This post may contain affiliate links. For more information, see our privacy policy.
If you'd been a guest here at The Café anytime over the past two weeks, there's a good chance a variation of these Italian Chicken Skewers would have been on the menu. Scott and I have also enjoyed them on repeat as I've tested, tweaked, and fine-tuned the recipe. After lots of happy taste-testing, it's finally ready to share with some of my favorite friends... you!
These Italian Chicken Skewers are juicy, flavorful, and easy to make! Marinated in a simple tomato-herb marinade and basted with a lemon garlic rosemary sauce, they're perfect for summer grilling, weeknight dinners, and entertaining family or friends.
Ingredients You'll Need
These Italian Chicken Skewers come together with a handful of simple ingredients that work together to create BIG flavor. Most are pantry staples, with fresh rosemary, garlic, and lemon adding a bright, fresh finish.
Olive Oil
You'll use extra virgin olive oil in both the marinade and the lemon-garlic basting sauce, so it's worth choosing one with good flavor. For everyday cooking, I really like Kirkland Italian Extra Virgin Olive Oil. It's high quality, reasonably priced, and has great flavor. It's also earned praise from many chefs and food experts, making it a staple in my kitchen.
Tomato Paste
Tomato paste might seem like an unusual ingredient for chicken skewers, but it's one of the secrets to this recipe's delicious flavor. It adds a subtle richness, enhances the Italian-inspired flavors, and gives the chicken a beautiful golden-red color. It also helps the marinade cling nicely to the chicken.
Since the recipe only calls for 2 tablespoons, I prefer using tomato paste in a tube rather than opening a whole can. I almost always have a tube tucked away in my refrigerator for recipes like this that only need a small amount. Unopened, it keeps for a long time in the pantry, and once opened, it will stay fresh in the refrigerator for several weeks.
Garlic
What's an Italian dish without garlic, right? Fresh garlic adds lots of savory flavor to both the marinade and the basting sauce.
Italian Seasoning
A simple blend of herbs adds classic Italian flavor without requiring lots of individual spices. I like to buy Italian seasoning in bulk because it's such a versatile pantry staple. It adds a wonderful layer of flavor to everything from chicken and seafood to soups, sauces, and roasted vegetables.
Fresh Rosemary
Fresh rosemary gives these skewers a wonderful garden-fresh flavor. It gets stirred into the basting sauce just before grilling to keep its flavor bright and vibrant.
Lemon
Fresh lemon juice adds brightness to the marinade, while lemon zest in the basting sauce provides fresh citrus flavor that pairs beautifully with the rosemary and garlic.
Sugar
Just a teaspoon of sugar promotes caramelization and helps balance the flavor.
Chicken Breasts
Boneless, skinless chicken breasts stay juicy and tender when sliced against the grain and threaded accordion-style onto skewers. Boneless, skinless chicken thighs also work well if you prefer dark meat.
The Simple Technique That Makes These Italian Chicken Skewers So Tender
Let's be honest, chicken breasts can sometimes be a little disappointing, especially on the grill. It's all too easy to end up with dry, tough chicken instead of the juicy, flavorful results we're hoping for.
As I tested and tweaked this recipe, one of my primary goals was to create Italian Chicken Skewers that stayed super tender and juicy. I discovered that the secret isn't one thing; it's a combination of ingredients and techniques that work together.
The marinade helps add fabulous flavor and moisture to the chicken. But the real game-changer is how the chicken is cut. Instead of cubing the chicken, I slice it into strips, cutting against the grain.
What does that mean? If you examine a raw chicken breast, you'll notice faint lines running in one direction. These are the muscle fibers that run through the meat. (the grain).
Slicing against the grain means cutting perpendicular to these lines, which shortens the fibers. This is probably not the way you usually slice chicken breasts (most people just slice them width-wise). But it's an easy little trick that shortens the muscle fibers, resulting in chicken that's noticeably more tender and easier to bite into.
