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Easy Grilled Thai Chicken Skewers

Easy Grilled Thai Chicken Skewers

Juicy, flavour-packed Grilled Thai Chicken Skewers (Gai Yang) made with tender chicken thighs marinated in a bold Thai-style paste of lemongrass, coriander, garlic and kecap manis. These skewers capture the essence of traditional Thai street food with their perfect balance of sweet, salty, and savory flavors, creating tender morsels that caramelize beautifully on the grill. They're incredibly versatile for weeknight dinners, BBQs or entertaining, delivering maximum flavor impact with minimal prep time.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1kg chicken thigh fillets, cut into 2-3cm cubes (can also use whole or halved thigh fillets)
  • 1 stick lemongrass, white part only, sliced
  • ½ bunch coriander, roots and stems chopped, leaves reserved
  • 6 cloves garlic
  • ¼ cup fish sauce
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon neutral flavoured cooking oil
  • ½ teaspoon turmeric powder
  • ½ teaspoon cracked black pepper
  • Steamed jasmine rice, to serve
  • Sliced cucumber, red onion and red chilli, to serve
  • Coriander sprigs (reserved from marinade), for garnish

Equipment

  • Grill or grill pan
  • Skewers
  • Blender or food processor
  • mixing bowl

Method
 

Instructions
  1. Cut chicken thighs into uniform 2-3cm cubes and prepare aromatics by slicing the white part of lemongrass and finely chopping coriander roots and stems
  2. Combine lemongrass, coriander roots/stems, garlic, fish sauce, kecap manis, oil, turmeric, and pepper in a blender or food processor until smooth paste forms
  3. Massage the fragrant paste into chicken pieces, ensuring thorough coating, and marinate for at least 2 hours (overnight for best results)
  4. Soak wooden skewers in water for 30 minutes to prevent burning
  5. Thread marinated chicken onto skewers, leaving space between pieces for even cooking
  6. Preheat grill to medium-high heat and grill skewers for 4-5 minutes per side, turning occasionally until golden-brown and cooked through

Notes

Soak wooden skewers for 30 minutes to prevent burning. Marinate for at least 2 hours for best flavor development. Use chicken thighs for juicier results. Watch for flare-ups while grilling and keep water spray bottle handy. Can substitute kecap manis with soy sauce mixed with brown sugar if unavailable.