These Oven Baked Chicken Skewers bring the flavours of a summer BBQ to your kitchen any time of year. Marinated in a simple blend of lemon, garlic and mustard, these juicy chicken kebabs are sure to be a hit with the whole family. Serve with pita bread, salad and yoghurt dressing, or pair with rice and roasted vegetables for a delicious and nutritious meal that works in any season.
Why You Will Love these Chicken Thigh Skewers
If you love quick and easy recipes that are incredibly flavourful, you are sure to love these chicken skewers!
The marinade uses everyday ingredients, but don’t let its simplicity deceive you! This marinade is truly incredible!
Bonus: oven baking the skewers also leaves you with a light sauce that is delicious over rice!
So if you’re looking for something a bit different that will bring summer to your kitchen no matter what the season, keep reading and I’ll show you how easy these chicken skewers are to make.
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Ingredients Needed to Make these Oven Baked Chicken Skewers
- 1 kg skinless, boneless chicken thighs
For the Marinade:
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 1 tbsp mustard
- 1 tbsp Herbes de Provence (or 3 tbsp chopped fresh herbs)
- 3 tbsp soy sauce
- 3 tbsp olive oil
Ingredients tips and substitutions
Chicken
I find that using skinless, boneless chicken thighs gives the best flavour and the juiciest kebabs. It is possible to use chicken breast, but the cooking time will probably be shorter – it will dry out if cooked for too long. Keep an eye on the internal temperature of the chicken, it should be at 74°C to be fully cooked.
Mustard
I like to use Dijon mustard, I prefer not to use sweet mustard for this recipe. If you suffer from food allergies, make sure you check the ingredients in your mustard before use.
Herbs
When I have fresh herbs growing in the garden, I like to add them to this recipe. Chives, parsley, thyme, rosemary, sage are all good options. However, using Herbes de Provence also works very well and gives excellent flavour any time of year!
Soy Sauce
I aim to buy high quality organic soy sauce. I use gluten free so that everyone in my family can enjoy the meal. Alternatively, if you would rather not use soy sauce, I have heard that coconut aminos are a good alternative. You could also simply add a teaspoon of salt.
Equipment Needed to Make Chicken Skewers
You will need either wooden or metal skewers for this recipe. I prefer to use metal ones as they are reusable, but if you are using wooden, it is best to soak them for 30 min before cooking with them as they may burn otherwise.
Tips Before you Start
- Soak wooden skewers for 30 min if using
- Choose the right meat – chicken thighs stay juicier than breast
- Don’t over-marinate (max 6 hours)
How to Make Oven Baked Lemon and Garlic Chicken Skewers
Start by mixing together the marinade ingredients.
Cut each chicken thigh into 4 pieces and add them to the marinade. Leave to marinate in the fridge for at least 30 mins and up to 6 hours.
Soak wooden skewers, if using.
About 15 mins before you’re ready to cook the chicken skewers, preheat the oven to 200°C fan.
Thread each piece of chicken onto the skewers. I usually make 6 skewers with this amount of meat, which is a large adult portion.
Place the chicken skewers in an oven dish and bake for 25-30 mins or until cooked through. The internal temperature of the chicken should be 74°C.
Serving Ideas for this Easy Chicken Marinade
- On pita bread with a Greek salad, or a simple green salad. Don’t forget to add a yoghurt dressing for extra creaminess!
- Serve with a salad, such as this Summer Roast Vegetable Salad with Roquette or this Roasted Vegetables with Quinoa.
- With potato wedges or sweet potato fries and a creamy herb sauce.
- With rice and roasted veggies – don’t forget to drizzle the juices over the rice – delicious!
FAQs
How long should I marinate my chicken?
For best results, marinate for at least 30 min and up to 6 hours.
How long does it take to cook chicken skewers in the oven?
Depending on how small you cut your chicken, it will usually take 25-30 mins for chicken thigh meat to be cooked through. Chicken breast will take less time.
How do I know when the chicken is cooked?
I like to use an internal thermometer to check the internal temperature – it should read 74°C in the thickest part of the meat. If you don’t have a thermometer, check that the juices are running clear.
Can I freeze uncooked marinated chicken skewers?
Absolutely, just make sure they are completely defrosted before you cook them. Check out this article to find out more about freezing chicken in a marinade.
What cuts of chicken work best?
This marinade is very versatile and will work well on any cut of chicken. You don’t even need to make skewers with it if you don’t want to – chicken breast, thighs (skinless and boneless or whole), even wings would work well.
Is this marinade gluten free?
This marinade calls for soy sauce, which often contains gluten. You can however buy gluten free soy sauce, which is what I use. Alternatively try coconut aminos, or simply sub for 1 tsp of salt.
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Did you make these oven baked chicken skewers? What did you serve them with? Don’t forget to take a picture and tag me on social media @candleinthekitchen.
Oven Baked Chicken Skewers With a Simple Lemon Garlic Marinade
Equipment
- 6 skewers metal or wood
Ingredients
- 1 kg skinless boneless chicken thighs
For the Marinade:
- Juice of 1 lemon
- 2 garlic cloves crushed
- 1 tbsp mustard
- 1 tbsp Herbes de Provence or 3 tbsp chopped fresh herbs
- 3 tbsp soy sauce
- 3 tbsp olive oil
Instructions
- Start by mixing together the marinade ingredients.
- Cut each chicken thigh into 4 pieces and add them to the marinade. Leave to marinate in the fridge for at least 30 mins and up to 6 hours.
- Soak wooden skewers, if using.
- About 15 mins before you’re ready to cook the chicken skewers, preheat the oven to 200°C fan.
- Thread each piece of chicken onto the skewers. I usually make 6 skewers with this amount of meat, which is a large adult portion.
- Place the chicken skewers in an oven dish and bake for 25-30 mins or until cooked through. The internal temperature of the chicken should be 74°C.
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