These Chicken Skewers are my go-to for summer grilling and entertaining. They stay incredibly juicy because I use boneless chicken thighs, which are marinated in a sweet-and-savory chili sauce. The marinade doubles as a sticky glaze you brush on at the end for caramelized, finger-licking flavor. This is a recipe you’ll want to keep in your rotation for backyard gatherings.
I’ve gotten so many compliments on these grilled chicken skewers, and it’s easy to see why. Many kabob recipes end up dry or tough, but these remain tender and juicy when prepared as described here.
They are full of flavor, forgiving to prepare, and surprisingly economical — perfect for feeding a crowd without a lot of fuss.
When serving, pair them with a bright salad or a chilled pasta or potato salad for a balanced summer meal.
Are Chicken Thighs or Chicken Breasts Better For Skewers?
For skewers, boneless chicken thighs are a better choice than chicken breasts. Thighs have more fat and connective tissue, which keeps the meat moist and forgiving on the grill. Chicken breasts can dry out easily unless they are meticulously trimmed, marinated for a long time, and cut into perfectly even pieces.
Prepping Your Skewers
Trim away any cartilage, excess fat, or tendons from the thighs, then cut the meat into roughly 1-inch cubes. They don’t have to be perfectly uniform, but try to keep the pieces similar in size so they cook evenly.
Thread the pieces onto skewers so they sit snugly but not squeezed together. If you plan to serve directly from the grill, leave enough skewer handle to hold while eating.
Chicken Skewer Marinade
The marinade is where the flavor comes from. Combine a sweet chili sauce with a small amount of mayonnaise to add creaminess and help the seasonings stick, then mix in garlic powder, onion powder, chili powder, paprika, salt, and freshly cracked black pepper. Reserve one portion of the marinade to use as a glaze when the skewers are nearly done cooking.
Wooden Skewers
I prefer 8-inch wooden skewers for chicken. Soak them in water for at least an hour — longer is fine. This soaking prevents them from burning on a hot grill.
Skewer Tip!
Soak skewers in water for at least an hour before grilling. This simple step prevents charring and helps them last through the cook time.
Hosting Tip
Skewer the chicken ahead of time and keep the trays covered in the fridge. When guests arrive, you can move the skewers straight from the refrigerator to the grill for stress-free entertaining.
Tips For Grilling Skewers
Preheat the grill so it’s very hot before adding the skewers. A hot grate creates attractive grill marks and helps prevent sticking.
Once the skewers are on the grill, avoid moving them too soon — let the surface caramelize before flipping. Check them after a few minutes and flip when they release easily and are golden.
Cook time is typically around 8–12 minutes per side depending on grill heat and skewer thickness. Aim for an internal temperature of 165°F (74°C) for fully cooked chicken.
Finishing Your Skewers
Brush the reserved marinade over the skewers during the last few minutes of grilling. The sugars in the sweet chili sauce will caramelize and create a shiny, sticky glaze. Apply several thin layers for a deeper color and more pronounced glaze rather than one heavy coat.
You can also brush the skewers off the grill before serving for an extra glossy finish.
What To Serve With Chicken Skewers
A crisp, leafy salad or a chilled pasta or potato salad pairs especially well with these skewers. Try a Caesar-style kale salad, a creamy sour cream potato salad, or a light orzo pasta salad to round out the plate.
Other Popular Grilled Dishes To Serve
-
Chicken Lollipops -
Grilled Lamb Lollipops with Tzatziki -
Carne Asada Quesadillas -
Grilled Pineapple Skewers
Chicken Skewers With Sweet Sticky Glaze
20 mins
20 mins
1 hr
1 hr 40 mins
8 people
Appetizer, Main Course
American
585
Ingredients
- 4 lbs boneless chicken thighs
- 10 oz sweet chili sauce
- 1/4 cup mayonnaise
- 2 tablespoons garlic powder
- 1/2 tablespoon chili powder
- 1 1/2 tablespoons onion powder
- 1 tablespoon paprika
- 2 tablespoons salt
- Freshly cracked black pepper, to taste
Equipment
- 16 wooden skewers (soaked in water before grilling)
Method
- Soak wooden skewers in water for at least 1 hour to prevent burning on the grill.
- Make the marinade/glaze: in a large bowl combine the sweet chili sauce, mayonnaise, garlic powder, chili powder, onion powder, paprika, salt, and black pepper. Stir until smooth.
- Trim excess fat, cartilage, and tendons from the chicken thighs. Cut into 1-inch cubes and place in a large bowl.
- Pour about two-thirds of the marinade over the chicken and toss to coat evenly. Reserve the remaining marinade in the refrigerator to use as a glaze during grilling.
- Cover and marinate the chicken for at least 1 hour, or up to overnight for deeper flavor.
- Preheat the grill to high heat. Thread the chicken pieces onto the skewers, leaving a little space between pieces so heat circulates; you should get about 14–16 skewers.
- Place the skewers on the hot grill perpendicular to the grates. Leave them undisturbed for several minutes to develop a crust; then flip when they release easily and are golden. Reduce heat if the exterior begins to char too quickly. Cook until the chicken reaches 165°F (74°C) internally.
- With about 3–5 minutes left, brush the reserved glaze onto the skewers. Apply a couple of thin layers and allow each to caramelize for a sticky, glossy finish.
- Remove from the grill and serve warm with a fresh salad or your favorite sides.
Nutrition
Notes
Yield: Serves approximately 8–10 guests.
You may have extra marinade; keep it refrigerated and use it as a dipping sauce or let guests brush additional glaze on their skewers.
If you prefer to be certain, use an instant-read thermometer to check that each skewer reaches 165°F (74°C) in the thickest pieces.
These skewers pair beautifully with a creamy potato salad or a bright orzo salad for a complete warm-weather meal.
Tried this recipe?
Let us know how it turned out!