Grilled Pandan Chicken Skewers

Based on 4 ratings













Easy to eat, these Thai-inspired juicy and succulent chicken skewers are a hit at parties.

Let's start cooking!

Sliced chicken in marinade

Step 1 - Preheat oven and marinate chicken

  • Preheat the oven at 200°C for 20 minutes.
  • In a blender, add 4 cloves garlic, shallots and lemongrass into a fine paste, then toss it into a bowl along with 3 Tbsp palm sugar, 2 Tbsp fish sauce, honey, 1 Tbsp sesame oil, ½ Tbsp vegetable oil, ½ tsp salt ½ Tbsp black pepper and white sesame seeds.
  • Mix all the ingredients well.
  • Add in the chicken and toss to coat, then leave it to marinate in the fridge for a minimum of 4 hours or even overnight.
Skewered chicken slices and pandan leaves

Step 2 - Skewer and bake chicken

  • To make the skewers, thread one piece of pandan leaf followed by a piece of chicken.
  • Repeat until you have 3 chicken pieces and 3 pandan leaves per skewer.
  • Place the skewers on a baking tray and grill it in the oven on double grill with fan setting for 11 minutes at 220°C.
    Soak your bamboo skewers in water before the cooking process to ensure they do not burn while on the grill.
Nuoc cham sauce

Step 3 - Make nuoc cham sauce

  • In a bowl, dissolve 3 Tbsp palm sugar in 5 Tbsp hot water.
  • Then combine lime juice, 3 Tbsp fish sauce, 3 Tbsp palm sugar, 1 clove minced garlic, 2 chilies and 1½ Tbsp chopped peanuts.
  • Set this nuoc cham sauce aside after stirring it well.

Assemble and serve!

Grilled pandan chicken skewers with nuoc cham sauce

To serve, assemble lettuce leaves, coriander, Thai basil and Thai coriander leaves on one side of a large platter, drain the pickles and place beside the salad. Pour the nuoc cham in a small bowl in the center, and top with peanuts. Place the grilled chicken skewers on the bottom half of the platter and serve.

Enjoyed our recipe?

Tap on the number of stars