I love working with recipes for chicken skewers, and these 14 provide a wonderful culinary tour around the world. Each recipe has a distinct flavor and different ingredients that make it stand out.

The Korean Gochujang Chicken Skewer Recipe is a spicy one that draws on the flavor of its fermented chili paste, while Peruvian Anticucho plays the smoky paprika and cumin off each other. Jamaican Jerk, meanwhile, is a fiery experience that uses allspice and scotch bonnet peppers to blister the tongues of those who dare eat it.

Moroccan Harissa—with its blend of hot chili peppers and spices—is just about the most sophisticated flavor on this list. Thai Lemongrass Chicken Skewers, whose marinade is made blonde and toasty with aromatic herbs, are a refreshing experience.

Za’atar— which in some parts of the world is just olive oil— adds a flavorful experience topped off with an herbal twist. Sichuan-style skewers bring numbing heat with crushed peppercorns.

Then, in a counterpoint to the heat, Honey Sriracha offers some sweetness and spiciness that’s just right to make it all come together.

The 14 Best Chicken Skewer Recipes

1. Korean Gochujang Chicken Skewer Recipe

My love for the Korean Gochujang Chicken Skewer Recipe runs deep, and for good reason. It takes tender chicken thighs—my favorite part of the entire chicken—and combines them with gochujang (Korean chili paste), soy sauce, sesame oil, honey, and garlic.

And if that doesn’t sound like one of the best chicken skewer recipes out there, I don’t know what does.

Ingredients

Chicken thighs, boneless and skinless, cut into cubes
Gochujang (Korean chili paste)
Soy sauce
Sesame oil
Honey
Garlic, minced
Green onions, chopped

Instructions

1. In a mixing bowl, blend together gochujang, soy sauce, sesame oil, honey, and minced garlic to make the marinade.

2. Place the chicken cubes in the marinade, making sure each piece is coated well. Cover and refrigerate for at least 2 hours or overnight for the best results.

3. Prepare the grill for medium-high heat. Put the marinated chicken on skewers, leaving room for the pieces to cook evenly; use three pieces per skewer.

4. Skewers of chicken should be cooked over a hot grill for about 10 to 12 minutes. Turn them occasionally. The chicken should reach an internal temperature of 165 degrees (F), and the outside should have a pronounced char.

2. Peruvian Anticucho Chicken Skewer Recipe

My passion for cooking Peruvian Anticucho Chicken Skewers is matched only by my love for using boneless chicken thighs in my skewered recipes. Using the traditional marinade of aji panca paste, red wine vinegar, and garlic, I had the pleasure of grilling these skewers in the Peruvian fashion and in the process create a vibrant new addition to my grilling repertoire.

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp aji panca paste (Peruvian red pepper paste)
2 tbsp red wine vinegar
3 cloves garlic, minced
1 tbsp vegetable oil
1 tsp ground cumin

Instructions

1. In a big bowl, mix together the aji panca paste, red wine vinegar, minced garlic, vegetable oil, and ground cumin. Make sure the marinade is well combined.

2. Ensure the chicken pieces are thoroughly covered with the marinade before covering and refrigerating them. For best results, let the chicken marinate overnight; otherwise, a minimum of 2 hours will do.

3. Skewering marinated chicken pieces should be done with a slight gap between each piece.

4. Prepare a medium-high heat grill and oil the grill grates. Place the skewers on the grill and cook for about 5-7 minutes on each side. The chicken should be cooked through (you can check the internal temperature, which should be 165°F and no longer pink), and it should have a nice, slight char. Serve immediately.

3. Jamaican Jerk Chicken Skewer Recipe

Jamaican Jerk Chicken Skewers offer a delightful twist on Chicken Skewer Recipes, blending jerk seasoning, soy sauce, and lime juice with chicken cubes. My wells always present a pleasing, smoldering, and spicy experience on the grill.

Ingredients

1 lb chicken breast, cut into 1-inch cubes
2 tablespoons jerk seasoning
2 tablespoons olive oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 lime, juiced
Salt and pepper to taste

Instructions

1. In a large bowl, combine the following ingredients to make the marinade: jerk seasoning, olive oil, soy sauce, minced garlic, lime juice, salt, and pepper. Mix well.

