Grilled chicken skewers are a quintessential summer delight, blending smoky flavors with the vibrant zest of a well-crafted marinade. This recipe promises succulent, charred pieces of chicken that burst with flavor in every bite. The marinade, a symphony of soy sauce, fresh lime juice, and brown sugar, is enriched with ginger, garlic, and a medley of spices, ensuring each skewer is a perfect balance of sweet, savory, and spicy.

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Ingredients

For the marinade/basting sauce, the combination of extra virgin olive oil and soy sauce forms a rich base, while fresh lime juice adds a refreshing tang. Brown sugar provides a touch of sweetness, and finely minced fresh ginger imparts a warm, peppery note. Garlic cloves, finely minced, offer a robust flavor, complemented by ground cumin and chili powder for earthy, spicy undertones. Smoked paprika introduces a hint of smokiness, and crushed red pepper flakes add a subtle heat. Together, these ingredients create a marinade that deeply penetrates the chicken, enhancing its natural flavors.

For the chicken, we opt for boneless, skinless chicken thighs. Their higher fat content compared to breasts keeps them juicy and flavorful, even after grilling. This cut ensures the skewers remain tender and moist.

Step-by-Step Instructions

Begin by preparing the chicken. Trim any excess fat from the thighs and cut them into uniform, approximately 1-inch wide pieces. This ensures even cooking and makes them easy to thread onto skewers later.

Next, create the marinade. In a medium bowl, combine the extra virgin olive oil, soy sauce, fresh lime juice, and brown sugar. Stir until the sugar dissolves. Add the finely minced fresh ginger, garlic, ground cumin, chili powder, smoked paprika, and crushed red pepper flakes. Mix thoroughly to form a consistent marinade that coats the chicken evenly.

Once the marinade is ready, transfer the chicken pieces to a large zip-lock bag. Pour in half of the marinade, reserving the other half for basting during grilling. Seal the bag and gently massage it to ensure the chicken is well-coated. Refrigerate for at least 30 minutes, allowing the flavors to meld, but not longer than 4 hours to prevent the chicken from becoming too tender.

Preparing the grill is crucial for perfect skewers. If using a gas grill, heat it to a medium-high setting. For charcoal grills, start a medium-hot fire. For those using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Thread the marinated chicken pieces onto the skewers, ensuring they are evenly spaced for uniform cooking.

Clean the grill grate and oil it using a paper towel dipped in oil and held with tongs, or use a spray oil. Place the skewers on the grill and cook, rotating them one-quarter turn every 3-4 minutes. This process should take around 10-12 minutes until the chicken is golden brown and slightly charred in spots. Throughout grilling, baste the chicken with the reserved marinade, turning frequently to achieve a beautiful glaze.

Once the chicken is cooked, remove the skewers from the grill and cover them loosely with foil. Let them rest for 5 minutes. This resting period allows the juices to redistribute, ensuring the chicken remains juicy and flavorful.

Recipe Tips & Frequently Asked Questions

Tips for perfect grilling include ensuring the grill is preheated and clean, and the skewers are rotated regularly for even cooking.
To prevent skewers from burning, always soak wooden skewers in water before grilling.
Achieving the ideal char and flavor balance involves basting with the reserved marinade and monitoring the grill temperature.
How long should I marinate the chicken? Ideally, for at least 30 minutes and up to 4 hours.
Can I use chicken breasts instead of thighs? Yes, but thighs are juicier.
What if I don’t have a grill? You can use a grill pan on the stove or broil in the oven.
How do I know when the chicken is fully cooked? The internal temperature should reach 165°F (75°C).
Can I make this recipe ahead of time? Yes, you can marinate the chicken up to a day in advance and grill it when ready.

What to Serve With This Recipe

For a complete meal, serve these chicken skewers with a variety of side dishes. A fresh, crisp salad or grilled vegetables complement the smoky flavors well. Rice, whether plain, flavored, or pilaf, is an excellent base that soaks up the delicious marinade.

Enhance the meal with complementary sauces and dips. A tangy tzatziki, creamy garlic aioli, or a spicy harissa sauce adds an extra layer of flavor. For beverages, consider serving a light, refreshing drink such as iced tea, lemonade, or even a crisp white wine.

Variations and Substitutions

Experiment with alternative marinades to change up the flavor profile. Consider a yogurt-based marinade with herbs and spices for a creamy, tangy twist, or a honey-mustard blend for a sweet and spicy kick.

You can substitute the chicken with other proteins like beef, pork, or even tofu for a vegetarian option. Adding vegetables to the skewers, such as bell peppers, onions, and cherry tomatoes, creates a colorful and nutritious meal.

This Chicken Skewers Grilled Recipe captures the essence of summer grilling with its bold, vibrant flavors and juicy, charred chicken. It’s a versatile dish that pairs well with various sides and sauces, making it perfect for any occasion. Try this recipe and delight in the delicious harmony of spices and grilled goodness. Explore more recipes and discover new cooking tips to elevate your culinary adventures.

Ingredients

For the marinade/basting sauce:

2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
2 tablespoons finely minced fresh ginger
3 medium cloves garlic, finely minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon crushed red pepper flakes

For the chicken:

3 pounds boneless, skinless chicken thighs

Instructions

Begin by trimming any excess fat from the chicken thighs and cutting them into pieces approximately 1-inch wide. Set the chicken aside for now.

In a medium bowl, mix together all the ingredients for the marinade. Ensure everything is well combined to form a uniform mixture. Transfer the chicken pieces to a large zip-lock bag and pour in half of the marinade. Reserve the other half of the marinade for basting later. Seal the bag and gently massage it to ensure all the chicken pieces are thoroughly coated. Refrigerate the marinated chicken for at least 30 minutes, but no more than 4 hours.

Prepare your grill by heating it to a medium-high setting if using a gas grill, or start a medium-hot fire if using a charcoal grill. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning.

Thread the marinated chicken pieces onto the skewers. Clean the grill grate and oil it using a paper towel dipped in oil and held with tongs, or use a spray oil. Arrange the skewers on the grill and cook, rotating them one-quarter turn every 3-4 minutes. This should take around 10-12 minutes until the chicken is golden brown.

Throughout grilling, baste the chicken with the reserved marinade, turning frequently until the chicken is nicely charred in places. The exact cooking time can vary based on your grill’s temperature.

Once cooked, remove the skewers from the grill and cover them loosely with foil. Allow the chicken to rest for 5 minutes before serving to ensure the juices are evenly distributed.