20 Delicious Chicken Skewer Recipes for Grilling

You’re about to discover the secret to turning ordinary weeknights into extraordinary feasts with our roundup of 20 Delicious Chicken Skewer Recipes for Grilling. Perfect for those who love quick, flavorful meals that bring a touch of adventure to the dinner table, these skewers are your ticket to a world of taste. So, grab your skewers and let’s dive into these mouthwatering recipes that promise to spice up your grilling game!

Lemon Garlic Chicken Skewers

Nothing beats the zesty punch of lemon paired with the robust flavor of garlic, especially when it’s grilled to perfection on skewers.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 4 garlic cloves, finely minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until emulsified.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated chicken pieces onto soaked skewers, leaving slight spaces between pieces for even cooking.
5. Grill skewers for 5-6 minutes per side, or until internal temperature reaches 165°F and exterior is charred to preference.
6. Remove skewers from grill and let rest for 3 minutes. Sprinkle with fresh parsley before serving.

Yield skewers with a juicy interior and a slightly charred, flavorful crust. Perfect for serving over a bed of quinoa or alongside a crisp, green salad.

Spicy Honey Glazed Chicken Skewers

Whip up these Spicy Honey Glazed Chicken Skewers for a quick, flavorful meal that packs a punch. Perfect for summer grilling or a cozy indoor dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup raw honey
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. In a bowl, whisk together honey, apple cider vinegar, smoked paprika, cayenne pepper, sea salt, olive oil, garlic, and ginger until fully combined.
3. Thread chicken pieces onto skewers, leaving slight spaces between each piece for even cooking.
4. Brush skewers generously with the honey glaze mixture, reserving half for later use.
5. Grill skewers for 5 minutes on one side, then flip and brush with more glaze.
6. Continue grilling for another 5 minutes, or until chicken reaches an internal temperature of 165°F.
7. Remove skewers from grill and let rest for 3 minutes before serving.

Unbelievably tender with a sticky, sweet-heat glaze, these skewers are a crowd-pleaser. Serve over a bed of cilantro lime rice or alongside a crisp, refreshing slaw for a complete meal.

Teriyaki Pineapple Chicken Skewers

You’ll love these Teriyaki Pineapple Chicken Skewers for their perfect balance of sweet and savory flavors. They’re a hit at any gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup fresh pineapple chunks
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp toasted sesame oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F.
2. In a large bowl, combine chicken pieces with teriyaki sauce, sesame oil, ginger, and garlic. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Thread marinated chicken and pineapple chunks alternately onto skewers, leaving a small space between each piece for even cooking.
4. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and has nice grill marks.
5. Remove skewers from grill and let rest for 2 minutes before serving.
6. Sprinkle with green onions and sesame seeds for garnish.

Perfectly grilled skewers offer a juicy interior with a slightly charred exterior. The pineapple caramelizes beautifully, adding a burst of sweetness. Serve over a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal.

Mediterranean Herb Chicken Skewers

Just when you thought chicken couldn’t get any better, these Mediterranean Herb Chicken Skewers come along. Juicy, flavorful, and perfect for grilling season.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, sea salt, black pepper, and smoked paprika.
2. Add chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken pieces onto soaked wooden skewers, leaving slight spaces between pieces for even cooking.
4. Grill skewers for 5-7 minutes per side, or until internal temperature reaches 165°F, turning once halfway through for even charring.
5. Remove skewers from grill and let rest for 3 minutes before serving to allow juices to redistribute.

Unbelievably tender with a smoky, herbaceous crust, these skewers shine alongside a crisp Greek salad or tucked into warm pita with tzatziki. The marinade’s acidity balances the richness of the chicken, making each bite irresistibly bright.

