5-Minute Marinade Thai Curry Chicken Kebabs
There are some recipes that get tested once, enjoyed, and filed away for another day.
Then there are recipes like these Thai Curry Chicken Kebabs.
We honestly could not believe how easy and delicious this marinade turned out. It came together in minutes using ingredients we already had in the fridge and pantry, and the result was juicy, flavourful chicken with just the right amount of char from the grill.
The kids absolutely devoured them, and had a lot of fun wrapping the whole meal up in lettuce leaves.
Our Thai Curry Chicken Kebabs have now earned a permanent spot in our summer dinner rotation, and they have already made the shortlist for our next camping trip. We’ll grill them over the fire, cook a pot of rice alongside, and call it dinner.
If you really want to take things up a notch, serve them tucked into crisp lettuce leaves with rice and our Peanut Chili Crunch Sauce. Add a quick mango salad dressed with lime juice and fish sauce, or go all out and make our Rice Noodle Salad, and you’ve got a meal that feels restaurant-worthy without much effort.
Why You’ll Love These Thai Curry Chicken Kebabs
- The marinade takes less than 5 minutes to mix.
- Chicken thighs stay juicy and forgiving on the grill.
- Great for meal prep.
- Perfect for camping, cottage weekends, and backyard dinners.
- The flavours get even better if marinated overnight.
- Works beautifully in lettuce wraps, rice bowls, or straight off the skewer.
An Unexpected Secret
One of our favourite shortcuts in the kitchen is a good-quality Thai red curry paste. We like Aroy-D Brand.
It delivers layers of flavour from ingredients like dried chilies, garlic, lemongrass, galangal, and spices, all packed into one convenient ingredient.
Combined with fish sauce, lime, garlic, and a touch of brown sugar, it creates a marinade that tastes like you spent much longer making it than you did.
But the unexpected secret tip is that we’ve also add a spoonful of tomato paste.
This is not traditional, but we love what it brings to the party. It adds a little sweetness, richness, and helps the chicken caramelize beautifully on the grill. We often use Mutti Double Concentrated Tomato Paste because a small amount goes a long way.
Why We Choose Chicken Thighs
We often get asked whether you can substitute chicken breasts.
You can.
But chicken thighs are our first choice for these Thai Curry Chicken Kebabs.
They stay juicy, handle high heat beautifully, and are much more forgiving if your attention drifts toward a cold beverage or a lively conversation around the grill. And get this: The secret to really great chicken thighs is to actually OVERcook them ever so slightly. So if your thermometer says their ready, give them another 5 minutes to allow the connective tissue to really break down and the fat to render.
- Prep Time: 15 mins
- Cook Time: 20-30 minutes
- Total Time: 40 Minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tsp Thai red curry paste, or more to taste
- 1 tbsp tomato paste, such as Mutti Double Concentrated
- 1 tbsp neutral oil
- 2 tsp kosher salt
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 2 cloves garlic, minced
- 2 tbsp lemongrass paste or minced fresh lemongrass
- Zest and juice of 1 lime
- Leaf lettuce or iceberg lettuce leaves, for serving (optional)
Instructions
- Soak 8 to 10 wooden skewers in water.
- Cut the chicken thighs into even bite-sized pieces.
- In a large bowl, combine the curry paste, tomato paste, oil, salt, brown sugar, fish sauce, garlic, lemongrass, lime zest, and lime juice.
- Add the chicken and mix thoroughly until evenly coated.
- Marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Thread the chicken onto the soaked skewers.
- Grill over medium-high heat, turning occasionally, until nicely charred and cooked through, about 18 to 20 minutes.
- Serve hot with lettuce leaves, rice, and your favourite toppings.
Notes
Bonus Recipe: Peanut Chili Crisp Sauce
This sauce started as a garnish and quickly became the star of the plate.
We spooned it over the Thai Curry Chicken kebabs.
Then over rice. Then over vegetables. Then over pretty much everything else in the fridge.
The combination of crunchy peanuts, toasted sesame seeds, gentle heat, and savoury soy sauce makes it ridiculously good.
Ingredients
- ½ cup neutral oil, such as grapeseed, vegetable, sunflower, or canola
- ½ tsp chili flakes, or more to taste
- 1 tbsp Aleppo pepper, Or 1 heaping tbsp gochugaru
- ½ cup unsalted peanuts
- 2 tbsp sesame seeds
- 1 clove garlic, finely minced
- 1 tsp sea salt
- 1 tsp sugar
- 1 tbsp soy sauce
Method
- Toast the peanuts in a frying pan or on a baking sheet in a 350°F oven until lightly golden.
