Grilled Chicken Thigh Skewers
Juicy and flavorful chicken thighs marinated with herbs and spices, then grilled to perfection. Serve with fresh vegetables and salads!
Updated : 10 June, 2025
Easy
More than 1 hour.
Ingredients
5
Chicken thighs
0.5 cup
Kefir
2
Garlic
to taste
Parsley
to taste
Salt
to taste
Dry spices
to taste
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Check the doneness of the chicken thighs using a knife—make a cut down to the bone. If clear juices come out, the skewers are ready. Boneless chicken cooks faster, so you can remove the bones before marinating and grill the meat directly on the grate. Make sure the heat in the grill is not too strong—otherwise, the chicken will burn on the outside while remaining raw inside. Serve the grilled chicken skewers with fresh vegetables and salads.
Preparation
Step 1
Prepare the chicken thighs and all the necessary ingredients for the marinade. Remove any small feathers or fluff by scorching the meat, then rinse well with clean water. Pat the thighs dry with paper towels.
Step 2
For the marinade, you can use fresh parsley, basil, oregano, or cilantro (this recipe uses parsley). Wash the greens and peeled garlic. Chop the parsley coarsely and crush the garlic using a garlic press.
Step 3
In a small bowl, mix your favorite spices. I used ½ teaspoon each of black pepper, salt, and chicken seasoning.
Step 4
Add the garlic to the spices and mix everything together with a fork or spoon until smooth.
Step 5
Use a small knife to make deep cuts in several places on the chicken thighs. This helps the marinade penetrate better and ensures even cooking over the coals.
Step 6
Using clean hands, rub each piece thoroughly with the spice and garlic mixture, making sure to get inside the cuts as well.
Step 7
Repeat this process for all the chicken thighs.
Step 8
Place the seasoned chicken in a deep bowl or pot and sprinkle with chopped parsley.
Step 9
Pour kefir evenly over the chicken. You don’t need to submerge the meat completely—for 5 thighs, about ½ cup (120 ml) of kefir is enough.
Step 10
Use your hands to distribute the kefir evenly over each piece. If desired, sprinkle some ground red pepper or chili on top. Cover the bowl with plastic wrap or a lid and let the chicken marinate in the fridge. A few hours is enough, but overnight will give the best results.
Step 11
Once marinated, thread the chicken thighs onto skewers.
Step 12
Light a fire in the grill using wood or charcoal and wait until the flames die down, leaving hot embers.
Step 13
Grill the chicken, turning the skewers occasionally, until fully cooked. This usually takes about 20–25 minutes.
Step 14
Remove the cooked chicken from the heat and serve hot!