Smoky Grilled Chicken Skewers Recipe
There’s something wonderfully satisfying about food on a stick. It takes me straight back to summer gatherings and the gentle sizzle of a barbecue. This grilled chicken skewers recipe is the result of that feeling – a dish that’s both relaxed and incredibly flavourful. This is my go-to recipe when I need something that feels special but comes together without a fuss. We’re not just threading chicken onto a stick here; we’re creating tender, juicy morsels of chicken, marinated in a vibrant blend of lemon, garlic, and smoked paprika, then grilled until they have those beautiful char marks we all love.
The magic is in the marinade. It does all the heavy lifting, infusing the chicken with flavour and ensuring it stays moist on the grill. The accompanying vegetables – sweet bell peppers, sharp red onion, and earthy courgette – soften and caramelise alongside the chicken, absorbing the smoky notes from the grill. It’s a complete, balanced meal that works beautifully for a family dinner in the garden, a weekend barbecue with friends, or even a simple weeknight meal when you want to bring a bit of sunshine indoors using a grill pan. This is the kind of food that always gets compliments, not because it’s complicated, but because it’s simply delicious.
Recipe Overview
This grilled chicken skewers recipe focuses on a simple yet powerful marinade that tenderises the chicken and packs it with flavour. The smoked paprika gives it a deep, smoky undertone, while the lemon and garlic brighten everything up. After testing this recipe five times, I finally landed on the perfect marinade time – 30 minutes is the sweet spot for flavour without altering the chicken’s texture. Expect succulent chicken and perfectly charred vegetables every time.
- Prep Time: 20 minutes
- Marinating Time: 30 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4 people (makes 8 skewers)
- Difficulty: Easy
Why You’ll Love This Grilled Chicken Skewers Recipe
- Genuine Flavour: The combination of tangy lemon, pungent garlic, and smoky paprika creates a marinade that penetrates the chicken, making it savoury and aromatic. The vegetables char slightly, adding a lovely sweetness that complements the spiced chicken.
- Ready in Just Over an Hour: Including marinating time, this entire dish is ready from start to finish in about an hour, making it a great option for a satisfying weeknight dinner.
- Flexible Recipe: You can easily swap the vegetables. Try cherry tomatoes (add them in the last 5 minutes of grilling) or chunks of aubergine. Don’t have chicken thighs? Chicken breast works too, just be careful not to overcook it.
- Great for Social Gatherings: These grilled skewers are ideal for a casual barbecue. You can assemble them ahead of time, and they cook quickly, letting you spend more time with your guests.
- Family Tested: My family absolutely adores these; my son even asks for them for his birthday dinner. They love being able to slide the chicken and veg right off the skewer onto their plates.
Ingredients You’ll Need
For this recipe, we’re using simple, fresh ingredients that are easy to find. I always recommend using good quality smoked paprika – it makes a world of difference to the final flavour. I particularly like the La Chinata brand for its rich, smoky profile. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
- 600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) cubes
- 1 large red bell pepper, deseeded and cut into 2.5cm chunks
- 1 large yellow bell pepper, deseeded and cut into 2.5cm chunks
- 1 medium courgette, cut into 1.5cm thick rounds
- 1 large red onion, cut into chunks and separated into layers
- For the Marinade:
- 60ml extra virgin olive oil
- Juice and zest of 1 large lemon
- 3 cloves garlic, minced
- 2 tsp smoked paprika (not hot)
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Elena’s Tip: Using chicken thighs instead of breast is my secret for ultra-juicy skewers. The higher fat content means they are much more forgiving on the grill and stay incredibly tender.
How to Make Grilled Chicken Skewers
The process for these chicken skewers is very straightforward. We’ll start by making the marinade, letting the chicken soak up all that flavour, and then assembling and grilling. The key is to get a nice char on the outside while keeping the chicken juicy inside.
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice and zest, minced garlic, smoked paprika, dried oregano, salt, and black pepper until well combined.
- Marinate the Chicken: Add the cubed chicken thighs to the bowl with the marinade. Toss everything together until each piece of chicken is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but no longer than 4 hours (the lemon juice can start to affect the texture if left too long).
- Prepare the Skewers: While the chicken is marinating, if you’re using wooden skewers, submerge them in water. This stops them from burning to a crisp on the grill. If using metal skewers, you can skip this step.
- Assemble the Skewers: Thread the marinated chicken onto the skewers, alternating with pieces of red pepper, yellow pepper, courgette, and red onion. Don’t pack the pieces too tightly together; leaving a little space ensures everything cooks evenly.
- Preheat the Grill: Preheat your outdoor grill or indoor grill pan to a medium-high heat, around 200°C (400°F). Lightly oil the grates to prevent sticking.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and the vegetables are tender with nice char marks. I find that using tongs gives you the most control for even cooking on all sides.
