Grilled Chicken Skewers Recipes
Grilled chicken skewers with cherry tomatoes are honestly one of my go-to dinners when I want something that feels like summer, no matter the season.
They come together fast, taste really good, and somehow always feel right for a weeknight or a backyard hangout.
These skewers have juicy, marinated chicken and sweet cherry tomatoes, all cooked over high heat until they’re a little charred and so good.
The best part? When the tomatoes start to burst on the grill, they make this tasty, tangy sauce that coats the chicken without you having to do anything extra.
In this recipe, I’ll show you everything you need for grilled chicken skewers that actually turn out well.
You’ll see which tools make life easier, what goes into a marinade that actually tastes like something, and how to get that nice char without ending up with dry, sad chicken.
Equipment
- Skewers (metal or wooden)
- Grill or grill pan
- Mixing bowl for marinade
- Basting brush
- Tongs
Ingredients
For the chicken:
- 1.5 pounds boneless chicken breast or thighs, cut into 1-inch cubes
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- If you’re using wooden skewers, soak them in water for 30 minutes so they don’t burn up on the grill.
- Mix olive oil, garlic, paprika, oregano, salt, pepper, and lemon juice in a bowl.
- Toss the chicken cubes in the marinade and coat them well. Let them sit for at least 15 minutes, or up to 2 hours in the fridge if you have the time.
- Thread chicken and cherry tomatoes onto skewers, switching it up as you go.
- Preheat your grill to medium-high.
- Grill the skewers for about 10-12 minutes, turning them every 3 minutes.
- Make sure the chicken hits 165°F inside before you pull them off.
- Let everything rest for a few minutes before digging in.
Notes
Chicken thighs usually stay juicier than breast meat since they’ve got a bit more fat, but either one works. If you go with breast, just keep an eye on them so they don’t dry out.
Try to cut your chicken into pieces that are about the same size. I shoot for 1-inch cubes—they’re easy to eat and cook through without burning the outside.
Don’t skip the marinade. Even a quick 15-minute soak makes the chicken way more flavorful and helps keep it tender.
Equipment
- Skewers (metal or wooden)
- grill or grill pan
- Large mixing bowl or zip-top bag
- Tongs
- Basting brush (optional)
- cutting board
- sharp knife
- Measuring cups and spoons
- Instant-read thermometer
- Shallow dish (for soaking wooden skewers)
Ingredients
- 1.5 lb boneless chicken breast or thighs cut into 1-inch cubes (thighs stay juicier)
- 2 cups cherry tomatoes firm and ripe
- 0.25 cup olive oil
- 3 tbsp lemon juice fresh
- 3 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp paprika
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper plus more to taste
- 8 skewers wooden or metal (soak wooden skewers 30 minutes)
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn on the grill.
- Make the marinade: In a large bowl (or zip-top bag), whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper.
- Add chicken cubes and toss to coat well. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- Thread chicken and cherry tomatoes onto skewers, alternating pieces. Leave small gaps between pieces so heat can circulate.
- Preheat grill to medium-high heat (about 400°F / 205°C). Clean and lightly oil the grates.
- Grill skewers for 10–12 minutes total, turning every 2–3 minutes, until lightly charred and the chicken reaches 165°F (74°C) in the thickest piece.
- Transfer skewers to a plate and rest 3–5 minutes before serving. Serve warm (optional: finish with an extra squeeze of lemon).
Notes
Nutrition
Tasting Notes
The chicken gets a bit of char and smoky flavor from the grill. Inside, it stays moist and you get those hits of garlic and lemon in every bite.
The cherry tomatoes burst and add this sweet, juicy pop that goes really well with the savory chicken. When they get a little caramelized, it’s even better.
Paprika and oregano bring a warm, Mediterranean vibe. There’s no real heat, but the taste is bold enough that you don’t need to drown it in sauce.
