Chicken On A Stick (Chicken Skewers)
These American-style chicken skewers are strips of marinated chicken cooked on the grill or in the oven. The short ingredient list makes them simple to prepare, and the marinade can be adjusted to suit your taste.
Ingredients
- 907 g (2 lb)boneless, skinless chicken thighs
- 240 ml (1 cup)chicken marinade
Instructions
- 1
Dry the chicken
Rinse the chicken and pat it dry to remove excess moisture.
- 2
Slice into strips
Cut the boneless chicken into thin strips, approximately 2.5 cm (1 inch) wide.
- 3
Add the marinade
Put the chicken strips in a large zip-top bag and pour in half of the marinade.
- 4
Chill the chicken
Seal the bag and turn it so the chicken is coated evenly. Marinate in the refrigerator for at least 1–2 hours.
- 5
Soak the skewers
For the grill method, soak bamboo skewers in cold water for about 20 minutes to help prevent them from burning.
- 6
Heat the grill
While the chicken marinates, preheat the grill to high, aiming for medium-high heat, around 175–205°C (350–400°F).
- 7
Thread the chicken
Thread the marinated strips onto the soaked bamboo skewers, leaving space between them.
- 8
Grill the skewers
Grill for about 15 minutes in total, turning the skewers halfway through.
- 9
Baste as they cook
As the chicken grills, lightly baste it with the remaining marinade every few minutes to add flavour and help retain moisture.
- 10
Heat the oven
For the oven method, preheat the oven to 205°C (400°F).
- 11
Bake the skewers
Bake the skewers for 20 minutes, turning them halfway through so they cook evenly and develop a golden-brown finish.
What are chicken skewers?
Chicken skewers are pieces or strips of chicken threaded onto sticks and cooked over heat. This American-style version uses a ready-made chicken marinade, making it easy to prepare without mixing a separate sauce.
The method offers both grilling and oven-baking options. One detail to check before cooking: the ingredient list specifies chicken thighs, while the original method refers to chicken breast; this page follows the listed thighs.
Nutrition and macros by portion
The nutrition label shows one serving as written: 143 calories, 22g protein, 1g carbs, 6g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Serve with extra vegetables | 100 kcal | 15g | 1g | 4g |
| This serving | As written | 143 kcal | 22g | 1g | 6g |
| Hungry | Add rice or flatbread | 215 kcal | 33g | 2g | 9g |
The chicken provides most of the protein, while the marinade contributes much of the fat and carbohydrate, depending on its ingredients. Pair a serving with vegetables and, if you want a more filling plate, a portion of rice or potatoes.
Choosing the chicken
Chicken thighs: The listed boneless, skinless thighs are easy to cut into strips and suit the method well. Pat them dry first so excess surface moisture does not dilute the marinade.
Chicken breast: The method mentions breast instead, which is leaner and can also be cut into strips. Choose one cut and use it consistently, as cooking times may vary with the thickness of the pieces.
Marinating for flavour
Half first: The recipe uses half the marinade in the bag for the initial marinating period. Turn the sealed bag to coat the chicken evenly before refrigerating it.
Keep it chilled: The instructions call for at least 1–2 hours in the refrigerator. The stated total time is 85 minutes, so allow extra time if you choose to marinate for longer.
Threading the strips
Bamboo skewers: Soaking them in cold water for about 20 minutes is the recipe’s preparation step for grilling. This helps reduce the chance of the exposed ends burning over the heat.
Even spacing: Thread the chicken strips with a little room between pieces. Consistent spacing helps the heat reach the chicken more evenly.
Grilling and doneness
Grill heat: The recipe gives a medium-high target of about 175–205°C (350–400°F) and around 15 minutes of cooking, with a turn halfway through. Thin strips may cook at different rates, so check the thickest piece before serving.
Safe doneness: Check that the centre of the thickest piece reaches 74°C (165°F). Use a clean utensil for cooked chicken rather than one that touched raw chicken.
Baking instead
Oven temperature: For the alternative method, preheat to 205°C (400°F). Arrange the skewers so they fit without being crowded, then bake for 20 minutes.
Turn halfway: Flipping the skewers partway through helps the chicken cook evenly and brown on both sides. Check the thickest strip for doneness before taking them out.
Serving ideas
Fresh sides: Serve the skewers with a crisp salad or cooked vegetables for a simple meal. Rice, flatbread or potatoes can make the plate more substantial.
Sauce on the side: Offer extra fresh marinade or a separate dipping sauce if desired. Do not use marinade that has been in contact with raw chicken unless it is cooked thoroughly first.
Recipe notes & tips
- Cut the chicken into strips of similar thickness so they cook at a similar pace.
- Keep the chicken refrigerated while it marinates.
- Soak bamboo skewers for about 20 minutes before grilling.
- Turn the skewers halfway through the cooking time.
- Check the thickest piece with a food thermometer before serving.
- Use only fresh, unused marinade for basting.
Variations
- Change the marinade: Choose a different chicken marinade to suit your preferred flavour.
- Use chicken breast: Cut boneless, skinless breast into strips as described in the method.
- Add vegetables: Thread pieces of onion or pepper between the chicken strips.
- Oven method: Bake the skewers at 205°C (400°F) for 20 minutes, turning halfway.
- Serve with a dip: Offer a separate sauce alongside the cooked skewers.
Common mistakes to avoid
- Mixing up the cuts: The ingredient list says thighs but the method says breast; decide which cut you are using before slicing.
- Crowding the skewers: Pieces pressed tightly together may cook unevenly; leave small gaps between them.
- Skipping the soak: Dry bamboo skewers can burn on the grill; soak them in cold water for about 20 minutes.
- Relying only on the clock: Strip thickness affects cooking time; check the thickest piece for doneness.
- Reusing raw marinade: Marinade from the chicken bag is not ready to serve; use fresh marinade for basting or cook it thoroughly first.
How to store
Refrigerate cooked chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; discard any marinade that has touched raw chicken unless it has been cooked thoroughly.
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes. The method refers to chicken breast, although the ingredient list specifies thighs. Cut the breast into similar-sized strips and check it for doneness, as it can cook differently from thighs.
How long should I marinate the chicken?
The method says to marinate it in the refrigerator for at least 1–2 hours. That may extend the stated 85-minute total time.
Can I cook these skewers without a grill?
Yes. The recipe gives an oven option: bake at 205°C (400°F) for 20 minutes, turning the skewers halfway through.
Do I need to soak bamboo skewers?
For grilling, the method recommends soaking them in cold water for about 20 minutes to help prevent burning. This is not needed if using metal skewers.
How can I tell when the chicken is cooked?
Check the thickest piece with a food thermometer; it should reach 74°C (165°F) in the centre. Avoid judging doneness by colour alone.
Cook it from the original
This recipe comes from lowcarbafrica.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lowcarbafrica.com