How to slice against the grain? First of all, take a minute to check out the direction of the muscle fibers. Then position your knife perpendicular to these grain lines and slice away! Here's a visual demonstration:
The strips are then threaded onto skewers accordion-style. Not only does this create a fun presentation, but it also allows the chicken to cook more evenly and provides lots of little folds and crevices where the marinade and lemon-garlic-rosemary basting sauce can cling.
The final key is not overcooking the chicken. I pull the skewers from the grill when they reach 155-160°F, then let them rest for a few minutes. During that time, the temperature continues to rise a bit, resulting in perfectly cooked chicken that's juicy and tender rather than dry and overdone.
None of these techniques are difficult, but together they make a remarkable difference. The result is chicken that's flavorful, juicy and tender enough that you'll find yourself reaching for "just one more skewer."
What to Serve with Italian Chicken Skewers
These Italian Chicken Skewers pair beautifully with all sorts of summer sides. One of our favorite combinations is the Summer Berry Green Salad with Honey Lemon Mint Dressing and Maple Pistachio Brittle. The sweet berries, fresh greens and crunchy brittle are absolutely delicious alongside the savory chicken.
For a heartier meal, pair the skewers with fresh linguine tossed with butter and a shower of Parmesan cheese (pictured above) or serve them over creamy Parmesan polenta. And if you'd like to round out the meal with some warm bread, our Ridiculously Easy Same-Day Focaccia is always a wonderful addition to the table.
A Delicious Addition to Your Summer Menu!
Whether you're planning a casual family dinner, firing up the grill for friends, or simply looking for a new way to make chicken breasts exciting again, I hope these Italian Chicken Skewers find a place on your menu this summer. They're proof that a handful of simple ingredients, a few easy techniques, and a little time on the grill can turn an everyday ingredient into something really special! Buon appetito!
- I used boneless, skinless chicken breasts for this recipe, but thighs will also work and will stay super juicy on the grill. Simply slice them into strips and thread them onto skewers as directed.
- The chicken can be marinated for up to 12 hours in advance. You can also prepare the basting sauce a day or two ahead and refrigerate it until you're ready to grill.
- As noted above in the post, slicing the chicken against the grain shortens the muscle fibers, resulting in more tender chicken. The thinner strips also cook more evenly and create extra folds and crevices where the flavorful marinade and basting sauce can cling.
- To sum up, the tips for keeping these chicken breasts tender and juicy are:
- Marinating the chicken.
- Slicing it against the grain.
- Avoiding overcooking. Remove the skewers from the grill when they reach 155-160°F with an instant thermometer, then allow them to rest for 5 minutes before serving.
- No grill? No problem! A grill pan also works well, and you can also cook the skewers under the broiler or in an air fryer.
- I prefer stainless steel skewers because they're reusable and don't require soaking. If using wooden skewers, soak them in water for at least an hour before grilling to help prevent burning.
- If you want to prep way in advance, you can freeze the marinated chicken. Place the chicken and marinade in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before threading onto skewers and grilling.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Grilled Italian Chicken Skewers
Ingredients
For the basting sauce
- ¼ cup extra virgin olive oil
- 1 tablespoon butter, I use salted butter
- Zest of 1 medium lemon
- 2 large cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
For the marinade
- ⅓ cup extra virgin olive oil
- 2 tablespoons tomato paste
- 2 medium cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 tablespoon fresh lemon juice
- 1¼ teaspoons kosher salt
- 1 teaspoon granulated sugar
For the chicken
- 2 pounds boneless skinless chicken breasts
Instructions
For the basting sauce
- Combine the olive oil, butter, lemon zest and garlic in a small microwave-safe bowl or measuring cup. Microwave on high power for 1 minute.
- Remove from the microwave and allow to cool. Cover and refrigerate until 30-45 minutes before grilling.
- Just before grilling, stir in the rosemary and set aside.
