Charcoal Chicken Shop Chicken Skewers
These charcoal chicken shop chicken skewers are a copycat of the famously addictive skewers sold at charcoal chicken shops — juicy chicken thighs practically crusted in a bold spice blend, charred until smoky and tender. They’re packed with so much flavor you’ll wonder how something this simple tastes this good.
The secret is in the seasoning: garlic, paprika, oregano, and one unexpected ingredient — curry powder — that gives them that unmistakable chicken shop taste. Cook them on the BBQ or right on the stovetop, then tuck them into warm pita with crisp salad and a drizzle of garlic or yogurt sauce. They’re perfect for a weeknight dinner or a casual cookout with friends.
Table of contents
Why You’ll Love This Recipe
- Made with juicy boneless chicken thighs
- Big flavor from pantry spices, lemon juice, and olive oil
- Works with a skillet, grill pan, outdoor grill, or broiler
- Great with pita bread, salad, rice, hummus, or yogurt sauce
- Easy to prep ahead for dinner, meal prep, or a weekend platter
Ingredients
Chicken & Marinade
- 1.6 lb boneless chicken thighs (800 g), cut into large 1-inch pieces
- 3 to 4 tablespoons olive oil, for cooking
- 1 1/2 tablespoons garlic powder, or 2 finely grated garlic cloves
- 1 tablespoon onion powder, or more garlic powder
- 1 tablespoon regular or sweet paprika, smoked paprika also works
- 1 teaspoon mustard powder, or 1 teaspoon Dijon or yellow mustard
- 1 teaspoon dried oregano, or thyme
- 1/2 teaspoon curry powder
- 1 1/4 teaspoons cooking salt or kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, or white wine vinegar, red wine vinegar, or similar
Sauces & Sides
- Lemon yogurt sauce
- Hummus
- Tzatziki
- Avocado sauce
- Sriracha, for heat
- Pita bread, Lebanese bread, or homemade no-yeast flatbread
- Seasoned rice
- Shredded lettuce
- Tomato slices, from 2 to 3 tomatoes
- Finely sliced red onion
- Greek salad
Ingredient Notes & Substitutions
- Chicken thighs: Boneless chicken thighs are the best choice because they stay juicy and tender. Cut them into large 1-inch pieces so they cook evenly without drying out.
- Paprika: Sweet paprika gives color and warm flavor. Smoked paprika is also delicious if you want a more grilled, smoky taste.
- Garlic powder and onion powder: These coat the chicken evenly and give the marinade a deep savory base. Fresh garlic works too, but it can brown faster in the pan.
- Mustard powder: This adds a subtle tangy flavor. Dijon or yellow mustard works as an easy substitute.
- Curry powder: A small amount adds warmth and depth without making the skewers taste like curry.
- Lemon juice: Lemon brightens the marinade and helps balance the spices. Vinegar can be used if you do not have fresh lemon juice.
- Olive oil: Oil helps carry the spices and encourages browning. Use extra virgin olive oil in the marinade and regular olive oil for cooking if preferred.
How to Make Charcoal Chicken Shop Chicken Skewers
- Cut the boneless chicken thighs into large 1-inch pieces. Pat them dry with paper towels.
- In a large bowl, combine the garlic powder, onion powder, paprika, mustard powder, dried oregano, curry powder, salt, black pepper, extra virgin olive oil, and lemon juice.
- Stir until the marinade forms a thick, seasoned paste.
- Add the chicken pieces to the bowl and toss well until every piece is coated.
- Cover and marinate in the refrigerator for at least 30 minutes. For deeper flavor, marinate for 2 to 8 hours.
- Thread the marinated chicken pieces onto skewers. Do not pack them too tightly, so the edges can brown.
- Heat 3 to 4 tablespoons olive oil in a large skillet or grill pan over medium-high heat.
- Add the skewers and cook, turning every few minutes, until the chicken is browned, lightly charred, and cooked through, about 10 to 14 minutes total depending on size.
- Check that the chicken reaches 165°F (74°C) in the thickest pieces.
- Transfer to a serving plate and let the skewers rest for 5 minutes.
- Serve with pita, lettuce, tomatoes, red onion, lemon wedges, and your favorite sauce.
Expert Tips
- Cut the chicken into similar-size pieces so everything cooks evenly.
- Pat the chicken dry before marinating so the spices stick better.
- Marinate for at least 30 minutes, but longer gives a deeper flavor.
