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Oven-Baked Smoky Chicken Skewers

These oven-baked chicken skewers mimic the smoky, caramelized edges of grilled meat using a simple marinade and high oven heat. Juicy boneless chicken thighs are threaded onto skewers, marinated for flavor, and baked until golden with crispy, charred edges for a satisfying, grilled-like appearance and texture.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon honey
  • to taste salt and pepper
  • 8 wooden skewers wooden skewers soaked in water for 30 mins

Equipment

  • Oven
  • Baking sheet with parchment
  • Skewers (wooden or metal)
  • Tongs
  • Small bowl
  • Cooking thermometer

Method
 

  1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper. Gather your skewers and ingredients for marinating.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, honey, salt, and pepper until well combined. This aromatic marinade will infuse the chicken and help develop a smoky flavor.
  3. Thread the chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking and caramelization.
  4. Brush or dip the skewered chicken generously with the marinade, ensuring all sides are coated. Let sit for at least 15 minutes to absorb flavors; refrigerate for longer if desired.
  5. Arrange the skewers on the prepared baking sheet, spacing them out to allow heat circulation. Place in the hot oven and bake for 15 minutes.
  6. Use tongs to carefully flip each skewer to promote even browning and caramelization of all sides. Bake for another 10 minutes, keeping an eye on the edges for slight charring.
  7. Turn on the broiler for 2-3 minutes to achieve those desirable smoky, crispy edges. Watch carefully to prevent burning, as the sugars will caramelize quickly and add a beautiful char.
  8. Use a cooking thermometer to check that the internal temperature of the chicken reaches 75°C (165°F). The meat should be firm, juicy, and with darkened, caramelized edges.
  9. Remove the skewers from the oven and let rest for 3 minutes. This helps the juices redistribute, ensuring each bite is tender and flavorful.
  10. Serve the skewers hot, garnished with a squeeze of fresh lemon if desired, and enjoy the crispy, smoky exterior with juicy, tender chicken inside.