Thai Chicken Thigh Kebabs Recipes

THAI CHICKEN THIGH BAKE

Steps:

• Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
• Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
• Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

THAI GRILLED CHICKEN (GAI YANG)

Steps:

• Place Marinade ingredients in a large ziplock bag. Massage to mix.
• Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
• Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
• Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
• Cook the chicken until golden brown - around 3 minutes each side.
• Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

THAI-STYLE GRILLED CHICKEN THIGHS

Steps:

• Combine all ingredients except chicken in a bowl.
• Mix thoroughly.
• Add chicken and leave to marinate at least one hour, preferably longer.
• Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
• Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.

THAI CHICKEN THIGHS

Steps:

• CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.

THAI CHICKEN THIGH KEBABS

Steps:

• Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.
• Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.
• Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.

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.

CHICKEN-THIGH KEBABS WITH TURMERIC, CHILE AND SAFFRON

Steps:

• Combine all the ingredients in a nonreactive dish (or a resealable plastic bag), and marinate in the refrigerator between 3 hours and overnight.
• Once the chicken has marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like), and thread the chicken onto skewers. Heat a charcoal or gas grill; the flame should be fairly low and the rack about 6 inches from the heat.
• Grill the chicken slowly, turning as necessary and basting with any leftover marinade, until it's browned all over, 15 to 20 minutes.

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.

THAI CHICKEN THIGHS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.