How to Grill Chicken Skewers on a Gas Grill: The Ultimate Guide for Juicy, Flavorful Results

Are you tired of dry, flavorless chicken? I’ve been there too! Grilling chicken skewers on a gas grill is one of my favorite summer cooking methods, and I’m excited to share everything I’ve learned about making these delicious treats Whether you call them kebabs or skewers, these grilled chicken delights are perfect for backyard gatherings, family dinners, or just when you’re craving something tasty that doesn’t take forever to make

In this guide, I’ll walk you through the entire process – from selecting the right chicken and preparing your marinade to assembling and grilling perfect skewers every time. Let’s fire up that gas grill and get cooking!

What You’ll Need

Before we dive into the grilling process, let’s gather all the necessary ingredients and equipment

Ingredients:

• 4-5 boneless skinless chicken breasts (about 2 lbs total)
• 3 bell peppers (mix of red, yellow, orange for color)
• 1 large red onion
• Teriyaki marinade (store-bought or homemade)
• Cooking oil spray suitable for high-temperature grilling
• Salt and pepper to taste

Equipment:

• Gas grill
• Metal skewers (flat or double-prong designs work best)
• Cutting board and knife
• Mixing bowl
• Basting brush
• Meat thermometer
• Tongs

Choosing the Right Chicken

The foundation of great chicken skewers starts with selecting the right cut of meat. I personally recommend using boneless, skinless chicken breasts or thighs for skewers. Here’s why:

• Chicken thighs are naturally more juicy and forgiving if you accidentally overcook them a bit
• Chicken breasts are leaner but can be just as delicious with proper marinating and careful grilling

For either cut, aim to cut the chicken into uniform cubes about 1 to 1.5 inches in size. This consistency ensures even cooking throughout all your skewers.

Marinade Magic

Marinating your chicken is NOT optional if you want flavorful results! A good marinade does two things

1. Adds flavor that penetrates the meat
2. Helps tenderize the chicken for juicier results

Here’s a simple yet effective approach:

Place your chicken pieces in a ziplock bag and add about 1/3 bottle of teriyaki marinade. Press out the air, seal the bag, and massage to coat all pieces evenly. Refrigerate for 1-2 hours, turning occasionally to ensure even flavor distribution.

For best results, don’t marinate longer than 4 hours, as the acidity in most marinades can actually start to toughen the meat if left too long.

Preparing Your Vegetables

While your chicken marinates, prep your veggies:

Bell Peppers:

1. Remove the core and seeds
2. Cut so each pepper lays flat
3. Trim away the ribs
4. Cut into 1-inch pieces (each pepper should yield about 24 pieces)

Red Onion:

1. Cut off stem and root ends
2. Quarter the onion
3. Remove outermost layer
4. Peel the next three layers together as a unit
5. Cut each quarter into 3 strips pole to pole
6. Cut each strip into 3 pieces

This method keeps your onion pieces intact during grilling instead of falling apart.

Assembling Your Skewers

This is where the fun begins! Follow these steps for perfect assembly:

1. Drain excess marinade from chicken using a colander
2. Thread ingredients onto skewers in a pattern for even cooking and visual appeal

For example, try this pattern:

• Chicken
• Red bell pepper
• Onion
• Yellow bell pepper
• Chicken
• Orange bell pepper
• Onion
• Red bell pepper
• Chicken
• Yellow bell pepper
• Onion
• Orange bell pepper
• Chicken

Leave a tiny bit of space between pieces to ensure even cooking. If you have leftover chicken, thread it onto additional skewers.

Prepping Your Gas Grill

Proper grill preparation is crucial for perfect skewers:

1. Preheat your gas grill with all burners on medium for 10-15 minutes
2. Clean the grates thoroughly with a grill brush
3. Aim for a temperature of 400°F to 450°F

A clean, properly heated grill prevents sticking and helps create those beautiful grill marks we all love.

Grilling Your Chicken Skewers

Now for the main event – grilling those beautiful skewers!

