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    Home » Chicken and Poultry Recipes » Grilled Chicken Skewers

    Grilled Chicken Skewers

    Last updated: Nov 12, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    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 out on the grill.

    Grilled chicken skewers served on a white platter with a red napkin.

    Chicken breast is so EASY. It's always there in the fridge, affordable, available, 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 very easy to make and everyone enjoys them.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations and substitutions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    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, we use boneless skinless chicken breasts, cubed.

    Olive oil: I love cooking with this delicious oil. But if you'd rather use 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 actually prefer to fresh minced garlic in this recipe because it more evenly coats the chicken pieces.

    Instructions

    Making these grilled chicken skewers is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    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.

    In a large bowl, whisk together 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, turning occasionally, until it's cooked through, about 10 minutes. Brush with the reserved marinade and serve.

    A photo collage showing the steps for grilling chicken skewers.

    Expert tip

    The main challenge when making this recipe is that chicken can end up too dry. Actually, that's a problem with anything 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 to 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.

    Frequently asked questions

    What type of grill should I use?

    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.

    Should I soak wooden skewers?

    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 listened to the experts and I did soak them in water for 30 minutes prior to using them.

    Can I make this recipe with chicken thighs?

    Absolutely, and it will be even better because chicken thighs are fattier and juicier than chicken breast. Make sure to use boneless skinless thighs and remove the fat prior to grilling them.

    Should I marinate the chicken prior to cooking?

    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.

    Variations and substitutions

    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.

    Another tasty addition is a pinch of cayenne, especially if you like your food spicy. It adds a hint of spice, nothing too overpowering.

    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 this creamy cucumber salad or this tomato salad.

    Storing leftovers

    You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.

    Or shred them and use them cold in salads (such as this chicken cobb salad) or in a lettuce sandwich.

    Grilled chicken skewers served on a white platter.

    Related recipes

    • Juicy Baked Chicken Breast
    • Crispy Baked Chicken Thighs
    • Beef Kabobs
    • Crispy Baked Chicken Legs

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Grilled Chicken Skewers
    4.97 from 30 votes
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    Juicy Grilled Chicken Skewers

    This simple recipe for grilled chicken skewers is ready in about 30 minutes, making it ideal for a weeknight dinner.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 243kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 1 ½ lb. 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 freshly ground black pepper
    • 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 out 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 in the olive oil rub.
    • Thread the coated chicken pieces on eight skewers.
    • Grill the chicken, turning occasionally, until cooked through, about 10 minutes.
    • Brush the cooked chicken pieces with the reserved olive oil rub. Serve immediately.

    WATCH THE 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 proceed to thread the chicken pieces on skewers and grill them.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our 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 sugar alcohols. 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 2skewers | Calories: 243kcal | Carbohydrates: 1g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Sodium: 560mg
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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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