A simple recipe for tasty, juicy grilled chicken skewers. The secret is in seasoning them well, and in not drying them out on the grill.
The problem with grilled chicken skewers is that they are often too dry. Actually, that’s a problem with anything made from chicken breast, a lean piece of meat that tends to dry out easily.
So the secret to juicy grilled chicken skewers is to cook them over fairly high heat, and to avoid cooking them for too long.
This is actually easier to do with chicken cubes than with a whole chicken breast. Because there’s less risk of them remaining raw in the middle.
These grilled chicken skewers are amazing. They are juicy, succulent, well seasoned and grilled to perfection.
They are excellent with a side of grilled vegetables such as these grilled broccolini. We make them quite often in the summer!
In the winter, when we can’t grill, we make tasty oven baked chicken kabobs.
Grilled Chicken Skewers
- 1 1/2 lb. boneless skinless chicken breasts, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 8 wooden skewers, soaked 30 minutes in water
- Heat your grill to medium-high.
- In a large bowl, toss the chicken pieces with the olive oil, salt, pepper, garlic powder and oregano.
- Thread the coated chicken pieces on the skewers.
- Grill the chicken skewers, turning occasionally, until cooked through, about 10 minutes.