Grilled Chicken Skewers
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Last Updated on June 30, 2020 by Lisa Johnson
These grilled chicken skewers will provide you with a flavorful kabob that’s simple to make and won’t heat up the house. Light up the grill and let me show you another Family Favorite Chicken Recipe the whole family is going to love.
With the summer heat increasing, many people are searching for new ways to grill outdoors. Chicken is always a great option for grilling!
Using my step by step instructions below, you’ll soon have a quick meal to serve your family or guests during your backyard meals this summer.
Serve these grilled chicken skewers with either Shaved Fennel Salad or Bacon Potato Salad for a delicious meal tonight for dinner.
Ingredients:
- Soy sauce
- Honey
- Lemon juice
- Sesame oil
- Minced garlic
- Minced ginger
- 2 lbs. skinless chicken thighs or breasts cut into bite size pieces.
How to make the marinade:
In a small bowl, combine together the soy sauce, honey, lemon juice, sesame oil, garlic and ginger. Reserve half of the marinade to drizzle on top of the cooked meat.
Add the chicken, cover the bowl with plastic wrap and allow to marinade for at least two hours. You can also choose to marinade the chicken overnight.
How to grill the chicken
Soak the bamboo skewers in water for at least 30 minutes before threading the chicken on to them. If you don’t soak the skewers, they could catch on fire while the chicken is cooking over the flames from the grill.
Preheat the gas or charcoal grill to medium-high. Place the chicken skewers on the grill and allow them to cook for 10 to 15 minutes, gently turning them a couple of times during grilling until the chicken is golden and cooked through.
Make sure the chicken reaches an internal temperature of 165 degrees. Remove the chicken skewers from the grill onto a platter. Cover with aluminum foil and allow the chicken to “rest” while you prepare the marinade reduction.
How to prepare the reserved marinade
Add the reserved marinade to a small saucepan. Over a low heat, reduce the marinade until it is thick. Brush this over the cooked grilled chicken skewers.
Tips for making perfect skewers
- Always make sure the meat is about the same size.
- Make sure you soak the bamboo skewers for at least 30 minutes before adding the food so they don’t burn when placed on the hot grill.
- It’s best to cook foods with different cooking times on separate skewers. Cook all the veggies on one skewer and then all the meat on another skewer. This way you can be sure you’re not overcooking the veggies or under-cooking the meat.
- Always use a digital meat thermometer to check the internal temperature of meat. Chicken is done at 165 degrees F.
Looking for more delicious grilled chicken recipes?
- Barbecue chicken thighs will have you drooling while you wait for them to come off the grill…they’re that good!
- Sweet and sticky Huli Huli Chicken is a crowd-pleaser!
- Teriyaki Chicken Sandwich is a great alternative to a traditional grilled hamburger for your next backyard barbecue.
About Lois Christensen
Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.
Enjoy!!
Grilled Chickien Skewers
Equipment
- Barbecue Grill
- Garlic Press
Ingredients
- ½ cup soy sauce
- ½ cup honey
- 2 tbsp lemon juice
- 1 tsp garlic minced
- 1 tsp ginger minced
- 2 lbs boneless, skinless chicken thighs cut into bite size pieces
Instructions
- Combine soy sauce, honey, lemon juice, sesame oil, garlic and ginger in a small mixing bowl. Reserve half of the marinade to use later as a reduction.
- Add the chicken to the bowl, cover and let marinade for at least two hours or overnight.
- Soak the bamboo skewers for 30 minutes before threading the chicken onto them.
- Preheat the gas or charcoal grill to medium-high.
- Grill the chicken for 10 to 15 minutes turning each skewer a few times until the chicken is golden and cooked to an internal temperature of 165 degrees.
- Remove the chicken skewers from the grill onto a platter. Cover with aluminum foil and allow the chicken to "rest" while you prepare the marinade reduction.
How to Prepare Marinade Reduction
- Pour the reserved marinade into a small saucepan.
- Over a low heat, reduce the marinade until it is thick. Brush this over the cooked grilled chicken skewers.
Notes
- Always make sure the meat is about the same size.
- Make sure you soak the bamboo skewers for at least 30 minutes before adding the food so they don’t burn when placed on the hot grill.
- It’s best to cook foods with different cooking times on separate skewers. Cook all the veggies on one skewer and then all the meat on another skewer. This way you can be sure you’re not overcooking the veggies or under-cooking the meat.
- Always use a digital meat thermometer to check the internal temperature of meat. Chicken is done at 165 degrees F.
Nutrition
Items used to make this recipe:
- Garlic Press – Mine is almost 20 years old.
- Silicone Basting Brush – caramelization equals flavor.
- Bamboo Skewers – handy and disposable.
- Glass Bowl – always handy to have for marinating.
This sounds so good – I happen to have all of the ingredients, so this is pinned and going to happen! The blog looks great!
Thank you so much Amy!!