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 chickenbuttermilk chicken thighs, and lemon garlic orzo or spatchcock chicken with lemon & garlic!

Chicken thigh skewers on pita, cherry tomatoes, sliced cucumber, fries and lemon wedges on parchment paper.

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
Spices on a plate with labels for making the rub for spicy broiled thighs in skewers.

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.

Chicken thigh skewers lined up on a baking tray.

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.

Chicken thigh skewers on pita, cherry tomatoes, sliced cucumber, fries and lemon wedges on parchment paper.

Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.

More chicken recipes

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Chicken thigh skewers on pita, cherry tomatoes, sliced cucumber, fries and lemon wedges on parchment paper.

Broiled chicken thighs in skewers

by Jenny | The Greek Foodie
Broiled chicken thighs are perfect for an evening with family and friends.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Best marinating time 1 day
Course Main Course
Cuisine Greek
Servings 6
Calories 435 kcal

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
 
 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 435kcalCarbohydrates: 7gProtein: 26gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 148mgSodium: 121mgPotassium: 441mgFiber: 2gSugar: 1gVitamin A: 702IUVitamin C: 24mgCalcium: 68mgIron: 2mg
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Broiled Chicken Thigh Skewers

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5 Comments

    1. 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