By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
130 cal · 160 min
Thai Chicken Skewers
Recipe GLPR598e8561867a17
Tender strips of chicken marinated in a vibrant blend of lime, coriander, garlic, ginger, and Thai curry paste, then threaded onto wooden skewers and grilled until golden. This protein-packed dish is fresh, aromatic, and perfect for serving alongside sweet chilli sauce.
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Ingredients
4 limes, juice and zest
1 bunch fresh coriander, stalks and leaves chopped separately
1½ teaspoons sugar
¾ teaspoon fish sauce
1 tablespoon olive or rapeseed oil
2 garlic cloves, crushed
1 teaspoon ginger paste
1½ teaspoons Thai curry paste
8 skinless chicken breasts
Sweet chilli sauce, for serving
32 wooden skewers, soaked in water
Directions
In a large bowl, combine the lime juice and zest, coriander stalks, sugar, fish sauce, oil, crushed garlic, ginger paste, and Thai curry paste. Stir until well blended to create the marinade.
Slice each chicken breast lengthways into 4 long, even strips. Add all the chicken strips to the marinade and coat thoroughly. Cover and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.
While the chicken marinates, soak the wooden skewers in water for at least 30 minutes to prevent burning during cooking.
Remove the marinated chicken from the refrigerator. Thread each chicken strip onto a soaked wooden skewer, weaving it in and out along the length as if sewing, to secure it firmly.
Preheat your grill or barbecue to medium-high heat. Place the skewers on the grill and cook for 4–5 minutes on each side, turning carefully, until the chicken reaches an internal temperature of 165°F and shows no pink inside.
Arrange the cooked skewers on a serving platter. Garnish with the fresh coriander leaves and serve with a bowl of sweet chilli sauce for dipping.
Comments
Thai curry paste and fish sauce require a stop at an Asian market or the international aisle of Kroger—neither Harris Teeter nor Food Lion stock them reliably in Charlotte, adding $8–12 to a shop that would otherwise run $18 elsewhere. The 160-minute timer is honest for marinating, but grilling takes only 12 minutes, so plan this for weekend entertaining rather than a weeknight. Chicken breast dries easily on skewers; success depends on close attention and a hot grill. This feeds 8 as a crowd pleaser with leftovers that reheat reasonably well the next day, and the marinade is forgiving—worth the detour if you're already at a good Asian supplier.
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