Thai Chicken Kabobs
These Thai chicken kabobs are so flavorful and juicy. I could honestly say that this recipe is my favorite way to eat chicken. When I tested this recipe, I thought that some of the spices might be too strong, but they are very balanced. Not only they are not overpowering but they work so well together.
Why should you make this recipe?
To make the Thai chicken kabobs is not hard at all. They require only a few minutes of actual work. The hard part is waiting for the chicken thighs to marinate. The longer you marinate the meet the better it tastes. When I prepare this recipe for my family, I usually prepare the marinade in the morning and let the chicken soak in it for about six to seven hours. I recommend to marinate the meat for at least two hours.
The recipe is less sweet than regular Thai chicken dishes, because I reduced the amount of the sugar. As a sweetener I use honey, which is less refined and has some health benefits.
If you want to make this recipe gluten free you can substitute the soy sauce for coconut aminos or tamari. To make it low carb you can replace the honey with zero calorie sweetener. Swerve or Lakanto would work.
I’ve tried this recipe with yellow instead of red curry powder and it works fine too. Therefore, you can substitute with whatever curry powder you like.
If you don’t have a grill you can bake the kabobs in the oven or cook them in a cast iron pan. Baking would take about 10 minutes per side at 400F. Cooking them on a cast iron will be similar to the grill. So it will take only 3-4 minutes per side at medium high heat. No matter how you decide to cook them you are going to be pleasantly surprised by the irresistible flavor. Serve them with a side of stir-fried veggies or rice and you can have better than takeout dinner at home.
Thai Chicken Kabobs
- 6 boneless skinless chicken thighs
- ¼ cup coconut milk (from a can)
- 3 Tbsp soy sauce Tamari sauce if you want to make it gluten free
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 3 medium sized garlic cloves pressed or finely chopped
- 1 tsp grated fresh ginger
- 1 tsp turmeric (powdered)
- ½ tsp fish sauce
- ½ tsp red curry powder
- ¼ tsp Sriracha sauce
- 1 tsp salt
- In a deep bowl add all of the ingredients for the chicken marinade (coconut milk, soy sauce, red curry powder, turmeric, grated ginger, pressed garlic, honey, fish sauce and sesame oil). Stir well.
- Cut the boneless skinless chicken thighs to bite sized pieces (about an inch).
- Add the chicken to the marinade, stir, cover the bowl and place in the refrigerator for at least two hours. I usually marinate it in the morning and cook it for dinner.
- Preheat a grill or a cast iron pan to 400-450F. Then thread the chicken pieces into the skewers, place them on the cooking surface and cook for about 3-4 per side.
- After cooking season with extra salt or pepper if needed.