BBQ Ranch Chicken Skewers

Kick off your summer grilling with these BBQ Ranch Chicken Skewers, a perfect blend of smoky and creamy flavors that come together in under 30 minutes.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup BBQ sauce, high-quality
• 1/4 cup ranch dressing, homemade or store-bought
• 1 tbsp olive oil, extra virgin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a large bowl, combine chicken pieces with olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Toss until evenly coated.
3. Thread the seasoned chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the preheated grill. Cook for 4 minutes on one side, then flip.
5. Brush the flipped side with BBQ sauce. Cook for another 4 minutes.
6. Flip again, brush the other side with BBQ sauce, and cook for 2 more minutes.
7. Remove skewers from the grill. Drizzle with ranch dressing immediately before serving.

Unbelievably tender with a charred exterior, these skewers offer a smoky depth balanced by the cool, tangy ranch. Serve atop a crisp garden salad or with a side of grilled vegetables for a complete meal.

Thai Peanut Chicken Skewers

Delight your taste buds with these Thai Peanut Chicken Skewers, a perfect blend of savory and sweet with a hint of spice.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp vegetable oil
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, ginger, garlic, and red pepper flakes until smooth.
3. Thread chicken pieces onto soaked skewers, leaving small gaps between pieces.
4. Brush skewers lightly with vegetable oil to prevent sticking.
5. Grill skewers for 5 minutes on one side, then turn and brush with peanut sauce.
6. Grill for an additional 4 minutes, turn again, and brush with more sauce.
7. Continue grilling until chicken reaches an internal temperature of 165°F, about 3 more minutes.
8. Remove from grill and let rest for 2 minutes before serving.

Rich in flavor, these skewers offer a juicy interior with a slightly charred exterior. Serve over a bed of jasmine rice or with a side of crisp cucumber salad for a refreshing contrast.

Jerk Seasoned Chicken Skewers

Outstanding for any summer gathering, these Jerk Seasoned Chicken Skewers bring a fiery kick and smoky depth to your table. Perfectly balanced with a hint of sweetness, they’re a crowd-pleaser that demands attention.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp jerk seasoning, homemade or store-bought
• 1 tbsp dark brown sugar
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp allspice, ground
• 1/4 tsp cayenne pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine chicken thighs, jerk seasoning, dark brown sugar, olive oil, lime juice, minced garlic, grated ginger, ground allspice, and cayenne pepper. Mix thoroughly to ensure each piece is evenly coated. Marinate for at least 2 hours, preferably overnight, in the refrigerator for deeper flavor.
2. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken pieces onto soaked bamboo skewers, leaving a small space between each piece for even cooking.
3. Grill skewers for 5-7 minutes on each side, or until chicken reaches an internal temperature of 165°F and has visible char marks. Tip: Avoid overcrowding the grill to ensure each skewer cooks evenly.
4. Let skewers rest for 3 minutes before serving to allow juices to redistribute. Tip: Serve with a side of mango salsa to complement the heat with a sweet, tangy contrast.

Zesty and bold, these skewers offer a succulent texture with a crispy exterior. Pair them with a cold, citrusy beer or serve over a bed of coconut rice for a complete meal that transports you to the islands.

Garlic Parmesan Chicken Skewers

Nothing beats the savory punch of garlic paired with the nutty richness of Parmesan, especially when it’s clinging to tender chicken skewers hot off the grill.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly grated Parmesan cheese
• 2 tbsp minced garlic
• 1 tbsp finely chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, combine olive oil, Parmesan, garlic, parsley, salt, pepper, and smoked paprika.
3. Add chicken pieces to the bowl, tossing to coat evenly. Marinate for 15 minutes at room temperature.
4. Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
5. Grill skewers for 4-5 minutes per side, or until internal temperature reaches 165°F.
6. Let rest for 3 minutes before serving.

Perfectly grilled, these skewers boast a crispy exterior with juicy, flavorful meat inside. Serve atop a bed of arugula with a squeeze of lemon for a bright contrast.

