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Cut the boneless, skinless chicken thighs into approximately 1-inch chunks. Set aside in a mixing bowl.

In a small bowl or measuring cup, combine all the marinade ingredients: minced garlic, lemongrass paste, soy sauce, fish sauce, spicy sesame oil, granulated sugar, onion powder, salt, chicken bouillon powder, paprika, and cayenne pepper.

Whisk the marinade ingredients thoroughly until well combined and the sugar and salt have dissolved.

Pour the prepared marinade over the chicken chunks in the mixing bowl. Use your hands or a spoon to mix well, ensuring all chicken pieces are evenly coated with the marinade.

Cover the bowl and refrigerate the chicken to marinate for at least 1 hour. For a deeper, more intense flavor, marinate for up to 24 hours.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Thread the marinated chicken chunks onto skewers. Do not overcrowd the skewers, leaving a small space between pieces for even cooking.

Arrange the chicken skewers in a single layer on the prepared baking sheet.

Bake the skewers in the preheated oven for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once baked, switch your oven to the broiler setting (high). Broil the skewers for 1–2 minutes, watching carefully, until the edges are slightly charred and caramelized. This step adds a delicious crispy texture.

Remove the skewers from the oven and let them rest for a few minutes before serving. These are excellent served with white rice, sliced cucumbers, and a lime wedge, with a side of dipping sauce if desired.


Cut the boneless, skinless chicken thighs into approximately 1-inch chunks. Set aside in a mixing bowl.

In a small bowl or measuring cup, combine all the marinade ingredients: minced garlic, lemongrass paste, soy sauce, fish sauce, spicy sesame oil, granulated sugar, onion powder, salt, chicken bouillon powder, paprika, and cayenne pepper.

Whisk the marinade ingredients thoroughly until well combined and the sugar and salt have dissolved.

Pour the prepared marinade over the chicken chunks in the mixing bowl. Use your hands or a spoon to mix well, ensuring all chicken pieces are evenly coated with the marinade.

Cover the bowl and refrigerate the chicken to marinate for at least 1 hour. For a deeper, more intense flavor, marinate for up to 24 hours.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Thread the marinated chicken chunks onto skewers. Do not overcrowd the skewers, leaving a small space between pieces for even cooking.

Arrange the chicken skewers in a single layer on the prepared baking sheet.

Bake the skewers in the preheated oven for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once baked, switch your oven to the broiler setting (high). Broil the skewers for 1–2 minutes, watching carefully, until the edges are slightly charred and caramelized. This step adds a delicious crispy texture.

Remove the skewers from the oven and let them rest for a few minutes before serving. These are excellent served with white rice, sliced cucumbers, and a lime wedge, with a side of dipping sauce if desired.