1. Spray the top side of each skewer with non-stick cooking spray suitable for high-temp grilling
2. Place skewers on grate with sprayed side down
3. Grill for 2 minutes
4. Spray the exposed side, flip skewers, and grill for another 2 minutes
5. For the next round of cooking, baste each side with teriyaki sauce instead of spraying
6. Continue cooking, turning every 2-3 minutes, until chicken reaches an internal temperature of 165°F (about 8-9 minutes total cooking time)

Pro tip: Keep a close eye on your skewers! Chicken can go from perfect to dry very quickly.

How to Tell When They’re Done

The most reliable way to check doneness is with an instant-read thermometer. Insert it into the center of a chicken piece (not touching the skewer) and look for a reading of 165°F.

Visual cues include:

• Nice grill marks and browning on the chicken
• Some char on the vegetables
• Chicken that’s firm but still juicy when cut

If you don’t have a thermometer, cut into one of the larger pieces of chicken. It should be opaque throughout with no pink areas.

Serving Suggestions

Once your skewers are done, move them to a warm platter and cover loosely with foil while grilling any remaining skewers. Then serve immediately with complementary sides like:

• Rice pilaf
• Grilled pita bread
• Tzatziki sauce
• Fresh garden salad
• Grilled vegetables

Troubleshooting Common Issues

Even experienced grillers sometimes encounter problems. Here are solutions to common chicken skewer challenges:

Chicken Sticking to Grill

• Make sure grates are clean before starting
• Use high-temperature cooking spray
• Don’t flip the skewers too early

Uneven Cooking

• Cut all chicken pieces to the same size
• Maintain consistent spacing on skewers
• Use the indirect heat method if pieces are charring too quickly

Dry Chicken

• Don’t overcook! Use a thermometer
• Marinate properly before grilling
• Consider brining chicken beforehand

Recipe Variations to Try

Once you’ve mastered the basic technique, try these flavor variations:

Mediterranean Style

• Olive oil, lemon juice, garlic, oregano marinade
• Add cherry tomatoes and zucchini to skewers

Spicy Southwest

• Chili powder, lime, cumin, and garlic marinade
• Include poblano peppers and corn pieces

Asian Inspired

• Soy sauce, ginger, honey, and sesame oil marinade
• Add pineapple chunks between chicken pieces

Final Tips for Success

Before I wrap up, here are my top tips that’ll make your chicken skewers stand out:

1. Use flat skewers if possible – they prevent food from spinning when you try to turn them
2. Don’t crowd the grill – leave space between skewers for even heat circulation
3. Keep a spray bottle of water nearby to tame any flare-ups
4. Let skewers rest for 3-5 minutes before serving for juicier results
5. Clean your grill immediately after use while it’s still warm

Grilling chicken skewers on a gas grill isn’t rocket science, but a few key techniques make all the difference between mediocre and magnificent results. With proper marinating, consistent cutting, careful assembly, and attentive grilling, you’ll be serving up juicy, flavorful chicken skewers that’ll have everyone asking for your secret.

So fire up that gas grill with confidence! Your perfect chicken skewers are just a few steps away. And remember – practice makes perfect, so don’t be discouraged if your first attempt isn’t magazine-worthy. Each time you grill, you’ll get better and develop your own personal touches that make these skewers uniquely yours.

Happy grilling!

FAQ

How long should I soak wooden skewers before grilling?
Soak wooden skewers for at least 30 minutes in water before using to prevent burning. Metal skewers don’t require soaking and conduct heat better.

Can I prepare the skewers the day before?
You can marinate the chicken and cut vegetables the day before, but I recommend assembling skewers shortly before grilling for best results.

What’s the best way to store leftover grilled chicken skewers?
Remove meat and vegetables from skewers, store in an airtight container, and refrigerate for up to 3 days. Reheat gently in microwave or oven.

Can I use chicken with skin for skewers?
While possible, skinless chicken works better for skewers as it allows marinade to penetrate more effectively and prevents flare-ups on the grill.

Is it better to use a gas grill or charcoal grill for chicken skewers?
Both work well! Gas grills offer more consistent temperature control, while charcoal adds a distinctive smoky flavor. This guide focuses on gas grills for their convenience and consistent results.