Skewer Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. Cut the thighs into roughly 1 to 1 1/4-inch cubes so they cook evenly.

Make marinade

In a medium bowl, combine olive oil, soy sauce, lemon juice, minced garlic (finely minced or pressed), honey, smoked paprika, ground cumin, salt, and black pepper. Whisk until fully blended.

Marinate

Add the chicken cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, marinate 2–4 hours. If using metal skewers, no need to soak; if using wooden skewers, soak them in water for 20–30 minutes before threading.

Thread onto skewers

Thread 4–5 pieces of chicken onto each skewer, leaving a small gap between pieces for even heat circulation. Arrange skewers on a tray or plate while you preheat the grill or oven.

Preheat cooking surface

If grilling: preheat grill to medium-high (about 400°F / 200°C). If broiling or baking: preheat oven to 425°F (220°C) and place an oven rack 6 inches from the broiler or center for baking.

Cook skewers

Grill: Oil the grates lightly. Place skewers on the grill and cook 3–4 minutes per side, rotating to get light char marks, total 10–12 minutes, until internal temperature reaches 165°F (74°C). Broil: Place skewers on a foil-lined baking sheet and broil 4–5 minutes per side, watching closely to avoid burning. Bake: Bake at 425°F for 12–15 minutes, flipping once halfway, until cooked through.

Rest

Remove skewers from heat and let rest for 3–5 minutes to allow juices to redistribute.

Arrange skewers on a platter. Sprinkle chopped parsley over the top and serve with lemon wedges. Offer plain yogurt or tzatziki on the side for dipping if desired.