Italian Chicken Skewers are a quick, delicious, and flavorful grilled chicken dinner that you'll find yourself making all summer long. Juicy and tender chicken bites are smothered in a tomato-based marinade loaded with fresh herbs. Plus, they are easy to make on busy weeknights when you are short on time.
You can cook this easy dinner on the grill or in the oven (yes — you can enjoy these chicken kebabs all year long!). Serve them with Italian-style summer sides like salad, pasta, veggies or risotto.
Why You'll Love Italian Chicken Skewers
- The homemade tomato-based marinade. To make this Italian chicken, you need the perfect marinade — made with tomato paste, heaps of parsley, balsamic vinegar, onion, and garlic. This combination of classic Italian ingredients creates incredible flavor in every bite.
- Quick and easy to make. This grilled chicken recipe is easy enough that you can make it on busy weeknights. Just keep in mind that you need to set the meat aside to marinate for at least 1 hour to allow the flavors to infuse into the meat and tenderize it. If you have the time, I recommend marinating it the night before or in the morning. The longer you marinate, the more flavorful the chicken will be.
- Cook them on the grill or in the oven. You can enjoy these Italian chicken skewers any time of the year because you can fire them up on the grill in the summer months or bake them in the oven. We love grilled them because the charring and smoke add even more flavor to these already flavorful bites of chicken. You can also create a similar effect in the oven by turning the broiler on for a few minutes after they have been baked.
Ingredient Notes
To make these easy Italian Chicken Skewers, you will need the following ingredients (full measurements in recipe card below):
- chicken - we used boneless skinless chicken breasts, but you can also use boneless chicken thighs if you prefer.
- salt and pepper
- onion
- garlic
- parsley - or substitute with 1.5 tablespoons dried parsley or Italian seasoning.
- tomato paste - adds flavor and color.
- balsamic vinegar - adds flavor and color.
- vegetable oil
You will also need measuring cups and spoons, mixing bowl or ziploc bag for marinating, and skewers (we used bamboo skewers).
How to Make the Best Italian Chicken Skewers
- Season the chicken. Cut the chicken breasts into 1-inch thick pieces and season with salt and pepper. Set aside in a large mixing bowl or Ziploc bag.
- Marinate the chicken. In a food processor or blender, add onion, garlic, parsley, tomato paste, balsamic vinegar, and oil and puree for 1 minute until smooth. Pour in the mixture over the chicken. Toss well until evenly coated. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).
- Thread the chicken. Thread 6-8 marinated cubed chicken breasts onto each skewer. I used bamboo skewers.
- Grill the chicken. Preheat grill over medium high heat until hot, about 2-3 minutes. Place the skewers evenly apart on the grill and grill for 5-7 minutes on each side until the edges are nicely charred. The internal temperature for the chicken should reach 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking. You can also cok them on a preheated grill pan for 8-10 minutes per side.
How to Bake Chicken Skewers in the Oven
Place the threaded chicken skewers spaced evenly apart on a parchment lined half sheet baking pan or on a lightly oiled wire rack in a baking pan. Bake in a 425F preheated oven for 15 minutes until golden brown and the internal temperature for the chicken reaches 165 F.
Optionally, turn on the broil function on the oven on HI and broil for 2-3 minutes until nicely charred on the edges. Let it rest at room temperature for 5 minutes and serve.
How to Serve
These Italian chicken skewers taste delicious on their own or paired with some summer side dishes. Some of my favorites are:
- Grilled Corn on the Cob or Grilled Zucchini
- Classic Coleslaw, Potato Salad or Caprese Salad
- Antipasto Skewers
- Parmesan Risotto
- Pita Bread
- Fettuccine Alfredo
Storing and Reheating
- How to store: Keep leftover Italian chicken skewers in a shallow airtight container for up to 3-4 days in the fridge. They can be stored on or off the skewers.
- How to reheat: The best way to reheat cold chicken skewers is to wrap them in aluminum foil with a splash of water and bake for 10-20 minutes in a 350F preheated oven. The foil should lay somewhat loosely around the chicken to allow for air circulation, but it should be pinched shut. You can also unthread the chicken and reheat in the air fryer at 350F for 5-10 minutes until warm.
More Chicken Skewer Recipes
- Easy Summer Grilling Recipes
- Balsamic Chicken Kabobs
- Chicken Satay Skewers with Peanut Sauce
- Persian Saffron Chicken Skewers (Joojeh Kabob)
- Lemongrass Chicken Skewers
- Greek Chicken Souvlaki Skewers
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Recipe
Italian Chicken Skewers
- Total Time: 1 hour 30 minutes
- Yield: 6 skewers
- Diet: Gluten Free
Description
Italian Chicken Skewers are an easy, delicious, and flavorful grilled chicken dinner made with juicy chicken bites smothered in a herby tomato marinade.
Ingredients
- 2 pounds boneless and skinless chicken breasts, cut into 1-inch thick cubes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 medium onion, yellow or red, roughly chopped
- 2 cloves garlic
- ¼ cup fresh parsley, roughly chopped
- ¼ cup tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons vegetable oil
Instructions
Marinate the chicken:
- Cut the chicken breasts into 1-inch thick pieces and season with salt and pepper. Set aside in a large mixing bowl or Ziploc bag.
- In a food processor or blender, add onion, garlic, parsley, tomato paste, balsamic vinegar, and oil and puree for 1 minute until smooth. Pour in the mixture over the chicken. Toss well until evenly coated. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).
- Thread 6-8 marinated cubed chicken breasts onto each skewer. I used bamboo skewers.
To grill the chicken:
- Preheat grill over medium high heat until hot, about 2-3 minutes.
- Place the skewers evenly apart on the grill and grill for 5-7 minutes on each side until the edges are nicely charred. The internal temperature for the chicken should reach 165 F as read on a meat thermometer. Do not overlap the skewers at any time to ensure even cooking. You can also cook them on a preheated grill pan for 8-10 minutes per side.
- Serve warm.
To bake the chicken:
- Preheat the oven to 425 F.
- Place the threaded chicken skewers spaced evenly apart on a parchment lined half sheet baking pan or on a lightly oiled wire rack in a baking pan.
- Bake for 15 minutes until golden brown and the internal temperature for the chicken reaches 165 F.
- Turn on the broil function on the oven on HI and broil for 2-3 minutes until nicely charred on the edges. Let it rest at room temperature for 5 minutes and serve.
Notes
How to store: Keep leftover Italian chicken skewers in a shallow airtight container for up to 3-4 days in the fridge. They can be stored on or off the skewers.
How to reheat: The best way to reheat cold chicken skewers is to wrap them in aluminum foil with a splash of water and bake for 10-20 minutes in a 350F preheated oven. The foil should lay somewhat loosely around the chicken to allow for air circulation, but it should be pinched shut. You can also unthread the chicken and reheat in the air fryer at 350F for 5-10 minutes until warm.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 15 minutes
- Category: Chicken
- Method: Grill
- Cuisine: Italian
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