A simple recipe for tasty, juicy grilled chicken skewers. The secret is to season them well and avoid drying them out on the grill.
These grilled chicken skewers are amazing. They are juicy, succulent, well-seasoned and grilled to perfection.
They are very easy to make and everyone enjoys them. So we make them almost weekly in the summer.
The ingredients you’ll need
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:
- Boneless skinless chicken breasts, cubed
- Olive oil
- Kosher salt and black pepper
- Spices: garlic powder and dried oregano
How to make grilled chicken skewers
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Soak 8 wooden skewers for 30 minutes in water.
- Heat your grill to medium-high.
- In a large bowl, toss the chicken pieces with the olive oil and the seasonings.
- Thread the coated chicken pieces on the soaked skewers.
- Grill, turning occasionally, until cooked through, about 10 minutes.
How to make them juicy
The problem is that they 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 them 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.
Are grilled chicken skewers healthy?
I think they are. Chicken is considered a healthy protein source, and olive oil is very healthy.
However, charred foods are unhealthy, so try to avoid charring the meat. The best way to do that is to keep the heat at medium-high (not high), turn the skewers frequently, and keep a close eye on them.
What should I serve with them?
They are excellent with a side of grilled vegetables. I like to serve them with grilled broccolini, with grilled portobello mushrooms, or with grilled zucchini.
You can also serve them with a salad such as this creamy cucumber salad.
What to do with leftovers of these grilled chicken skewers?
You can keep the 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.
More tasty kabob recipes
In the winter, when we can’t grill, we make tasty oven chicken kabobs. And these tasty sausage kabobs are another summer staple around here.
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Grilled Chicken Skewers
INGREDIENTS
- 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
INSTRUCTIONS
- Soak 8 wooden skewers for 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.
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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, Reader's Digest, and Better Homes and Gardens.