Boneless chicken thighs cut into uniform pieces, skewered, and cooked quickly over high heat. Designed to stay juicy, tolerate holding, and deliver strong flavor in a compact appetizer format.
Chicken thighs are more forgiving than breasts and stay moist even if slightly overcooked. Metal skewers conduct heat through the meat for faster, more even cooking.
This format tolerates holding for 10-15 minutes without significant quality loss. Lemon is optional but adds brightness without requiring a sauce.
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs
- 1 tbsp Kosher salt
- 2 tsp Black pepper
- 1 tbsp Neutral oil
- 12 piece Metal skewers, 10 to 12 inch
- Lemon wedges, to taste
Ingredients
Scale
Measurement units
- 2 lb Boneless skinless chicken thighs
- 1 tbsp Kosher salt
- 2 tsp Black pepper
- 1 tbsp Neutral oil
- 12 piece Metal skewers, 10 to 12 inch
- Lemon wedges, to taste
Instructions
Prepare the chicken
Trim excess fat from chicken thighs. Cut into 1 to 1.25 inch pieces to promote even cooking.
Equipment
- sharp knife
- cutting board
Ingredients
- boneless skinless chicken thighs (2 lb)
Season the chicken
Toss chicken with kosher salt, black pepper, and neutral oil until evenly coated.
Ingredients
- kosher salt (1 tbsp)
- black pepper (2 tsp)
- neutral oil (1 tbsp)
Skewer the chicken
Thread chicken onto skewers, leaving small gaps between pieces to allow heat circulation.
Equipment
- metal skewers, 10 to 12 inch
Ingredients
- metal skewers (12 piece)
Preheat the cooking surface
Heat grill or grill pan to 450-500°F. Verify surface temperature using infrared thermometer.
Equipment
- cast iron grill pan or outdoor grill
- infrared thermometer
Cook the skewers
Place skewers on the hot surface. Cook 2 to 3 minutes per side, turning to brown all sides. Target internal temperature 165°F measured at the thickest piece using instant-read thermometer.
Equipment
- cast iron grill pan or outdoor grill
- tongs
- instant-read meat thermometer
Rest the chicken
Rest skewers 3 minutes before serving to allow juices to settle.
Equipment
- cutting board
Serve
Serve immediately as is or with a simple squeeze of lemon if desired. This ensures proper execution and best results.
Ingredients
- lemon wedges (1 to taste)
Before you cook
Cook notes
- • Chicken thighs are more forgiving than breasts and stay moist even if slightly overcooked.
- • Metal skewers conduct heat through the meat for faster, more even cooking.
- • This format tolerates holding for 10-15 minutes without significant quality loss.
- • Lemon is optional but adds brightness without requiring a sauce.
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