grill for two minutes on each side or until cooked through.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
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Marinate the chicken: In a glass bowl or dish or a resealable plastic bag, combine the Sriracha and lime juice.

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Wrap the skewers in foil and allow them to steam for 2 to 4 minutes prior to serving.

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Add reserved chicken, bacon, onions and mushrooms; season with salt and pepper to taste, reduce heat to medium­low, and simmer gently to warm through and blend flavors, about 5 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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1 /4 ap chopped fresh Remove the chicken from the marinade, drain, and thread cilantro leaves onto the kabob rods.

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
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Grill the chicken skewers for 2 minutes per side or until cooked through.

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Combine ¼ cup minced shallot or scallion, 3 tablespoons lemon juice, 2 tablespoons canola oil, 2 tablespoons minced fresh thyme, 2 tablespoons minced fresh parsley, and 2 tablespoons soy sauce in bowl; season with pepper to taste, and transfer to zipper-lock bag.

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• Serve skewers hot or cold, on a salad or with a hot rice side dish, with grilled vegetables or as an appetizer.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
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Stir together vinegar, soy sauce, garlic, bay leaves, and pepper in a bowl, then pour marinade into a sealable plastic bag.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
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Put the scallions on the grill and cook until nicely grill-marked, 1 to 3 minutes per side, basting with the soy sauce mixture.

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Chronicle Books LLC, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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27 comments

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  • id like to know where can i buy the diakon radish i go to asian store alot and cannot find it and the asian workers there act like the dont know wat im talking about this is in orlando fla.

  • I used your recipe for my chicken satay. I decided to marinate them yesterday night to cook for our Mother’s Day potluck tomorrow. I did a test taste just now and it’s awesome!!!! I have a total of about 10 lbs of chicken breast, so I didn’t go by your measurements. Instead, I just eyeballed the amt of spices and herbs I needed since I have more than 2lbs of meat (I did used the same ingredients on this video). Luckily, I put in enough amount of spices and herbs to make it taste just right! My mother in law rarely likes new stuff, and for her to say it’s good and asked for more it really shows how good your recipe is. Thanks for showing us how to make this wonderful dish!:) I hope that the others will love my chicken satay as much as my mil, husband do.

  • Really good recipe! I made it with a slight variation of adding the honey and hoisen in the marinade and it came out perfect. Thanks.

  • love your recipe so much! Please make one about rib in soup? I had a soup with rib in a local restaurant and I like to know how to make it

  • Mark Weins went to the place that sells this BBQ and they were huge! I remember you when i saw it and was like, ah! So this is what Pai is talking about!

  • DUCK SKEWERS WITH PLUM SAUCE TRY IT BE FANCY THIS BBQ 20.20 BAKED APPLE DESSERT FOILED WRAPPED APPLE BBQ’S SERVED WITH BRANDY DRIZZLE ICE CREAM, CREAM, ALONE OR WITH SORBET

  • dude if u don’t understand the hole video then tough luck she also show u her ingredient that which u need to add to it. it’s so sample pay more tention to it.

  • Hi Marion just found your Channel amazing ��love the Thai Recipe
    If you want the Recipe for Malaysia Traditional Lamb Satay from strech and the Satay sauce tune to my YouTube channel Aida Traditional try it….you won’t be disappointed

  • im not trying to say that i would make it better than you (a lot of heters on youtube acting like that) but i have heard if you chop your meat into smaller pieces and put them on the skewer, the meat will be less dry and the fibers will be shorter and easier to eat. but overall great recipe! cheers.

  • Made this it’s yummy though I don’t have kifer leaves still the taste is awesome.I’m gonna add more paprika nxttime I like more spicy ����thank u.

