Name: Mini Chicken Skewers Recipe
Ingredients: 1.5 lbs (approx. 700g) Boneless, Skinless Chicken Breast or Thighs: The star of the show. Breast meat is leaner, while thigh meat offers more flavour and moisture. Ensure it’s cut into uniform ¾-inch to 1-inch cubes for even cooking.; ¼ cup Olive Oil: Extra virgin recommended. Forms the base of the marinade, adding healthy fats and helping to distribute flavours.; ¼ cup Soy Sauce (or Tamari for Gluten-Free): Provides a salty, umami depth to the marinade. Tamari is a great gluten-free alternative.; 2 tablespoons Lemon Juice: Freshly squeezed is best. Adds brightness and acidity, which helps tenderize the chicken.; 1 tablespoon Honey (or Maple Syrup): Adds a touch of sweetness to balance the acidity and saltiness, and helps with caramelization during cooking.; 2 cloves Garlic, Minced: A fundamental aromatic that provides pungent flavour. About 1 teaspoon of garlic powder can be substituted if fresh isn’t available.; 1 teaspoon Dried Oregano: Adds a classic, slightly earthy and peppery Mediterranean flavour.; ½ teaspoon Smoked Paprika: Lends a subtle smokiness and beautiful colour to the chicken.; ½ teaspoon Black Pepper: Freshly ground preferred for the best flavour. Adds a gentle heat.; ¼ teaspoon Salt (adjust to taste, considering soy sauce): Enhances all the other flavours. Start with less and add more if needed, as soy sauce is already salty.; Mini Skewers (Wood or Metal): Approximately 20-30 small (4-6 inch) skewers. If using wooden skewers, remember to soak them in water first.

Ingredients

Scale

1.5 lbs (approx. 700g) Boneless, Skinless Chicken Breast or Thighs: The star of the show. Breast meat is leaner, while thigh meat offers more flavour and moisture. Ensure it’s cut into uniform ¾-inch to 1-inch cubes for even cooking.
¼ cup Olive Oil: Extra virgin recommended. Forms the base of the marinade, adding healthy fats and helping to distribute flavours.
¼ cup Soy Sauce (or Tamari for Gluten-Free): Provides a salty, umami depth to the marinade. Tamari is a great gluten-free alternative.
2 tablespoons Lemon Juice: Freshly squeezed is best. Adds brightness and acidity, which helps tenderize the chicken.
1 tablespoon Honey (or Maple Syrup): Adds a touch of sweetness to balance the acidity and saltiness, and helps with caramelization during cooking.
2 cloves Garlic, Minced: A fundamental aromatic that provides pungent flavour. About 1 teaspoon of garlic powder can be substituted if fresh isn’t available.
1 teaspoon Dried Oregano: Adds a classic, slightly earthy and peppery Mediterranean flavour.
½ teaspoon Smoked Paprika: Lends a subtle smokiness and beautiful colour to the chicken.
½ teaspoon Black Pepper: Freshly ground preferred for the best flavour. Adds a gentle heat.
¼ teaspoon Salt (adjust to taste, considering soy sauce): Enhances all the other flavours. Start with less and add more if needed, as soy sauce is already salty.
Mini Skewers (Wood or Metal): Approximately 20-30 small (4-6 inch) skewers. If using wooden skewers, remember to soak them in water first.

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Instructions

Prepare the Chicken: Pat the boneless, skinless chicken dry with paper towels. This helps the marinade adhere better. Cut the chicken into uniform bite-sized cubes, aiming for roughly ¾-inch to 1-inch pieces. Consistency in size is key for even cooking. Place the chicken cubes into a medium-sized bowl or a large resealable plastic bag.
Mix the Marinade: In a separate small bowl, whisk together the olive oil, soy sauce (or tamari), freshly squeezed lemon juice, honey (or maple syrup), minced garlic, dried oregano, smoked paprika, black pepper, and salt. Ensure the honey is fully incorporated and the mixture is well combined. Taste the marinade (before adding chicken) and adjust seasoning if necessary – perhaps more lemon for brightness or a pinch more pepper for kick.
Marinate the Chicken: Pour the prepared marinade over the chicken cubes in the bowl or bag. Toss gently or seal the bag and massage it to ensure every piece of chicken is evenly coated with the marinade. Cover the bowl tightly with plastic wrap or seal the bag completely.
Refrigerate and Marinate: Place the marinating chicken in the refrigerator for at least 30 minutes to allow the flavours to penetrate the meat. For deeper flavour, you can marinate for up to 4 hours. Avoid marinating for too long (especially with acidic ingredients like lemon juice) as it can start to break down the chicken texture, making it mushy. 30 minutes to 2 hours is generally the sweet spot for chicken breast.
Prepare the Skewers: While the chicken is marinating, if you are using wooden or bamboo skewers, place them in a shallow dish or glass filled with water, ensuring they are fully submerged. Let them soak for at least 30 minutes. This crucial step prevents them from burning and splintering during the cooking process. If using metal skewers, this step is unnecessary.
Assemble the Skewers: Once the chicken has finished marinating and the wooden skewers (if used) have soaked, remove the chicken from the refrigerator. Carefully thread 3-4 pieces of marinated chicken onto each mini skewer. Avoid packing the chicken too tightly together; leave a tiny bit of space between pieces to allow heat to circulate for even cooking. Don’t push the chicken all the way to the sharp tip or the very end of the handle for easier handling. Arrange the assembled skewers on a clean plate or baking sheet. Discard any leftover marinade that was in contact with the raw chicken.
Choose Your Cooking Method: You have several options for cooking these delicious mini skewers:
- Grilling (Recommended for smoky flavour): Preheat your grill (gas or charcoal) to medium-high heat (around 400-450°F or 200-230°C). Clean and lightly oil the grill grates to prevent sticking. Place the skewers directly on the hot grates. Grill for about 3-5 minutes per side, turning occasionally, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and has nice grill marks. Keep a close eye as they cook quickly due to their small size.
- Baking (Easy, hands-off method): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the skewers in a single layer on the prepared baking sheet, ensuring they don’t touch. Bake for 12-18 minutes, flipping the skewers halfway through, until the chicken is cooked through and lightly golden. For extra colour, you can broil them for the last 1-2 minutes, watching carefully to prevent burning.
- Pan-Frying/Sautéing (Stovetop option): Heat a tablespoon of olive oil or cooking oil in a large skillet or frying pan over medium-high heat. Once the pan is hot, carefully place the skewers in the skillet (you may need to cook them in batches to avoid overcrowding). Cook for about 3-4 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. Reduce heat if the marinade starts to burn.
Check for Doneness: Regardless of the cooking method, the most reliable way to ensure the chicken is cooked safely is to use an instant-read meat thermometer. Insert it into the thickest part of a chicken piece (avoiding the skewer). The internal temperature should register 165°F (74°C). Visually, the juices should run clear when pierced, and the meat should be opaque throughout.
Rest the Skewers: Once cooked, transfer the mini chicken skewers to a clean platter. Let them rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in more tender and flavourful chicken.
Serve: Serve the mini chicken skewers warm, optionally garnished with fresh parsley or cilantro, and accompanied by your favourite dipping sauces.

Nutrition

Serving Size: one normal portion
Calories: 250
Fat: 12g
Carbohydrates: 5g
Protein: 25g