Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
Sweet Chili Thai Sauce
To Serve
Method
Marinade & Chicken
Prepare skewers
If using wooden skewers, soak them in warm water for at least 20 minutes to prevent burning while grilling.
Cut chicken
Trim any excess fat from the chicken thighs and cut into 1 to 1 1/2-inch bite-sized pieces so they thread evenly on skewers.
Make marinade
In a medium bowl combine 3 tbsp soy sauce, 1 tbsp fish sauce, 2 tbsp brown sugar, 1 tbsp lime juice, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbsp neutral oil and 1 tsp red chili flakes (if using). Whisk until sugar partly dissolves.
Marinate chicken
Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 1–2 hours. Do not marinate more than 6 hours to avoid overly soft texture from the acids.
Assemble skewers
Thread the marinated chicken pieces onto the soaked skewers, leaving a small gap between pieces for even cooking. Season skewers lightly with 1/2 tsp salt and 1/4 tsp black pepper distributed across them.
Preheat grill or broiler
Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set an oven broiler to high and place a rack 4–6 inches from the heat.
Cook
Grill the skewers 3–4 minutes per side, turning once, until nicely charred at the edges and internal temperature reaches 165°F (74°C). If broiling, place skewers on a foil-lined rimmed baking sheet and broil 3–5 minutes per side, watching closely to avoid burning.
Rest
Transfer cooked skewers to a plate and let rest 3–5 minutes so juices redistribute before serving.
Sweet Chili Thai Sauce
While chicken is marinating or cooking, make the sauce. In a small saucepan combine 1/2 cup sweet chili sauce, 2 tbsp water, 1 tbsp rice vinegar, 1 tsp light soy sauce and 1/2 tbsp lime juice. Warm gently over low heat, stirring, just until heated through and slightly loosened — about 2–3 minutes. Taste and adjust: add a splash more vinegar if you want more tang, or 1/2 tsp sugar if you want sweeter.
Remove sauce from heat and stir in 2 tbsp minced cilantro if using. Transfer to a serving bowl and sprinkle 1 tsp sesame seeds on top if desired. Keep warm until ready to serve.
To Serve
Arrange the chicken skewers on a serving platter with lime wedges and cilantro sprigs. Serve the warm sweet chili Thai sauce on the side for dipping. Squeeze lime over skewers to taste before eating.