I personally use metal skewers on the grill because they always hold up without breaking or catching on fire. The trick with metal skewers is to make sure you don't grab the actual skewer before it cools down. They do cool quickly though and are usually ready to handle within 5 minutes of removing them from the grill. If you are using wooden skewers, be sure to soak them in water for 30 minutes before you thread them and grill. Otherwise they'll catch on fire! Either way, these skewers will be a great summer dinner from the grill.
Marinade Time: 1 to 4 hours
Grill Time: 10 minutes
Yield: Serves 4 to 6
2 lemons, juiced
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, crushed
6 boneless skinless chicken thighs, trimmed of large fatty deposits and cubed
1. In a large ziploc bag, combine lemon juice, olive oil, basil, oregano, salt, pepper, and garlic. Give it a shake to combine and add in cubed chicken thighs. Seal and refrigerate to marinade 1 to 4 hours.
2. Preheat an outdoor grill to medium-high heat. Make sure it is clean and well oiled so the chicken doesn't stick.
3. Thread the chicken cubes on metal skewers, 3 to 4 cubes per skewer leaving a little space between each piece. If using wooden skewers, be sure to pre-soak them in water for a half hour so they don't catch fire.
4. Grill chicken for 3 to 5 minutes. Rotate and grill another 3 to 5 minutes until chicken reaches 165 degrees. Actual cooking time will depend on thickness of chicken and temperature of grill. Serve hot.