Grilled chicken skewers (the best)
- Preparation 25 min
- Refrigeration 3 h
- Cooking 20 min
- Servings 4 to 6
- Freezing Absolutely
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🍗 The best grilled chicken skewers: juicy thighs, marinade that delivers
Looking for grilled chicken skewers that actually taste like something, come off the BBQ juicy, and get unanimous votes around the table? You found your recipe. The secret is two things: boneless skinless chicken thighs (juicier, more flavorful, and way more forgiving than breasts), plus an IPA marinade with soy sauce, balsamic, brown sugar and Dijon mustard that coats the meat and caramelizes on the grill. This is the recipe for summer BBQs, long weekends, weeknight dinners, entertaining. It plays everywhere.
🔥 Chicken thighs = the cut that forgives
I always go with boneless skinless chicken thighs for these skewers. Juicier, more flavorful, and above all way more forgiving than breasts on the grill. Breasts dry out in a heartbeat, but thighs hold their juice even if you’re distracted for 30 seconds. Served with a little drizzle of reserved fresh marinade at the table, you’ll lose it at how tender the chicken turns out.
🍺 A versatile marinade that delivers
This marinade is a little masterpiece: IPA beer, soy sauce, balsamic vinegar, brown sugar, Dijon mustard, lemon, dried herbs. Ingredients that fit together like they were born to. I grab the Belle Mer (Archibald) when I find it, otherwise any other Quebec IPA or pale ale works. Bonus: this marinade also works beautifully for pork, fish and shrimp. Take notes. Serve with an orzo salad with bocconcini and pesto, grilled BBQ potatoes with garlic-lemon butter, or grilled rapini, and you walk away with the honors.
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🍗 Boneless skinless thighs — the cut that forgives
I always go with boneless skinless chicken thighs for these skewers. Juicier, more flavorful, and above all way more forgiving than breasts. One minute too long on the grill? No big deal, thighs hold. Breasts dry out in a heartbeat.
🍺 IPA or pale ale = the twist that changes everything
I use Belle Mer (Archibald) when I find it — otherwise any good Quebec IPA or pale ale works. The hoppy bitterness balances the brown sugar and the saltiness of the soy sauce, and the fruity aromas integrate into the marinade. Avoid flat lagers or overly mild beers — you want bold character so it shows in the final result.
🔄 Split your marinade in 3 (marinate + baste + drizzle)
My absolute pro move: split the marinade into THREE portions from the start. One to marinate the raw chicken, one fresh to baste during cooking, and a third fresh one to drizzle on the skewers just before serving. Don’t be shy about making a bit more — you’ll lose it. NEVER use the marinade that touched raw meat without boiling it first.
⏱️ 3 hours marinating, no more
The marinade has plenty of balsamic and lemon — 3 hours is ideal, don’t go past that. Beyond 3 hours, the acidity can start altering the chicken’s texture. In a rush? 1 hour minimum already gives good results. But 3 hours = the sweet spot.
🔥 BBQ max preheat, 4-5 min per side, baste often
Preheat the BBQ to max, oil the grates, then grill about 4-5 minutes per side. Turn regularly and baste with the reserved fresh marinade at every flip. Brown sugar can caramelize fast but with only 2 tbsp, it won’t burn if you watch it. Close the lid between flips for even cooking.
🌡️ Thermometer 165°F or knife test
To make sure the chicken is cooked: meat thermometer at 165°F (74°C) in the center of the thickest piece, ideally. No thermometer? Pull a skewer, cut a piece and check the meat is white all the way through. Better safe than serving raw chicken.
🍴 Serve straight from the BBQ — no rest needed
Unlike beef, chicken is served straight off the BBQ. No foil rest needed. Drizzle the reserved fresh marinade on top right before serving for a flavor explosion, then dig in. That’s when it’s at its best.
🔁 Versatile marinade — pork, fish, shrimp
Huge bonus: this marinade also works beautifully for pork, fish and shrimp. Once you test it on chicken and lose it, keep it in your back pocket for other proteins. It’s a marinade that makes just about anything better.
🏠 No BBQ? Oven on broil
No BBQ on hand? Oven on broil on a rack does the job. Place the skewers on a rack over a baking sheet (to catch drippings), set the oven to broil on high, then cook, turning every 4-5 minutes until the chicken is golden and cooked through.
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Ingredients
- 1 kg boneless, skinless chicken thigh, cut into medium-sized pieces
- 1/3 cup olive oil
- 1/4 cup La Belle Mer IPA by Archibald (or other IPA to taste)
- 3 tbsp. lemon juice
- 2 tbsp. soy sauce
- 2 tbsp. balsamic vinegar
- 2 tbsp. brown sugar
- 1 tbsp. Dijon mustard
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. paprika
- Salt and freshly ground pepper
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Preparation
- Place the chicken in a large, airtight dish and set aside.
- Place remaining ingredients in a large bowl, season generously with salt and pepper and mix. Pour half over the chicken, close the dish and mix well. Set aside in the fridge for 3 hours with the fresh marinade. Skewer the chicken and set aside.
- Preheat the barbecue to maximum power and oil the grills. Place chicken skewers on the heat and cook for 4 to 5 minutes per side, or until chicken is cooked through. Keep basting with fresh marinade!
This one blends olive oil, IPA beer, lemon juice, soy sauce, and balsamic vinegar with brown sugar, Dijon mustard, and dried herbs. Marinate the chicken for 3 hours, keeping half the marinade fresh in the fridge for basting the skewers while they grill.
This recipe uses boneless, skinless chicken thigh, cut into medium pieces. Thighs stay juicy and forgiving on the hot grill, which matters here since the skewers cook for 4 to 5 minutes per side over maximum heat.
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