Oven Baked Chicken Skewers

No need for a grill to savor juicy chicken kebabs thanks to this oven-baked chicken skewers recipe. Fully customizable to use different seasonings and spices, include vegetables and more, these are perfect for all sorts of meals.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips for the Best Oven Baked Chicken Skewers
• And if you liked this recipe...
• Recipe Card
• Comments

What is it about eating food off of a stick that makes it so much more fun?

I mean, this recipe is, at its core, marinated chicken breasts that have been baked.

Yet, cooking them in the form of a skewer is just. so. much. better.

You'll love them because:

• No grill needed. Whether it is simply not grilling weather (hello months of winter), you don't own a grill or simply feel like using the oven, you can enjoy these scrumptious chicken skewers.
• So juicy. While chicken breasts tend to be prone to drying out, thanks to the marinating and the relatively quick cooking time of this recipe, the chicken turns out perfectly moist.
• Lots of ways to serve it. Enjoy it paired with potatoes, rice or pasta, serve them over a salad (such as this Mediterranean salad), use them to make wraps, pitas (like a chicken souvlaki) and more.
• Customizable. While I wrote the recipe to have a bit of a Mediterranean inspired flavor profile, you can easily adapt the seasonings or add your favorite vegetables for all sorts of flavors.

The Ingredients

• Chicken Breasts- You can also use boneless, skinless chicken thighs. I generally find that thighs turn out juiciest but I know not everyone is a fan, so I tend to stick with breasts when serving these to guests.
• Dried Oregano- I love the way that this herb pairs with the other flavors and gives the recipe a Mediterranean vibe. You can swap in whatever herb you'd like though or leave it out.
• Garlic Powder- Fresh minced garlic will also work. Use 1-2 cloves per pound of meat depending on how garlicky you would like.
• Lemon- Provides the acid for the marinade and the fresh flavor pairs great with the seasonings I used. If you're going for a different flavor, you could use lime, apple cider vinegar or red wine vinegar.
• Sea Salt- Kosher or table salt will also work; adjust to taste.
• Black Pepper- For a bit of flavor. Fine or coarse pepper work.
• Avocado Oil- This provides the base to the marinade, helping the seasoning to stick as well as keeping the chicken moist. I prefer avocado oil but your cooking oil of choice would likely work.

The Method

**If using wooden skewers, soak them in water for a minimum of 30 minutes to prevent burning. I recommend starting to soak these before starting the recipe.

1. Prepare chicken. Cut the chicken breasts into cubes, about 1 inch each.

2. Marinate. In a bowl, combine the salt, pepper, oregano, garlic powder, lemon juice and avocado oil.

Place the chicken cubes in a large, sealable glass dish and pour the marinade over top. Stir to ensure that the chicken is evenly coated. Cover and refrigerate for at least 30 minutes or up to 1 day.

3. Assemble. Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone liner.

Thread the marinated chicken cubes onto metal or soaked wooden skewers and place onto the prepared baking sheet.

4. Bake. Bake for 12-18 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.

5. Enjoy!

Leftovers and Storage

To Store: Remove leftover baked chicken skewers from the skewers and store the chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

To Reheat: Reheat in a 350 F oven for 10-15 minutes until heated through or rewarm in the microwave.

Make it Your Own

• Change up the Flavors- You can give these skewers all sorts of flavors by using different seasonings, herbs and sauces. Here are a few ideas you can try:
  • Cilantro Lime- use lime juice in place of lemon and use 2 tablespoons of chopped fresh cilantro in place of the oregano.
  • Soy Ginger- omit the lemon juice and oregano then add 2 tablespoons of tamari, soy sauce or coconut aminos plus 1 tablespoon of finely chopped fresh ginger (or 1 teaspoon ground).
• Add Vegetables- If you enjoy meat + veggie kebabs, you can thread large chopped raw vegetables between the pieces of chicken. Some great options are:
  • Bell pepper
  • Zucchini
  • Onion
• Grill Them- If you don't need a recipe that is oven baked, you can cook these on the grill instead. Preheat the grill to medium-high (about 450 F) and then add the skewers. Cook for 6 minutes then flip. Cook for an additional 3-5 minutes until the internal temperature of the chicken reaches 165 F.

Serving Ideas

• Potatoes: Enjoy these with a side of roasted, mashed potatoes or even fries.
• Rice: This Lemon Herb Rice pairs wonderfully with the flavor of the chicken.
• Pasta: Such as Sautéed Spinach Pasta or Cherry Tomato Pasta.
• In a wrap: Add the skewers to a tortilla with your favorite toppings for a pack-able meal.
• Pita (souvlaki style): Add the skewers to a pita along with lettuce, tomatoes, red onion, parsley and tzatziki sauce for a delicious Greek-inspired meal. This is my favorite!
• Vegetables: Roasted Asparagus and Carrots or Sautéed Frozen Green Beans are both tasty.
• Salad: Add the chicken skewers on top or serve alongside a Santa Fe Salad (I recommend using the cilantro lime version in "make it your own") or Mediterranean salad.

Tips for the Best Oven Baked Chicken Skewers

• Use metal skewers (or soaked wooden skewers). I recommend metal skewers as they are reusable and do not need to be soaked. If you do use wooden skewers, you must soak them for a minimum of 30 minutes to prevent burning.
• Marinate. Marinating the chicken for a minimum of 30 minutes helps to ensure juicy, flavorful chicken.
• Use an instant-read thermometer. To ensure the chicken is cooked but doesn't end up dried out, use an instant-read thermometer and remove from the oven when the internal temperature is 165°F.
• Make clean up easy. Line your baking sheet with a silicone liner to make clean up easy and to ensure the chicken doesn't get stuck down.

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And if you liked this recipe...

...you might also like:

• Roast Whole Chicken
• Roast Pork Tenderloin (No Sear)
• Chicken Spinach Rice Casserole

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