This simple recipe for grilled chicken skewers is ready in about 30 minutes, making it ideal for a weeknight dinner.
The secret to juicy skewers? Season the chicken with a tasty olive oil rub and avoid drying it on the grill.
Chicken breast is so EASY. It's always there in the fridge, affordable, available, and versatile. I'm grateful for this simple ingredient!
These grilled chicken skewers make the most of this ingredient. They are juicy, succulent, well-seasoned, and grilled to perfection. They are easy to make, and everyone enjoys them.
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Ingredients
You'll only need a few simple ingredients to make these tasty skewers. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh chicken: In this recipe, I use boneless, skinless chicken breasts, cubed.
- Olive oil: I love cooking with this delicious oil. Avocado oil is another option.
- Soy sauce: Adds saltiness and that wonderful umami flavor.
- Spices: Black pepper and garlic powder, which I prefer over fresh minced garlic in this recipe because it more evenly coats the chicken pieces.
Variations
- A nice addition to the olive oil rub is a tablespoon of honey. It promotes caramelizing and balances out the savory flavor of the soy sauce.
- Sometimes, I use balsamic vinegar instead of soy sauce, adding a teaspoon of kosher salt to the rub. Or simply add a tablespoon of balsamic vinegar in addition to the other ingredients.
- I sometimes add a teaspoon of paprika or smoked paprika to the marinade.
- Another tasty addition is a pinch of cayenne, especially if you like your food spicy. It adds a hint of spice, nothing too overpowering.
- You can make this recipe with boneless, skinless chicken thighs. Remove the fat before grilling them.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
In a large bowl, whisk the olive oil, soy sauce, black pepper, and garlic powder. Reserve a bit of the marinade for later, then toss the chicken pieces in the marinade.
Your next step is to thread the coated chicken pieces on skewers.
Grill the chicken on medium-high heat, turning occasionally, until it's cooked through, for about 10 minutes.
Brush with the reserved marinade and serve.
Expert Tip
The main challenge when making this recipe is that chicken can end up too dry. This is true for any recipe made with chicken breast, a lean piece of meat that tends to dry out easily.
The secret to keeping these skewers juicy is to cook them over fairly high heat and avoid cooking them for too long.
This is much easier to do with chicken cubes than with a whole chicken breast because there's less risk of them remaining raw in the middle.
Having said that, you should heat your grill on medium-high. You don't want to cook the chicken on high and char it too much. So medium-high is good.
Recipe FAQs
This recipe works on any grill—an outdoor grill, a grill pan, or a dual-contact grill. If using a dual-contact grill, plan to grill for about 5 minutes.
There seems to be a debate about whether this is effective. I tend to use reusable metal skewers, but when I used wooden skewers in the past, I always soaked them in water for 30 minutes before using them.
Check out the photo below that I took years ago - the pre-soaked wooden skewers charred a little, but not too much. 
Absolutely, and it will be even better because chicken thighs are fattier and juicier than chicken breast. Make sure to use boneless, skinless chicken thighs and remove the fat before grilling them.
You don't have to, but it can make the chicken juicier. You can use the olive oil rub, plus a tablespoon of balsamic vinegar, as a marinade.
Place the chicken cubes in a resealable bag, add the marinade, gently press to remove as much air as possible, and seal the bag.
Place it on a plate in the fridge for two hours, then proceed to thread the chicken pieces on skewers and grill them.
Serving Suggestions
Grilled chicken skewers are excellent with a side of grilled vegetables. I like to serve them with grilled broccolini, grilled portobello mushrooms, or grilled zucchini.
You can also serve them with a salad such as creamy cucumber salad, tomato salad, or Israeli salad.
The skewers photographed below were made with boneless chicken thighs and served with coleslaw and pickles. Their orange hue comes from adding smoked paprika.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power.
Or shred them and use them cold in salads (such as this chicken cobb salad) or in a lettuce sandwich.
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Recipe Card
Grilled Chicken Skewers
Ingredients
- 1 ½ pound boneless skinless chicken breasts - cut into 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons reduced-sodium soy sauce - or a gluten-free alternative
- ¼ teaspoon black pepper - freshly ground
- 1 teaspoon garlic powder
Instructions
- If using wooden skewers, soak them in water for 30 minutes. I use metal skewers.
- Heat your grill on medium-high.
- In a large bowl, whisk together the olive oil, soy sauce, black pepper, and garlic powder. Measure two tablespoons of the mixture, add them to a small bowl, and set aside.
- Add the chicken pieces to the large bowl and toss to coat them in the olive oil rub.
- Thread the coated chicken pieces on eight skewers.
- Grill the chicken, turning occasionally, until cooked through, for about 10 minutes.
- Brush the cooked chicken pieces with the reserved olive oil rub. Serve immediately.
Video
Notes
- While marinating is optional, it can make the chicken juicier. You can use the olive oil rub, plus a tablespoon of balsamic vinegar, as a marinade. Place the chicken cubes in a resealable bag, add the marinade, gently press to remove as much air as possible, and seal the bag. Place it on a plate in the fridge for two hours, then thread the chicken pieces on skewers and grill them.
- You can make this recipe with chicken thighs, and it will be even better because chicken thighs are fattier and juicier than chicken breast. Make sure to use boneless skinless chicken thighs and remove the fat before grilling them.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power, or shred them and use them cold in salads.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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