Chicken Skewers Recipe: 4 Tasty Ideas You Must Try

Liputan6.com, Jakarta - There are many ways to cook chicken, but have you ever tried a chicken skewers recipe? It is one of the most popular cooking methods across many cultures. The chicken is threaded onto sticks and grilled, often over charcoal, which gives it a smoky and slightly charred flavor that is hard to get any other way.

Skewering is also a very versatile method. Just like other styles of cooking, people around the world have their own version of a chicken skewers recipe. From the busy street food stalls of Japan to the sunny tables of Greece, each place brings something different to this simple but satisfying dish.

In this article, you will learn four different chicken skewers recipe ideas from around the world. Each one has its own unique taste and method, so you can choose the one that works best for you. We gathered these recipes from various sources, Monday (8/6/2026). Let's check them out.

This honey garlic chicken skewers recipe gives you tender pieces of chicken with a sweet and savory glaze. The marinade is quick to make and uses ingredients you likely already have at home.

Ingredients:

- 500g boneless chicken thighs, cut into bite-sized pieces

- 3 tablespoons honey

- 3 cloves garlic, minced

- 2 tablespoons soy sauce

- 1 tablespoon olive oil

- 1 teaspoon paprika

- Salt and pepper to taste

- Wooden or metal skewers

Instructions:

1. If you are using wooden skewers, soak them in water for at least 30 minutes before cooking.

2. In a bowl, mix together the honey, minced garlic, soy sauce, olive oil, and paprika. Stir until everything is well combined.

3. Add the chicken pieces to the bowl and toss them until they are fully coated with the marinade.

4. Cover the bowl and let the chicken rest in the refrigerator for at least one hour. Marinating overnight gives you an even deeper flavor.

5. Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece so they cook evenly.

6. Heat your grill or grill pan over medium to high heat. Lightly brush it with oil to prevent sticking.

7. Place the skewers on the grill and cook for about 4 to 5 minutes on each side, or until the chicken is fully cooked through and the glaze is slightly caramelized.

8. Remove the skewers from the heat and let them rest for 2 minutes before serving.

This Greek-style chicken skewers recipe is bright and herby, with the fresh taste of lemon and oregano. It is light enough to serve on a warm day and pairs well with pita bread and tzatziki sauce.

Ingredients:

- 500g boneless chicken breast or thighs, cut into chunks

- 3 tablespoons olive oil

- Juice of 1 lemon

- 3 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- 1/2 teaspoon onion powder

- Salt and pepper to taste

- Wooden or metal skewers

Instructions:

1. Combine the olive oil, lemon juice, minced garlic, oregano, thyme, and onion powder in a bowl. Mix well to form the marinade.

2. Season the chicken chunks with salt and pepper, then add them to the marinade. Toss until fully coated.

3. Cover and refrigerate for at least 2 hours. The lemon and herbs need time to soak into the chicken for the best flavor.

4. Soak wooden skewers in water for 30 minutes if you are using them.

5. Thread the marinated chicken onto the skewers.

6. Preheat your grill or oven grill to medium to high heat.

7. Grill the skewers for about 4 to 6 minutes per side, or until the chicken is cooked through and has light grill marks on the outside.

8. Serve with warm pita bread, sliced tomatoes, and a side of tzatziki or plain yogurt.

This Indonesian chicken satay recipe features a rich peanut sauce marinade and a warm blend of spices. It is one of the most well-known street foods in Southeast Asia and is best served with steamed rice or rice cakes.

Ingredients:

- 500g boneless chicken thighs, thinly sliced

- 2 tablespoons Indonesian sweet soy sauce (kecap manis)

- 1 tablespoon vegetable oil

- 1 teaspoon ground coriander

- 1 teaspoon ground turmeric

- 2 cloves garlic, grated

- Bamboo skewers, soaked in water

For the peanut sauce:

- 5 tablespoons peanut butter

- 1 tablespoon sweet soy sauce

- 1 tablespoon lime juice

- 1 teaspoon chili paste or sambal

- 4 to 5 tablespoons warm water

Instructions:

1. Mix the Indonesian sweet soy sauce, vegetable oil, ground coriander, ground turmeric, and grated garlic together in a bowl.

2. Add the thinly sliced chicken and mix well. Let it marinate for at least one hour in the refrigerator.

3. While the chicken is marinating, make the peanut sauce. Combine the peanut butter, Indonesian sweet soy sauce, lime juice, and chili paste in a small bowl. Add warm water a little at a time and stir until the sauce reaches a smooth, pourable consistency.

4. Thread 3 to 4 pieces of chicken onto each soaked bamboo skewer.

5. Grill the skewers over medium to high heat for about 3 to 4 minutes per side, brushing with the remaining marinade as they cook.

6. Once the chicken is cooked and lightly charred at the edges, remove from the heat.

7. Arrange the satay on a plate and serve immediately with the peanut sauce on the side. Garnish with sliced shallots and fresh cucumber if desired.

This Japanese chicken skewers recipe, known as yakitori, uses a simple tare sauce made of soy sauce, mirin, and sake. The sauce is brushed on the chicken as it grills, building up a savory, slightly sweet glaze with each layer.

Ingredients:

- 500g boneless chicken thighs, cut into small cubes

- 3 tablespoons soy sauce

- 2 tablespoons mirin

- 2 tablespoons sake (or dry white wine as a substitute)

- 1 tablespoon sugar

- Bamboo skewers, soaked in water

- Sliced spring onions or leek (optional, to alternate on skewers)

Instructions:

1. To make the tare sauce, combine the soy sauce, mirin, sake, and sugar in a small saucepan. Stir over low heat until the sugar dissolves completely. Let it simmer gently for 3 to 5 minutes until slightly thickened, then set aside to cool.

2. Thread the chicken cubes onto the soaked bamboo skewers. If you are using spring onions or leek, alternate a piece of chicken with a chunk of the vegetable.

3. Heat a grill or charcoal grill to medium heat. Yakitori is traditionally cooked over charcoal, but a regular grill pan works well too.

4. Place the skewers on the grill and cook for 2 to 3 minutes on each side without any sauce first.

5. Begin brushing the tare sauce onto the skewers. Turn them and brush the other side. Repeat this process two or three more times over the next several minutes.

6. Cook until the chicken is fully done and the outside has a glossy, caramelized finish from the repeated layers of sauce.

7. Serve the yakitori hot, with a sprinkle of toasted sesame seeds or a light dusting of shichimi togarashi spice blend if you enjoy a little heat.