Thai Herb Chicken Skewers (Oven)
Why this recipe works
- Aromatic marinade: Lemongrass, garlic and coriander give the chicken a fresh herbal base, while fish sauce, coconut milk and palm sugar add savoury depth and gentle sweetness.
- Caramelised edges: High oven heat helps the coconut milk and sugar in the marinade brown around the edges, giving the skewers a lightly charred-style finish without a grill.
- Fast enough for dinner: The marinade comes together quickly and the chicken only needs a short rest before roasting, keeping the recipe practical for a weeknight meal.
Get the most out of this recipe
Ingredient notes
- Use tender lemongrass: Use only the pale inner part of the lemongrass and crush it well so it releases its citrusy aroma into the marinade.
- Choose chicken thighs for juiciness: Boneless, skinless thighs are well suited to skewers because they stay moist during high-heat roasting.
- Take care with leaner chicken: Chicken breast can be used, but it cooks faster and is more likely to dry out, so check it earlier.
Make-ahead tips
- Marinate in advance: For deeper herb flavour, marinate the chicken in the fridge for up to 4 hours, then let it come closer to room temperature before roasting.
- Prepare the aromatics early: The lemongrass, garlic and coriander paste can be made ahead and kept chilled until you are ready to mix the marinade.
- Reheat without drying out: Reheat cooked skewers on a baking tray at 200°C (390°F) until piping hot, watching closely so the edges do not over-brown.
Common mistakes
- Crowding the tray: Arrange the skewers in a single layer with some space around them so they roast and caramelise rather than steam.
- Letting the sugars catch: Palm sugar helps the chicken brown, but it can burn if roasted too long; extend the cooking time only briefly and watch the edges closely.
- Not checking the centre: Chicken pieces should be cooked through and piping hot in the middle, especially when serving anyone more vulnerable to foodborne illness.
Serving ideas
- Serve with rice: Steamed jasmine rice is a simple match for the salty-sweet marinade and limey finish.
- Add something crisp: A cucumber salad, shredded cabbage or lightly dressed herbs gives freshness alongside the rich roasted chicken.
- Finish with lime and coriander: Fresh lime juice and reserved coriander brighten the skewers just before serving.
Equipment you'll need
Ingredients
Instructions
- Soak the skewers in water for 20 minutes if they are wooden. Meanwhile, finely slice the tender inner part of the lemongrass, then crush it to a paste with the garlic and most of the fresh coriander (reserve a little coriander for serving).
- In a mixing bowl, whisk together the coconut milk, fish sauce, palm sugar, white pepper and toasted sesame oil. Stir in the lemongrass mixture.
- Cut the chicken thighs into bite-size pieces, then add to the marinade and toss well to coat. Marinate for 10 minutes at room temperature while you heat the oven to 220°C (430°F).
- Thread the chicken onto the skewers, letting excess marinade drip back into the bowl. Arrange on a baking tray in a single layer.
- Roast for 14 to 18 minutes, turning once halfway, until the chicken is caramelised at the edges and cooked through. If you want deeper colour, roast for 1 to 2 minutes more, watching closely so the sugars do not burn.
- Cut the limes into wedges. Serve the skewers hot with the reserved fresh coriander scattered over and lime for squeezing.
Recipe notes
Tips
- For the best flavour, use only the pale, tender inner part of the lemongrass and crush it well so it perfumes the marinade.
- If you have time, marinate the chicken for up to 4 hours in the fridge for a more pronounced herb flavour; bring it back towards room temperature for 15 minutes before roasting.
- Chicken should be cooked until piping hot throughout; if serving anyone who is pregnant, elderly, or immunocompromised, take extra care to ensure it is fully cooked.
Substitutions
- Replace Chicken thighs with Chicken breast cutlets for a leaner skewer; reduce roasting time slightly and watch closely to avoid drying out.
- Replace Palm sugar with Light brown sugar for a similar caramel note.
- Replace Fresh coriander with Fresh basil for a different but still classic Thai herb profile.
Storage
- Refrigerate up to 3 days
- Cool the cooked skewers quickly, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray at 200°C (390°F) for 8 to 10 minutes until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Fish Sesame
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