| | | | |

Thai Chicken Skewers

Making Franken Food

These Thai chicken skewers were born from my love of cooking with left over food and coming up with new and inventive dishes. My wife has cutely labeled this as ‘Franken-Food’. So this really isn’t an authentic Thai dish, in fact I have no idea if something like this even exists in Thailand.

So how did this dish come about? I decided to cook up some Keto khao man gai or chicken rice, a Thai favourite.  And to go with the chicken rice there was a sauce that was made, a dipping sauce. This sauce is what I had left over after eating the chicken and the cauliflower rice. So I thought what better way to use that sauce than as a marinade for some chicken skewers.

The skewer illusion

The skewer in this recipe is more for show than anything. That’s also because I don’t own a BBQ or outdoor grill. You could use the oven but I find that pan fried skewers are far juicier and tastier. I prefer to finish them on the stove right at the end. Yes, click here to buy that papad jali or stove top grill.  Now let me explain why the pan is better. It all starts with any marinade falling off or any juices dripping down while cooking. In the oven it will flow away but in the pan it reduces and gets concentrated and coats the meat far better. On the grill I feel this is compensated with the flavour of the charcoal. In the oven it just comes out meh.

So pan fry these bad boys!

Thai Chicken SkewersNutrition Info (Per serving)

  • Calories: 204
  • Net Carbs: 1g
  • Carbs: 1g
  • Fat: 12g
  • Protein: 20g
  • Fiber: 0g

This recipe makes 6 servings. One serving = 1 Skewer. Get this recipe on myfitnesspal.

Thai Chicken Skewers

Thai Chicken Skewers

4.50 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Thai
Servings 6 servings


  • 500 grams Boneless Chicken Leg and Thigh Meat
  • 2 Tbsp Khao Man Gai Sauce Get the recipe here
  • 50 ml Coconut Milk
  • 2 Tbsp Oil for Frying
  • Salt to Taste


  • Cut the chicken meat into bite size pieces.
  • Marinate the chicken with the khai man gai sauce, coconut milk and salt. Marinate overnight or for a few hours.
  • Heat the oil in a frying pan and then pan fry the chicken. Cook for 2 minutes on each side till a nice crust develops. You can also skewer the chicken pieces and cook in the oven or on the barbecue.
  • After cooking the chicken skewer it and then give it a quick char on the stove top using a flame safe grill. This is completely optional.
  • Serve with your favourite dipping sauce.
Tried this recipe?Let us know how it was!

Similar Posts


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating