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
- 1/2 teaspoon ground black pepper
- 1 medium onion, yellow or red, roughly chopped
- 2 cloves garlic
- 1/4 cup fresh parsley, roughly chopped
- 1/4 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