Grilled Chicken Skewers

Closeup on a bowl of chunks of juicy chicken and veggies, over rice.

5 from 2 votes

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!

Course Main Dish

Cuisine American

Keyword grilled chicken skewers, juiciest chicken skewers

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 425kcal

Author Sue Ringsdorf

Ingredients

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

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 (reserving about 1/3 of the marinade). Cover and place in the refrigerator for two hours (or overnight).
2 1/2 pounds chicken breasts, 6 Tablespoons olive oil, 6 Tablespoons reduced-sodium soy sauce, 3 Tablespoons apple cider vinegar, 2 teaspoon garlic powder, 1 teaspoon ground ginger, kosher salt and freshly ground black pepper
** Don't forget to reserve some of the marinade for later!
When ready to grill, remove the chicken and let it sit out for about 30 minutes (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 veggies. You can also grill veggies like bell pepper, onions, zucchini squash, mushrooms, tomatoes and potatoes. Cut into bite sized pieces and add some of the reserved marinade.
a variety of veggies
Light an outdoor grill to about 350 degrees. When hot, add chicken skewers across the grates, rotating occasionally until chicken is fully cooked. Chicken is done at 160-165 degrees on a digital thermometer.
Serve chicken and veggies over rice, along with a little extra marinade (if desired).
your favorite rice

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.
Reserve some 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