Set a small grill grate over hot coals (or fire up a propane camp grill) and cook these skewers fast over high heat—just enough time to get a good sear without drying out the meat. Thai Basil Chicken Skewers are built for that quick, direct grilling: thread, lay them across the hottest part, and keep them moving as flare-ups and wind shift the heat.
The marinade brings big campsite payoff with Thai basil, garlic, and soy, so the first sizzle hits with a savory, herby smell that carries beyond the picnic table. You’ll get caramelized edges and a little smoky char while the centers stay juicy, especially if you pull them as soon as they’re cooked through and let them rest a minute off the grate.
They’re an easy win for car camping: prep the skewers at home, pack them chilled, and grill them while everyone’s setting up chairs or chasing daylight. Serve straight from the sticks as a snack, or stack them on a clean plate for quick rounds—just keep a separate set of tongs for raw and cooked to avoid any campground mix-ups.
Thai Basil Chicken Skewers
Equipment
- Grill grate or portable grill
- Metal or soaked bamboo skewers
- Tongs
- Knife
Ingredients
- 2 small chicken breasts cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 clove garlic minced
- 1 tablespoon brown sugar
- 1/2 cup fresh Thai basil leaves chopped
- 1 tablespoon neutral oil
Instructions
- In a bowl, whisk soy sauce, lime juice, garlic, brown sugar, basil, and oil.
- Add chicken cubes and toss to coat. Marinate 10 minutes.
- Thread chicken onto skewers.
- Grill over medium-hot coals for 4-5 minutes per side, turning once, until cooked through and slightly charred.
- Serve hot off the grill or cool slightly for snacking.