Thai Chicken Skewers

From Jeanette's Healthy Living.


  • 1 1/2 pounds skinless, boneless chicken thighs, trimmed of all visible fat
  • freshly ground pepper
  • 2 large garlic cloves, minced
  • 1 teaspoon ginger, minced
  • 2 1/2 tablespoons minced cilantro
  • 1 1/2 tablespoons Asian fish sauce
  • 1 teaspoon organic sugar
  • 1/2 teaspoon sambal oelek chili sauce
  • lime wedges for serving, optional


  • Cut chicken into 1/2 inch wide strips. Season with peppers.
  • In a bowl, mix the garlic with 2 tablespoons of the cilantro, the fish sauce, sugar and sambal oelek chili sauce. Mix well with chicken strips, making sure chicken is evenly coated. Let stand at least an hour and up to overnight.
  • Soak bamboo skewers in water for one hour.
  • Skewer chicken strips.
  • Grill until cooked through, about 3 minutes on each side.
  • Serve with lime wedges if desired.
Serves 4.