Thai Boxing Chicken Skewers Recipes

THAI CHICKEN SKEWERS

Steps:

• Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
• Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
• Remove the chicken from the marinade and thread onto skewers.
• Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
• Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

EASY THAI CHICKEN SKEWERS

Steps:

• If using wooden skewers, soak in water for at least 30 minutes.
• Mix all marinade ingredients together.
• Cut chicken into 1-inch cubes or strips and thread onto skewers. (Alternatively, you can marinate the chicken first and thread onto skewers just before grilling.)
• Put chicken pieces in a shallow dish, pour marinade over top and turn chicken pieces to make sure all are coated or submerged. Let marinate for at least an hour in the refrigerator
• Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink and the internal temperature of the thickest parts registers 165°F.
• Add a squeeze of lime and serve with lime quarters. Delicious over Never-Fail Thai Coconut Rice.

THAI-STYLE CHICKEN SKEWERS

Steps:

• Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
• Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
• Preheat the oven to 425 degrees F.
• Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
• To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.

THAI BOXING CHICKEN SKEWERS

Steps:

• In either a wet grinder or with a mortar and pestle, grind pepper, garlic, cilantro salt, and one teaspoon of the fish sauce into a paste. Once you have achieved a paste, combine with the remaining fish sauce. Marinate the chicken for 1 hour at room temperature or longer in the fridge. Skewer the chicken and alternate with the vegetables and pineapple chunks. Grill for six to eight minutes, basting with leftover marinade. Remove when chicken is done.

THAI CHICKEN APPETIZER SKEWERS

Steps:

• Rinse chicken; pat dry with paper towels. Slice chicken crosswise into 3-inch-wide strips, 1/4-inch to 3/8-inch thick; place in a shallow glass dish.
• In a small bowl, combine the marinade ingredients; pour over the chicken and toss well to coat. Cover and marinate in refrigerator for at least 30 minutes, but no more than 2 hours. Stir mixture occasionally.
• Prepare grill for direct cooking; brush rack with vegetable or peanut oil.
• Meanwhile, combine the dipping sauce ingredients (except the chopped peanuts) in a small saucepan. Cook and stir (constantly) over medium heat - Bring to a boil. Reduce heat and simmer, uncovered, 2 to 4 minutes or until slightly thickened, smooth and bubbly. Keep warm in a small serving bowl; garnish with chopped peanuts just before serving.
• Drain chicken; reserve the marinade. Thread the chicken strips, accordion-style, onto twelve 6-inch metal skewers.
• Transfer skewered chicken to prepared rack of uncovered grill. Grill directly over medium coals 8 to 10 minutes or until the chicken is tender and no longer pink. (DO NOT OVERCOOK!) Turn once, halfway through grilling time, and brush often with the reserved marinade during the last 5 minutes of cooking. Discard remaining marinade.
• Serve immediately on skewers with the warm peanut sauce for dipping.

THAI CHICKEN SKEWERS

Steps:

• In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
• Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers.
• Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens.
• TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.

THAI CHICKEN SKEWERS

Steps:

• In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
• Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
• Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
• Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
• Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.