- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 330 kcal
Quick summary
“These chicken skewers bring juicy breast cubes marinated in olive oil, lemon juice, minced garlic, and paprika, golden to perfection on the grill. It is worth making for the ease of preparation and the soft and golden result that pleases everyone at barbecues.”
What you need to know
- Soak the wooden skewers in water for 30 minutes to prevent them from burning or breaking on the hot grill.
- Marinate the chicken in the refrigerator for at least 1 hour so that the garlic and lemon penetrate the center of the cubes.
- Grill on medium heat turning the skewers every 3 minutes until golden on the outside and cooked on the inside.
Ingredients
Main
- 1 kg of chicken breast cut into cubes
- 1/2 cup of olive oil
- 2 tablespoons of lemon juice
- 4 cloves garlic, minced
- 1 tablespoon of paprika
- Salt and pepper to taste
- Barbecue skewers (soak in water for 30 min)
Instructions
Principal
- In a bowl, mix the olive oil, lemon juice, garlic, paprika, salt, and pepper.
- Add the chicken breast cubes and mix well so they are covered with the marinade.
- Let marinate in the refrigerator for at least 1 hour.
- Assemble the skewers, placing the chicken cubes on the sticks.
- Place the skewers on the hot grill and cook for 6-8 minutes on each side.
- Turn the skewers regularly to ensure even cooking.
- Remove from the grill as soon as they are golden and cooked through.
- Let rest for 5 minutes before serving.
Chef's tips
- Cut the chicken breast cubes to a standardized size of about 3 cm for even cooking of all pieces.
- Press the cubes onto the skewer closely but without squeezing excessively, allowing the heat to circulate between them.
- Let the meat rest for 5 minutes after coming off the grill to redistribute the juices before serving.
Variations
- Colorful skewers: alternate the chicken cubes with squares of red onion, yellow bell pepper, and cherry tomato.
- Bacon skewers: wrap each chicken cube with a thin strip of bacon before skewering on the stick.
- Touch of mustard and honey: add 1 tablespoon of dijon mustard and 1 teaspoon of honey to the olive oil marinade.
Substitutions
- Chicken breast: can be prepared with boneless chicken thighs in cubes for higher fat content and juiciness.
- Sweet paprika: replace with smoked or spicy paprika to give toasted notes of wood-fired barbecue.
- Lemon juice: use apple cider vinegar or dry white wine in the same proportion to acidify the marinade.
How to store
Store the roasted skewers in a closed container in the refrigerator for up to 3 days. To reheat, use a medium oven covered with aluminum foil or a skillet over low heat so as not to dry out the meat.
Can it be frozen?
The assembled and raw skewers with the marinade can be frozen wrapped in plastic film for up to 90 days. Defrost completely under refrigeration before taking to the embers or grill.
What to serve with
Serve with crispy cassava farofa in butter, classic vinaigrette sauce, toasted garlic bread, and fluffy white rice. Very cold beer, caipirinha, or natural pineapple juice with mint pair perfectly.
Frequently asked questions
Why do the wooden skewers need to soak in water?
The damp wood doesn't dry out in direct contact with the coals or hot grill, preventing the skewer from catching fire and snapping.
Can the lemon marinade make the chicken tough?
If marinating for more than 4 hours, excess acidity can dry out the fibers; the ideal resting time is between 1 and 2 hours.
How do I know when the chicken is cooked through?
The chicken is ready when it is firm to the touch, with golden skin and, when cutting a central cube, the meat is all white without pink liquid.
Can I make the skewers in the skillet instead of the grill?
Yes, use a large grill pan or a very hot cast-iron skillet greased with olive oil, turning until browned on all sides.
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