Grilled Chicken Skewers Recipe

There’s something incredibly nostalgic about cooking over an open flame. For me, grilled chicken skewers bring back memories of summer cookouts with friends—the scent of charred spices in the air and the sound of laughter mixing with the sizzle of meat on the grill. I first started experimenting with skewers during a family trip to the Mediterranean, where street vendors sold marinated meats on sticks, fresh off the grill. That unforgettable flavor—juicy, smoky, with a tangy spice—left a lasting impression. Ever since, these skewers have become a warm-weather staple in my kitchen.

Whether you’re grilling in your backyard, on a balcony, or using a stovetop grill pan, these grilled chicken skewers are versatile, flavorful, and incredibly easy to make. In this post, I’ll walk you through every step, offer expert tips I’ve picked up over the years, and show you how to make these skewers your own.

Why You’ll Love This Grilled Chicken Skewers Recipe

  • Meal Prep Friendly: Great for batch cooking and leftovers.
  • Quick & Easy: Marinate ahead, then grill in minutes.
  • Healthy: Lean protein, low carb, and high in flavor.
  • Crowd-Pleaser: Perfect for BBQs, weeknight dinners, or parties.
  • Customizable: Easily adapted to your favorite spices and sides.

Ingredients You’ll Need

Main Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs (cut into 1.5-inch chunks)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Optional Add-Ins:

  • 1 red onion, cut into chunks
  • 1 bell pepper (any color), cut into squares
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)

Substitutions:

  • Use chicken breasts for a leaner option (watch cook time to avoid dryness).
  • Substitute lemon juice with lime or red wine vinegar.
  • Add chili flakes or harissa paste for extra heat.

How to Make Grilled Chicken Skewers

Step 1: Prepare the Marinade

In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.

Tip: Let the garlic sit in lemon juice for a few minutes before adding the other ingredients. It helps mellow the sharpness and intensifies flavor.

Step 2: Marinate the Chicken

Add chicken chunks to the bowl and mix until well-coated. Cover and refrigerate for at least 30 minutes (2–4 hours preferred).

Step 3: Assemble the Skewers

Thread chicken pieces onto skewers, alternating with onion and bell pepper if using. Leave space between pieces to ensure even cooking.

Step 4: Preheat the Grill

Heat your grill or grill pan to medium-high. For charcoal, wait until the coals are ashy.

Tip: Oil the grill grates using a paper towel dipped in oil and held with tongs.

Step 5: Grill the Skewers

Grill for 10–12 minutes, turning every 2–3 minutes, until chicken is cooked through and slightly charred. Internal temperature should reach 165°F (74°C).

Step 6: Rest and Serve

Remove from heat and let rest for 5 minutes before serving. This helps retain juices and improves flavor.

Expert Tips

  • Use chicken thighs for juicier, more forgiving results.
  • Don’t skip marinating time—even 30 minutes makes a difference.
  • Rotate skewers often to get even char and caramelization.
  • Use a thermometer for perfect doneness (165°F).
  • Serve hot—grilled chicken dries quickly if left too long.

Variations & Substitutions

  • Asian-Inspired: Add soy sauce, sesame oil, ginger, and garlic. Garnish with green onions and sesame seeds.
  • Greek Style: Add Greek yogurt, lemon zest, and dill to marinade. Serve with tzatziki.
  • Spicy Cajun: Use Cajun seasoning, hot sauce, and a bit of brown sugar.
  • Vegetarian: Use tofu or halloumi with the same marinade.

Serving Suggestions

Great with:

  • Couscous, grilled vegetables, hummus, tzatziki
  • Fresh cucumber-tomato salad
  • Warm pita, garlic flatbread, or naan

Pair with drinks like:

  • Mint lemonade
  • Citrus mocktails
  • Sauvignon Blanc or light beer

Perfect for:

  • Backyard barbecues
  • Casual weeknight dinners
  • Picnic baskets
  • Mezze platters

Storage & Reheating Instructions

To Store:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Remove from skewers for easier storage.

To Freeze:

  • Freeze chicken (with marinade) for up to 2 months before cooking.

To Reheat:

  • Oven: 350°F for 10–12 minutes
  • Pan: Medium heat with a splash of water
  • Avoid microwaving to prevent dryness

FAQs

How long should I marinate the chicken?
At least 30 minutes, but ideally 2 to 4 hours.

Can I use wooden skewers?
Yes, but soak in water for at least 30 minutes to prevent burning.

What cut of chicken is best?
Boneless, skinless chicken thighs—they stay juicy and flavorful.

Can I use a stovetop instead of a grill?
Absolutely. Use a grill pan or cast iron skillet over medium-high heat.

How do I know when it’s done?
Use a meat thermometer. Chicken should reach 165°F (74°C) internally.

Nutrition Info (Per Serving, Approximate)

  • Calories: 290
  • Protein: 26g
  • Fat: 18g
  • Carbs: 4g
  • Fiber: 1g
  • Sugar: 1g

Nutrition values are estimates.

Grilled chicken skewers are a go-to in my household for good reason. They’re bold in flavor, easy to customize, and always a hit with family and friends. Whether you’re prepping meals for the week or firing up the grill on a summer evening, this recipe never fails.

If you give it a try, I’d love to hear how it turned out.

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