These Ginger Chicken Skewers are loaded with vibrant flavors. They are doused in a creamy yogurt marinade seasoned with aromatic ginger and herbs, then seared to perfection. No outdoor grill is needed!
These Ginger Chicken Skewers cost around $6.26. The recipe makes about ten skewers, so that’s just $0.62 per skewer.
Ginger Chicken Skewers
I love making these skewers because they are simple to make, satisfying to eat, and fun to serve. Something about putting chicken on a skewer makes them a little extra special. They are fun to serve and eat!
The chunks of chicken absorb the marinade quickly and cook just as quickly on the skillet. Because you do not need to grill the chicken skewers, you can enjoy these anytime of the year.
You can eat these Ginger Chicken Skewers straight off the stick, over a bed of lettuce, or in a pita.
I paired these juicy chicken skewers with a creamy Ginger Aioli Sauce. It seriously puts these skewers to a whole other level. Yum! I can’t wait to share this recipe with you.
Ingredients and Cost
RECIPE COST: $6.26
PRICE PER SERVING: $0.62
- 1-2 pounds Chicken breast – $3.98
- ½ teaspoon cumin – $0.01
- ½ teaspoon coriander – $0.04
- Juice & zest of one lemon – $0.48
- 1 Tablespoon ginger – $0.33
- 1 tablespoon parsley – $0.14
- 3 tablespoons yogurt – $0.18
- ⅓ cup mayo – $1.07
- ½ teaspoon ginger – $0.01
- 2 dashes of sesame oil – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Ginger Chicken Skewers
- Using a large bowl, mix together the chicken, cumin, coriander, lemon zest and juice, sesame oil, yogurt, parsley, and salt and pepper.
- Next, put the seasoned chicken pieces onto the skewers.
- Then heat a skillet to medium-high heat and drizzle olive oil over it.
- Lay each skewer onto the skillet and cook on each side for four to five minutes.
- Make the Aioli sauce by mixing together the mayo, lemon juice, garlic, sesame oil, parsley, salt, and pepper.
- Finally, serve the sauce with the chicken skewers. Enjoy!
SERVE: You can keep the Ginger Chicken Skewers out for about two hours before it needs to be stored and refrigerated.
STORE: Place the skewers in an airtight container and store them for 3-5 days.
FREEZE: Remove the chicken from the skewers and place them in a freezer-safe bag. Place the chicken in a freezer-safe container or Ziploc bag and freeze for 2-3 months.
THAW: Thaw the overnight in the refrigerator or at room temperature for 2-4 hours.
REHEAT: Place the chicken in a skillet over medium heat with a little bit of oil and heat for 3-5 minutes or until heated through.
Tips for making the best ginger chicken skewers without a grill.
1.) Put the chicken on a smaller, sturdy stick. This will be ideal for parties and makes sharing easier and more personal.
2.) Marinate the chicken no longer than an hour. This will force those ingredients to work hard. Therefore, I would not recommend marinating for longer than 24 hours.
3.) Most crucial tip—Use a cast-iron pan to help create that deep brown ridged crust that would be more difficult to achieve with a regular non-skillet pan. Furthermore, when using a cast-iron pan, you will need to use a generous amount of oil to prevent sticking.
4.) Garnish with a sprinkle with fresh herbs. This will help in appearance and add that fresh final touch.
Cut the chicken breasts into one-inch cubes to thread onto the skewers. One easy way to do this is to slice each chicken breast into four strips that you cut diagonally from the outside of the breast. First, cut them about an inch apart to give you four strips. Then, slice them into two to three cubes per strip with these four strips. This should give you about eleven cubes per chicken breast.
Regarding this recipe, I recommend marinating the chicken for up to one hour. This will force those ingredients to come together and work hard. However, I do not recommend marinating for longer than twenty-four hours.
More Chicken and Poultry Recipes
- Pollo Asado
- Gluten-Free Chicken Meatballs
- Chinese Chicken and Broccoli
- Greek Chicken with Lemon and Feta
- Easy Baked Chicken and Zucchini
- Baked Harissa Chicken Wings
- Sheet Pan Chicken with Vegetables
- Crimini Chicken with Kale
- 1-2 lbs chicken breast cut into thick pieces.
- salt and pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- the zest of one lemon
- the juice of one lemon
- 1 Tablespoon finely chopped ginger
- 1 Tablespoon chopped parsley
- 3 Tablespoon yogurt
- ⅓ cup mayo
- juice of half a lemon
- ½ teaspoon finely chopped ginger
- 2 dashes of sesame oil
- salt and pepper
- sprinkle of freshly chopped parsley
- a bit of water to help thin out the sauce
- In a large mixing bowl, add the chicken breast pieces, cumin, coriander, lemon zest, lemon juice, sesame oil, yogurt, parsley, and salt and pepper. Mix until the chicken is well incorporated with the ingredients. A yogurt marinade will be the final look.
- Put the seasoned chicken pieces onto wooden skewers.
- Place a skillet or cast-iron pan over a medium-high flame, once the pan is hot, drizzle on olive oil and gently lay each skewer onto the pan. Be careful not to over-crowed the pan, otherwise, you won’t get super crispy edges on the chicken.
- Cook on each side for 4-5 minutes until golden brown and crispy . The internal temperature should reach 165 °F.
Make the Aioli Sauce
- In a mixing bowl, add the mayo, lemon juice, garlic, sesame oil, chopped parsley, salt, and pepper and simply mix until a creamy sauce forms. If the sauce is too thick, simply add a splash of water to create your desired consistency.