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.
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. If you prefer an oil with a higher smoke point, you can use avocado oil instead.
- 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.
- 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.
Grilled Chicken Skewers 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.
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.
This recipe works on any grill - an outdoor grill, a grill pan, or a dual-contact grill. Plan to grill for a total of about 5 minutes if using a dual-contact grill.
There seems to be a debate on whether this is effective or not. I tend to use reusable metal skewers. But in the past, when I was using wooden skewers, I always soaked them in water for 30 minutes before using them.
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.
More Chicken Recipes
Grilled Chicken Skewers
- 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
- 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.
- 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.
Add Your Own Notes
Nutrition per Serving
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