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Thai Chicken Skewered Appetizer with Sweet and Spicy Chili Sauce

Be sure to marinade the chicken for best flavor. A little sauce goes a long way, so I brushed the skewers with the sauce instead of serving it as a dipping sauce.
Cuisine Asian


  • 1 1/2 cups cilantro stems and leaves chopped
  • 1/2 cup parsley chopped
  • 2 tablespoons organic brown sugar
  • 2 teaspoons white pepper
  • 4 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 8 garlic cloves minced
  • 3 pounds skinless boneless chicken thighs, cut into 1/2-3/4" strips
  • cooking spray

Sweet and Spicy Chili Sauce

  • 6 tablespoons rice wine vinegar
  • 1 teaspoon fish sauce
  • 1/4 cup shallots minced
  • 4 tablespoons fresh lime juice
  • 1 teaspoon Thai chili garlic sauce


Thai Chicken Skewers

  1. Place cilantro, parsley, brown sugar, white pepper, fish sauce, oyster sauce, and garlic in a large bowl. Add the chicken thigh strips and toss well to make sure all the pieces are coated with the marinade. Cover and refrigerate overnight. Skewer chicken, discarding marinade. Grill on panini press or outdoor grill until cooked through. Remove to serving platter.

Sweet and Spicy Chili Sauce

  1. Place vinegar, fish sauce and shallots in a small saucepan and simmer 10 minutes. Puree in blender; cool. Stir in lime juice and chili garlic sauce.

To Serve

  1. Brush a little Sweet and Spicy Chili Sauce on chicken skewers.

Recipe Notes

Adapted from Cooking Light