Grilled Chicken Skewers

Nuvita Biscuits

Grilled chicken really doesn’t need much more than olive oil, salt and pepper to reach perfection.  Serve with your favorite barbecue sauce if you wish, toss a fresh green salad, and you’ve got dinner.


  • 2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
  • 1/4 cup olive oil
  • Salt and pepper


  1. Soak a package of bamboo skewers in warm water for 20 to 30 minutes; drain. Preheat grill to medium-high.
  2. Thread 3 pieces of chicken on each skewer. Brush chicken with olive oil and sprinkle with salt and pepper. Douse a paper towel with vegetable oil and, holding it with tongs, carefully oil grill grate (or, away from heat, mist grill grate generously with nonstick cooking spray). Arrange chicken skewers on grill so that they are not touching. Cover grill. Grill chicken until cooked through, 6 to 8 minutes, turning once. Serve hot or at room temperature. Or let them cool, cover with plastic wrap and refrigerate to serve later.


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Recipe Comments

  1. posted by thexbox360player on Mar 18, 2013

    I want to make a tandoori chicken kebab (the pitta bread kind, not the skewer) and have some tandoori paste for the chicken. What sauces, salad etc do I need to go with the pitta bread? Is it some kind of chilli or mint sauce? What brand is best? (UK based shops).

  2. posted by RuMKilleR on Mar 18, 2013

    I would like to make a kabobs/skewers to grill that has both chicken and pineapple on it. What kind of marinade do you recommend for the chicken? Should I use fresh pineapple or canned?

  3. posted by Brody S on Mar 19, 2013

    I am grilling them Saturday evening and I’d like to get them completely assembled Friday morning and keep them in the fridge, but I wonder if the vegetables (green and red peppers) and pineapple chunks would go bad in that amount of time.

  4. posted by Phillip123 on Mar 20, 2013

    I cook a lot and have tons of my own recipes, but I am blanking on new ideas. What is your favorite recipe for making chicken breast?

    I don’t really like italian salad dressing, so nothing marinated in italian salad dressing, please.

    I love everything from curries to chicken parmesan to buffalo chicken.

    What are some of your recipes?


  5. posted by Benihana on Mar 21, 2013

    We had never done kabobs before. What is the secret to not burning the vegetables? We used zucchini, mushrooms, red onions and tomatoes and chicken

  6. posted by Dana G on Mar 25, 2013

    i love this meal and would really like to know how to make it…. i know it has penne, grilled chicken, sundried tomatos, bufflow mozzar. cheese, aspa., and that the sauce is garlic olive oil…. but am i missing anything… and how do they make that sauce??? please let me know. thank you!

  7. posted by toast on Mar 25, 2013

    So, I want to make terriakyi chicken skewers tomorrow night, I got the recipe from my friend, but she didn’t tell me how long to cook/bake it for in the oven, generally you’d grill them, but it’s way TOO cold to grill them.

    They are large hunks of chicken breast with soy sauce, brown sugar, olive oil, and salt and pepper on them, you shove them together on a skewer, I know ou’d probably cook at 350 but for how long?!?!?

  8. posted by lucasg615 on Mar 25, 2013

    I am going to be making a starter for a dinner part on Friday night. I’m making a few smaller pieces like a buffet style starter and one of the things I want to do is some chicken on sticks for people to pick at. What are some good marinade recipes that I can marinade the chicken in before I cook it?
    I don’t want to rely on packet mixes as I want to do it all from scratch with my own two hands! Does anyone have any recipes that they can reccommend?

  9. posted by nick s on Mar 25, 2013

    I’m looking to change up my fish and chicken dishes, which basically just consist of some lemon pepper and salt, old bay seasoning and occasionally dill.

    It does taste good, but after awhile it gets very boring.

    I’d also like to experiment with other types of fish, rigth now all I cook with is talipia.

    Any new suggestions would be greatly appreciated.

    *FYI: Nothing fried or with any type of breading. Sauces are OK.

    Thank you.

  10. posted by ouch on Mar 25, 2013

    Any suggestions for the sauce/marinade? It was advertised as a polynesian sauce. Tasted excellent.

  11. posted by have faith on Mar 25, 2013

    So I am planning on cooking skewered spice rubbed chicken kebabs, but I just so desperately want to add that beautiful smokey flavor found in authentic kebabs. Unfortunately, all I have is a gas grill, but I have some time and hardwood chips on hand. So to sum it up, how do I make sure I add a smokey flavor to the result using what I have?

  12. posted by encyclopath on Mar 25, 2013

    I am looking for bbq grill reciple for grilled pinnaple and chicken on skwers..if you have a good one please share..THANKS

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