Description
These grilled chicken skewers feature tender, juicy chicken thighs marinated in a flavorful blend of olive oil, soy sauce, lime juice, and aromatic spices. Perfectly grilled to achieve a smoky char and basted for extra zest, this recipe is a quick and delicious way to enjoy a classic BBQ favorite.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp brown sugar
- 1 tbsp fresh ginger, finely minced
- 3 garlic cloves, finely minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional for heat)
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- Wooden or metal skewers
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into uniform 1-inch pieces. Set aside for marinating.
- Make the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, lime juice, brown sugar, minced ginger, garlic, ground cumin, chili powder, smoked paprika, and optional red pepper flakes until the sugar dissolves completely.
- Marinate the Chicken: Place the chicken pieces into a large zip-top bag and pour in half of the marinade, reserving the rest for basting. Seal the bag and gently massage it to coat all chicken pieces evenly. Refrigerate for at least 30 minutes or up to 4 hours to infuse the flavors.
- Prepare the Grill: Preheat your grill to medium-high heat if using a gas grill, or build a medium-hot fire for charcoal grilling. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning during cooking.
- Grill the Chicken: Thread the marinated chicken pieces onto the skewers, leaving small spaces between each piece to ensure even cooking. Clean and oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 10-12 minutes total, turning every 3-4 minutes. During grilling, baste the chicken with the reserved marinade to enhance flavor and juiciness, cooking until the chicken is golden brown with slight charred spots and reaches an internal temperature of 165°F (75°C).
- Rest the Chicken: Remove the cooked skewers from the grill and loosely cover them with foil. Let the chicken rest for 5 minutes to allow juices to redistribute, ensuring moist and tender bites.
Notes
- Soaking wooden skewers before grilling prevents them from burning.
- You can substitute chicken breasts if preferred, but thighs result in juicier skewers.
- Adjust crushed red pepper flakes for desired spice level or omit for a milder flavor.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- Serve with fresh lime wedges and a side of grilled vegetables or salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