2. Ensure the chicken cubes are evenly coated by adding them to the marinade. Cover and refrigerate for at least 1 hour—or even overnight for a more flavorful result.

3. Prepare your grill for a medium-high heat. Slide the marinated chicken onto skewers.

4. Cook the chicken skewers on the grill for around 12-15 minutes, turning them occasionally, until they are thoroughly cooked and have a good char. Serve them hot.

4. Moroccan Harissa Chicken Skewer Recipe

Creating Moroccan Harissa Chicken Skewers is a labor of love. I blend chicken breasts with bold harissa paste, olive oil, garlic, and cumin.

They are a flavorful addition to my repertoire of easy Chicken Skewer Recipes.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons harissa paste
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste

Instructions

1. Combine the harissa paste, olive oil, minced garlic, ground cumin, salt, and pepper in a bowl to make a marinade.

2. Place the chicken cubes in the marinade, making sure they are completely covered. Cover and refrigerate for a minimum of 30 minutes, but 1 to 2 hours is even better.

3. The grill should be set to medium-high heat. The marinated chicken should be threaded onto skewers.

4. Cook the skewers on the grill for approximately 10 to 12 minutes, turning them now and then, until the chicken is thoroughly done and just a bit charred on the edges.

5. Thai Lemongrass Chicken Skewer Recipe

My affection for the Thai Lemongrass Chicken Skewer Recipe stems from its wonderfully refreshing flavors. The combination of chicken thighs, lemongrass, garlic, and fish sauce makes for a bold and vibrant addition to any collection of chicken skewer recipes.

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 stalks of fresh lemongrass, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar

Instructions

1. In a large bowl, incorporate the chopped lemongrass, garlic, fish sauce, soy sauce, sesame oil, and sugar. Combine well to create a marinade.

2. Place the chicken parts in a bowl, ensuring they will be well coated with the marinade. Cover and refrigerate for at least 1 hour, or for best results overnight.

3. Set the grill or grill pan to the medium-high setting. Skewer the marinated chicken pieces.

4. Cook the skewers on the grill for roughly 6-8 minutes per side, or until you determine that the chicken has cooked through and possesses a pleasing char. They are best served hot, with whichever dipping sauce you prefer.

6. Mediterranean Za’atar Chicken Skewer Recipe

My Mediterranean Za’atar Chicken Skewer Recipe showcases succulent chicken breast cubes that are marinated in olive oil, za’atar, garlic, and lemon juice. I love how it brightens and uplifts chicken skewer recipes altogether with its bold, Mediterranean flavors.

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons za’atar seasoning
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 lemon, juiced
• Wooden or metal skewers

Instructions

1. In a mixing bowl, combine olive oil, za’atar, minced garlic, lemon juice, salt, and black pepper. Add the chicken cubes and toss well to coat. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

2. Set the grill to medium-high heat. If you are using wooden skewers, let them soak in water for at least 30 minutes to prevent burning.

3. Skewer the chicken that has been marinated, leaving a small space between each piece for even cooking.

4. Cook the skewers on the grill for roughly 10-12 minutes, turning them now and then, until the chicken is done and has an overall internal temperature of 165°F. Serve them hot.

7. Spicy Sichuan Chicken Skewer Recipe

I adore delving into Chicken Skewer Recipes, and my Spicy Sichuan Chicken Skewers are among those that should definitely be tasted. They consist of boneless chicken thighs, take advantage of the wonder that is Sichuan peppercorns, and are flavored with soy sauce, chili oil, and garlic.

They are packed with irresistible flavor.

Ingredients
1 lb (450 g) boneless chicken thighs, cut into 1-inch pieces
2 tablespoons Sichuan peppercorns
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons chili oil
3 cloves garlic, minced

Instructions

1. In a dry skillet over medium heat, toast the Sichuan peppercorn until they are fragrant. Then use either a spice grinder or a mortar and pestle to grind them into a coarse powder.

