Grilled Chicken Skewers {The Juiciest!}

This post may contain affiliate links which won’t change your price but will share a commission.

These Grilled Chicken Skewers include the best marinade using pantry staples. Grill them to perfection for the juiciest chicken ever, and serve them over veggies and rice of your choice!

A white plate with five grilled chicken skewers.

Summertime grilling is the BEST. I love the memories it brings, and there is always time to make more of them. Lately, we’ve been in stay-at-home mode, so we’re trying all the things. Burgers (too many to count, actually), Steak Kabobs, Seafood Paella (yes, you can grill it!), Asian Chicken Skewers, Stuffed Flank Steak, and the list goes on.

When it’s steaming hot here in Texas (which it totally is right now), we like to fire up the grill, put our swimsuits on, pop open a couple of beers, and then hop in and and out of the pool while grilling. Makes it seem like it’s in the 80’s instead of the 100’s! (P.S. If you don’t have a pool, try a sprinkler!) 😀

A serving of rice, veggies, and grilled chicken chunks.

Ingredients needed for The Juiciest Grilled Chicken Skewers:

  • Chicken – I used boneless, skinless chicken breasts. Chicken thighs would also be fantastic as well.
  • Olive Oil – Instead of olive oil, try canola or avocado (if desired).
  • Soy Sauce – To reduce the sodium content, I use a lower-sodium soy sauce in pretty much everything.
  • Vinegar – Just a bit of apple cider vinegar for some acid.
  • Seasonings – Garlic powder, ground ginger, kosher salt, and freshly ground black pepper. If you’re feeling energetic, use fresh garlic and ginger and dice them finely! You could also try some other spices – like thyme, Italian Seasoning, paprika, etc.
A glass bowl of chicken chunks with marinade ingredients.
A baking sheet with veggie skewers by ingredient.

How to make the best Grilled Chicken Skewers:

  1. Prep chicken. Cut chicken into 1 1/2 inch cubes. Place in a mixing bowl.
  2. Make marinade. Combine the marinade ingredients – the olive oil, soy sauce, apple cider vinegar, and seasonings. Mix well, and pour over the chicken.
  3. Refrigerate. Cover the bowl and let the chicken marinate for a couple of hours (to overnight).
  4. Assemble skewers. About an hour before grilling, set chicken out (to get some of the chill off). Arrange chicken cubes on skewers and place on a baking sheet.
  5. Grill. Light a grill to about 350 degrees (or medium heat). When hot, grill skewers, turning occasionally, until chicken is done. A digital thermometer should read 160-165 degrees. Remove and rest slightly before eating.
Collage of the chicken skewers on the grill and the veggie skewers on the grill.

What to serve with Grilled Chicken Skewers:

  • Veggies – As you can see from the pictures, I usually add veggies to skewers and grill them as well. You can use a variety – bell peppers, onions, zucchini squash, mushrooms, tomatoes, potatoes, etc. I usually make extra marinade and brush it on the veggies before grilling.
  • Rice – I’ve become partial to white rice lately (I know that brown is healthier!) so that’s what you see here. Make any version you like best!
  • Salad – You also serve the chicken skewers with a salad of your choice. Try it with my Crunchy Asian Chicken Salad, my Kale and Quinoa Salad, or my Classic Wedge Salad!
Overhead shot of a white bowl filled with rice and veggies, topped with grilled chicken skewers.

A few tips for making the perfect skewers:

  • Use stainless steel skewers (if you have them) or wooden skewers. Make sure you soak the wooden ones to avoid them catching on fire.
  • Take the time to marinate the meat. If you don’t have time to let them marinate for two hours, 30 minutes will also work.
  • If you mix veggies and meat on skewers, make sure you combine the ones that take approximately the same amount of time to cook. I often add onions and peppers with the meat, but try to keep the other veggies separate so they don’t overcook. Nobody wants mushy veggies.
  • Prepare extra marinade. I think it’s a good idea to have extra marinade at the ready. Don’t use the marinade from the meat drippings – make it separately to avoid contamination.
  • Grill over an even fire. Try to make sure the fire is fairly even on your grill so that the meat is all cooked at approximately the same temp.
  • Place your skewers diagonally across the grates to get nice grill marks. This also allows for more even cooking.
A plate of rice, veggies, with one chicken skewer on top.

Make this chicken recipe next: Honey Sriracha Chicken Kabobs

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A white plate with five chicken skewers.

Grilled Chicken Skewers {The Juiciest!}

These Grilled Chicken Skewers include the best marinade using pantry staples. Grill them to perfection for the juiciest chicken ever, and serve them over veggies and rice of your choice!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: grilled chicken skewers, juiciest chicken skewers
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 341kcal
Author: Sue Ringsdorf

Ingredients

  • 2 1/2 pounds chicken breasts – cubed
  • 3 Tablespoons olive oil
  • 3 Tablespoons reduced-sodium soy sauce
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • kosher salt and freshly ground black pepper – to taste
  • a variety of veggies – to serve
  • your favorite rice – to serve
  • extra marinade

Instructions

  • Use a sharp knife to cube the chicken breasts into 1 1/2 inch cubes. Place in a mixing bowl.
  • Combine marinade ingredients – the olive oil, reduced sodium soy sauce, apple cider vinegar, garlic powder, ground ginger, kosher salt & freshly ground black pepper. Mix well and pour over the chicken. Cover and place in the refrigerator for two hours (or overnight).
  • When ready to grill, remove the chicken and let it sit out for about an hour (to take some of the chill off). Arrange chicken cubes on some skewers (either stainless steel or wooden ones that have been pre-soaked). Place on a baking sheet.
  • Prepare other veggies and/or rice. You can also grill veggies like bell pepper, onions, zucchini squash, mushrooms, tomatoes and potatoes. Cut into bite sized pieces and add extra marinade.
  • Light an outdoor grill to about 350 degrees. When hot, add chicken skewers diagnolly accross the grates, rotating occasionally until chicken is fully cooked. Chicken is done at 160-165 degrees on a digital thermometer.
  • Serve with veggies, rice, or salad. Enjoy!

Notes

TIPS:
  • Use stainless steel skewers (if you have them) or wooden skewers. Make sure you soak the wooden ones to avoid them catching on fire.
  • Take the time to marinate the meat. If you don’t have time to let them marinate for two hours, 30 minutes will also work.
  • If you mix veggies and meat on skewers, make sure you combine the ones that take approximately the same amount of time to cook. I often add onions and peppers with the meat, but try to keep the other veggies separate so they don’t overcook. Nobody wants mushy veggies.
  • Prepare extra marinade. I think it’s a good idea to have extra marinade at the ready. Don’t use the marinade from the meat drippings – make it separately to avoid contamination.
  • Grill over an even fire. Try to make sure the fire is fairly even on your grill so that the meat is all cooked at approximately the same temp.
  • Place your skewers diagonally across the grates to get nice grill marks. This also allows for more even cooking.

Nutrition

Calories: 341kcal | Carbohydrates: 1g | Protein: 49g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 584mg | Potassium: 864mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

4 Comments

  1. Put these on the grill and you will be a hero. Invite friends over and grill with confidence.

    1. Suebee Homemaker says:

      The marinade is easy too!

  2. They look fantastic. Can’t wait to try them.

    1. Suebee Homemaker says:

      Thanks so much, Laura!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating