Best 4 Thai Chicken Skewers Recipes

THAI-STYLE CHICKEN SKEWERS

Steps:

• Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
• Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
• Preheat the oven to 425 degrees F.
• Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
• To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.

THAI CHICKEN APPETIZER SKEWERS

Steps:

• Rinse chicken; pat dry with paper towels. Slice chicken crosswise into 3-inch-wide strips, 1/4-inch to 3/8-inch thick; place in a shallow glass dish.
• In a small bowl, combine the marinade ingredients; pour over the chicken and toss well to coat. Cover and marinate in refrigerator for at least 30 minutes, but no more than 2 hours. Stir mixture occasionally.
• Prepare grill for direct cooking; brush rack with vegetable or peanut oil.
• Meanwhile, combine the dipping sauce ingredients (except the chopped peanuts) in a small saucepan. Cook and stir (constantly) over medium heat - Bring to a boil. Reduce heat and simmer, uncovered, 2 to 4 minutes or until slightly thickened, smooth and bubbly. Keep warm in a small serving bowl; garnish with chopped peanuts just before serving.
• Drain chicken; reserve the marinade. Thread the chicken strips, accordion-style, onto twelve 6-inch metal skewers.
• Transfer skewered chicken to prepared rack of uncovered grill. Grill directly over medium coals 8 to 10 minutes or until the chicken is tender and no longer pink. (DO NOT OVERCOOK!) Turn once, halfway through grilling time, and brush often with the reserved marinade during the last 5 minutes of cooking. Discard remaining marinade.
• Serve immediately on skewers with the warm peanut sauce for dipping.

THAI CHICKEN SKEWERS

Steps:

• In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
• Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers.
• Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens.
• TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.

THAI MARINATED GRILLED CHICKEN SKEWERS

Steps:

• 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 together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with the plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight. Prepare the peanut coconut sauce: combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside. 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. Serve the peanut coconut sauce alongside the chicken skewers. Makes 4 to 6 servings. Variations: cube of top sirloin beef or pork loin can be substituted for the chicken.