I’ve always loved how simple it is to grill food, especially when it tastes amazing. This recipe for Chili Skewered Chicken is great for a casual party, a quick dinner during the week, or a fun barbecue on the weekend.

It’s easy to make and has a big, bold flavor. And who doesn’t like eating food on a stick?

Recipe Overview

This recipe is all about juicy chicken pieces. We’ll cover them in a tasty chili sauce, put them on sticks, and grill them. They end up full of flavor, a little smoky, and really good to eat.

The chili sauce not only makes the chicken taste great but also makes it soft and tender.

You can serve these chicken sticks as a snack, a main dish with some sides, or even in wraps or salads.

They’re easy to eat and everyone usually loves them. I think they’re perfect for eating outside, like at a picnic, a game, or just in your backyard.

Chili Skewered Chicken Ingredients

1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup of olive oil
2 tablespoons of chili powder
1 tablespoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of ground cumin
1/2 teaspoon of dried oregano
1/4 teaspoon of cayenne pepper (use more or less, depending on how spicy you like it)
1 teaspoon of salt
1/2 teaspoon of black pepper
Wooden or metal sticks (if using wooden sticks, soak them in water for 30 minutes first)

For the olive oil, a good quality extra virgin olive oil tastes best. But any cooking oil you have is fine.

If you don’t like spicy food, you can use less cayenne pepper or leave it out. If you love spicy food, add a little more!

You can also use boneless, skinless chicken thighs instead of breasts. They’re often even juicier and tastier.

Step-by-Step Instructions

First, we’ll make the marinade. In a big bowl, mix together the olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and black pepper. Mix it all up well. It should look like a thick, yummy paste.
Put the chicken pieces in the bowl with the marinade. Use your hands or a spoon to cover each piece of chicken with the sauce. Make sure every bit is covered!
Cover the bowl with plastic wrap, or put the chicken in a bag that seals. Put it in the fridge for at least 30 minutes. You can leave it for up to 4 hours. The longer it sits, the more flavor it will have.
While the chicken is soaking up the flavor, soak your wooden sticks in water if you’re using them. Put them in a shallow dish with water. This stops them from burning on the grill.
Now, put the chicken on the sticks. Carefully slide the chicken pieces onto the sticks, but leave a little space between each piece. This helps them cook evenly.
Heat up your grill to medium-high heat. When it’s hot, put the chicken sticks on the grill.
Cook the sticks for about 5-7 minutes on each side. They’re done when the chicken is fully cooked and looks a bit charred. You’ll know it’s cooked when the juices run clear if you poke it with a fork, or if the inside temperature is 165°F (74°C). Watch it closely so it doesn’t overcook.
Take the sticks off the grill and let them rest for a few minutes before serving. This makes the chicken juicier.

Variations & Tips

Spiciness: Change how much cayenne pepper you use to make it more or less spicy. You can also add red pepper flakes for extra heat.
Add Veggies: Put pieces of bell peppers, onions, zucchini, or cherry tomatoes on the sticks too. Put a piece of chicken, then a veggie, and so on.
Try Different Marinades: Use different spices. Try adding a little lime juice or honey for a sweet and sour taste.
Make Ahead: You can put the chicken in the marinade and on the sticks a few hours before. Keep them in the fridge until you’re ready to grill.
Leftovers: Store leftover cooked chicken sticks in a sealed container in the fridge for up to 3 days.
Reheating: Warm them up gently in the microwave, oven, or on the grill.
Serving: Serve with your favorite dipping sauces, like a yogurt sauce or a spicy peanut sauce. They’re also good with rice, salad, or grilled veggies.

Chili Skewered Chicken: Key Details

Prep time: 20 minutes (plus time for the chicken to soak in the marinade)
Cook time: 10-15 minutes
Total time: 30-35 minutes (plus time for the chicken to soak in the marinade)
Servings: 4-6
Things you’ll need: Big bowl, sticks (wooden or metal), grill

FAQ

How long should the chicken soak in the marinade?

At least 30 minutes, but you can leave it for up to 4 hours for more flavor.

Can I use chicken thighs?

Yes! Chicken thighs often taste better and stay juicier on the grill.

What if I don’t have a grill?

You can cook these in the oven. Heat your oven to 400°F (200°C) and bake for 20-25 minutes, or until cooked. You can also use a grill pan on the stove.

Can I make these ahead?

Yes, you can put the chicken in the marinade and on the sticks a few hours before. Keep them in the fridge until you’re ready to cook.

How do I store leftovers?

Keep cooked chicken sticks in a sealed container in the fridge for up to 3 days.

My chicken is sticking on the grill, what should I do?

Be sure that your grill is hot enough and at medium-high heat.
Also you can put some oil on the grill before you add the chicken.