Skewers are a popular way to grill meat, threading cubes of chicken, beef, pork or seafood onto metal or wooden skewers and cooking over hot coals or under the broiler. Both chicken thigh and chicken breast work well for skewers, but they have some differences in texture and flavor.
Comparing Thigh and Breast for Skewers
Here are some key points to consider when choosing thigh or breast meat for skewers:
Flavor
Chicken thighs have more fat and connective tissue than chicken breasts. This gives thigh meat a deeper, richer flavor when grilled or broiled. The fat helps keep the meat juicy and tender. Chicken breasts are leaner and have a milder flavor. Breasts can dry out more easily on the grill since they contain less internal fat.
Winner: Thighs
Texture
Chicken thighs tend to be more tender and moist when cooked over high heat like grilling or broiling. The fat and collagen in thighs keeps them from drying out. Chicken breasts become firm and slightly chewy when cooked with dry heat. Since skewers involve quick, direct heat, thighs often turn out more tender and juicy.
Winner: Thighs
Cooking Time
Chicken thighs usually take a little longer to cook than breasts when making skewers. Breasts are thinner and contain less fat and collagen. Thighs should be cooked over moderate heat and turned frequently to allow the fat to render and meat to become tender. Breasts require less time since they can dry out if overcooked.
Winner: Breasts (cook more quickly)
Cost
Chicken thighs are often cheaper to buy than chicken breasts. Breasts are considered more desirable since they are lean and quicker cooking. When shopping for skewers, thighs will give you more meat for your money.
Winner: Thighs
Softness of Meat
Chicken thighs and breasts have different amounts of fat, which impacts the softness and tenderness of the meat. Thighs have more fat, resulting in more tender, juicy meat when grilled. Breasts are low fat, so they can become dry and slightly tough on the grill.
Winner: Thighs
Comparing Nutrition for Thighs and Breasts
The fat and calorie content differs between chicken thighs and breasts, impacting their nutrition profiles:
| Nutrition Facts (3 oz) | Chicken Thigh (with skin) | Chicken Breast |
|---|---|---|
| Calories | 175 | 140 |
| Fat | 9g | 3g |
| Saturated Fat | 2.5g | 1g |
| Protein | 15g | 26g |
Chicken thighs contain more calories and fat than chicken breasts, since they have higher amounts of saturated fat and skin when not removed. However, thighs are still a good source of lean protein.
Preparing Thighs and Breasts for Skewers
Proper preparation and marinating can make both chicken thighs and breasts ideal for grilling on skewers. Here are some tips:
Thigh Tips
- Trim excess fat and skin to reduce cooking time.
- Cut thighs into 1-2 inch cubes for even cooking.
- Marinate thighs for 1-2 hours in an acidic marinade (lemon juice, vinegar, yogurt) to tenderize.
- Soak wooden skewers before using to prevent burning.
Breast Tips
- Pound chicken breasts to an even 1/2 inch thickness so they cook evenly.
- Cut breasts into 1-2 inch cubes.
- Marinate cubes in oil and acid (citrus juice, wine vinegar) to keep moist.
- Alternate pieces on skewer with vegetables like peppers or onions.
Best Marinades for Chicken Skewers
A good marinade adds lots of flavor and helps keep grilled chicken juicy. Here are 5 excellent marinade recipes to try for chicken skewers:
1. Greek Yogurt Marinade
Plain Greek yogurt makes a quick, tangy marinade for chicken. Add garlic, lemon, and spices like oregano or curry powder. The yogurt tenderizes the meat and creates a lovely char from the lactic acid.
2. Pesto Marinade
Mix basil pesto with olive oil, garlic, lemon juice and Parmesan for an easy Italian-inspired marinade. The olive oil and cheese help keep the chicken juicy.
3. Ginger Soy Marinade
For an Asian flavor, combine soy sauce, sesame oil, minced ginger and brown sugar. Optionally add rice vinegar, garlic and chili paste for some zing.
4. Red Wine Vinegar Marinade
The acidity in red wine vinegar helps break down tough fibers in chicken. Mix with olive oil, mustard, garlic and herbs de Provence.
5. Creamy Caesar Marinade
Blend Parmesan, lemon juice, Worcestershire sauce, olive oil, garlic and black pepper for a Caesar salad-inspired marinade.
Let the chicken marinate for at least 30 minutes, or up to overnight for more intense flavor. Turn the skewers frequently while grilling over direct medium heat.
Choosing Wooden or Metal Skewers
Both wooden and metal skewers have advantages for grilling chicken:
Wooden Skewers
- Hold cubes together without slipping
- Won’t transfer too much heat to chicken and burn it
- Provide more resistance and char when turned
- Need to be soaked before using to prevent burning
- Only for single use since they char
Metal Skewers
- Conduct heat for quick, even cooking
- Reusable for many grilling sessions
- Can give grill marks from direct contact
- Food can slide around more since metal is smooth
- Transfer more heat which may overcook thinner pieces
For the best results, soak wooden skewers at least 30 minutes before using. Or opt for metal skewers to reuse and easily flip the chicken.
Comparing Grill Cooking Methods
There are a few different ways to cook chicken skewers on a grill:
Direct Grilling
- Place skewers directly over hot fire or burner
- Use for foods that cook quickly like cubed chicken breasts
- Gives nice charring and color
- Can dry out thinner pieces if not careful
Indirect Grilling
- Place skewers to the side of flames or burners
- Use for foods that require longer, slower cooking like thighs
- Allows tenderizing without burning
- No grill marks since not over direct heat
Combination Method
- Start skewers indirect to cook most of the way through
- Move over direct heat at end to finish and add char
- Works well for both chicken thighs and breasts
- Prevents drying out but adds nice texture
The combined direct-indirect method gives great results for all chicken skewers. Cook over indirect heat, covered, for about 15-20 minutes until nearly done. Then move the skewers directly over the fire and turn frequently for another 2-5 minutes to caramelize the outside.
Conclusion
While both chicken thighs and breasts work for making juicy, flavorful skewers, thighs have some advantages. The higher fat content keeps them tender and moist over the direct heat of the grill or broiler. Thighs pick up delicious flavor from marinades and have a richer taste. Their longer cook time allows the fat to baste the meat and add juiciness.
Chicken breasts can still be excellent on skewers if properly pounded, marinated and cooked quickly by direct grilling. Combining indirect heat to start and a quick sear at the end gives great results.
When choosing thigh or breast meat for skewers, consider cost, prep time, taste and desired texture. With the right techniques, both have a place on skewers for your next backyard barbecue or summer dinner.