Chicken Thigh Skewers
These chicken thigh skewers get chili lime marinade, a hard char on the grill, and a butter chili crisp glaze brushed on twice at the end. I use thighs because dark meat stays juicier and that fat is working overtime the whole cook. Tajín, cilantro and cotija over the top. Marinate them the day before and turn this into a weeknight thing.
Author’s Notes
Fat To Me Is Flavor
I like to use chicken thighs because they just stay juicier. It’s dark meat, it has a lot more fat in it, and fat to me is flavor. It keeps the meat juicier.
This marinade works excellent. You know, you can even marinate a day before you cook it, and this is perfect for like a lunch or even a dinner.
You can also put your own spin, you can add more spice if you want. This one is just perfect mild, it’s not too spicy, but the chili oil you pick, you know, it’s gonna determine the spice level. I went with mild, you know, so I enjoy it a lot more. That’s about it.
Miguel
Why Thighs and Why I Cook Them Past “Done”
Dark meat stays juicier. Thighs have more fat than breast and fat equals flavor to me. That fat also does the work while you’re getting real char on the outside, protecting the meat. That’s the whole point of cooking them over fire.
The other thing I’m doing is pulling them at a higher temp than you’ve probably been told. Chicken is safe at 165, thighs aren’t done at 165. They’re safe to eat, there’s a difference. Thighs have collagen running through them that needs heat and time to break down, and at 165 it’s not finished. Take them past that point and it renders out along with the fat, and you have meat that’s tender as opposed to just cooked.
Breast would dry out if you tried this method. Thighs are definitely better but I know some people aren’t fans of dark meat.
Marinate it the Day Before
Thirty minutes will work here. But overnight marinates are a different recipe. The yogurt and lime need time to work into the meat, and the difference between thirty minutes and overnight is very noticeable.
This is also what makes these skewers work for weeknight dinners. Get the cutting and mixing done whenever you have twenty minutes to spare, stash it in the fridge and the actual cook is quick.
What Goes Into These Chicken Thigh Skewers
| Ingredient | Notes |
|---|---|
| Boneless skinless chicken thighs | Cut into bite-size pieces. Dark meat, ya know, for all the reasons listed above. |
| Greek yogurt | Goes into the marinade. Clings to the meat better than oil alone. |
| Olive oil | Flavor, marinade base. |
| Lime | Juice of one whole lime for the marinade, half a lime juiced for the glaze. |
| Honey | Small amount in both marinade and glaze. What will help us get those edges caramelizing. |
| Chili crisp | In both marinade and glaze. What we’re using for heat here. |
| Soy sauce | Salt and flavor, depth. |
| Hot sauce | Heat, and more acid. |
| Garlic | Grated garlic, into the marinade. |
| Smoked paprika, cumin, chili powder | The dry spices. |
| Kosher salt and black pepper | Um… seasoning? |
| Butter | Melted, for the base of our glaze. |
| Tajín | Mixed into the glaze and sprinkled on top. |
| Cilantro and cotija | Chopped and crumbled, sprinkled on top. |
Find exact amounts in the recipe card below.
How I Made the Chicken Thigh Skewers
I cut the thighs into bite-size pieces and put them into a big bowl.
Everything for the marinade gets added and mixed till every piece is coated.
Marinade that and overnight is better than just a few hours.
Thread the chicken onto your skewers. I personally used metal skewers, but if you end up using wood, soak them in water first so they don’t burn.
Fire up that grill and pop these babies on. I like to turn them often for an even cook and crisp all over.
While the chicken cooks I whipped together my glaze. Melted butter mixed with chili crisp, lime juice, honey and Tajín.
Glaze the skewers about ten minutes before they’re done. Brush on that sauce, let it cook onto the meat and harden a bit, then glaze them again. Don’t try to do it all at once, and don’t glaze them early or they’ll burn.
Pull them when they hit temperature and let them rest.
Finish with Tajín, cilantro and crumbled cotija.
Times and temperatures for every step are in the recipe card below.
Glaze Twice, NOT Once
Brush once, let it cook onto the skewer and harden, brush it on again. First coat is what grabs. Second coat is what you’ll actually taste. One big glop on at the end just slides right off and melts in the fire.
I know I said this already but it’s worth repeating. There’s butter and honey in that glaze and both will burn long before your chicken does. Brush it on too early and you’ll get a black skewer with raw centers.
Make-Ahead and Storage
This marinade can sit overnight, which is actually preferable. The glaze can be made ahead too but keep in mind it’ll firm up in the fridge because there’s butter in it. Give it a quick warm before you brush on chicken.
Leftovers should go into an airtight container. But don’t forget to pull the meat off the skewers first. You can dry out even juicy chicken thighs if you blast them straight from the grill.
Miguel’s Tips for Chicken Thigh Skewers
- Soak your wooden skewers. If you use wood, they need to soak first. Don’t say I didn’t warn you. Metal skewers are cool too, if that’s what you got.
- Control the heat with the chili oil. I used a mild chili oil because I wanted flavor without making them spicy. Want more heat? Use a hotter chili oil, or add chili flakes to the glaze.
- Flip them often! Even cook, even char.
- Rest, don’t rush. Take them off the grill, let them rest for a few minutes, THEN eat them.
Frequently Asked Questions
Can I use chicken breast?
Sure, but cook them to 165. There’s no fat to render down on chicken breast, so cooking them past done will dry them out.
How spicy are these?
As spicy as the chili crisp you bought! I used a mild one, this recipe doesn’t add any heat besides what’s already in your jar.
Can I make this without a grill?
Sure! A hot cast iron will work to get that sear on. Just know you won’t get quite the char you would from a grill, and keep a closer eye on the glaze since a pan retains heat differently than a grill grate.
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Chicken Thigh Skewers with Chili Lime Glaze
Ingredients
Equipment
Method
- Cut the chicken thighs into approximately 1 inch bite size pieces and place them into a large bowl. Add all of the marinade ingredients and mix everything together really well, making sure every piece of chicken is completely coated.
- Let the chicken marinate for at least 30 minutes, but overnight is better. You can prepare this the day before and have it ready to cook the next day.
- Thread the marinated pieces onto your skewers. Metal skewers work great here. If you are using wooden skewers, soak them in water first so they do not burn on the grill.
- Preheat your grill to around 350°F. Place the chicken skewers on the grill and turn them every so often to get an even cook and good char on all sides.
- While the chicken is cooking, make the glaze by combining the melted butter, chili crisp, lime juice, honey and Tajín.
- About 10 minutes before the chicken is finished, start glazing. Brush the skewers generously, let the glaze cook onto the chicken and set, then glaze them a second time. Do not glaze earlier than this. The butter and honey will burn before the chicken is cooked through.
- Cook the chicken until it reaches approximately 185°F internal temperature. Thighs taken to this temperature give the fat and connective tissue time to render down, which leaves the meat tender rather than just cooked.
- Remove the skewers from the grill and let them rest for a few minutes before serving. Finish with a little Tajín, fresh cilantro and crumbled cotija cheese.
