Our Broiled Chicken Thigh skewers are juicy, flavorful and easy to prepare. They are a great choice for hosting parties or backyard barbecues. Serve with pita, tzatziki, chopped tomatoes, olives, basil, and feta cheese, for a delicious weeknight dinner.
If you love these Greek Broiled Chicken Thigh Skewers, you will also love this parmesan-crusted chicken, buttermilk chicken thighs, and lemon garlic orzo or spatchcock chicken with lemon & garlic!
Why this recipe sings
These broiled chicken thigh skewers will win over family and guests,
- Chicken thighs are known to be more flavorful than chicken breasts due to their higher fat content.
- With a simple rub, they are full-flavored and very tender. Paprika, black pepper, other spices and dried herbs marinate the meat for as little as a few hours or as long as overnight.
- You can serve this dish with almost anything, but it’s especially lovely with pita or other flatbread, a horiatiki tomato salad, and crispy fries.
- And if you’re looking to substitute chicken breasts for the thighs, you can. Just adjust the cooking time; chicken breasts are more likely to cook longer than dark meat.
Here is what you need for this recipe
- Chicken thighs. Skinless and boneless. You can also use chicken breast if you prefer.
- Extra virgin olive oil
For the spicy chicken rub
- 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
Here is how you make it
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.
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Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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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 rub
- 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
- 1/4 cup of paprika, smoked, sweet, or hot paprika, depending on your preference
- 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
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