Thai Chicken Skewers

Thai Chicken Skewers

These Thai style skewers have a lovely warming and sweet flavour from the chilli and the coconut. Add the sauce and you almost have a satay, and it is super simple. 

While it looks like there are a lot of ingredients, if you like Asian flavours, most of them will be in your store cupboard anyway. If not find your local Asian supermarket and have a wander. You may find a lot of other amazing ingredients you want to try while you’re there. 

Cooking surfaces

Weber® Kebab Rotisserie System

BBQ Temperature



For the meat and marinade

  • 1kg chicken thighs, skinned, boned and chopped into three strips each
  • 1 tbsp chopped fresh ginger
  • 2 cloves of garlic, crushed
  • 2 tbsp regular soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp coconut cream
  • 2 tbsp sugar
  • 1 tbsp oyster sauce

For the glaze

  • 6 tbsp coconut cream
  • 1.5 tbsp runny honey
  • 1 tsp soy sauce

For the peanut sauce

  • 2 tbsp coconut cream
  • 5 tbsp crunchy peanut butter
  • 1 tsp rice wine vinegar
  • 1 tsp red thai curry paste
  • 2 tsp soy sauce
  • 4 tbsp water
  • 1 tsp sesame oil



Preparing your chicken

  1. Debone and skin your chicken thighs, then cut each into 3 strips.
  2. In a bowl add all of the other marinade ingredients and mix together. 
  3. Add the chicken thigh pieces, and mix to cover with the marinade.
  4. Marinate for at least 2 hours, preferably more. 
  5. Once your thighs are marinated, thread them onto six skewers.

Prepare your glaze

  1. Add the coconut cream, honey and soy to a bowl and mix together.

Cooking your chicken

  1. Setup your Egg for a direct cook with your rotisserie at 200°C.
  2. Add your loaded skewers and cook at 200°C. 
  3. Every 5 minutes, baste your skewers with a little of the glaze. 
  4. Cook until the chicken thighs have an internal temperature of at least 74°C. 

For the sauce

  1. Take all of the sauce ingredients and mix together in a bowl.
  2. You may wish to warm this, if so place the sauce in a heat-proof container and warm either on your Egg or on the hob. 

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