Grilled Chicken Skewers

These grilled chicken skewers are juicy and bursting with flavorful! Made with a simple chicken skewer marinade, these cook up on the grill in under 15 minutes. The perfect healthy summer dinner!

I love easy chicken dishes! We often bake chicken bites or make slow cooker Greek chicken for meal prep. But during the summer, we love cooking chicken, turkey burgers, and vegetables on the grill. The direct heat from the grill cooks food quickly, and browns meat and vegetables to perfection. Because chicken can sometimes get a little dry, the best way to cook up tender, juicy chicken is with grilled chicken skewers!

These skewers are loaded with chicken that have been tossed in the easiest chicken skewer marinade on the planet. Just marinate your chicken, thread the pieces onto the skewers, and grill for 5-7 minutes each side! The end result is mouthwatering chicken the whole family will love.

Ingredient Notes

• Boneless skinless chicken thighs or breasts – I like using chicken thighs for this recipe because it has a higher fat content and doesn’t dry out when cooked.
• Olive oil – While any oil will work, I recommend sticking with olive oil as the marinade for the best flavor.
• Coconut aminos – This is an alternative to soy sauce that adds a ton of flavor! You can easily find this in the health food section or next to soy sauce.
• Lemon juice – Fresh or bottled both work.

Substitutions

Here are the substitutions I’ve tried! Keep in mind, you may not get the same result. But if you’re short on ingredients, here’s what you can do:

• Coconut aminos: Coconut aminos is a delicious sauce with umami flavor that is gluten free and soy free. It’s made from the sap of the coconut palm. You can swap this for soy sauce, however, because it has less sodium than soy sauce, reduce the soy sauce to two tablespoons, and eliminate the sea salt in the recipe. For other alternatives to coconut aminos, check out these coconut aminos substitutes.
• Garlic: If you don’t have fresh garlic on hand, use 1 teaspoon granulated garlic instead.
• Paprika: You can use chili powder or smoked paprika for a hearty flavor!
• Fresh parsley: You can use any freshly chopped herbs, including basic or cilantro.

How to Make Grilled Chicken Skewers

1. Whisk: In a large bowl, whisk together the olive oil, coconut aminos, lemon juice, garlic, paprika, salt, and black pepper.
2. Marinate: Add the chicken pieces to the bowl and stir to coat well. Cover the bowl and transfer the chicken to the refrigerator to marinate for at least 45 minutes (or up to 6 hours).
3. Prep: Preheat the grill to medium high heat (roughly 400°F). If using bamboo or wood skewers, soak in cold water for at least 30 minutes. Thread the chicken onto the skewers.
4. Grill: Generously grease the surface of the grill by spraying or brushing oil on a folded paper towel. Using grilling tongs, run the oiled paper towel along the grates to oil the grate. Transfer the skewers to the grill and brush any leftover marinade directly onto the chicken pieces. Cook for 10-14 minutes, flipping once halfway through, or until the chicken is cooked through and no longer pink on the inside.
5. Serve: Garnish with fresh parsley and serve hot.

The Best Chicken Skewers Marinade

The best marinade for chicken skewers doesn’t have to be complicated. For a marinade to work, you need three simple ingredients: An acid (such as vinegar or citrus), an oil, and flavoring agents like herbs and spices. In this marinade, you’ll simply mix up olive oil, lemon juice, and coconut aminos (or soy sauce) to tenderize the chicken and season it. For the flavoring agents, you will need fresh garlic, along with paprika, salt, and pepper.

For juicy and delicious chicken skewers, marinate the skewers for at least 45 minutes, or up to 6 hours. I like to cut up the chicken and make the chicken skewer marinade at lunch time, and it’s ready to go at dinner.

How to Oil Grill Grates

To prevent sticking, it’s best to oil the grill grates just before cooking the skewers. The easiest way to do this is to spray or brush avocado oil generously on a folded paper towel. Then, using grilling tongs, carefully run the oiled paper towel evenly along the bars. Generously oiling the grates after heating up the grill will help meat to release from the grill, and will give you gorgeous grill marks!

Difference Between Skewers vs Kebabs

Skewers refer to any type of food that is cooked on a skewer, whereas kebabs are a Middle Eastern dish with grilled meat that is sometimes cooked on skewers, but not always. Skewers often refer to a single type of food grilled on a stick. Traditional kebabs typically include fish, lamb, or beef along with vegetables and/or fruit. While there are slight differences, skewers and kebabs are often used interchangeably.

Recipe FAQs

Cooking Tips

• I much prefer metal skewers vs wood or bamboo skewers for this recipe. They are easier to handle and don’t burn. These are my favorite skewers!
• The best meat for chicken skewers is boneless, skinless chicken thighs. The meat stays nice and juicy and it doesn’t dry out like chicken breast. If you really want to use chicken breast, just make sure to let it marinate for at least 2 hours.
• 1 – 1 ½ inches is best for the chicken pieces. Don’t cut the chicken too small or it won’t stay on the skewer.
• When threading the chicken onto the skewers, try to make the entry and exit point at the far end of each chicken piece so the chicken lays flat on the skewer.

Recommended Sides

If you’re hosting a summer gathering, family BBQ, or want some easy, healthy sides to go with grilled chicken, the options are endless! Here are some of my favorites:

• Roasted potatoes, including smashed fingerling potatoes or crispy roasted sweet potatoes
• High protein mac and cheese
• Roasted vegetables
• Salad, including classic house salad. You can also take this chicken and use it on top of my Sante Fe salad.
• Your favorite rice, like white or brown jasmine rice.

Storage Info

TO STORE: Store any leftovers in the fridge in an airtight storage container for 4-5 days.

TO FREEZE: To freeze, place the chicken in an airtight storage container or freezer safe zip-top storage bag. It will keep in the freezer up to four months. Let it defrost in the refrigerator before reheating.

TO REHEAT: For the best texture, reheat the chicken in the oven at 325°F for about 10-15 minutes, or until warm. You can also reheat it in the microwave in 15-20 second intervals until warm.

Other Chicken Recipes

• Healthy Chicken Tikka Masala
• Healthy Baked Orange Chicken
• Roasted Sheet Pan Veggies
• Sheet Pan Chicken and Vegetables
• Paleo Chicken Tenders

Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa