Bangkok Burn Thai BBQ Chicken Skewers

Turn up the heat with these bold and flavorful Bangkok Burn Thai BBQ Chicken Skewers, made with the fiery kick of HellBound Sauces’ Bangkok Burn hot sauce. This Thai-inspired grilled chicken recipe is layered with sweet, tangy, spicy, and umami-rich flavors thanks to a marinade packed with rice wine vinegar, calamansi juice, tamarind paste, fish sauce, ginger, and kaffir lime. Whether you’re firing up the grill or the broiler, these skewers bring the heat and complexity of Thai street food straight to your backyard BBQ. Perfect for summer cookouts, tailgates, or weeknight dinners with a twist.

Sweet, smoky, citrusy, and spicy—just like a Bangkok night market

Ingredients:

For the Marinade:

• 4 tbsp HellBound Bangkok Burn hot sauce (add more if you like it hot)

• 2 tbsp rice wine vinegar

• 1 tbsp agave

• 2 tbsp calamansi juice (or substitute with a mix of lime and orange juice)

• 2 tsp fish sauce

• 1 tbsp tamari soy sauce

• 1 tsp tamarind paste

• 2 tbsp palm sugar (grated or dissolved)

• 2 cloves garlic, minced(Minced from a jar will work as well)

• 1 tsp ginger, grated

• 1 shallot, finely minced

• 1 tbsp sesame oil

• 1/4 tsp dried kaffir lime leaves, crushed

• 1 tbsp cilantro, finely chopped

Protein:

• 1.5 lbs chicken thighs, boneless and skinless, cut into 1.5-inch chunks

Garnish:

• Extra cilantro, chopped

• Thin-sliced Thai chilis (optional)

• Lime wedges

• Crushed peanuts or toasted sesame seeds (optional)

 

🔪 Instructions:

1. Make the Marinade:

In a mixing bowl, combine all marinade ingredients. Whisk until smooth. Taste and adjust the balance—sweet, sour, salty, and spicy should all be hitting hard but harmonized.

2. Marinate the Chicken:

Add chicken chunks to the marinade. Toss to coat. Cover and refrigerate for at least 2 hours, ideally overnight.

3. Skewer & Grill:

Thread the marinated chicken onto soaked bamboo or metal skewers. Grill over medium-high heat (or broil) for 4–5 minutes per side, until nicely charred and cooked through.

4. Optional Glaze (for extra heat):

Mix 1 tbsp Bangkok Burn with 1 tsp agave and brush onto the chicken during the last minute of grilling.

5. Serve:

Plate over jasmine rice or sticky rice. Garnish with cilantro, lime wedges, and optional toppings.

 

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🍽️ Serving Tip:

Pair with a quick Thai cucumber salad (cukes, vinegar, sugar, chili, sesame) or grilled pineapple for that cool-down balance.