Sweet Chili Lime Chicken Skewers

Bold flavors meet simplicity in these skewers, perfect for a quick weeknight dinner or a weekend barbecue. Sweet, spicy, and tangy notes come together effortlessly.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup sweet chili sauce
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a bowl, whisk together sweet chili sauce, lime juice, soy sauce, minced garlic, and grated ginger. Tip: For a smoother marinade, strain the garlic and ginger through a fine mesh sieve.
3. Add chicken pieces to the marinade, ensuring each piece is well coated. Marinate for 20 minutes at room temperature. Tip: Do not marinate longer than 30 minutes to prevent the lime juice from toughening the chicken.
4. Thread marinated chicken onto soaked skewers, leaving small gaps between pieces for even cooking.
5. Brush grill grates with olive oil to prevent sticking. Place skewers on the grill.
6. Grill for 4-5 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping skewers more than once to ensure beautiful grill marks.
7. Remove skewers from grill, sprinkle with salt and pepper, and let rest for 3 minutes before serving.

Outstandingly juicy with a caramelized exterior, these skewers offer a perfect balance of sweetness and acidity. Serve atop a bed of cilantro-lime rice or with a side of grilled pineapple for an extra tropical twist.

Moroccan Spiced Chicken Skewers

Get ready to elevate your grilling game with these Moroccan Spiced Chicken Skewers. Ground cumin, smoked paprika, and a hint of cinnamon bring warmth and depth to tender, juicy chicken.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine olive oil, cumin, smoked paprika, cinnamon, salt, black pepper, minced garlic, and lemon juice. Whisk until a smooth marinade forms.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat, approximately 375°F. Tip: A well-heated grill ensures juicy chicken with a perfect char.
4. Thread marinated chicken onto soaked skewers, leaving small gaps between pieces for even cooking.
5. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F. Tip: Avoid overcrowding the grill to allow for proper heat circulation.
6. Let skewers rest for 3 minutes before serving. Tip: Resting locks in juices, ensuring moist, flavorful chicken.

Charred edges give way to succulent, spice-infused chicken with a smoky-sweet profile. Serve atop a vibrant couscous salad or with a side of cooling yogurt sauce for contrast.

Buffalo Blue Cheese Chicken Skewers

These skewers pack a punch with bold flavors and a perfect char. Tender chicken meets tangy buffalo sauce and creamy blue cheese for a crowd-pleasing appetizer.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup buffalo hot sauce
• 1/4 cup clarified butter, melted
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 cup crumbled blue cheese
• 1/4 cup sour cream
• 1 tbsp fresh chives, finely chopped
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, combine chicken cubes, buffalo sauce, clarified butter, smoked paprika, garlic powder, and cayenne pepper. Toss until evenly coated. Marinate for 15 minutes.
3. Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
4. Grill skewers for 5-6 minutes per side, or until internal temperature reaches 165°F.
5. While skewers grill, mix blue cheese and sour cream in a small bowl. Stir until smooth.
6. Remove skewers from grill. Let rest for 2 minutes.
7. Drizzle skewers with blue cheese mixture. Sprinkle with chives.

Expect juicy chicken with a smoky, spicy kick balanced by the cool, tangy blue cheese sauce. Serve atop a crisp salad or with celery sticks for extra crunch.

Sesame Ginger Chicken Skewers

Fancy a quick, flavorful dish that’s perfect for weeknights or entertaining? These Sesame Ginger Chicken Skewers pack a punch with minimal effort.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces – 1/4 cup toasted sesame oil – 2 tbsp freshly grated ginger – 3 cloves garlic, minced – 2 tbsp honey – 1 tbsp soy sauce – 1 tsp crushed red pepper flakes – 1/4 cup sesame seeds, for garnish – Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (375°F). 2. In a large bowl, whisk together toasted sesame oil, grated ginger, minced garlic, honey, soy sauce, and crushed red pepper flakes. 3. Add chicken pieces to the marinade, ensuring each piece is well coated. Let marinate for at least 20 minutes. 4. Thread marinated chicken pieces onto soaked bamboo skewers, leaving a small space between each piece. 5. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F. 6. Remove skewers from grill and immediately sprinkle with sesame seeds. 7. Let rest for 2 minutes before serving. Tip: For even cooking, ensure all chicken pieces are cut to the same size. Tip: To prevent sticking, lightly oil the grill grates before cooking. Tip: For extra flavor, brush skewers with leftover marinade during the first 2 minutes of grilling. Oven-baked? These skewers can also be broiled on high for 3-4 minutes per side. The sesame seeds add a delightful crunch, while the marinade ensures juicy, tender chicken. Serve over a bed of jasmine rice or with a side of grilled vegetables for a complete meal.

