Thai Chicken Skewers with Spicy Dipping Sauce

    4 hours 35 min

    I'm always asked for the recipe when people taste this. If you're making it for a bbq party - make sure you double or treble the amounts as it will go quickly!

    60 people made this

    Serves: 4 

    • 120ml coconut milk
    • 2 tablespoons fish sauce
    • 2 tablespoons minced garlic
    • 2 tablespoons chopped fresh coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • 1/2 teaspoon white pepper
    • 600g chicken breasts, sliced into large pieces
    • For the dipping sauce
    • 6 tablespoons rice vinegar
    • 4 tablespoons water
    • 4 tablespoons caster sugar
    • 1 teaspoon minced garlic
    • 1/2 teaspoon minced Scotch bonnet chilli, or chilli pepper
    • 1/4 teaspoon salt

    Prep:15min  ›  Cook:20min  ›  Extra time:4hr marinating  ›  Ready in:4hr35min 

    1. In a shallow dish, mix together the coconut milk, fish sauce, minced garlic, fresh coriander, turmeric, curry powder and pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
    2. Preheat the barbecue for high heat.
    3. To make the dipping sauce:In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, minced chilli and salt; bring to the boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
    4. Place chicken pieces on soaked wooden or metal skewers. Discard remaining marinade, and place chicken on the barbecue. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with dipping sauce before serving. Serve remaining sauce on the side for dipping.

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    Reviews in English (39)


    This is such a great recipe! I lived in Thailand for a year -- this is just like the kind of delicious chicken sold by street vendors all over Thailand. The chili sauce is key! Note: If you want a short cut, you can buy it in asian groceries. The Thai name is "Nam Jem", but it's often sold as "sweet chili sauce for chicken." The Vietnamese name for this sauce is "Nuoe cham ga." We always have a bottle of it on hand!  -  09 Jul 2006  (Review from Allrecipes US | Canada)


    Very good, strong flavor. The dipping sauce is perfect. Make sure you follow the recipe on it, though. I thought it would be too thin, so I simmered it longer and it turned into a really tasty, but thick (the consistency of thick honey) concoction after it cooled.  -  04 Mar 2006  (Review from Allrecipes US | Canada)


    I'm not even close to being an allstar cook, but when I made this for my husband, his mind was blown. The marinade was so awesome I had to sample the chicken even though I am a lifetime vegetarian!!! Now I'm going to try it out with tofu also. And the dipping sauce can't be beat... just don't put your face over the steaming pan as you are making it-- trust me on this one. Thank you Michelle for submitting this ten-star recipe!  -  18 Jan 2005  (Review from Allrecipes US | Canada)