Smoky Chicken Skewers with Smoky Aioli Recipe

Introduction

These smoky chicken skewers are packed with warm spices and perfect for grilling or pan-searing. Juicy and flavorful, they make a great appetizer or main course served with a creamy smoky aïoli. Easy to prepare ahead, they’re ideal for gatherings or a weeknight meal.

Ingredients

• 6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
• 2 tbsp olive oil
• 1 tsp fennel seed, crushed
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika (pimenton)
• 1 garlic clove, crushed
• 1 tsp red wine vinegar
• Smoky aïoli, to serve (see tips below)

Instructions

1. Step 1: If using wooden skewers, soak 15 skewers in water for 10 minutes to prevent burning.
2. Step 2: Cut the chicken thighs into 3cm pieces and place them in a bowl.
3. Step 3: Add 1 tbsp olive oil, crushed fennel seed, ground cumin, smoked paprika, crushed garlic, red wine vinegar, and season with salt and pepper. Toss well to coat the chicken evenly.
4. Step 4: For best flavor, marinate the chicken for up to a day in the refrigerator.
5. Step 5: Thread 2-3 pieces of chicken onto each skewer.
6. Step 6: Heat a frying pan or griddle over medium-high heat and add the remaining 1 tbsp olive oil.
7. Step 7: Cook the skewers in batches, searing the chicken for 3-4 minutes on each side until nicely browned and cooked through.
8. Step 8: Keep cooked skewers warm in a low oven while finishing the rest.
9. Step 9: Serve hot with smoky aïoli on the side.

Tips & Variations

• Make smoky aïoli by mixing 8 tbsp mayonnaise, 2 crushed garlic cloves, 1 tsp paprika, and a squeeze of lemon juice for a delicious dipping sauce.
• Try substituting chicken breasts if you prefer leaner meat, but watch the cooking time closely to avoid drying out.
• Add a pinch of chili powder to the marinade for extra heat.
• For outdoor grills, soak the skewers longer to prevent burning and cook over medium heat.

Storage

Store cooked skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to avoid drying out. The smoky aïoli can be kept in the fridge for up to a week in a sealed container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken skewers in advance?

Yes, marinating the chicken up to 24 hours ahead enhances the flavors and makes cooking quicker.

What if I don’t have smoked paprika?

You can use regular paprika and add a small amount of ground chipotle or liquid smoke to maintain the smoky flavor.

Smoky Chicken Skewers with Smoky Aioli Recipe

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★★★★★

5 from 104 reviews

• Author: Luna
• Total Time: 30 minutes (plus marinating time)
• Yield: 15 skewers (serves approximately 4-6 people) 1x
• Diet: Halal

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Description

These smoky chicken skewers feature tender boneless thighs marinated in aromatic spices and seared to perfection on a hot pan. Served with a flavorful smoky aïoli, they make a perfect appetizer or main dish bursting with rich, smoky, and savory flavors.

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Ingredients

Scale 1x2x3x

Chicken Skewers

• 6 boneless, skinless chicken thighs (about 500g/1lb 2oz)
• 2 tbsp olive oil
• 1 tsp fennel seed, crushed
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika (pimenton)
• 1 garlic clove, crushed
• 1 tsp red wine vinegar
• Salt and freshly ground black pepper, to taste
• 15 skewers (soak wooden skewers in water for 10 mins if using wooden)

Smoky Aïoli

• 8 tbsp mayonnaise
• 2 garlic cloves, crushed
• 1 tsp paprika
• A squeeze of lemon juice

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Instructions

1. Prepare Skewers: Soak wooden skewers in water for 10 minutes to prevent burning during cooking. Cut the chicken thighs into 3cm (about 1¼ inch) pieces and place them in a large bowl.
2. Marinate Chicken: Add 1 tablespoon of olive oil, crushed fennel seed, ground cumin, sweet smoked paprika, crushed garlic clove, red wine vinegar, salt, and pepper to the chicken pieces. Toss well to coat the chicken evenly with the marinade. Cover and refrigerate for up to 24 hours to develop flavors.
3. Thread Chicken: Thread 2 to 3 pieces of marinated chicken onto each skewer, distributing the pieces evenly.
4. Heat Pan: Pour the remaining 1 tablespoon of olive oil into a frying pan or rub it onto a griddle pan. Heat the pan over medium-high heat until hot.
5. Cook Skewers: Place the skewers on the hot pan and sear the chicken for 3 to 4 minutes on each side, until the chicken is cooked through and has a nice char. You may need to cook in batches to avoid overcrowding the pan.
6. Keep Warm: Transfer cooked skewers to a warm oven to keep warm while cooking the remaining batches.
7. Prepare Smoky Aïoli: In a small bowl, mix together mayonnaise, crushed garlic cloves, paprika, and a squeeze of lemon juice until smooth.
8. Serve: Serve the hot chicken skewers with the smoky aïoli on the side for dipping.

Notes

• Soaking wooden skewers prevents them from burning on the pan.
• Marinating the chicken overnight enhances the smoky and spiced flavor.
• If desired, you can grill the skewers outdoors instead of pan-searing.
• The smoky aïoli adds a creamy and flavorful complement to the spiced chicken.
• Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safe consumption.

• Prep Time: 15 minutes (plus up to 24 hours marinating time)
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean

Keywords: smoky chicken skewers, grilled chicken, smoky aïoli, spiced chicken skewers, healthy chicken recipe, easy chicken recipe