These chicken skewers are my new summer grilling go-to for entertaining! They're SO juicy because I use chicken thighs which are then marinated in a sweet and savory chili sauce which also doubles as a sticky finger-licking glaze at the end. This is definitely a recipe you need to save!!
I've had many rave reviews on these grilled chicken skewers and to be honest, I'm not surprised. Many chicken skewer and chicken kabob recipes I've had in the past are super dry. NOT these.
They are full of flavor, are incredibly juicy, very tender and pretty foolproof. Kind of like my Grilled Chicken Breasts. Plus they're inexpensive! Yay!
I recommend serving them with my Sour Cream Potato Salad or my Greek Orzo Pasta Salad when the weather is warm and the sun in shining! 🙂
Jump to:
- Watch Aleka Make These Skewers
- Are Chicken Thighs or Chicken Breasts Better For Skewers?
- Prepping Your Skewers
- Chicken Skewer Marinade
- Wooden Skewers
- Skewer Tip!
- Hosting Tip
- Tips For Grilling Skewers
- Finishing Your Skewers
- What To Serve With Chicken Skewers
- Other Popular Grilled Dishes To Serve
- 📖 Recipe
- 💬 Comments
Watch Aleka Make These Skewers
Are Chicken Thighs or Chicken Breasts Better For Skewers?
Chicken thighs are 100% better for chicken skewers than chicken breasts.
They are more tender which results in juicier chicken skewers. Chicken breasts are very easy to dry out and unless you marinate them for hours and cut each piece exactly the same size, they will be dry.
Prepping Your Skewers
Chicken thighs have a lot cartilidge and fatty pieces that you'll have to trim off. Once they are cleaned up, start cutting your chicken thighs into 1 inch cubes.
The great thing about chicken thighs are that the pieces don't need to be exactly the same size. Just cut uniform and skewer.
Chicken Skewer Marinade
Once your chicken is cut up, it's time to marinate! This will infuse more flavor into the chicken and tenderize it even more.
This marinade is full of flavor. It's made with garlic powder, onion powder, chili powder, and sweet chili sauce.
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We're going to use half the marinade on the chicken and save the other half for glazing later on.
Wooden Skewers
I use 8" wooden skewers for chicken skewers. Longer than that are too long in my opinion. I recommend skewering them as much as you can leaving enough of the skewer to still hold onto while eating.
Skewer Tip!
Soak your wooden skewers in water for at least an hour, the longer the better. This will prevent them from burning on the grill.
Hosting Tip
Skewer the chicken in advance! This way, you can simply take the chicken skewers directly from the fridge straight to the grill when entertaining. I like to use a half sheet pan for this and cover it well with plastic wrap.
Tips For Grilling Skewers
Make sure your grill is super HOT!
Hot grills will lead to beautiful grill marks as well as flavor. Plus, your chicken won't stick as easily.
Once your chicken skewers are on the grill, DON'T TOUCH THEM. They will stick if you try to move them too soon.
They will take about 10 minutes on each side.
Finishing Your Skewers
During the last few minutes, use the remaining marinade/glaze to brush on top of the cooked skewers. The sugars in the sweet chili sauce will start to caramelize creating a delicious sticky crust on top of the chicken.
You can brush the marinade/glaze after they're off the grill as well or right before serving.
What To Serve With Chicken Skewers
I highly recommend serving these skewers with a salad. Here are my most popular summer salads that would pair well with chicken.
Other Popular Grilled Dishes To Serve
📖 Recipe
Sweet Chili Chicken Skewers On The Grill
Equipment
Ingredients
- 4 lbs boneless chicken thighs
- 10 oz sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoon garlic powder
- ½ tablespoon chili powder
- 1½ tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoon salt
- freshly cracked black pepper
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Instructions
- Soak your wooden skewers in water. This will help to keep them from catching fire on the grill.
- Prep your marinade/glaze by adding your chili sauce, mayo, garlic powder, chili powder, onion powder, paprika, salt and pepper in a large bowl. Set aside.
- Trim the fat/tendons from the chicken thighs and cut your thighs into inch cubes/squares. Add chicken to a large bowl.
- Pour about two thirds of the chicken marinade over the cut chicken and toss well so it's nicely coated. (Store the other third in the fridge to glaze the chicken when grilling.)
- Cover the chicken with plastic wrap or a lid and allow it to marinate for at least an hour or overnight.
- When you're ready to cook the chicken, preheat your grill. Start skewering each piece so they are snug but not too tight. You should get about 14-16 skewers.
- When the grill is nice and hot, place your skewers perpendicular to the grill grates. Don't touch them for at least 5 minutes to check on them. Once they start to become golden brown, flip. *Turn down the heat if they are burning/turning black. Chicken should reach an internal temp of 165℉.
- With about 5 minutes left, brush your chicken skewers well with the extra glaze. As the glaze sits, it will caramelize. You can add a few layers until the desired color/sticky texture is acheived.
- Serve warm with a fresh salad!
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