Description

These smoky chicken skewers feature tender boneless chicken thighs marinated in a fragrant blend of fennel, cumin, smoked paprika, garlic, and red wine vinegar. Grilled to perfection in a hot pan, they deliver a deliciously charred exterior with juicy, flavorful meat inside. Served alongside a creamy smoky aïoli, this easy-to-make recipe is perfect for a quick weeknight dinner or an impressive appetizer for gatherings.

Ingredients

Scale

Chicken Skewers

6 boneless, skinless chicken thighs (about 500g / 1lb 2oz)
2 tbsp olive oil, divided
1 tsp fennel seed, crushed
1 tsp ground cumin
1 tsp sweet smoked paprika (pimenton)
1 garlic clove, crushed
1 tsp red wine vinegar
15 wooden skewers (soaked in water for 10 minutes if wooden)

Smoky Aïoli

8 tbsp mayonnaise
2 garlic cloves, crushed
1 tsp paprika
a squeeze of lemon juice

Instructions

Prepare skewers: Soak 15 wooden skewers in water for 10 minutes to prevent burning during cooking. Cut the chicken thighs into 3cm pieces and place them into a mixing bowl.
Marinate chicken: Add 1 tablespoon of olive oil, crushed fennel seed, ground cumin, smoked paprika, crushed garlic clove, red wine vinegar, and seasoning to the chicken. Toss well to coat all pieces evenly. Refrigerate to marinate for at least 30 minutes or up to one day ahead.
Assemble skewers: Thread 2 to 3 pieces of marinated chicken onto each skewer, distributing the pieces evenly.
Cook chicken: Heat the remaining 1 tablespoon of olive oil in a frying pan or rub it onto a griddle pan. Once hot, add the chicken skewers, searing them for 3-4 minutes on each side until nicely browned and cooked through. Cook in batches if necessary, keeping finished skewers warm in a low oven.
Make smoky aïoli: In a small bowl, combine mayonnaise, crushed garlic cloves, paprika, and a squeeze of lemon juice. Mix well to create a flavorful smoky aïoli sauce.
Serve: Serve the hot chicken skewers with the smoky aïoli on the side for dipping.

Notes

Soaking wooden skewers prevents them from burning on the stove or grill.
Marinating the chicken overnight enhances flavor and tenderness.
If you don’t have a frying pan, a grill or griddle pan works equally well to cook the skewers.
The smoky aïoli can be prepared ahead and stored in the fridge for up to 2 days.
Adjust the spice level by adding a pinch of chili powder or cayenne pepper to the marinade if desired.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Frying
Cuisine: Mediterranean

Keywords: smoky chicken skewers, grilled chicken, aïoli, appetizer recipe, paprika chicken, easy chicken skewers