- Soak wooden skewers in water for 20 to 30 minutes if cooking on a grill or under the broiler.
- Do not crowd the pan, or the chicken will steam instead of brown.
- Turn the skewers often so they cook evenly on all sides.
- Use chicken thighs instead of breast for a juicier result.
- Let the skewers rest before serving so the juices settle back into the meat.
Storage & Freezing
- Fridge: Store cooked chicken skewers in an airtight container in the refrigerator for up to 4 days. Keep sauces, salad, and bread separate.
- Freezer: Remove the chicken from the skewers if needed, then freeze in a freezer-safe container or bag for up to 2 months.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a skillet over medium heat, in a 350°F oven, or in the air fryer until warmed through. Add a small splash of water or lemon juice if needed to keep the chicken moist.
Variations
- Smoky chicken skewers: Use smoked paprika instead of sweet paprika.
- Spicy chicken skewers: Add cayenne pepper, chili flakes, or a little harissa to the marinade.
- Yogurt-marinated version: Add 2 tablespoons Greek yogurt to the marinade for extra tenderness.
- Chicken rice bowl: Serve the skewers over seasoned rice with salad and sauce.
- Flatbread wrap: Slide the chicken off the skewers into pita with lettuce, tomatoes, red onion, and tzatziki.
Charcoal Chicken Shop Chicken Skewers
Juicy boneless chicken thigh skewers marinated with paprika, garlic, onion powder, oregano, curry powder, olive oil, and lemon juice, then cooked until golden and lightly charred. Serve with pita, salad, rice, and your favorite sauce.
Ingredients
Equipment
Method
- Cut the boneless chicken thighs into large 1-inch pieces and pat dry.
- In a large mixing bowl, add the garlic powder, onion powder, paprika, mustard powder, dried oregano, curry powder, salt, black pepper, extra virgin olive oil, and lemon juice.
- Stir until the marinade forms a thick paste.
- Add the chicken pieces and toss until fully coated.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Thread the marinated chicken pieces onto skewers.
- Heat 3 to 4 tablespoons olive oil in a large skillet or grill pan over medium-high heat.
- Add the skewers and cook for 10 to 14 minutes total, turning every few minutes, until browned and lightly charred on all sides.
- Check that the chicken reaches 165°F (74°C) in the thickest pieces.
- Transfer the skewers to a serving plate and rest for 5 minutes.
- Serve with pita, shredded lettuce, tomato slices, red onion, lemon wedges, rice, and sauce of choice.
Nutrition
Video
Notes
- Boneless chicken thighs stay juicier than chicken breast.
- Cut the chicken into even pieces so it cooks evenly.
- Soak wooden skewers before grilling or broiling.
- Do not overcrowd the skillet; cook in batches if needed.
- Use smoked paprika for a deeper grilled flavor.
- Add cayenne or chili flakes for heat.
- Store leftover cooked chicken separately from salad, bread, and sauces.
- Cook chicken to 165°F (74°C) for food safety.
Tried this recipe?
Let us know how it was!FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken breast cooks faster and can dry out more easily. Cut it into even pieces and avoid overcooking.
How long should I marinate the chicken?
Marinate for at least 30 minutes. For better flavor, 2 to 8 hours works well. Avoid marinating too long because the lemon juice can change the texture.
Can I cook these on an outdoor grill?
Yes. Grill over medium-high heat, turning often, until browned and cooked through. Make sure the chicken reaches 165°F in the center.
Can I bake the skewers?
Yes. Place them on a lined baking sheet and bake at 425°F for about 18 to 22 minutes, turning once. Broil briefly at the end for extra color.
What sauce goes best with these skewers?
Lemon yogurt sauce, tzatziki, hummus, garlic sauce, avocado sauce, or sriracha all work well. A creamy sauce balances the spices nicely.
Can I make the marinade ahead?
Yes. Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. Add the chicken when you are ready to marinate.
Key Takeaways
- These charcoal chicken skewers feature juicy chicken thighs coated in a bold spice blend, including a touch of curry powder.
- You can cook them on a BBQ or stovetop, serving them with pita and your choice of sauces for a tasty meal.
- The recipe is flexible: use different spices, pair with various sides, or even turn them into a rice bowl.
- Prepare the skewers ahead of time for easy weeknight dinners or casual gatherings with friends.
- Store leftovers in the fridge for up to 4 days or freeze for later use, reheating as needed.
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