Thai Chin Ping (Grilled Mixed Meat Skewers)
Tender marinated chicken and pork grilled on skewers until charred and juicy. A street-food favorite with a savory-sweet glaze and fragrant spice that's ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- ½ lb chicken breast, boneless and skinless
- ½ lb pork shoulder or pork butt
- 3 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 4 cloves garlic, minced
- 1 tbsp Thai red curry paste
Instructions
- 1
Pat the chicken dry with paper towels, then place it on the cutting board and cut it crosswise (against the grain) into 1-inch-thick strips, like cutting a loaf of bread into slices.
- 2
Cut the pork shoulder into 1-inch chunks, removing any tough outer fat or sinew as you go so each piece is roughly cube-shaped.
- 3
In a medium bowl, stir together the fish sauce, palm sugar, minced garlic, and curry paste until the sugar dissolves and the paste is evenly distributed throughout the liquid.
- 4
Add the chicken strips and pork chunks to the bowl and stir until every piece is coated with the marinade, making sure no dry spots remain on the meat.
- 5
If using wooden skewers, soak them in a bowl of water for 10 minutes so they don't burn on the grill; if using metal skewers, skip this step.
- 6
Thread the marinated chicken and pork pieces alternately onto skewers, leaving about 1/4 inch of space between each piece so heat can reach all sides; you should have 4–5 skewers total.
- 7
Preheat your grill to medium-high heat and let it heat for 5 minutes until you can hold your hand 3 inches above the grate for only 3–4 seconds before it feels too hot.
- 8
Lay the skewers directly on the grill grate and let them cook undisturbed for 4 minutes until the bottom surfaces are lightly charred and release easily when you try to move them.
- 9
Flip the skewers over with tongs and cook for another 4 minutes on the second side until those surfaces are also lightly charred.
- 10
Continue turning and cooking every 2 minutes until the meat is cooked through — the chicken should show no pink when you cut into the thickest piece, and the pork should be opaque all the way through, about 8–10 minutes total.
- 11
Transfer the finished skewers to a clean plate and let them rest for 2 minutes so the juices settle and the meat becomes even more tender.
Tools you’ll need
- Cutting board
- Sharp chef's knife
- Medium mixing bowl
- Wooden or metal skewers (4–5 total)
- Tongs
- Charcoal or gas grill
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