Italian Chicken Skewers Recipe: Savory & Flavorful Dish
The first time I made these Italian Chicken Skewers, I was surprised by how easy they were and how much flavor came through with just a few simple ingredients.
I remember pulling them off the grill and being hit with that smoky, garlicky aroma—it was irresistible. What I love most is that they work just as well for a quick weeknight dinner as they do for a summer barbecue with friends.
I’ve even made them in the oven during colder months, and they still turned out juicy and tender. Every time I cook them, they remind me why this recipe has become a favorite in my kitchen.
Ingredients for Juicy Chicken Skewers
Here’s everything you’ll need to make the skewers flavorful and tender.
- 1.5 pounds boneless, skinless chicken breasts – lean protein that soaks up marinade well and stays tender when cooked.
- ½ teaspoon salt – brings out the natural flavors without overpowering the marinade.
- ¼ teaspoon black pepper – adds a light heat and balance.
- 1 small onion, roughly chopped – gives natural sweetness to the marinade.
- 4 cloves garlic, minced – fresh garlic is key for bold Italian taste (avoid pre-minced jars).
- ¼ cup chopped fresh parsley – adds freshness and color (don’t use dried for this recipe).
- 2 tablespoons tomato paste – makes the base rich and savory.
- 1½ tablespoons balsamic vinegar – a touch of tangy sweetness that balances the tomato and garlic.
- 2 tablespoons vegetable oil – prevents sticking and keeps the chicken moist during grilling.
Note: Serves 4 people generously.
Variations
Don’t be afraid to make this recipe your own! Here are some ways I’ve switched it up:
- Use chicken thighs if you prefer juicier, more flavorful meat.
- Add veggies like zucchini, peppers, or cherry tomatoes for colorful skewers.
- For a spicier version, mix in a pinch of red pepper flakes with the marinade.
- Go dairy-free and serve with a cashew-based dip instead of a creamy side.
Cooking Time
This recipe comes together quickly, with most of the time spent letting the chicken marinate.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cooking Time: 15 minutes
- Total Time: 1 hour 30 minutes
Equipment You’ll Need
A few simple tools make the cooking process smooth:
- Skewers – metal or bamboo, for threading the chicken. (Soak bamboo to prevent burning.)
- Grill or oven – to cook the skewers with a nice char or roasted finish.
- Food processor or blender – blends the marinade into a smooth, flavorful paste.
- Meat thermometer – ensures chicken is cooked safely to 165°F.
How to Make Italian Chicken Skewers?
Making these skewers is simple and rewarding. Here’s how I usually do it step by step.
Blend the Tomato Marinade
I start by adding onion, garlic, parsley, tomato paste, balsamic vinegar, and oil to my food processor. Blending them together creates a smooth, rich marinade that smells amazing even before cooking. Sometimes, I taste it at this stage and adjust the seasoning with a little more salt or vinegar if needed.
Marinate the Chicken
Next, I cut the chicken breasts into bite-sized cubes and season them lightly with salt and pepper. Then, I pour the marinade over and mix it well until every piece is coated. I cover the bowl and refrigerate it for at least an hour, but if I have time, I let it sit overnight for even deeper flavor.
Assemble the Skewers
Once the chicken is marinated, I take it out and thread it onto skewers, leaving tiny gaps so each piece cooks evenly. If I’m using vegetables, I like to skewer them separately so they don’t overcook before the chicken is ready.
Grill or Roast the Skewers
For grilling, I heat the grill to medium-high and lightly oil the grates. The skewers go on for about 5–7 minutes per side, turning them for even char. When using the oven, I bake them at 425°F for 15 minutes, then broil for a few minutes to get that golden finish. I always check with a thermometer to make sure the chicken hits 165°F.
Additional Tips for Making This Recipe Better
Over time, I’ve learned some little tricks that make these skewers even better:
- Marinate overnight for richer, more developed flavors.
- Use fresh parsley and garlic instead of dried or pre-minced—trust me, it makes a difference.
- Brush the grill grates with oil before cooking to prevent sticking.
- Keep veggies on separate skewers so they don’t burn before the chicken cooks.
How to Serve Italian Chicken Skewers?
These skewers look amazing on a platter and pair well with lots of sides. I usually serve them over fluffy rice or creamy risotto. A fresh Caprese salad or grilled veggies balances the smoky chicken beautifully. Garnishing with chopped parsley and lemon wedges not only adds flavor but also makes the dish pop on the table.
Nutritional Information
Here’s the basic nutrition breakdown for one serving of Italian Chicken Skewers:
- Calories: 210
- Protein: 30g
- Carbohydrates: 4g
- Fat: 7g
Make Ahead and Storage
Planning ahead makes this recipe even more convenient.
- Prepare Ahead: I often marinate the chicken up to 24 hours before cooking, which saves time and boosts flavor.
- Store Leftovers: Cooked skewers stay fresh in the fridge for up to 3 days when stored in an airtight container. Reheat gently in the oven or microwave.
- Freeze for Later: I like freezing the marinated chicken (uncooked) in a resealable bag for up to 3 months. Thaw in the fridge before cooking.
Why You’ll Love This Recipe
This recipe checks all the boxes, which is why I keep coming back to it.
- The flavors are bold and authentically Italian, with garlic, tomato, and balsamic in every bite.
- It’s quick and simple, perfect for busy days or last-minute dinners.
- The recipe is healthy, packed with lean protein, and family-friendly.
- Works year-round—grill outdoors in summer or roast indoors in winter.
- Easy to customize with vegetables, spices, or different cuts of chicken.
Italian Chicken Skewers Recipe
Ingredients
Method
- I start by adding onion, garlic, parsley, tomato paste, balsamic vinegar, and oil to my food processor. Blending them together creates a smooth, rich marinade that smells amazing even before cooking. Sometimes, I taste it at this stage and adjust the seasoning with a little more salt or vinegar if needed.
- Next, I cut the chicken breasts into bite-sized cubes and season them lightly with salt and pepper. Then, I pour the marinade over and mix it well until every piece is coated. I cover the bowl and refrigerate it for at least an hour, but if I have time, I let it sit overnight for even deeper flavor.
- Once the chicken is marinated, I take it out and thread it onto skewers, leaving tiny gaps so each piece cooks evenly. If I’m using vegetables, I like to skewer them separately so they don’t overcook before the chicken is ready.
- For grilling, I heat the grill to medium-high and lightly oil the grates. The skewers go on for about 5–7 minutes per side, turning them for even char. When using the oven, I bake them at 425°F for 15 minutes, then broil for a few minutes to get that golden finish. I always check with a thermometer to make sure the chicken hits 165°F.
Notes
- Marinate overnight for richer, more developed flavors.
- Use fresh parsley and garlic instead of dried or pre-minced—trust me, it makes a difference.
- Brush the grill grates with oil before cooking to prevent sticking.
- Keep veggies on separate skewers so they don’t burn before the chicken cooks.
