These Broiled Chicken Thigh Skewers are coated in my chicken spice mix—an aromatic blend that gives you deep flavor, warm earthiness, and that unmistakable taverna-style character. The broiler caramelizes the spices beautifully, creating golden edges and juicy centers every time. Using chicken thighs instead of breast guarantees flavor and tenderness. They’re weeknight-easy, party-friendly, and perfect tucked into pita or served alongside a big Greek tomato salad and tzatziki sauce.
If you are a fan of these Greek Broiled Chicken Thigh Skewers, you are in for a treat with our Parmesan-Crusted Chicken, Buttermilk Chicken Thighs with Orzo or Spatchcock Chicken with Lemon & Garlic!
Why you will love broiled chicken skewers
Here is what you need
- Chicken thighs – Thighs are key here. They stay juicy under the broiler and develop better caramelization than breast.
- Olive oil – Use good extra virgin olive oil. It carries the herbs and protects the meat from high heat.
- Greek spice mix – This custom blend replaces individual seasoning measurements and keeps the flavor consistent every time. Make sure it’s evenly distributed over the chicken for full coverage and proper caramelization.
Love this spice blend? Try it on our Lemon Pepper Chicken Wings or sprinkle it over Lemon Roasted Potatoes for extra flavor.
The Greek Spice Mix
This recipe uses my homemade Greek spice blend. It’s what gives these skewers their bold, layered flavor without needing a long marinade.
The spices toast slightly under the broiler, creating an incredible aroma and depth. It’s simple, balanced, and designed specifically for chicken thighs.
- 1/4 cup of paprika, smoked, sweet, or hot paprika, depending on your heat tolerance
- 3 tbsp ground black pepper
- 3 tbsp garlic flakes
- 3 tbsp onion powder
- 2 tbsp dried oregano
- 2 tbsp dried thyme leaves
- 1 tbsp sea salt
- 2 tbsp coriander
- 1 tbsp cayenne pepper
Pro Tip
If your spice blend contains dried herbs and garlic powder, lightly rub the chicken with olive oil first, then sprinkle the spice mix. The oil helps the seasoning adhere and prevents dry patches under high heat.
Step by step
- Take the chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature. Add all the spices and herbs to a bowl and mix well.
- Cut the chicken thighs into bite-sized pieces.
- Place them in a baking dish (or a large bowl). Season with one tablespoon of the chicken rub and a tablespoon of olive oil. Rub the seasonings all over the meat.
- Pass the pieces through skewers. Cover and refrigerate for 30 minutes hour up to 24 hours. The more you marinate, the better the thighs will taste.
- Place the skewers in a single line on a rimmed baking sheet.
- Broil for 10 minutes per side. I place the chicken in the middle rack and broil at 500°F / 260°C.
Pro Tip
Don’t place the chicken too close to the broiler because it will be charred on the outside and raw inside.
Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.
These skewers are perfect for quick dinners, but if you’re planning ahead, my Lemony Greek Chicken Stew with Beans is a fantastic Greek chicken recipe.
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Broiled chicken thighs in skewers
Ingredients
- 2 lbs chicken thighs skinless and boneless
- ¼ cup olive oil extra virgin
For the chicken spice mix
- ¼ cup paprika smoked, sweet, or hot paprika
- 3 tablespoons ground black pepper
- 3 tablespoons garlic flakes
- 3 tablespoons onion powder
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme leaves
- 1 tablespoon sea salt
- 2 tablespoons coriander
- 1 tablespoon cayenne pepper
For serving
- lemons
Instructions
- Add all the spices and herbs in a bowl and mix well. Cut the chicken thighs into bite-size pieces. Place them in a baking dish (or a large bowl).
- Season with one tablespoon of the chicken rub and a tablespoon of olive oil. Rub the seasonings all over the meat. Pass the pieces through skewers. Cover and refrigerate from 30 minutes hour up to 24 hours. The more you marinate, the better the thighs will taste.
- Take the chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature.
- Place the skewers in a single line on a rimmed baking sheet.Broil for 10 minutes per side. I place the chicken in the middle rack and broil at 500°F / 260°C. I don't place the chicken closer to the broiler because it will be charred on the outside and raw inside. Always cook chicken until the juices run clear. Insert a meat thermometer into the thickest part of a chicken thigh skewer; the chicken is fully cooked when it reaches 165°F / 74°C.
- Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.
Notes
Nutrition
I served this with some warm pita bread and a little hummus and it was fantastic. Thanks for sharing your recipes.
This sounds like a comfort food dish for sure! Thanks for the share! I am always on the hunt for new chicken recipes.
Sounds like a perfect dish to prepare for tonight’s dinner. It is so delicious!
Can this be made stove top? My oven stopped working.
Hi Kat,
Yes, you can make it on the stovetop.
Add a tablespoon of olive oil to a large skillet that comfortably fits the chicken thighs. (or cook in batches)
Cook over medium heat.
Do not move the chicken around; let them cook for 5 minutes or until you can easily flip them over.
Use a meat thermometer; chicken is cooked through when the internal temperature registers at 165˚F. Make sure the juices run clear.
Thank you so much for trying this recipe! Please come back and let me know how you liked it.
x Jenny