Grilled Vietnamese Chicken Skewers
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These grilled Vietnamese chicken skewers are juicy, smoky, and packed with sweet-savory flavor from a fragrant marinade of garlic, fish sauce, and fresh herbs. Served with our favorite peanut sauce they make a great make ahead recipe to put on the grill after a long day!
Can we have a little moment of appreciation for the grill? Fewer dishes, no pans to scrub, no hot kitchen in the middle of the summer. It’s just the best. Right?
Aaaaaand let’s not forget that grilling need not be reserved for burgers, hot dogs, and the like. It’s also a great way to explore fun and international flavors and these Vietnamese chicken skewers are my latest obsession. Prior skewer obsessions include these grilled teriyaki chicken skewers, tandoori chicken skewers, and these fab grilled strawberry skewers with halloumi!
So we already love the grill for the reasons mentioned above, but let’s also consider the time-saving aspect! If you normally think of grilling as a weekend endeavor, let’s re-think that.
Grilling is SOOO weeknight dinner-friendly. You can prep something in advance to marinate in the fridge while you’re at work, and then all that’s left to be done when you get home after a long day is to slap it on the grill! MOVE OVER, SLOW COOKER!
Why You’ll Love These Grilled Vietnamese Chicken Skewers
I’m convinced that these grilled Vietnamese chicken skewers are about to completely transform your summer cooking regimen. They are wonderfully smoky, and flavorful from the Vietnamese-inspired marinade. Paired with a punchy, velvety peanut sauce (you can make that aead too!), these skewers are going to be the way to go for the summer.Â
These skewers are great over a bed of white rice (baked coconut lime rice is a great option) or vermicelli noodles, but they also work nicely as an appetizer, alongside these Vietnamese tofu spring rolls, some grilled vegetables, or simply wrapped up in fresh lettuce leaves for a low carb dinner. Versatility is our friend during the summer months!
The Dip: Finally, let’s talk about the dip. While these skewers are completely spectacular all on their own, serving them with this Vietnamese peanut sauce takes the entire experience to a whole new level. This is no pale, bland, chalky peanut sauce. It has great depth and REALLY delivers on flavor.
BTW if it’s winter and grilling’s not exactly an option, but you’re still craving those satay flavors, you must try these 15-minute chicken satay rice bowls made with this very same peanut sauce!
Ingredient Notes
Every single one of these marinade ingredients is working together to create a delicious blend of traditional savory, and sweet Vietnamese flavors. Here is what you will need to gather:
The Chicken
I personally use 1 1/2 pounds of boneless chicken thighs, cut into 1 1/2-inch pieces. Chicken thighs are the absolute gold standard when it comes to grilling on a skewer. They have enough natural fat to stay forgiving over the hot grates of a grill.
However, if you strongly prefer white meat (or if that just happens to be what you have on hand), chicken breasts can be used instead of chicken thighs. Just make sure to keep a close eye on them so they don’t overcook!
The chicken Marinade Base
To build that signature sweet-and-savory glaze, I start with soy sauce and brown sugar. The soy sauce provides a deep, salty foundation, while the brown sugar adds a beautiful sweetness that helps the chicken develop the caramelized charred spots from the BBQ. To help carry all these incredible flavors and keep the meat moist, make sure to mix in a little olive oil, or oil of your choice.
The Aromatics and Seasonings
Next up is fish sauce. If you’ve never cooked with fish sauce before, please don’t let the name (or tbh the smell) scare you away! Any fishy taste gives way to the best umami flavor when combined with the other ingredients.
After that, garlic, lime zest, and lime juice and a little minced shallot or onion. To give the skewers a, gorgeous golden-yellow hue and a warm depth of flavor, I include a little turmeric.
The Hardware and Garnishes
To assemble and serve, I use 8 or 10-inch bamboo skewers soaked in water so they don’t burn up on the grill (or just use metal skewers). You can use smaller ones for an appetizer size. I always serve with this peanut sauce and a generous sprinkle of chopped cilantro.
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Step-by-Step Instructions
Here is exactly how I bring these spectacular, smoky skewers to life!
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- In a large bowl, combine the soy sauce, brown sugar, extra virgin olive oil, fish sauce, garlic, lime zest, lime juice, shallot, turmeric, and black pepper.
- Stir until the sugar dissolves.
- then add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
- Thread the marinated chicken onto the soaked skewers, packing the pieces snugly but not too tight.
- Heat a grill or grill pan set over medium-high heat. Lightly oil the grates, then arrange the skewers in a single layer. Grill for 10-12 minutes, turning every 2-3 minutes, until the chicken is cooked through and lightly charred in spots.
- Transfer the skewers to a serving platter and serve immediately, with peanut sauce if desired, and a generous sprinkling of cilantro and/or scallion.
Helpful Tips
If you are using wooden skewers, make sure to soak them in water for at least 30 minutes (an hour is even better!). This prevents the wood from catching fire or snapping while on the grill.
Pack the chicken pieces just right on your skewers. You want to press them against each other snugly, but don’t pack them so tight that the heat can’t get between the pieces to help cook them through evenly.
Make sure your charcoal or gas grill is fully preheated to medium-high heat and give the grates a quick brush with a lightly oiled paper towel to get those nice grill marks and so the chicken does not stick.
While an hour will give you great flavor, I like to let my chicken thighs marinate for 4 to 6 hours (or even overnight sometimes!). This allows the flavors to fully permeate the chicken thighs.
Storage
If you happen to have any leftovers, you are in for an absolute treat, because these chicken skewers make for a leftover meal!
- Refrigerator: Slide the leftover chicken off the bamboo skewers and place the pieces into an airtight container. Store them in the fridge for up to 3–4 days.
- Reheating: To keep the chicken from drying out, warm the pieces gently in a skillet over medium-low heat with a small amount of water or oil until heated through. You can also microwave in short 30-second bursts.
- Fun Ways to Reuse Leftovers: This grilled chicken is incredibly versatile! Toss the cold pieces into a salad with shredded cabbage, carrots, and a drizzle of peanut dressing, or stuff them into a warm wrap or sandwich for an incredibly fast, high-flavor meal on the go.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Grilled Vietnamese Chicken Skewers
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces*
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fish sauce
- 3 cloves garlic minced
- 1 teaspoon finely grated lime zest
- 1 tablespoon lime juice
- 1 tablespoon minced shallot or onion
- 1 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 8-10 8 or 10 inch bamboo skewers soaked
- peanut sauce for serving*
- cilantro chopped, for serving
Instructions
- In a large bowl, combine the soy sauce, brown sugar, extra virgin olive oil, fish sauce, garlic, lime zest, lime juice, shallot, turmeric, and black pepper. Stir until the sugar dissolves, then add the chicken and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
- Thread the marinated chicken onto the soaked skewers, packing the pieces snugly but not too tight.
- Heat a grill or grill pan set over medium-high heat. Lightly oil the grates, then arrange the skewers in a single layer. Grill for 10-12 minutes, turning every 2-3 minutes, until the chicken is cooked through and lightly charred in spots.
- Transfer the skewers to a serving platter and serve immediately, with peanut sauce if desired.
