Thai Chicken Skewers
This fun and delicious Thai Chicken Skewers recipe is a weeknight dinner option with an absolutely yummy creamy almond sauce!
Ingredients
- 1-2 lbs chicken tenders
Chicken Marinade:
- 1/2 cup soy sauce sub coconut aminos
- 2 teaspoons fish sauce
- 2 teaspoons garlic minced
- 1 teaspoon ginger freshly grated
- 2 tablespoons fresh cilantro chopped
- pinch of salt
Dipping Sauce:
- 1/4 cup soy sauce sub coconut aminos
- 1 teaspoon fish sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger freshly grated
- pinch of salt
- 2 tablespoons almond butter
Instructions
- Marinate Chicken: Combine Marinade ingredients in medium bowl and whisk together. Place chicken in a large bowl or storage bag and pour marinade over top. Place in refrigerator for at least 30 minutes (or overnight if prepping ahead).
- Prep Sauce: Combine Dipping Sauce ingredients in a small bowl, whisk, and set aside.
- Prep Grill: Preheat the gas grill to a medium-high heat and make sure the grill grates are clean.
- Cook Chicken: Remove chicken from the marinade, allowing any excess liquid to drip off. Discard remaining marinade. Put a metal or wooden skewer down the middle of each chicken tender. Repeat until all chicken tenders are on a skewer. Place chicken skewers directly on the hot grates and grill on medium high heat, 2-3 minutes per side, or until fully cooked (internal temperature should reach 162 degrees F, use a meat thermometer). Remove carefully from grill. Let meat rest for 5-10 minutes (the internal temp will continue to rise as it rests to a final temp of ~165 degrees F).
- Serve: Enjoy chicken with almond sauce for dipping.
Notes
- Dip: we love the creamy almond sauce in this recipe, but feel free to swap with peanut butter or make our Peanut Sauce Recipe!
- Storage: leftover chicken skewers can be stored in an airtight container in the fridge for 3-4 days. Just store the chicken separate from the dipping sauce for easy reheating.
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