For the marinade and chicken
- Combine the olive oil, tomato paste, garlic, Italian seasoning, lemon juice, salt and sugar in a medium-size bowl. Stir well to combine.
- Place the chicken breasts on a cutting board. Check to see which way the grain is running, then slice each breast into ¼- to ⅓-inch strips, perpendicular to the grain. Place the chicken strips in a gallon-size zip-top bag.
- Add the marinade and massage the bag with your hands to distribute the marinade evenly over the chicken. Refrigerate for at least 1 hour and up to 12 hours.
- If using wooden skewers, soak them in water while the chicken marinates.
- Remove the chicken from the refrigerator and thread the strips accordion-style onto skewers, leaving enough room at the ends to handle them easily.
- Preheat the grill to 400°F and oil the grates well.
- Grill the skewers for 4-5 minutes on the first side, or until they release easily from the grates. Turn and brush generously with the basting sauce.
- Continue cooking, turning and basting every 2-4 minutes until the chicken is golden brown with grill marks and cooked through. The internal temperature should reach 155-160°F.
- Remove from the grill and allow the chicken to rest for 5 minutes before serving. The temperature will continue to rise as it rests.
- Serve warm with pasta, Parmesan polenta, salads or warm focaccia.
Notes
- Slicing the chicken against the grain is one of the secrets to keeping these skewers tender and juicy. Don't skip this step!
- Stainless steel skewers are my favorite because they don't require soaking and can be reused for years.
- The chicken can be marinated for as little as 1 hour, but longer marinating times (up to 12 hours) will yield even more flavor.
- I recommend using Morton kosher salt for this recipe. If using Diamond Crystal kosher salt, increase the amount slightly.
- The basting sauce can be prepared up to 2 days in advance and refrigerated until needed.
- Don't overcook the chicken. Using an instant thermometer and removing it from the grill at 155-160°F and allowing it to rest will result in much juicier chicken than cooking it all the way to 165°F on the grill.
- Boneless, skinless chicken thighs can be substituted for the chicken breasts.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.Freezer Instructions
The chicken and marinade can be frozen together in a freezer-safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator before threading onto skewers and grilling.Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I made the grilled Italian chicken skewers a couple of days ago. I didn’t baste them, but marinated them all day. They came out juicy, tender and delicious! The left overs a couple of days later were still tender & delicious! Will be using this marinade from now on for my chicken skewers.
Hi Donna Jo, Thank you for the wonderful review! It's lovely to hear that these skewers turned out so well for you - we so appreciate you taking the time to let us know how much you enjoyed this recipe!
These Italian chicken skewers were moist, tender and delicious! I made them for a dinner we hosted for a few friends. Our sides were angel hair pasta mixed with a light basil pesto, Italian green beans and a tossed green salad. I also made your salted caramel brownie tart for dessert, which was also fabulous. Thank you for the good clear directions and recipes I can trust to be good!
Thanks for the kind comments, Tamara! So glad to hear how much you and your friends enjoyed these skewers, and your dinner menu sounds delicious! We so love hearing when our readers use Café recipes to care for others around the table - thanks very much for letting us know!
Absolutely delicious! Easy and a nice change from whole chicken breasts on the BBQ. These will be a regular menu item in our house.
Hi Renee, Thanks for the excellent review! It's great to hear that these skewers turned out so well for you that you plan to put them on your regular menu rotation. We appreciate you taking the time to let us know how much you enjoyed this recipe!
How would I ld the marinade be with eliminating the tomato paste?
Hi Summer, We haven't tested this recipe without the tomato paste, so can't say how well the marinade would work without it. One thing to consider is that the tomato paste plays a few roles in the marinade: it adds a boost of flavor, it's a tenderizer, and it acts as a binder to help the marinade cling to the meat. If you don't use the tomato paste, the chicken will turn out differently, but it might still be tasty. If you do try it, we hope it turns out well for you!