Grilled Chicken Skewers

Dark meat chicken is essential in this recipe, or you can use a fattier cut of pork like pork butt or shoulder. If you do use pork, be sure to slice it thinly so it will cook quickly over an open flame.

Serves: 4Hands-on: 35 minutesTotal: 3 hours 35 minutesDifficulty: Medium

Serves: 4


  • 1 lb. boneless skinless chicken thighs
  • 4 Tbsp. light soy sauce
  • 1 Tbsp. sugar
  • 1 Tbsp. salt
  • 2 Tbsp. vegetable oil
  • 1⁄2 tsp. turmeric
  • 1 Tbsp. cilantro stems
  • 1 fresh, crushed black peppercorn
  • 4 cloves garlic, minced
  • 3 Tbsp. lime juice
  • 2 Tbsp. fish sauce
  • 1 tsp. sugar
  • 1⁄4 tsp. crushed red pepper
  • 1 shallot, finely sliced
  • 1 Tbsp. chopped coriander
  • 1 small lime, cut in wedges


  • Slice chicken into 2-by-4-inch pieces. Marinate with soy sauce, sugar, salt, vegetable oil, cilantro stems, turmeric, black peppercorn, and garlic for at least 3 hours in the refrigerator.
  • Soak 8 bamboo skewers in water for 1 hour.
  • In a small bowl, mix together lime juice, fish sauce, sugar, crushed red pepper, shallot and coriander. Set aside.
  • Thread chicken pieces on the skewers and grill over charcoal, gas grill, or grill pan over stovetop. Remove from heat and serve with the sauce and lime wedges