Why I Got Obsessive

It started with the smell. That sharp tang of lime zest mixed with a flash of garlic, a hint of fish sauce lingering in the air. Not your usual marinade. It’s like peeling back a sweaty night in Bangkok, all those complex, pungent, fresh notes hitting at once. I’ve eaten a lot of skewers, but these—something about the way the herbs and citrus hold hands—make you stop. I didn’t plan on turning my kitchen into a street-food stall today, but here I am.

Why Now Matters

They feel almost rebellious right now. Summer’s heating up, but no one wants heavy. These skewers are light but packed with a punch. Bright, salty, slightly spicy, with that smoky char—like biting into a summer evening that refuses to cool down. Also, maybe I’m craving that sticky, sticky rice vibe you get walking past street stalls, but I’m pretending I can recreate that in my backyard.

Thai-Style Chicken Skewers

This dish features chicken pieces marinated in a tangy, herbaceous mixture of lime zest, garlic, and fish sauce, then grilled until smoky and charred. The skewers have a juicy interior with a slightly crispy exterior, accompanied by vibrant herbs and citrus notes, presenting a colorful and appetizing appearance.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
• 2 tablespoons fish sauce
• 2 cloves garlic finely minced
• 1 tablespoon lime zest from about 2 limes
• 2 tablespoons vegetable oil
• 1 teaspoon red pepper flakes optional for spice
• Salt to taste

Equipment

• Grill or grill pan
• Skewers (metal or soaked wooden)

Method

 

1. Thread the chicken pieces onto metal or soaked wooden skewers, displaying an even distribution with some space between each piece for even cooking.
2. In a bowl, whisk together fish sauce, minced garlic, lime zest, vegetable oil, red pepper flakes, and a pinch of salt until well combined and the marinade is fragrant.
3. Pour the marinade over the chicken skewers, ensuring each piece is coated thoroughly. Cover and refrigerate for at least 20 minutes to allow flavors to infuse.
4. Preheat the grill or grill pan to medium-high heat until hot, with visible heat waves or ash gray grates.
5. Place the skewers on the grill, and cook, turning occasionally, until the chicken is charred in spots, cooked through, and juices run clear, about 8-10 minutes. Baste with additional marinade if desired.
6. Remove the skewers from the grill and let rest for a few minutes. Serve garnished with fresh herbs and lime wedges for a vibrant presentation.

Maybe I’ll drench these in more lime for kicks. Or switch to a new sauce. Either way, they’re a reminder—sometimes the best way to teleport is with a grill and a few good spices. All I know is I’ll probably be making these again next week, just to get that smell going in the kitchen.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.