2. In a bowl, mix together soy sauce, rice vinegar, chili oil, minced garlic, and ground Sichuan peppercorns to create a marinade. Submerge the chicken pieces in the marinade and stir to ensure even coating. Cover and refrigerate for a minimum of 1 hour.

3. Heat your grill or grill pan to medium-high. Skewer the marinated chicken pieces and leave space between them so they cook evenly.

4. Skewers should be grilled for 10 to 12 minutes, turning often, until the chicken is thoroughly cooked and has a good char. Serve hot, with optional garnishes of more chili oil or chopped cilantro.

8. Honey Sriracha Chicken Skewer Recipe

The Honey Sriracha Chicken Skewer Recipe combines boneless chicken thighs, honey, Sriracha, soy sauce, and lime juice for a flavorful twist on Chicken Skewer Recipes. This delicious dish has a savory depth owing to garlic.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons honey
• 2 tablespoons Sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine the honey, Sriracha sauce, soy sauce, lime juice, and minced garlic in the marinade. Add salt and pepper as desired.

2. Place the chicken parts into the marinade and mix well so that all the pieces of chicken are covered. Let the chicken marinate in the refrigerator for at least a half-hour, and up to 2 hours if you want a more intense flavor.

3. Prepare the grill and set it to medium-high heat. Skewers at the ready, take the marinated chicken, which has now been soaking in flavor, and thread it onto the skewers. Set the skewers on the grill; expect a noise somewhat akin to a happy farewell as you watch the pieces go from pale to charred, if you have done it right, on some turn of the skewers over the course of 10-12 minutes.

4. Serve steaming, with the optional flourish of fresh ingredients like cilantro or green onions to give it that extra burst of flavor.

9. Brazilian Churrasco Chicken Skewer Recipe

In my opinion, the Brazilian Churrasco Chicken Skewer recipe, with its rich flavors of garlic, smoked paprika, and ground cumin, offers a delicious twist on chicken skewer recipes, showcasing the truly savory and rich essence of marinated chicken thighs.

Ingredients

1.5 lbs (about 700g) boneless, skinless chicken thighs
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Instructions

1. Slice the chicken thighs into bite-sized pieces, and arrange them in a large bowl.

2. Combine olive oil, minced garlic, smoked paprika, ground cumin, salt, and black pepper in a small bowl and pour the mixture over the chicken. Toss the chicken until it is completely coated in the marinade. Then, let the chicken hang out in the fridge for at least 1 hour, or overnight for maximum flavor.

3. Heat the grill to medium-high. Skewer the marinated chicken pieces, leaving a little space between each piece for even cooking. Set the skewers on the grill and cook for 6 to 8 minutes. Turn the skewers over and continue cooking for another 6 to 8 minutes.

4. Cook the chicken skewers on the grill for 10 to 12 minutes, turning them every now and then, until the meat is done. Of course, you could also use a stovetop grill pan or an outdoor grill, if you’ve got one. Whichever way you choose, just make sure to not overcrowd the chicken so that it gets a good char.

10. Greek Tzatziki Chicken Skewer Recipe

I adore making Greek Tzatziki Chicken Skewers, which consist of chicken breast, Greek yogurt, and fresh dill. This particular Chicken Skewer Recipe allows me to work my way through a plethora of Mediterranean flavors that come together in a marinade that’s just the right amount of tangy and perfect for grilling.

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 cup Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste

Instructions

1. In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, fresh dill, salt, and pepper. Whisk thoroughly to ensure all ingredients are well combined, and set aside.

2. Ensure the chicken cubes are well coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for a more intense flavor.

3. Heat a grill or grill pan to medium-high heat. Skewering the marinated chicken, thread it onto the skewers.

4. Cook the chicken skewers on the grill for around 10-12 minutes, turning them occasionally, and ensuring they are cooked all the way through and marked nicely by the grill. Offer them to your guests with extra tzatziki on the side, should they wish to partake.

11. Japanese Yakitori Chicken Skewer Recipe

The Japanese Yakitori Chicken Skewers Recipe I adore for its simplicity and rich flavor is an excellent recipe for grilling. The grilling is done over hot coals, and the chicken used in this recipe is marinated in a mixture of soy sauce, mirin, and sake, giving it a flavor that is truly out of this world.

