Homemade Chicken Skewers

These homemade chicken skewers combine juicy chicken thighs with colourful vegetables and thick cut bacon for a delicious family meal. An oriental five spice rub adds a fragrant, savoury flavour while grilling or barbecuing creates beautifully caramelised edges and keeps the chicken wonderfully moist. Serve with your favourite dipping sauce for an easy meal that is perfect for summer gatherings, family dinners or weekend barbecues.

Prep Time 20

Cook Time 20

Marinating 30

Total Time 1 10

Servings Portions

Ingredients

The Skewers:

700 g chicken thighs boneless skinless , cut into large chunks
2 medium courgettes sliced into thick rounds
2 large red bell peppers deseeded and cut into chunky pieces
2 large onions cut into wedges
200 g smoked bacon thick cut,cut into large pieces

The Oriental Five Spice Rub:

To Serve:

Instructions

In a small bowl, mix together the Chinese five spice, smoked paprika, garlic powder, onion powder, ground ginger, black pepper, salt and brown sugar.
2 tsp Chinese five spice powder, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground ginger, ½ tsp black pepper, 1 tsp sea salt, 1 tbsp soft brown sugar
Stir in the soy sauce, vegetable oil and sesame oil until a thick marinade forms.
2 tbsp light soy sauce, 2 tbsp vegetable oil, 1 tsp sesame oil
Add the chicken thigh pieces to a large bowl and pour over the marinade.
700 g chicken thighs
Mix thoroughly until every piece of chicken is evenly coated.
Cover and refrigerate for at least 30 minutes. For even better flavour, marinate for up to 4 hours.
Prepare the vegetables by chopping the courgettes, peppers and onions into similar sized pieces.
2 medium courgettes, 2 large red bell peppers, 2 large onions
Cut the bacon into large squares that will fold easily around the chicken.
200 g smoked bacon
Thread the skewers by alternating chicken, bacon, courgette, onion and red pepper until each skewer is full.
Preheat the barbecue to a medium heat or heat the grill to medium-high.
Lightly oil the cooking grate or grill tray to prevent sticking.
Place the skewers over the heat and cook for approximately 18–20 minutes.
Turn the skewers every 3 to 4 minutes so they cook evenly on all sides.
Cook until the chicken reaches an internal temperature of 75°C and the bacon has become lightly crisp.
Remove the skewers from the heat and allow them to rest for 5 minutes.
Serve immediately with sweet chilli sauce, garlic mayonnaise or your favourite dipping sauce alongside rice, potatoes or a fresh salad.
Sweet chilli dipping sauce, Garlic mayonnaise, Steamed rice, Mixed green salad

Equipment

8 Metal skewers or soaked wooden skewers
large mixing bowl
Small bowl
Sharp Knife
Chopping Board
Barbecue, or grill
Tongs
Pastry Brush optional

Notes

Tips:

Chicken thighs stay much juicier than chicken breast during grilling.

Cut all the vegetables into similar sizes for even cooking.

Soak wooden skewers in water for at least 30 minutes before using.

Avoid overcrowding the skewers so the heat can circulate properly.

Turn frequently to prevent the five spice coating from burning.

Leftover skewers can be removed from the sticks and added to wraps, salads or fried rice the following day.

Storage:

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing:

Freeze the cooked chicken and vegetables (removed from the skewers) for up to 3 months. Defrost overnight in the refrigerator before reheating thoroughly.

Nutrition