Grilled Chicken Skewers

Name: Grilled Chicken Skewers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 ½ pound boneless skinless chicken breasts; 2 tablespoons olive oil; 2 tablespoons reduced-sodium soy sauce; ¼ teaspoon black pepper; 1 teaspoon garlic powder

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
243 kcal
Course
Main Course
Cuisine
American

Grilled Chicken Skewers

Winston Campbell

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This simple recipe for grilled chicken skewers is ready in about 30 minutes, making it ideal for a weeknight dinner.

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Ingredients

Servings

1 ½ pound boneless skinless chicken breasts cut into 1-inch chunks
2 tablespoons olive oil
2 tablespoons reduced-sodium soy sauce or a gluten-free alternative
¼ teaspoon black pepper freshly ground
1 teaspoon garlic powder

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Instructions

If using wooden skewers, soak them in water for 30 minutes. I use metal skewers.
Heat your grill on medium-high.
In a large bowl, whisk together the olive oil, soy sauce, black pepper, and garlic powder. Measure two tablespoons of the mixture, add them to a small bowl, and set aside.
Add the chicken pieces to the large bowl and toss to coat them in the olive oil rub.
Thread the coated chicken pieces on eight skewers.
Grill the chicken, turning occasionally, until cooked through, for about 10 minutes.
Brush the cooked chicken pieces with the reserved olive oil rub. Serve immediately.

Notes

While marinating is optional, it can make the chicken juicier. You can use the olive oil rub, plus a tablespoon of balsamic vinegar, as a marinade. Place the chicken cubes in a resealable bag, add the marinade, gently press to remove as much air as possible, and seal the bag. Place it on a plate in the fridge for two hours, then thread the chicken pieces on skewers and grill them.
You can make this recipe with chicken thighs, and it will be even better because chicken thighs are fattier and juicier than chicken breast. Make sure to use boneless skinless chicken thighs and remove the fat before grilling them.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power, or shred them and use them cold in salads.