There’s a particular feeling that comes with cooking meat over charcoal. The scent of smoke, the low crackle of the embers, and the anticipation of the delicious food to come. It’s almost primal, and something that we aim to capture at Hunter & Barrel.
Through the primordial method of skewering and cooking over fire, we’ve created an experience that feels simple, yet refined. Chicken demands more care than red meat. Without the right preparation, it dries out quickly and loses flavour fast.
This guide sets the record straight on how to prepare a perfect chicken skewer. From the techniques that are often rushed or neglected, to the cooking method that delivers a juicy centre and deliciously smoky charred edges, this guide is your hub for all things skewered.
How to Prepare Chicken Skewers for the Grill
A great chicken skewer is determined by more than just the cook. Each step of preparation is equally as important as the next; it determines the quality of the final product.
For the cut, chicken thigh reigns supreme as the best cut for both flavour and texture. It handles high heat much better than breast, and its higher fat content translates to a rich, meaty flavour that absorbs marinades wonderfully.
Evenly cut pieces if also important, otherwise some will be overcooked, while others will still be raw. We recommend pieces about 3-4cm thick, but you can make them larger. Any smaller, and you risk the pieces drying out.
Marinating is crucial for chicken skewers. It can be as simple or as complex as you like. Try to include a fat (olive oil, neutral oil), an acid (lemon juice, vinegar, yoghurt), as well as your herbs and spices. As long as you include these
Making Chicken Skewers: The Art of Assembly
Take your time with assembling your skewers. Look for pieces of even shape and size to put on the same skewer. Skewer the meat right through the centre of the piece, otherwise you risk them falling off as they cook. The meat should sit snugly against itself, allowing the juices of the chicken to be reabsorbed instead of falling into the fire.
To spice up your skewer, you could add vegetables between each piece. Onion, zucchini, and capsicum are some popular choices, adding a nice sweetness (and colour!) to the skewer.
How to Cook Chicken Skewers on the Grill
There’s a delicate balance to cooking chicken skewers on the grill. You want to get an even golden colour around the entire skewer, while cooking the inside to tender perfection. We use charcoal at Hunter & Barrel, as the heat is intense, yet easy to control, and infuses the meat with a tantalising smoky tinge in a way that a stove or grill can’t quite replicate.
Ensure you have a direct and indirect heat zone set up. Start the skewers over direct heat to build that crust, turning them occasionally. Once you’re happy with the colour, slide them over to the indirect heat to finish cooking through. It doesn’t have to be any more complicated than that.
How Long to Cook Chicken Skewers on the Grill
If you’re wondering how long to cook chicken skewers on the grill, they take about 10-15 minutes for 3-4cm thick chicken thighs. The exact time largely depends on how hot your grill is. The best way to get perfectly cooked chicken skewers is to use a meat thermometer. For breasts, look for a temperature of 165°F or 74°C. For thighs, while also safe to eat at 165°F, tend to be juicier, and tastier, at 175°F or 79°C.
Once they’re cooked to your liking, it’s vital to let them rest off the heat for at least 5 minutes before serving. This allows the juices to settle back into the chicken instead of spilling out onto the plate.
Serving Your Feast: The Communal Experience
Chicken skewers are the perfect food for sharing. Lay them out on a board, stack them tall to hold heat, and keep the sides simple.
Flatbreads like naan, pita or tortillas are a great match, ideal for wrapping the chicken and catching its juices. A fresh, acidic salad such as a slaw cuts through the richness, while sauces like chipotle mayo or tzatziki pair comfortably with almost any style of chicken.
When it comes to drinks, contrast works best. Herbaceous marinades pair naturally with dry white wines, while smokier, spicier marinades are suited to hoppy beers or red wines.
A Taste of the Hunter, Without the Work
Cooking chicken skewers over the fire at home takes a bit more time and effort than the stovetop, but the payoff is always worth it. It’s something we’ve mastered at Hunter & Barrel, where food, atmosphere, and theatre come together seamlessly.
In our open kitchens, the scent of smoky meat carries through the restaurant as chicken thighs, lamb shoulder, and wagyu skewers cook over the roaring hot coals, served piping hot and ready to share.
Book your table at Hunter & Barrel and enjoy our signature charcoal-grilled menu, cooked over fire and prepared with love and care.
