Grilled Thai Chicken Kabob Skewers

Ingredients

• 1red chilli pepper, deseeded and chopped
• 1 tablespoonchopped shallot
• 1 piece, 5 cmfresh ginger, peeled and chopped
• 1garlic clove, peeled and chopped
• 1lime, zested and juiced
• 1/2 teaspoonground coriander
• 1/2 teaspooncumin
• 1/2 teaspoonfish sauce
• 1/4 teaspoonsalt
• Small pinchwhite pepper
• 60 mllight-tasting olive oil or vegetable oil
• 1 tablespoonwater
• 4boneless, skinless chicken breasts, cut into large chunks

Instructions

1. 1

   Blend the marinade

   Put all the ingredients except the chicken into a blender with 1 tablespoon of water. Blend until completely smooth, then set aside half in a small, clean bowl for basting and serving.

2. 2

   Marinate the chicken

   Put the chicken in a lidded bowl or large zip-top bag. Pour over the remaining marinade, toss to coat, cover and refrigerate for at least 1 hour.

3. 3

   Thread the skewers

   Thread the marinated chicken onto 4 skewers. If using wooden skewers, soak them in water for 30 minutes first.

4. 4

   Heat the grill

   Preheat a barbecue or indoor grill pan over medium-high heat. Lightly oil the grates to help prevent sticking.

5. 5

   Grill the chicken

   Set the skewers on the grill and cook for about 8 minutes, until they release easily and have clear grill marks. Turn them, baste the cooked side generously with the reserved clean marinade, then grill for another 5–8 minutes, until slightly charred and cooked through.

6. 6

   Serve safely

   Discard any marinade that has touched the raw chicken. Serve only the reserved, clean sauce at the table.

What is Kai Yang?

Kai Yang is Thai grilled chicken, commonly associated with the Isaan region. This version takes inspiration from that style, using chicken pieces on skewers and a punchy marinade.

Ginger, lime, chilli and fish sauce bring freshness, heat and savoury depth. Blending them makes a smooth coating that is easy to distribute over the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 38g protein, 7g carbs, 8g fat.

The chicken provides most of the protein, while the oil contributes much of the fat and the honey or sugar adds a small amount of carbohydrate. Serve a skewer portion with vegetables and a measured serving of rice to balance the plate.

Building the marinade

Fresh aromatics: Ginger, garlic, shallot and chilli form the flavour base. Removing the chilli seeds gives a milder result, while leaving some in adds more heat.

Sweet and savoury: Honey or sugar rounds out the lime, and fish sauce adds saltiness and depth. The oil helps the blended mixture coat the chicken.

Marinating and skewering

Chilling time: Give the chicken at least 1 hour in the refrigerator so the marinade can flavour the pieces. Keep the bowl covered or use a sealed bag.

Even pieces: Cut the chicken into large chunks of similar size so they cook at roughly the same rate. Leave a little space between pieces when threading them onto the skewers.

Getting a good grill

Release cue: Let the chicken cook undisturbed until it releases easily from the grates and has distinct grill marks. If it sticks, give it a little more time rather than pulling it up.

Turn and baste: After turning, brush the cooked side with the reserved clean marinade. Do not use the marinade from the raw chicken for basting or serving.

Checking for doneness

The stated cooking time is about 13–16 minutes in total, after the grill has heated. The exact time can vary with the size of the chicken chunks and the heat of the barbecue or pan.

Check the thickest pieces before serving; the chicken should be cooked through. Avoid crowding the skewers, which can make it harder to brown them evenly.

Serving the skewers

The reserved sauce brings extra lime and ginger flavour at the table. Serve the skewers with rice and a crisp salad or vegetables for a fuller meal.

For an indoor grill pan, work in batches if needed and ventilate the kitchen. Turn the skewers carefully so the pieces stay on the grill and brown on more than one side.

Recipe notes & tips

• Reserve the clean marinade before it comes into contact with the chicken.
• Soak wooden skewers for 30 minutes to help keep them from scorching.
• Cut the chicken into similarly sized chunks for more even cooking.
• Lightly oil the grill grates before adding the skewers.
• Let the chicken release from the grill before turning it.
• Use a clean brush for the reserved marinade.

Variations

• Milder chilli: Use less chilli or remove all the seeds before blending.
• Sugar option: Use 1 teaspoon of sugar instead of 2 teaspoons of honey.
• Vegetable skewers: Grill separate skewers of vegetables alongside the chicken.
• Indoor version: Cook the skewers in a preheated grill pan over medium-high heat.
• Citrus change: Add extra lime zest for a more pronounced citrus aroma.

Common mistakes to avoid

• Skipping the reserved sauce: Set half aside before adding the chicken so it stays safe to serve.
• Crowding the skewers: Leave a little space between chunks so they brown rather than steam.
• Turning too soon: Wait until the chicken releases easily and has grill marks before turning.
• Uneven chunks: Cut pieces to a similar size so smaller ones do not finish far ahead of larger ones.
• Guessing doneness by colour alone: Check that the thickest chicken pieces are cooked through.

How to store

Refrigerate leftover cooked chicken in a sealed container within 2 hours and use within 3–4 days. Reheat until piping hot, using a covered pan or microwave; store the reserved clean sauce separately.

Frequently asked questions