Cajun Blackened Chicken Skewers

Here’s how to make Cajun Blackened Chicken Skewers that pack a punch. Heat and spice define this dish, perfect for grilling season.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp Cajun seasoning, homemade or store-bought
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup clarified butter, melted
• 1 tbsp fresh lemon juice
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat, 375°F to 400°F.
2. In a large bowl, combine chicken pieces with Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper. Toss until evenly coated.
3. Thread the seasoned chicken pieces onto the soaked wooden skewers, leaving a small space between each piece.
4. Brush the skewers with melted clarified butter, ensuring each piece is lightly coated.
5. Place skewers on the preheated grill. Cook for 5 minutes on one side.
6. Flip skewers and cook for an additional 5 minutes, or until the internal temperature reaches 165°F.
7. Remove skewers from grill and drizzle with fresh lemon juice before serving.

Bold flavors and a smoky char make these skewers a standout. Serve over a bed of cilantro lime rice or with a side of cooling avocado crema for balance.

Tandoori Yogurt Chicken Skewers

Craving something smoky, tangy, and utterly delicious? These Tandoori Yogurt Chicken Skewers are your answer, marinated in a rich blend of spices and yogurt for maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup full-fat Greek yogurt
• 2 tbsp clarified butter, melted
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemon juice
• 1 tsp sea salt
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine Greek yogurt, clarified butter, garam masala, turmeric, smoked paprika, garlic, ginger, lemon juice, and sea salt. Mix until smooth.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F). Thread marinated chicken onto soaked bamboo skewers, leaving small gaps between pieces.
4. Grill skewers for 5-6 minutes per side, or until chicken reaches an internal temperature of 165°F and has visible char marks.
5. Tip: For extra smokiness, add a small piece of charcoal to the grill and cover for the last 2 minutes of cooking.
6. Tip: Baste skewers with leftover marinade during the first 2 minutes of grilling for added moisture.
7. Tip: Let skewers rest for 3 minutes before serving to allow juices to redistribute.

Here, the chicken emerges juicy with a slightly charred exterior, offering a perfect balance of smokiness and spice. Serve atop a bed of cilantro-lime rice or with a side of cooling cucumber raita for a complete meal.

Maple Dijon Chicken Skewers

Here’s a dish that combines sweet and tangy flavors with minimal effort. Maple Dijon Chicken Skewers are perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a medium bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, sea salt, and black pepper.
3. Add chicken pieces to the bowl, tossing to coat evenly. Marinate for 15 minutes at room temperature.
4. Thread marinated chicken pieces onto soaked skewers, leaving small gaps between pieces.
5. Brush grill grates with olive oil to prevent sticking.
6. Place skewers on grill. Cook for 4-5 minutes per side, or until internal temperature reaches 165°F.
7. Remove skewers from grill. Let rest for 3 minutes before serving.

Delightfully tender with a caramelized exterior, these skewers offer a perfect balance of sweetness and spice. Serve over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Pesto Mozzarella Chicken Skewers

These skewers blend juicy chicken with creamy mozzarella and vibrant pesto for a quick, flavorful meal. Perfect for grilling season, they’re a crowd-pleaser with minimal prep.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup fresh basil pesto, homemade or high-quality store-bought
• 8 oz fresh mozzarella pearls, drained
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (400°F). Ensure grates are clean and lightly oiled.
2. In a large bowl, toss chicken cubes with olive oil, salt, and pepper until evenly coated.
3. Thread chicken onto skewers, alternating with mozzarella pearls, leaving a small space between each piece for even cooking.
4. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and has nice grill marks.
5. Remove skewers from grill and immediately brush generously with pesto.
6. Let rest for 2 minutes before serving to allow juices to redistribute.

