The secret to juicy skewers? Season the chicken with a tasty olive oil rub and avoid drying it on the grill. Chicken breast is so EASY. It’s always there in the fridge, affordable, available, and versatile. I’m grateful for this simple ingredient! These grilled chicken skewers make the most of this ingredient. They are juicy, succulent, well-seasoned, and grilled to perfection. They are easy to make, and everyone enjoys them.
Instructions
Recipe Card
Fresh chicken: In this recipe, I use boneless, skinless chicken breasts, cubed. Olive oil: I love cooking with this delicious oil. Avocado oil is another option. Soy sauce: Adds saltiness and that wonderful umami flavor. Spices: Black pepper and garlic powder, which I prefer over fresh minced garlic in this recipe because it more evenly coats the chicken pieces.
In a large bowl, whisk the olive oil, soy sauce, black pepper, and garlic powder. Reserve a bit of the marinade for later, then toss the chicken pieces in the marinade. Your next step is to thread the coated chicken pieces on skewers. Brush with the reserved marinade and serve. The secret to keeping these skewers juicy is to cook them over fairly high heat and avoid cooking them for too long. This is much easier to do with chicken cubes than with a whole chicken breast because there’s less risk of them remaining raw in the middle. Having said that, you should heat your grill on medium-high. You don’t want to cook the chicken on high and char it too much. So medium-high is good. You can also serve them with a salad such as creamy cucumber salad, tomato salad, or Israeli salad. The skewers photographed below were made with boneless chicken thighs and served with coleslaw and pickles. Their orange hue comes from adding smoked paprika. Or shred them and use them cold in salads (such as this chicken cobb salad) or in a lettuce sandwich.
