Asian Chicken Skewers

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Cook: 10 min
  • Yield: 6 servings
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1/4 cup tightly packed cilantro leaves

1/4 cup vegetable oil

1 tablespoon Asian hot chili sauce, such as Sriracha

1 tablespoon light brown sugar

2 teaspoons soy sauce

1 to 2 cloves garlic

One 2-inch chunk fresh ginger, peeled and roughly chopped 

1 small onion, roughly chopped

Kosher salt

1 pound boneless, skinless chicken thighs, cut into twelve 3 1/2 to 4-inch strips

1/2 cup prepared dipping sauce, such as cilantro chutney, sweet chili sauce or ponzu sauce


Special equipment:
Twelve 6-inch wooden skewers, soaked in water 30 minutes
  1. Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth. 
  2. Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
  3. Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.