Broiled chicken thighs in skewers
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
1 d
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Servings
6
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Calories
435 kcal
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Course
Main Course
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Cuisine
Greek
Broiled chicken thighs in skewers
Description
This recipe uses boneless, skinless chicken thighs cut into bite-sized pieces and coated with a robust spice rub including smoked or sweet paprika, ground black pepper, garlic flakes, onion powder, oregano, thyme, coriander, cayenne pepper, and salt. The seasoned pieces are threaded onto skewers and marinated with olive oil to let the spices infuse.
After marinating for 30 minutes to 24 hours, the chicken is brought to room temperature and broiled on a middle oven rack at about 500°F. Broiling on both sides for 10 minutes each ensures the chicken cooks evenly without burning. The final product is juicy with a well-developed smoky-spiced crust.
These chicken skewers are served warm, often with fresh lemon wedges to squeeze over, providing a refreshing acidity that cuts through the spice and richness. They make a flavorful main course suitable for indoor barbecuing or quick weeknight grilling.
The spice rub can be adjusted to taste, and proper cooking temperature is checked by ensuring the internal temperature reaches 165°F. Leftover skewers can be reheated carefully to maintain juiciness.
Ingredients
- 2 lbs chicken thighs skinless and boneless
- ¼ cup olive oil extra virgin
For the chicken rub
- ¼ cup paprika smoked, sweet, or hot paprika
- 3 tablespoons black pepper ground
- 3 tablespoons garlic flakes
- 3 tablespoons onion powder
- 2 tablespoons oregano dried
- 2 tablespoons thyme dried leaves
- 1 tablespoon salt sea salt
- 2 tablespoons Coriander
- 1 tablespoon cayenne pepper
For serving
- lemon plural
Instructions
- Add all the spices and herbs in a bowl and mix well. Cut the chicken thighs into bite-size pieces. Place them in a baking dish (or a large bowl).
- Season with one tablespoon of the chicken rub and a tablespoon of olive oil. Rub the seasonings all over the meat. Pass the pieces through skewers. Cover and refrigerate from 30 minutes hour up to 24 hours. The more you marinate, the better the thighs will taste.
- Take the chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature.
- Place the skewers in a single line on a rimmed baking sheet.Broil for 10 minutes per side. I place the chicken in the middle rack and broil at 500°F / 260°C. I don't place the chicken closer to the broiler because it will be charred on the outside and raw inside. Always cook chicken until the juices run clear. Insert a meat thermometer into the thickest part of a chicken thigh skewer; the chicken is fully cooked when it reaches 165°F / 74°C.
- Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.
Notes
- Marinate chicken from 30 minutes up to 24 hours; longer marinating enhances flavor and tenderness.
- Use a meat thermometer to confirm internal temperature of 165°F for safety and optimal doneness.
- Broil on the middle rack to avoid charring the outside while ensuring thorough cooking.
- Adjust paprika type (smoked, sweet, or hot) depending on desired flavor intensity.
- Lemon wedges add a contrasting acidity that brightens the rich spice flavors when served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 121mg | 5% |
| Potassium | 441mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 24mg | 27% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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