Grilled to perfection, these skewers offer a smoky char outside and tender, juicy inside. The melted mozzarella adds a creamy contrast to the herbaceous pesto. Serve over a bed of arugula for a fresh, peppery bite.

Smoky Paprika Chicken Skewers

Just when you thought chicken skewers couldn’t get any better, these Smoky Paprika Chicken Skewers come along. Perfectly charred with a deep, smoky flavor, they’re a game-changer for your next grill session.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, extra-virgin olive oil, apple cider vinegar, kosher salt, and freshly ground black pepper. Whisk until fully blended.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken pieces onto soaked wooden skewers, leaving slight spaces between pieces for even cooking.
4. Place skewers on the grill. Cook for 5-6 minutes per side, or until internal temperature reaches 165°F and exterior is charred to your liking.
5. Remove skewers from grill. Let rest for 3 minutes before serving to allow juices to redistribute.

The skewers boast a crispy exterior with juicy, flavorful meat inside. Serve atop a bed of cilantro-lime rice or with a side of charred lemon halves for an extra zesty kick.

Balsamic Glazed Chicken Skewers

Nothing beats the simplicity and flavor of balsamic glazed chicken skewers for a quick, delicious meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup high-quality balsamic vinegar
• 2 tbsp raw honey
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (375°F).
2. In a small saucepan, combine balsamic vinegar, honey, olive oil, garlic, rosemary, salt, and pepper. Simmer over low heat for 5 minutes until slightly thickened. Remove from heat.
3. Thread chicken pieces onto soaked skewers, leaving small gaps between pieces.
4. Brush skewers with half of the balsamic glaze.
5. Grill skewers for 4-5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F.
6. During the last 2 minutes of grilling, brush skewers with remaining glaze.
7. Remove from grill and let rest for 3 minutes before serving.

With a perfect balance of sweet and tangy, these skewers offer a juicy interior with a caramelized exterior. Serve over a bed of arugula with shaved parmesan for an elegant presentation.

Cilantro Lime Chicken Skewers

Absolutely perfect for summer grilling, these skewers blend zesty lime with fresh cilantro for a vibrant flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together lime juice, olive oil, cilantro, garlic, cumin, smoked paprika, salt, and pepper.
2. Add chicken pieces to the bowl, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken pieces onto soaked skewers, leaving slight spaces between pieces.
4. Grill skewers for 5-6 minutes per side, or until internal temperature reaches 165°F and exterior is slightly charred.
5. Let skewers rest for 3 minutes before serving to allow juices to redistribute.

Here, the chicken emerges juicy with a smoky char, while the lime and cilantro offer a refreshing contrast. Serve atop a quinoa salad or with a side of grilled vegetables for a complete meal.

Rosemary Garlic Chicken Skewers

Every grill master needs a go-to skewer recipe, and this Rosemary Garlic Chicken version is a game-changer. Easy to prep and packed with flavor, it’s perfect for any summer gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 4 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine olive oil, rosemary, garlic, salt, pepper, lemon zest, and lemon juice. Whisk until emulsified.
2. Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat (375°F). Thread marinated chicken onto soaked skewers, leaving slight spaces between pieces.
4. Grill skewers for 5-6 minutes per side, or until internal temperature reaches 165°F. Avoid overcrowding to ensure even cooking.
5. Let skewers rest for 3 minutes before serving to allow juices to redistribute.

Rosemary Garlic Chicken Skewers offer a juicy interior with a slightly charred, herbaceous crust. Serve atop a bed of quinoa or with a side of grilled vegetables for a complete meal.

Summary

Craving something tasty and easy to grill? Our roundup of 20 delicious chicken skewer recipes has you covered, offering a variety of flavors to suit every palate. We invite you to try these mouthwatering recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!

Lorraine Koller