Spicy Chicken Thigh Kabobs

I’ve always loved grilling during summer evenings. There’s something so relaxing about being outside, enjoying the warm air while dinner cooks on the barbecue. But after years of making the same old burgers and hot dogs, I started looking for new recipes to keep things interesting.

That’s when I discovered chicken thigh kabobs, and they quickly became our family’s go-to grill recipe. I like that I can prep them ahead of time while I’m making lunch, then let them marinate until dinner. The kids help thread the meat onto skewers, which makes cooking more fun and gets them involved in the kitchen.

Want something easy but still tasty? These kabobs are perfect. Need a crowd-pleasing dish for your next backyard gathering? They’ve got you covered. I usually make extra because everyone always comes back for seconds.

What Kind of Chicken Thighs Should I Use?

For kabobs, boneless skinless chicken thighs are definitely the way to go – they’re more forgiving than chicken breast and stay juicy even with high-heat grilling. You’ll find them easily in most grocery stores, usually packaged in the fresh meat section, though frozen ones work just as well if you thaw them properly. When shopping, look for thighs that have a pink color with minimal fat spots, and try to pick pieces that are roughly the same size so they’ll cook evenly. If your store offers both regular and air-chilled chicken thighs, grab the air-chilled ones if you can – they tend to have better texture and don’t retain extra water like traditionally processed chicken.

Options for Substitutions

Looking to make these tasty kabobs but missing a few ingredients? Here are some helpful swaps you can try:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breast chunks instead. Just watch the cooking time as breast meat cooks faster and can dry out more easily.
• Saffron: Saffron adds a nice color and flavor, but it’s pricey! You can substitute with 1/4 teaspoon ground turmeric for color, though the taste will be different. Some folks also use a pinch of paprika mixed with turmeric.
• White onion: Red onions or shallots work just as well in this recipe. Yellow onions are fine too, though they’re a bit sweeter.
• Olive oil: Any neutral cooking oil like vegetable, canola, or grapeseed oil can work here. Even melted butter or ghee adds nice flavor.
• Fresh lemon juice: If you’re out of fresh lemons, use bottled lemon juice, or try lime juice instead. You can even use a mix of citrus juices – just keep the total amount the same.
• Powdered garlic: Fresh minced garlic works great – use 3-4 cloves. Or if you’re out of both, garlic chives or even a bit of onion powder can add that savory kick.

Watch Out for These Mistakes While Grilling

The biggest challenge with chicken kabobs is uneven cooking, which happens when you cut the meat pieces in different sizes – take extra care to make your chicken chunks as uniform as possible, aiming for that 1.5-inch sweet spot. A common mistake is threading the pieces too tightly on the skewers, which prevents the heat from reaching all sides of the meat – leave a small gap between each piece to ensure thorough cooking. If you’re using wooden skewers, don’t skip soaking them in water for at least 30 minutes before grilling, or you’ll end up with burnt sticks and potentially undercooked chicken. For the juiciest results, avoid moving the kabobs too frequently on the grill – give them 5-6 minutes per side on medium-high heat, and only flip them once when they release easily from the grates.

What to Serve With Chicken Kabobs?

These juicy chicken kabobs pair perfectly with fluffy rice or warm pita bread to soak up all those tasty marinaded flavors. A simple cucumber and tomato salad on the side adds a cool, fresh crunch that balances the warm, spiced meat. For a complete Mediterranean-style spread, add some hummus, tzatziki, or baba ganoush for dipping, and maybe a few lemon wedges on the side for an extra squeeze of brightness. If you’re keeping things casual, you could also toss these kabobs over a bed of mixed greens with some feta cheese for an easy dinner salad.

Storage Instructions

Keep Fresh: Got leftover chicken kabobs? Place them in an airtight container and pop them in the fridge for up to 3 days. I like to keep the meat on the skewers if there’s room, but you can also remove it to save space. The spices will continue to flavor the chicken, making it even tastier the next day!

Freeze: These kabobs are great for meal prep! You can freeze them both cooked or uncooked. For uncooked kabobs, arrange them in a freezer bag with the marinade and freeze for up to 3 months. For cooked kabobs, remove the meat from the skewers, place in a freezer-safe container, and store for up to 2 months.

Warm Up: To enjoy your leftover kabobs, gently warm them in a 350°F oven for about 10 minutes, or until heated through. You can also use the microwave, but the oven helps maintain the nice texture. If reheating from frozen, thaw overnight in the fridge first.

Preparation Time	180-720 minutes
Cooking Time	15-20 minutes
Total Time	195-740 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 150-160 g
• Fat: 150-160 g
• Carbohydrates: 30-35 g

Ingredients

• 2 pounds boneless, skinless chicken thighs, diced into 1.5-inch pieces
• 1 white onion, chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon powdered garlic
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• Pinch of saffron strands
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil

Step 1: Marinate the Chicken

Combine all the ingredients in a nonreactive dish or a resealable plastic bag.

Make sure the chicken is fully covered with the marinade.

Place the dish or bag in the refrigerator and let the chicken marinate for at least 3 hours, or up to overnight, to absorb the flavors thoroughly.

Step 2: Prepare the Chicken and Skewers

Once the chicken has marinated, you can discard the onions if you choose not to use them.

Alternatively, you can grill the onions on the side using a grill basket or sauté them on the stovetop.

Thread the marinated chicken pieces onto skewers, spacing them slightly apart to ensure even cooking.

Step 3: Preheat the Grill

Prepare a charcoal or gas grill for cooking.

The flame should be kept fairly low, and position the grilling rack about 6 inches from the heat source.

This setup ensures the chicken cooks evenly without burning on the outside.

Step 4: Grill the Chicken

Place the chicken skewers on the preheated grill.

Cook them slowly, turning as necessary to brown all sides evenly.

Baste the chicken with any leftover marinade as it grills to enhance its flavor and prevent it from drying out.

Grill for approximately 15 to 20 minutes until the chicken is browned all over and cooked through.

Step 5: Serve and Enjoy

Once the chicken is thoroughly cooked and beautifully browned, remove the skewers from the grill.

Serve the chicken hot off the grill as a delicious main dish.

Enjoy your flavorful, grilled chicken skewers with your favorite sides!