Spicy Thai Chicken Skewers (Chicken Kebabs)

Ingredients

• 15Thai basil leaves
• 15 mlcracked black pepper
• 7.5 mlchilli flakes or red pepper flakes (adjust to your spice tolerance; these are quite spicy)
• 2.5 cmginger, sliced
• 3garlic cloves
• 10 mlfish sauce
• 1.25 ml, or more to tastesalt
• 15 mldark brown sugar or palm sugar
• 45 mloil (vegetable or olive oil)
• 680 gboneless chicken thighs, cut into 2.5 cm pieces
• 10wooden skewers, soaked in cold water for at least 1 hour
• To brush onoil, to prevent sticking
• To sprinkle on topblack pepper and chopped Thai basil
• To serve (optional)romaine lettuce

Instructions

1. 1

   Make the spice paste

   Put the Thai basil, cracked black pepper, chilli flakes, ginger, garlic, fish sauce, salt, sugar and 45 ml oil in a small food processor. Pulse until smooth, then set aside.

2. 2

   Marinate the chicken

   Mix the chicken pieces with the spice paste and leave to marinate for at least 1 hour, or preferably up to overnight. Soak the wooden skewers in water as well; the method suggests soaking them overnight.

3. 3

   Thread the chicken

   Thread the marinated chicken pieces onto the 10 skewers, dividing the chicken evenly between them.

4. 4

   Heat the grill

   Heat the grill to medium-high and brush the grill with oil.

5. 5

   Grill the skewers

   Set the skewers on the grill and cook for about 5–10 minutes per side, turning so the chicken cooks on all sides and develops grill marks.

6. 6

   Finish and serve

   Sprinkle the skewers with black pepper and chopped Thai basil. Serve with romaine lettuce if you like.

What are Thai chicken skewers?

Chicken skewers are pieces of meat threaded onto sticks and grilled, a format found in many food traditions. This version uses Thai basil, fish sauce and a lively pepper-and-chilli paste for a Thai-inspired flavour profile.

The recipe works because the thighs stay juicy on the grill while the aromatic paste coats each piece. The lettuce offers a crisp, cool contrast at serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 13g protein, 2g carbs, 7g fat.

The chicken provides most of the protein, while the brown sugar contributes a little carbohydrate. Most of the fat comes from the chicken thighs and added oil; serve the skewers with plenty of romaine and a side of rice if you want a more complete plate.

The flavour paste

Fresh aromatics: Thai basil, ginger and garlic make the paste fragrant, while fish sauce brings savoury depth and sugar rounds out the sharp edges.

Pepper and chilli: cracked black pepper gives the skewers a bold warmth, and the chilli flakes add heat. Reduce the flakes if you prefer a milder result.

Marinating and soaking

Marinating: coat the chicken thoroughly and leave it for at least 1 hour; for more preparation time, the recipe allows up to overnight. Keep it covered in the refrigerator while it marinates.

Wooden skewers: soak them in cold water for at least 1 hour, as listed in the ingredients. The method also suggests soaking overnight, so allow for that if preparing ahead.

Getting the chicken onto the grill

Even pieces: cut the thighs into roughly 2.5 cm pieces so they are easier to thread and cook at a similar pace.

Room to turn: thread the pieces evenly across the 10 skewers, leaving a little space between them. This makes it easier to turn each skewer and expose all sides to the heat.

Grilling and doneness

Heat: medium-high grilling heat helps the chicken develop marks without requiring a long cooking time. Oil the grill before adding the skewers to help prevent sticking.

Turning: cook for about 5–10 minutes per side and turn the chicken on all sides, as the method directs. Look for browned grill marks and check that the thickest pieces are cooked through before serving.

Serving the skewers

Fresh finish: a final sprinkle of black pepper and chopped Thai basil reinforces the flavours in the paste. Add the garnish just before serving.

On the side: romaine lettuce is an optional accompaniment, bringing a cool crunch. Rice or other sides can be added to make the meal more substantial.

Recipe notes & tips

• Pulse the paste until smooth so it coats the chicken evenly.
• Taste the paste before adding it to the chicken and adjust the chilli to suit your preference.
• Marinate the chicken in a covered container in the refrigerator.
• Soak wooden skewers for at least 1 hour before grilling.
• Brush the grill with oil just before adding the skewers.
• Turn the skewers so the chicken gets grill marks on all sides.

Variations

• Milder heat: reduce the chilli flakes while keeping the black pepper for its distinct warmth.
• Palm sugar: use palm sugar instead of dark brown sugar for the sweetener specified as an alternative.
• Olive oil: choose olive oil instead of vegetable oil, as suggested in the ingredient list.
• Lettuce wraps: serve the cooked chicken with romaine leaves for a crisp, hand-held option.
• Extra basil: add more chopped Thai basil as a fresh garnish at the table.

Common mistakes to avoid

• Skipping the soak: dry wooden skewers may be more prone to scorching, so soak them in cold water for at least 1 hour.
• Crowding the skewers: tightly packed pieces are harder to turn; divide the chicken evenly across all 10 skewers.
• Grilling over an un-oiled surface: the chicken can stick, so brush the grill with oil before cooking.
• Turning only once: the method calls for cooking the chicken on all sides, so rotate the skewers during grilling.
• Guessing the doneness: grill marks alone do not confirm the centre is cooked; check the thickest chicken pieces before serving.

How to store

Refrigerate leftover cooked chicken in a sealed container and eat within 3 days. Reheat until piping hot, using a pan or microwave; keep the lettuce separate until serving.

Frequently asked questions