  • Miss Rin, this marinate work the same for muu ping? Or does muu ping have a different marinate? If different may you do a video on how to make muu ping? I love to eat them for breakfast when I was studying abroad in Thailand. I would love to see how you make muu ping. Always, thank you for all of your lovely videos:)

  • You don’t need to speak Thai if you were born Thai you should be born to know how to make satay its in our DNA otherwise great video kob Kuhn mug

  • With all this grilling/baking how do you keep your oven clean? Do you clean it or have someone else clean it? I dread cleaning my oven. Caked on liquids from splatters is a lot of work to take off the surface.

  • Nice work! Loved the video. Subscribed! Please tell me where I can get a grill like the one you use. Also, If you don’t have a deal with someone there to cop wholesale and make them available you are missing a sure bet and neglecting a cool service to your fans! Just saying.

  • Last evening made for the first time and it came more than I expected. Something I did extra was soaking the chicken overnight in a salt and soy sauce brine which removed excess water from the chicken and made it crispy. I never knew coriander roots has such nice aroma��

  • Phải Vành Quyen không? Sao tiếng nói giống quá. Hay quá��chỉ gọn,dễ hiểu,mau và đẹp.không cần hiểu tiếng anh hay việt cũng làm được.mình thích video này hơn tiếng việt vì đôi khi mình thấy nó dài dòng quá, chi tiết quá (chắc tốt cho ai mới học nấu thôi).video tiếng anh thì Vành Quyền có nhiều khán giả toàn cầu hơn��

  • Hi Marion, this recipe looks super easy and delicious! Would you say it works well if you cook the skewers in advance (Day before a party)? Obvs I imagine they are better fresh, but looking for prep ahead recipes so I’m not cooking on the day of the party! thanks!

  • I tried this recipe today… It came out so good….will continue to make this from now on thank you so much for sharing ��������

  • ใช่เลยคะ สะเต๊ะ เป็นอาหารว่างที่ทำไปทานกับเพื่อนต่างชาติ ไม่เคยผิดหวังเลยคะ หมดเกลี้ยงทุกงวด คุณรินทร์สอนแบบเข้าเรื่องเลย ไม่ต้องกด forward เข้าใจง่าย กล้อง มุมภาพ เสียง ดีหมดเลยคะ หาก ลองสูตรคุณรินทร์แล้วจะแจ้งผลนะคะ ขอบคุณที่แบ่งปัน และสละเวลาทำ clip อาหารไทยดีๆอย่างนี้ รบกวนถามนิดคะ คุณรินทร์เป็น chef หรือป่าวคะ และเปิดร้านที่ไหนหรือเปล่า อยากไปทานคะ

  • In fact she forgot her blender… ������ very funny… That ok!!! Use whatever tools that work…i tried this recipe today, turn out pretty good.. But I don’t have Facebook…couldn’t show it…hope you take my words for it…thank you and good day to your family.

  • Would finely ground Korean chili powder work? Cuz I don’t own a grinder… Korean chili is super vibrant but I don’t think they’re very hot. Lol

  • Thank u so much! I have been waiting for u to post this dish since I don’t like any other ck satay recipe that I’ve searched for years. Can’t wait for the peanut and cucumber recipes. Again thank u. What’s the name of your restaurant and where? I just want to go there and eat.

  • A friend taught me their satay recipe and it’s practically the same but with some lime juice stirred through the sauce. I imagine the ajat fills a similar niche. Looks gorgeous.

  • I just made these and they are AMAZING!! They are just packed with a ton of flavor!!!
    Edit: I had the chance to charcoal grill them and it really made a difference, absolutely great!
    Not gonna lie, it wasn’t the easiest to re-glaze on a live fire but the end product was so worth it ��

  • I always wondering about shrimp paste. In my hometown, we always grill our shrimp paste on stove’s fire before using, but you always just use it as it is. Is there any different in taste or flavor between these two? The grill one and just as it is one? Thank you for the great recipe as always!

  • 2:05 “In fact, she forgot her blender” I love the editor of this video. All her videos make me laugh personality, etc but some really make me appreciate YouTube.