Grilled Chicken Skewers
We made some fantastic Grilled Chicken Skewers on the grill today. This recipe is super simple but takes a small amount of prep work. This small amount of prep work will add tons of flavor and tenderness to your chicken and it’s worth the extra effort.
The very first thing I always do with chicken breasts or chicken tenders is remove the tendon. The tendon is the white part almost in the center of the chicken. There is a super easy trick to removing it but it does take prep. It’s worth the effort for super tender chicken in the end though.
All you have to do to remove this tendon is to look for the hard white string at the top of the chicken. The top of the chicken is the thickest part of the chicken breasts or tender. Use your hands to pull a small amount of the tendon away from the meat. You can see below exactly how we did this in the video we provided.
Once a small part of the top of the tendon is exposed. Use a fork and pull the tendon through the fork. If the chicken is too slippery (which happens to me often) use a paper towel to grab the tendon to gain some leverage to be able to pull it through. The fork will easily separate the chicken meat from the tendon without you losing any meat at all! Do this for each chicken breast or each chicken tender and it will cook evenly and the chicken will be super tender if cooked properly. Totally worth the effort! Just be sure to wash your hands before and after touching the chicken. I always wash my hands immediately before and after. Super important.
REMOVE CHICKEN TENDON VIDEO ADD HERE.
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The next thing you want to do is soak your skewers. You want to completely soak them in water for a minimum of 30 minutes or longer. This way when you use them on the grill they won’t catch fire. They will remain sturdy while your chicken cooks.
Lastly, for the prep work, you will want to marinade your chicken. Remove the tendon first and then marinade the chicken. You can add the chicken to the skewers and then marinade it in a bag or you can marinade the chicken first and then add them to the skewers. It’s totally up to you.
Be sure to check out our Keto Peanut sauce recipe that can be served with these grilled chicken skewers! This sauce is fantastic and sugar free!
Grilled Chicken Skewers Ingredients
- 1 pound chicken tenders
- 1/2 cup olive oil
- 1/4 cup soy sauce or coconut aminos
- 1 tbs liquid smoke hickory flavor
- 1 tsp Season-all salt
- 1 tbs Worcestershire sauce
- 1 tbs sriracha sauce
- Optional: 1 tbs sugar free keto friendly maple syrup
Grilled Chicken Skewers Instructions
- Place the skewers in a container full of water making sure each skewer if fully submerged in the water.
- Make the chicken marinade next.
- Add the olive oil, soy sauce or coconut aminos, liquid smoke, Season-all salt, Worcestershire sauce, sriracha sauce and if using, sugar free keto maple syrup to a small bowl and mix these ingredients until they are fully combined.
- Remove the tendons from the chicken tenders using the method we explained above in this recipe post.
- Place the chicken tenders in a ziplock bag or airtight container and pour the marinade mixture over the chicken.
- Place the container of chicken in the refrigerator for a minimum of 30 minutes. The longer the marinade the better flavor you chicken will have. I’ve even marinaded chicken overnight.
- Remove the skewers from the water and pat dry with a paper towel.
- Remove the marinaded chicken from the refrigerator and start to prep the chicken on the skewers.
- Use the pointed side of the skewer to thread the chicken on to the skewer weaving in and out of the chicken tender. Once the chicken tender is on the skewer spread out the chicken as long as you can on the skewer so it will cook evenly.
- Warm up the cooking grill to about 350 degrees.
- Cook the chicken skewers over indirect heat for about 20 minutes or until the internal temperature reaches about 165 degrees. This is the best way to know if how your chicken is done. You can also cut into the thickest part of the chicken. If it’s white with no pink, then it’s done.
Serve warm and enjoy!
Grilled Chicken Skewers
Ingredients
- 1 pound chicken tenders
- 1/2 cup olive oil
- 1/4 cup soy sauce or coconut aminos
- 1 tbs liquid smoke hickory flavor
- 1 tsp Season-all salt
- 1 tbs Worcestershire sauce
- 1 tbs sriracha sauce
- Optional: 1 tbs sugar free keto friendly maple syrup
Instructions
- Place the skewers in a container full of water making sure each skewer if fully submerged in the water.
- Make the chicken marinade next.
- Add the olive oil, soy sauce or coconut aminos, liquid smoke, Season-all salt, Worcestershire sauce, sriracha sauce and if using, sugar free keto maple syrup to a small bowl and mix these ingredients until they are fully combined.
- Remove the tendons from the chicken tenders using the method we explained above in this recipe post.
- Place the chicken tenders in a ziplock bag or airtight container and pour the marinade mixture over the chicken.
- Place the container of chicken in the refrigerator for a minimum of 30 minutes. The longer the marinade the better flavor you chicken will have. I've even marinaded chicken overnight.
- Remove the skewers from the water and pat dry with a paper towel.
- Remove the marinaded chicken from the refrigerator and start to prep the chicken on the skewers.
- Use the pointed side of the skewer to thread the chicken on to the skewer weaving in and out of the chicken tender. Once the chicken tender is on the skewer spread out the chicken as long as you can on the skewer so it will cook evenly.
- Warm up the cooking grill to about 350 degrees.
- Cook the chicken skewers over indirect heat for about 20 minutes or until the internal temperature reaches about 165 degrees. This is the best way to know if how your chicken is done. You can also cut into the thickest part of the chicken. If it's white with no pink, then it's done.
- Serve warm and enjoy!
