Ingredients
Scale
- 12 skewers (bamboo or metal)
- 1 tbsp sweet paprika
- 1 tbsp freshly minced garlic
- ¼ cup (60 ml) olive oil
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- 2 tsp salt
- ½ tsp cracked black pepper
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (chicken breast can also be used, see note 1)
Instructions
- If using bamboo skewers, submerge them in tap water for 10 minutes prior to cooking, to stop the skewers burning.
- In a large bowl, combine the paprika, garlic, olive oil, red wine vinegar, brown sugar, salt, black pepper and chicken. Combine well using tongs or your hands so that the chicken is evenly coated in the marinade. Use immediately, or cover and refrigerate for up to 24 hours to intensify the flavours (although I rarely do this for quick weeknight dinners).
- Thread the chicken onto the skewers, repeating until you have used up all of the chicken. You should have enough chicken for roughly 12 skewers with 5–6 pieces of chicken on each (depending on how big your chicken pieces are).
- Preheat the barbecue (or a griddle/chargrill pan on the stovetop) over medium–high heat. Cook the chicken for 8–10 minutes, turning regularly.
- Allow the chicken to rest, loosely covered in foil, for 3–5 minutes before serving.
Notes
Note 1 – My preference is chicken thigh as I feel it produces the best, juiciest results, but chicken breast can also be used. Cook the chicken for 8–10 minutes or until it is cooked through.
Make ahead:
Chicken – Marinate the chicken and thread the skewers up until 24 hours prior to cooking. Refrigerate in an airtight container until ready to use.
Leftovers:
Refrigerate leftover chicken skewers for up to 3 days in an airtight container. Reheat in the microwave for the best, juiciest results. Not suitable to freeze.
- Prep Time: 20 mins
- Cook Time: 10 mins
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