Italian Chicken Skewers Recipe

Ash Tyrrell

Italian Chicken Skewers Recipe

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

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.

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.