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Chicken on a Stick

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs , cut into 1.25-inch pieces
  • 10–12 wooden or metal skewers if wooden, soak in water 20–30 minutes
Marinade
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon honey or brown sugar
  • 2 tablespoons lemon juice or rice vinegar
  • 3 cloves garlic , minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes optional, for heat
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon kosher salt
To Finish
  • Fresh parsley or cilantro , chopped optional
  • Lemon or lime wedges for serving
  • Yogurt-garlic sauce or your favorite dip optional but recommended

Method
 

  1. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Metal skewers? You're already winning.
  2. Slice into evenly sized 1.25-inch pieces. Consistent size = consistent cook. No dry cubes left behind.
  3. In a bowl, whisk olive oil, soy sauce, honey, lemon juice, garlic, smoked paprika, cumin, chili flakes, pepper, and salt.
  4. Add chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes; best is 2–4 hours. Overnight works too (up to 24 hours).
  5. Skewer 4–6 pieces per stick, leaving a tiny gap between pieces for airflow. Don't pack them like sardines.
  6. Choose your heat:
  7. Cook the skewers:
  8. Internal temp should hit 165°F . Juices run clear. Texture is juicy, not squeaky.
  9. Let skewers sit 3 minutes, then shower with chopped herbs and a squeeze of citrus. Serve with dip if you're feeling fancy (you are).