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons sake
2 tablespoons sugar
1 teaspoon grated fresh ginger
Bamboo skewers, soaked in water

Instructions

1. Combine the soy sauce, mirin, sake, sugar, and grated ginger to make a marinade.

2. The mixture should be used to marinate the chicken parts for no less than 30 minutes in the refrigerator.

3. Soak bamboo skewers in water. Thread the marinated chicken onto the soaked bamboo skewers.

4. Cook the chicken on a medium fire, turning it partway, so it cooks evenly, for about 10-15 minutes. You want the chicken to be cooked through (no pink, please!) and lightly charred. For extra flavor, baste the chicken with any remaining marinade you may have on hand.

12. Indian Tandoori Chicken Skewer Recipe

I love uncovering Chicken Skewer Recipes like this Tandoori Chicken Skewer. With components like boneless chicken thighs, yogurt, lemon juice, and tandoori masala, this dish offers a delightful Indian twist on grilling.

Ingredients

1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons tandoori masala
1 tablespoon ginger-garlic paste
1 tablespoon vegetable oil
Salt to taste

Instructions

1. In a big mixing bowl, the yogurt, lemon juice, tandoori masala, ginger-garlic paste, vegetable oil, and salt come together to make a lovely marinade. You just have to combine them well.

2. The marinade is what makes the chicken cubes so delicious. I make it with cider, mustard, and honey, which together bring a superb balance of tart and sweet to the dish. This is undoubtedly not conventional, but it gives our weeknight chicken some much-appreciated character.

3. Prepare your grill or broiler for high heat. Skewering the chicken, which has been marinated, onto skewers should be your next step.

4. Cook the chicken skewers on the grill, turning them now and then, for 10 to 12 minutes, or until they are cooked through and have good char marks. Serve them hot.

13. Lebanese Shish Tawook Chicken Skewer Recipe

I adore crafting Lebanese Shish Tawook Chicken Skewers using skinless, boneless chicken breasts, yogurt, tomato paste, and lemon juice. This dish, which features tender chicken marinated in a heavenly mix of spices, is a mandatory stop on the exploration of delicious chicken skewer recipes.

Ingredients

1 kg boneless, skinless chicken breast, cut into cubes
3 tablespoons plain yogurt
3 tablespoons tomato paste
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons ground paprika
Salt and pepper to taste

Instructions

1. In a big bowl, blend the yogurt with the tomato paste, lemon juice, minced garlic, paprika, salt, and pepper. Combine well to form the marinade.

2. To the marinade, add the chicken cubes and make sure they are properly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or, even better, let them steep overnight.

3. Prepare a grill for cooking over medium-high heat. Skewer the chicken onto clean, wet, or oiled skewers.

4. Skewers should be grilled for roughly 10-15 minutes, turned now and then, until the chicken is done and has a pleasing char. Serve while hot.

14. Vietnamese Lemongrass Chicken Skewer Recipe

I adore preparing Vietnamese Lemongrass Chicken Skewers with boneless chicken thighs, fish sauce, soy sauce, and, of course, lemongrass. One of my go-to chicken skewer recipes, this one always yields an incredibly fragrant and flavorful meal.

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons vegetable oil
2 stalks lemongrass, minced
2 cloves garlic, minced
1 tablespoon sugar

Instructions

1. In a broad basin, mix together the fish sauce, soy sauce, oil (any vegetable), minced and bruised lemongrass, minced garlic, and sugar. This is the marinade.

2. The chicken pieces should be added to the marinade and coated sufficiently to ensure all parts of the chicken come in contact with the marinade. The bowl can then be covered and the chicken can be marinated in the refrigerator for at least 1 hour, though marinating overnight yields the best flavor.

3. Heat the grill or grill pan to medium-high. Skewer the marinated chicken pieces.

4. Cook the skewers on the grill for approximately 5-7 minutes per side or until the chicken is completely cooked and has a satisfying char. Serve immediately and enjoy their hot, fresh-off-the-grill, smoky aroma.