Thai Chicken Skewers

Level: Easy
Serves: 8
Cook for: 10 minutes
  • 4 lime, juice, plus zest of 1
  • 1 bunch coriander, stalks and leaves chopped separately
  • 1½ teaspoon sugar
  • ¾ teaspoon fish sauce
  • 1 tablespoon olive oil or rapeseed oil
  • 2 garlic clove, crushed
  • 1 teaspoon ginger paste
  • 1½ teaspoon Thai curry paste
  • 8 skinless chicken breast
  • Sweet chilli sauce, to serve



  1. In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.

  2. Slice each chicken breasts into 4 strips length ways and coat in the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.

  3. Thread each strip onto a wooden skewer.

  4. Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through.

  5. Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of the coriander leaves.

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