Ingredients
- Chicken thighs, boneless, 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
- Garlic, minced: 2 cloves
- Ginger, grated: 1 tablespoon
- Red pepper flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, and red pepper flakes (if using).
- Step 2: Add the chicken cubes to the marinade, ensuring they are fully coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 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 grill to medium heat. Thread the marinated chicken cubes onto the soaked skewers.
- Step 5: Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and has a slight char.
- Step 6: Remove from grill and serve immediately. Garnish with chopped cilantro and lime wedges if desired.
Notes
- Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat skewers gently in a skillet over medium-low heat with a splash of water to keep them moist.
- Serve these flavorful skewers with coconut rice and a refreshing cucumber salad for a complete Thai-inspired meal.
- Don't skip soaking the skewers; otherwise, to ensure even cooking, consider using metal skewers which also help the chicken cook from the inside!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American