Best Thai Boxing Chicken Skewers Recipes

EASY THAI CHICKEN SKEWERS

Easy Thai Chicken Skewers image

These succulent spicy Easy Thai Chicken Skewers are quick to prepare, and they're paleo too!

Provided by Elaine

Time 1h30m

Number Of Ingredients 7

Ingredients

1/4 cup soy sauce, (gluten-free tamari, or coconut aminos for paleo diet)
1 tsp sesame oil
2 tbsp honey
1 - 2 tsp Sambal Oelek, (hot chile paste, or Sriracha sauce)
1/2 inch fresh ginger root, (peeled and finely grated)
2 cloves garlic, (crushed)
2 medium chicken breasts, (or 4 chicken thighs, skinless and boneless)

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.

Nutrition Facts : Calories 244 kcal, Carbohydrate 22 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1754 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

THAI-STYLE CHICKEN SKEWERS

Thai-style Chicken Skewers image

Our chicken skewers are not only festive and colorful, but each skewer is 39 calories and the sauce is fat free.

Provided by Food Network Kitchen

Time 22m

Yield 20 skewers

Number Of Ingredients 14

Ingredients

4 boneless, skinless chicken breast halves (about 4 ounces each)
2 teaspoons Asian chile paste, such as sambal oelek
Kosher salt and freshly ground black pepper
4 scallions
1/4 red bell pepper, cut into long thin strips
1/4 yellow bell pepper, cut into long thin strips
1 tablespoon vegetable oil, like soy or peanut
2 tablespoons chopped toasted peanuts
2 tablespoons freshly squeezed lime juice
2 tablespoons Southeast Asian fish sauce
2 tablespoons water
1/2 teaspoon Asian chile paste, such as sambal oelek
1 teaspoon honey
1 tablespoon chopped fresh mint or coriander (cilantro)

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.