Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs, cut into 1-inch cubes
- Soy sauce: 1/4 cup
- Fish sauce: 2 tablespoons
- Lime juice: 2 tablespoons
- Brown sugar: 2 tablespoons, packed
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, minced
- Red pepper flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: In a medium bowl, whisk together the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and red pepper flakes (if using).
- Step 2: Add the chicken cubes to the marinade and toss to coat well. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Step 3: While the chicken is marinating, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Step 4: Preheat your grill to medium heat (around 350-400°F or 175-200°C).
- Step 5: Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece.
- Step 6: Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and has a slight char. Serve immediately.
Notes
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat grilled skewers in a skillet over medium heat with a splash of water to keep them moist.
- Serve these vibrant skewers with a side of coconut rice and a cool cucumber salad for a complete Thai-inspired meal.
- Mince the ginger and garlic finely for the marinade to maximize flavor penetration and prevent burning on the grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American