- Allow to cool, then pulse in a food processor until roughly chopped.
- In a small saucepan, heat the oil with the chili flakes and Aleppo pepper over medium heat until it begins to gently sizzle, about 2 to 3 minutes.
- Add the peanuts, sesame seeds, and garlic. Continue cooking for 2 minutes.
- Remove from heat.
- Carefully stir in the salt, sugar, and soy sauce.
- Cool completely and transfer to a jar.
- Refrigerate for up to 1 week (really delicious on everything from chicken wings to grilled salmon to rice noodles).
Our Favourite Way to Serve Thai Curry Chicken Kebabs
Build-your-own lettuce wraps are always a hit.
Set out:
- Thai Curry Chicken Kebabs
- Steamed jasmine rice, made perfectly with the help of our Rice Blog
- Rice Noodle Salad
- Lettuce leaves
- Peanut Chili Crunch Sauce
- Sliced cucumber
- Fresh herbs
- Lime wedges
For something fresh and bright, add a quick mango salad.
Simply toss sliced mango with a splash of fish sauce and fresh lime juice. That’s it.
The sweet mango balances the spicy, savoury flavours perfectly.
Jody and Kirstie’s Hot Tips
- Chicken thighs are far more forgiving than chicken breasts on the grill.
- Marinate overnight if you have time. The flavour gets even better.
- Use metal skewers if you have them. No soaking required.
- Make a double batch of Peanut Chili Crunch Sauce. Future you will be grateful.
- Don’t walk away from the grill during the last few minutes. The sugars in the marinade help create great colour but can burn if left unattended.
Substitutions
- Chicken breast can replace chicken thighs, but, see above.
- Shrimp works beautifully with the same marinade. Reduce cooking time significantly.
- Brown sugar can be replaced with honey.
- Fresh lemongrass can replace lemongrass paste.
- Cashews can replace peanuts in the chili crunch sauce.
- Tamari can replace soy sauce for a gluten-friendly option.
What to Know / Avoid
- Don’t overcrowd the skewers. A little space between pieces helps them cook evenly.
- Avoid grilling over extremely high heat. The sugars can burn before the chicken cooks through.
- Don’t skip the fish sauce. It adds depth and savoury flavour without making the dish taste fishy, similar to what we find with our Online Pad Thai Cooking Class, you just can’t make it without it!
- Let the chili crunch cool before storing to maintain the best texture.
Storage Recommendations
- Store cooked chicken in the refrigerator for up to 4 days.
- Reheat gently in a skillet or low oven.
- Freeze cooked kebabs for up to 2 months.
- Peanut Chili Crunch Sauce keeps refrigerated for about 1 week.
- Leftover chicken makes excellent rice bowls, wraps, and salads.
FAQ
Can I make Thai Curry Chicken Kebabs ahead of time?
Absolutely. Marinate the chicken up to 24 hours ahead and keep refrigerated until ready to grill.
Can I bake these instead of grilling?
Yes. Bake on a parchment-lined sheet pan at 425°F for approximately 20 to 25 minutes, or until cooked through.
What is the best curry paste for this recipe?
Any Thai red curry paste you enjoy will work. Different brands vary in spice level, so adjust to your taste.
Can I make the Peanut Chili Crunch Sauce less spicy?
Yes. Reduce the chili flakes and Aleppo pepper by half, then taste and adjust.
What should I serve with Thai Curry Chicken Kebabs?
Rice, lettuce wraps, mango salad, cucumber salad, grilled vegetables, or a simple slaw all work beautifully.
Key Takeaways for our Thai Curry Chicken Kebabs
- Thai red curry paste creates a deeply flavourful marinade with minimal effort.
- Chicken thighs stay juicy and are ideal for grilling.
- Peanut Chili Crunch Sauce transforms these kebabs into something special.
- Lettuce wraps and mango salad make an easy, fresh summer meal.
- This recipe is simple enough for a weeknight and impressive enough for guests.
Jody O’Malley and Kirstie Herbstreit are the Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody is a Stratford Chefs School graduate (2002) and Kirstie trained at SAIT in Calgary (2003). Together, they bring over 20 years of professional cooking experience and 15 years building one of Canada’s leading culinary education businesses. They teach home cooks the science and techniques behind great food, not just the recipes, and co-host the Chef Over Your Shoulder podcast alongside Amy Schlueter.