Dinner

Smoky Chicken Skewers Recipe

ByNoah Steele November 29, 2025November 29, 2025

Introduction

These smoky chicken skewers are bursting with warm spices and rich flavor, perfect for a quick weeknight dinner or a tasty barbecue treat. Tender chicken thighs marinated in fragrant spices and charred to perfection bring a deliciously smoky taste to your plate.

The image shows five metal skewers with grilled chicken pieces, each piece golden-brown with crisp edges and visible grill marks, laid out on a rectangular pale gray stone plate with small dark spots. To the left side on the plate, there is a small white bowl filled with peeled garlic cloves, some spilled onto the plate. On the right side, a small wooden bowl holds a swirl of light pink creamy sauce. The whole plate is placed on a yellow woven fabric with a folded yellow napkin at the bottom. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
2 tbsp olive oil

1 tsp fennel seed, crushed
1 tsp ground cumin

1 tsp sweet smoked paprika (pimentón)
1 garlic clove, crushed

1 tsp red wine vinegar
Smoky aïoli, to serve (see tips below)

Instructions

Step 1: If using wooden skewers, soak 15 of them in water for 10 minutes to prevent burning. Cut the chicken thighs into 3cm pieces and place them in a large bowl.

Step 2: Add 1 tablespoon of olive oil, crushed fennel seed, ground cumin, sweet smoked paprika, crushed garlic, and red wine vinegar to the chicken. Toss everything well to coat the meat evenly. Season to taste. You can marinate the chicken for up to a day in the refrigerator for deeper flavor.
Step 3: Thread 2 to 3 pieces of chicken onto each skewer, ensuring they are evenly spaced.
Step 4: Heat the remaining olive oil in a frying pan or rub it onto a griddle pan. When the pan is hot, sear the chicken skewers for 3 to 4 minutes on each side until cooked through and nicely charred. You may need to cook the skewers in batches.

Step 5: Keep cooked skewers warm in a low oven while finishing the rest. Serve immediately with smoky aïoli, if you like.

Tips & Variations

For the smoky aïoli, combine 8 tablespoons mayonnaise, 2 crushed garlic cloves, 1 teaspoon paprika, and a squeeze of lemon juice. This pairs beautifully with the chicken and adds a creamy, smoky kick.
Try swapping chicken thighs for chicken breasts if you prefer leaner meat, but keep an eye on cooking time as breasts cook faster and can dry out.

Add chopped fresh parsley or coriander on top for a fresh garnish before serving.

Storage

Store leftover chicken skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to avoid drying out the meat. The smoky aïoli keeps well refrigerated for up to a week.

How to Serve

The image shows a rectangular, white plate with small black speckles, placed on a white marbled textured surface. On the plate are five metal skewers with grilled, golden-brown chicken pieces that have a slightly charred texture and some herbs sprinkled on top. On the right side of the plate, there is a small round wooden bowl filled with a creamy, light orange dipping sauce. On the left side of the plate, a small white bowl contains whole peeled garlic cloves, some of which have spilled onto the plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill the chicken skewers instead of using a pan?

Yes, grilling is a great option and will enhance the smoky flavor even more. Cook the skewers over medium-high heat for about 3-4 minutes per side until cooked through.

How do I prevent the chicken from sticking to the pan or grill?

Make sure to oil the pan or grill grates well before cooking. Also, ensure the chicken is dry before placing it on the heat and avoid moving the skewers too early to allow a good sear to form.