Need a quick weeknight dinner? These paleo Easy Thai Chicken Skewers are sweet, spicy and succulent.
These easy Thai Chicken Skewers are another one of our favourite chicken meals. These chicken kabobs are a little sweet and a little spicy!
This recipe is just as easy as our other favourites: Easy Thai Baked Chicken, Asian Glazed Chicken, Baked Lemon Chicken, Honey-Mustard Chicken with Turmeric, Maple Garlic Glazed Chicken and Cajun Chicken, and it’s oh-so-good!
Chicken Breasts or Chicken Thighs?
You can use skinless, boneless chicken breasts, chicken tenders, or chicken thighs in this recipe. They all work beautifully, resulting in flavourful kabobs, fresh from the grill. I’ve made these chicken kabobs many times, both on my outdoor and indoor grill because they’re just so easy.
Ingredients for Thai Chicken Skewers
Besides chicken breasts or thighs, you’ll need
- soy sauce: gluten-free tamari, or coconut aminos for Paleo diet
- sesame oil
- honey
- Sambal Oelek: Asian hot chili paste, or Sriracha sauce if you’d prefer
- ginger root: finely grated
- garlic: fresh is best
An easy recipe!
- First, whisk the marinade ingredients together.
- Thread the chicken pieces on to the skewers.
- Let them sit and soak up all that sweet and spicy goodness.
- Grill until no longer pink inside.
Serve these chicken kabobs with lots of fresh veggies and Thai Coconut Rice.
Get the napkins! These chicken kabobs are full of finger-licking yumminess. They’re Paleo too!
Easy Thai Chicken Skewers
Equipment
- Reversible Cast Iron Grill/Griddle
- Metal Skewers
Ingredients
- 1/4 cup soy sauce tamari, or coconut aminos for paleo diet
- 1 tsp sesame oil
- 2 tbsp honey
- 1 - 2 tsp Sambal Oelek hot chili paste,or Sriracha sauce
- 1/2 inch fresh ginger root peeled and finely grated
- 2 cloves garlic crushed
- 2 chicken breasts skinless and boneless
Instructions
- Mix all marinade ingredients together.
- Cut chicken into 1-inch cubes or chunks and thread onto skewers.
- Put chicken cubes in a shallow dish, pour marinade over top and turn chicken pieces to make sure all are coated or submerged. Let marinate for at least an hour in the refrigerator
- Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink.
- Serve with Thai Coconut Rice.
Nutrition
Looking for more recipes for chicken skewers or chicken kabobs?
- Grilled Rosemary Mustard Chicken Kabobs
- Greek Lemon Chicken Kabobs with Tzatziki
- Thai Grilled Turmeric Chicken Kabobs
- Ginger-Garlic Glazed Korean Chicken Skewers
- Japanese Chicken Yakitori Skewers
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This recipe was originally posted in 2015. I have updated it with new information.
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Dee says
We loved these skewers. I cooked them on the outdoor grill. They were so easy to make and were just spicy enough for my family. Thanks!
aynsley Platten says
Tried these for the first time tonight and they turned out amazing! Thanks for the recipe.
Flavour & Savour says
Thanks for letting me know how much you liked then, Aynsley! They’re a favourite in our home, too.
steven says
These are great! Didn’t want to grill so I pan seared them and then added the extra marinade after they were turned. Juice boils down to a nice glaze.
Flavour & Savour says
Great idea, Steven! Thanks so much for commenting!