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Grilled Italian Chicken Skewers Recipe

Recipe by Pedro M. A. Neves

These Grilled Italian Chicken Skewers feature tender chicken breast marinated in a fragrant blend of garlic, rosemary, and lemon, then grilled until charred and juicy. Inspired by traditional Italian antipasti, they deliver Mediterranean flavors with a simple, elegant presentation. Perfect as an appetizer, light main course, or addition to a summer spread.

Ingredients

• 700g boneless, skinless chicken breasts (1.5 lbs)
• 60ml extra virgin olive oil (1/4 cup)
• 30ml fresh lemon juice (2 tablespoons)
• 4 cloves garlic, minced
• 15ml balsamic vinegar (1 tablespoon)
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 8 wooden or metal skewers (if wooden, soak 20 minutes)
• Fresh basil leaves for garnish
• Lemon wedges for serving

Instructions

1. Prepare the marinade by combining olive oil, lemon juice, minced garlic, balsamic vinegar, chopped rosemary, chopped thyme, salt, pepper, and red pepper flakes in a medium bowl. Whisk until well combined.

2. Cut chicken breasts into 3cm (1.25-inch) cubes, working against the grain for tenderness. You should have approximately 24 pieces.

3. Place chicken cubes in a large zip-lock bag or shallow dish and pour the marinade over them. Ensure all pieces are well coated. Refrigerate for 20-30 minutes.

4. Thread 3 pieces of marinated chicken onto each skewer, leaving a small gap between pieces. Discard excess marinade.

5. Preheat grill to medium-high heat (approximately 200°C / 400°F). Allow grates to become very hot, about 5 minutes.

6. Place skewers on the hot grill at a 45-degree angle. Cook for 3-4 minutes per side, rotating once halfway through, until the chicken reaches an internal temperature of 75°C (165°F) and shows light charring.

7. Transfer grilled skewers to a clean plate and let rest for 2-3 minutes to allow juices to redistribute.

8. Garnish with fresh basil leaves and serve immediately with lemon wedges on the side.

Substitutions

• Use chicken thighs (skin-on or boneless) for more moisture and deeper flavor—increase grill time to 5-6 minutes per side
• Substitute rosemary and thyme with oregano and marjoram for a different herbaceous profile
• Replace lemon juice with white wine vinegar for tanginess without citrus acidity
• Use turkey breast or firm white fish like halibut as a leaner protein alternative

Tips

• Soak wooden skewers in water for at least 20 minutes to prevent burning; metal skewers are recommended for easier turning and reuse
• Do not overcrowd the grill—leave 5cm (2 inches) between skewers to allow even heat circulation and proper charring
• Let chicken rest after grilling to retain moisture; cutting into it immediately will release valuable juices

Grilled chicken skewers reflect the Italian tradition of spiedini, a Southern Italian preparation where marinated meat or seafood is threaded onto skewers and grilled over charcoal. This technique emphasizes simplicity and quality ingredients—hallmarks of Mediterranean cooking—allowing the natural flavors of chicken, lemon, and fresh herbs to shine without heavy sauces.

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