Thai-Style Spicy Grilled Chicken Skewers Recipe (2024)

When the weather’s a bit warmer and the evenings are long, one of the best ways to cook a meal is to get outside and grill. We adore skewer recipes when this is the plan – they allow for so much variety in what you cook, what flavors you can add, and they’re a bunch of fun to put together too!

In addition to the many skewer recipes we’ve featured on the site, here’s another to take a look at: This Thai-style grilled chicken recipe.

If you enjoy some spice to your meal without a lot of heat, this is definitely the dish for you. By combining things like dried red peppers, ginger, and turmeric, this dish will wow your palette without being too hot.

Dried red peppers are a bit of a rare ingredient if you don’t frequently cook Thai-inspired meals. These peppers are exactly what they sound like – dehydrated and usually sold in small bags in the Asian food section of your grocery store (however, if you can’t find them, they can also be ordered online).

These will add just a bit of mild flavor to your dish overall – if you’re feeling a bit more adventurous or looking for additional heat, try some other dried pepper varieties as well.

To fill up your plate, try adding a serving of a cooler salad – this will help balance the spicy flavors you’ll find on your skewer. We think a great one that complements the flavors here is this cucumber and carrot salad – it’s simple and matches the theme of these skewers.

Thai-Style Spicy Grilled Chicken Skewers Recipe

Serves: 4 Prep: 20 min + 2 h Cook: 15 min

Ingredients

• 4 chicken breasts, boneless, skinless, and cut into cubes
• 4 large, dried red peppers
• 2 tbsp. fresh ginger, minced
• 2 tbsp. fresh turmeric, minced
• 4 garlic cloves, minced
• 1 tsp. ground coriander
• 2 tbsp. tomato paste
• 1 green onion, minced
• 2 cups coconut milk
• 2 tbsp. olive oil
• Sea salt and freshly ground black pepper
• Metal or wood skewers

Preparation

1. Place dried peppers in hot water for 20 to 25 minutes, draining afterward.
2. In a mortar or kitchen grinder, place the red pepper, ginger, turmeric, garlic, coriander, green onion, tomato paste, and olive oil; grind or pound the mixture until you get a smooth paste.
3. Combine half of the hot pepper mixture with ½ cup of coconut milk.
4. Add the chicken to the mixture and marinate for 2 to 12 hours in the refrigerator.
5. Combine the remaining hot pepper mixture with the remaining coconut milk in a saucepan.
6. Bring to a light boil; then simmer while stirring for 8 to 10 minutes.
7. Preheat the grill to medium-high heat.
8. If using wooden skewers, soak them in water for at least 5 minutes.
9. Thread the chicken onto the skewers and place it on the grill.
10. Grill the chicken for 12 to 15 minutes, turning every two minutes and basting with about half of the hot pepper sauce throughout cooking.
11. Serve the skewers with the remaining sauce.

📖 Recipe

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