Charred Chicken Skewers
Chunks of chicken thigh marinate in lemon, garlic, and smoked paprika, then thread onto skewers and char over live fire until the edges turn deeply blistered.
Thigh meat stays juicier than breast on the grill, which matters most on skewers where every side of the meat meets direct heat. A short marinade of lemon juice, garlic, and smoked paprika seasons the chicken through and helps the exterior char rather than just dry out. Serve the skewers straight off the grate with warm flatbread.
Ingredients
Method
Tap a number to mark a step doneCut the chicken thighs into 1.5-inch chunks and place them in a bowl with the olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper.
Toss until every piece is coated, then cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours.
If using wooden skewers, soak them in water for 20 minutes so they do not scorch over the flame.
Thread the marinated chicken onto the skewers, leaving a small gap between pieces so the heat reaches all sides evenly.
Grill the skewers over direct high heat for 10 to 12 minutes, turning every 2 to 3 minutes, until charred in spots and cooked through.
Check that the thickest piece reaches 165F, then let the skewers rest for 2 minutes off the heat before serving them hot.
Kitchen note
Cut the chicken into evenly sized chunks so every piece finishes cooking at the same time and none of the skewer dries out.
