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, and 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 of home cooking, 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 adaptable to your favorite spices and sides.
Ingredients You’ll Need
Here’s what you’ll need to make these flavorful grilled chicken skewers. I’ve also included optional ingredients and helpful substitution tips.
Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs – Juicier and more forgiving than chicken breasts. Cut into 1.5-inch chunks.
- 3 tablespoons olive oil – Helps bind the marinade and prevents sticking.
- 2 tablespoons lemon juice – Adds brightness and tenderizes the meat.
- 4 garlic cloves, minced – Fresh garlic adds depth of flavor.
- 1 teaspoon smoked paprika – For a smoky, slightly sweet taste.
- 1 teaspoon ground cumin – Adds warmth and earthiness.
- 1 teaspoon dried oregano – Classic Mediterranean herb.
- Salt and freshly ground black pepper – To taste.
Optional Add-Ins:
- 1 red onion, cut into chunks – Adds sweetness and color.
- 1 bell pepper (any color), cut into squares – Great for texture and balance.
- Wooden or metal skewers – Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Substitutions:
- Chicken breasts can be used for a leaner option, but be careful not to overcook.
- Swap lemon juice with lime or a splash of red wine vinegar for a tangy twist.
- Add chili flakes or harissa paste for a spicy version.
How to Make Grilled Chicken Skewers (Step-by-Step Instructions)
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper. This combination not only flavors the chicken but also helps tenderize it and keep it moist during grilling.
Expert Tip: Let the garlic sit in lemon juice for a few minutes before adding the rest of the ingredients. This helps mellow its sharpness and infuses more flavor.
Step 2: Marinate the Chicken
Add the chicken chunks to the bowl and toss until well-coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for maximum flavor.
Why it matters: The acid in lemon juice and the fat in olive oil break down muscle fibers and allow the spices to penetrate the meat deeply.
Step 3: Assemble the Skewers
Thread the marinated chicken onto skewers, alternating with onion and bell pepper pieces if using. Don’t pack too tightly—leave a bit of space between pieces for even cooking.
Step 4: Preheat the Grill
Preheat your grill (or grill pan) to medium-high heat. If using a charcoal grill, allow the coals to become ashy before grilling.
Tip: Lightly oil the grill grates to prevent sticking. You can do this by dipping a folded paper towel in oil and rubbing it over the grates with tongs.
Step 5: Grill the Skewers
Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until the chicken is fully cooked and has a nice char. Internal temperature should reach 165°F (74°C).
Step 6: Rest and Serve
Remove from grill and let rest for 5 minutes. This helps redistribute juices and keep the chicken moist.
Expert Tips for the Best Results
- Use chicken thighs for juicier, more flavorful skewers.
- Don’t skip the marinade time. Even 30 minutes makes a big difference.
- Check the meat’s internal heat with a thermometer to stop it from cooking too much.
- Rotate often while grilling to achieve even caramelization.
- Serve immediately for best texture—grilled skewers dry out if left too long.
Variations & Substitution
Grilled chicken skewers are incredibly adaptable. Here are some ways to change things up:
- Asian-Inspired: Use soy sauce, sesame oil, ginger, and garlic in the marinade. Put some sesame seeds and green onions on top when you serve it.
- Greek Style: Add Greek yogurt, fresh dill, and lemon zest to the marinade. Serve with tzatziki.
- Spicy Cajun: Use Cajun seasoning, hot sauce, and a bit of brown sugar for heat and caramelization.
- Vegetarian Option: Substitute chicken with tofu or halloumi cheese and keep the same marinade.
Serving Suggestions
Grilled chicken skewers pair well with a wide variety of sides and drinks. Here are a few of my favorites:
- Side Dishes: Couscous salad, grilled vegetables, tzatziki, hummus, or a fresh cucumber-tomato salad.
- Bread Options: Serve with warm pita, naan, or garlic flatbread.
- Drinks: Light white wines (like Sauvignon Blanc), citrusy mocktails, or mint lemonade.
- Occasions: Backyard BBQs, family weeknight dinners, picnics, or as part of a Mediterranean-style mezze platter.
Storage & Reheating Instructions
Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- If storing skewers with vegetables, remove them from the stick first for easier storage.
Freezing:
- You can keep the chicken with the marinade in the freezer for two months.
Reheating:
- Warm it up in an oven set at 350°F (175°C) for 10–12 minutes, or in a pan on medium heat with some water.
- Avoid microwaving, as it can dry out the chicken.
Recipe FAQs (Schema-Ready Format)
How long should I marinate chicken for skewers?
Let the chicken sit in the marinade for 2 to 4 hours for the best taste. A minimum of 30 minutes will still deliver a good flavor.
Can I use wooden skewers for grilling?
Yes, but soak them in water for at least 30 minutes to prevent burning.
What’s the best cut of chicken for skewers?
Boneless, skinless chicken thighs are ideal because they stay juicy and flavorful, even on high heat.
Can I cook these on a stovetop?
Yes, you can. Use a grill pan or heavy skillet on pretty hot heat. Turn every few minutes until cooked through.
How can I tell if the chicken is ready?
Use a meat thermometer. The internal temperature should be 165°F (74°C).
Optional: Nutrition Information (Per Serving, Approximate)
- Calories: 290
- Protein: 26g
- Fat: 18g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
Nutrition facts are estimates and may vary depending on the exact ingredients used.
Grilled chicken skewers are a go-to in my household for good reason—they’re flavorful, flexible, and always a crowd-pleaser. Whether you’re cooking for family, entertaining guests, or meal prepping for the week, these skewers bring that perfect balance of simplicity and bold flavor. I hope you give them a try and make them your own.
If you enjoyed this recipe, I’d love to hear how it turned out. Leave a comment below, rate the recipe, or share it with a friend who loves grilling as much as you do!
Grilled Chicken Skewers
Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 2 tbsp olive oil
- 2 tbsp lemon juice or vinegar
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 1 small red onion cut into chunks
- Skewers wooden or metal
Instructions
- Marinate the Chicken: In a large bowl, add olive oil, lemon juice, garlic, paprika, parsley, cumin, salt and pepper. Add cubed chicken and toss until every piece is coated well. Cover and cool for at least 30 minutes, or for 8 hours for deep taste.
- Preheat the Grill: If using an outer grill, preheat on medium-high heat (about 400 ° F). Oil lightly oil to prevent sticking. For indoor grill pan, heat medium heat and lightly on the grease.
- Assemble the Skewers :If desired, thread the marinated chicken on the dagger with vegetables. Leave a little space between each piece so that they cook evenly.
- Grill the Skewers: Place the skewers on the grill. Cook for 10–12 minutes, sometimes turning, until the chicken becomes golden, a little, and cooked (the internal temporary 165 °F/74 °C).
- Rest & Serve : Allow the skewers to relax from the grill for a few minutes, then serve warm or need the sauce with your favorite sides.
Notes
- Chicken thighs stay juicier than breasts and are great for grilling.
- Cut chicken evenly so everything cooks at the same rate.
- Soak wooden skewers in water for at least 30 minutes to avoid burning on the grill.
- Marinate longer for deeper flavor—overnight is ideal if time allows.