- Check for Doneness: The safest way to check if the chicken is cooked is with a meat thermometer. It should read 74°C (165°F) at the thickest part. You can find more detailed guidance on cooking chicken safely from the Food Standards Agency.
- Rest and Serve: Remove the skewers from the grill and let them rest on a platter for 5 minutes. This allows the juices to redistribute, ensuring the chicken is as succulent as possible. Serve warm.
Tips From My Kitchen
- Temperature Control: Don’t have the grill on full blast. A medium-high heat is ideal. If the heat is too high, the outside of the chicken and vegetables will burn before the inside is cooked. If it’s too low, you won’t get that lovely char.
- The Secret Step: Reserve a couple of tablespoons of the fresh marinade (before you add the raw chicken!) to brush over the skewers during the last few minutes of grilling. This adds an extra layer of fresh, vibrant flavour.
- Make-Ahead: You can chop the vegetables and chicken a day in advance. The skewers can be fully assembled and left to marinate in the fridge for up to 4 hours before you plan to grill them. It’s a great time-saver for entertaining.
- Storage: Leftover grilled chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days. They are delicious cold in a salad or can be gently reheated in the oven or microwave.
Equipment You’ll Need
- Outdoor grill or a stovetop grill pan
- Instant-read meat thermometer (highly recommended for perfectly cooked chicken)
- Long-handled tongs for turning
- Basting brush (for the extra marinade tip)
- Wooden or metal skewers
Common Mistakes to Avoid
- Overcrowding the Skewers: Pushing the chicken and vegetables too tightly together prevents hot air from circulating, causing them to steam rather than grill. Leave a small gap between each piece for even cooking and better charring.
- Wrong Temperature: As mentioned, a scorching hot grill will burn the marinade before the chicken is cooked. Aim for a steady medium-high heat. If using a charcoal grill, wait for the coals to be covered in a fine layer of grey ash.
- Skipping the Rest Time: It’s tempting to dive right in, but resting the skewers for 5 minutes is crucial. This simple step allows the juices to settle back into the meat, making it far more tender and flavourful.
What to Serve With Grilled Chicken Skewers
These skewers are wonderfully versatile. We love serving them with a few complementary side dishes that round out the meal without overpowering the main event. For a more substantial meal, consider pairing with our Simple Egg Fried Rice For Dinner.
- Warm Pitta Bread and Tzatziki: The cool, creamy cucumber and yoghurt dip is a classic pairing that cuts through the richness of the grilled chicken beautifully.
- A Fresh Greek Salad: The saltiness of feta, the sharpness of olives, and the freshness of tomatoes and cucumber create a light and refreshing contrast.
- Drink Pairing: A crisp Sauvignon Blanc or a cold lager works perfectly. For a non-alcoholic option, a sparkling lemon and mint water is wonderfully refreshing. If you enjoy other grilled dishes, try our Savory Garlic Butter Shrimp For Dinner next.
Frequently Asked Questions
Grilled Chicken Skewers Recipe
Ingredients
Method
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice and zest, minced garlic, smoked paprika, dried oregano, salt, and black pepper until well combined.
- Marinate the Chicken: Add the cubed chicken thighs to the bowl with the marinade. Toss everything together until each piece of chicken is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, but no longer than 4 hours (the lemon juice can start to affect the texture if left too long).
- Prepare the Skewers: While the chicken is marinating, if you're using wooden skewers, submerge them in water. This stops them from burning to a crisp on the grill. If using metal skewers, you can skip this step.
- Assemble the Skewers: Thread the marinated chicken onto the skewers, alternating with pieces of red pepper, yellow pepper, courgette, and red onion. Don't pack the pieces too tightly together; leaving a little space ensures everything cooks evenly.
- Preheat the Grill: Preheat your outdoor grill or indoor grill pan to a medium-high heat, around 200°C (400°F). Lightly oil the grates to prevent sticking.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and the vegetables are tender with nice char marks. I find that using tongs gives you the most control for even cooking on all sides.
- Check for Doneness: The safest way to check if the chicken is cooked is with a meat thermometer. It should read 74°C (165°F) at the thickest part. You can find more detailed guidance on cooking chicken safely from the Food Standards Agency.
- Rest and Serve: Remove the skewers from the grill and let them rest on a platter for 5 minutes. This allows the juices to redistribute, ensuring the chicken is as succulent as possible. Serve warm.
Notes
I really hope you enjoy making this grilled chicken skewers recipe. It’s a staple in my kitchen for its straightforward preparation and consistently delicious results. If you give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy grilling.
– Elena Rodriguez
