These Baked Chicken Skewers in the Oven are a perfect healthier recipe using juicy chicken thighs and a light seasoning with bread crumb coating.
If you love this recipe, I know you will love our tutorial for how to make chicken nuggets with ground chicken. Another option is the recipe for these mozzarella stuffed chicken croquettes.
This recipe was originally posted May 31, 2016, we’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Baked Chicken Skewers in the Oven
These breaded chicken skewers are one of my favorite dishes to serve to guests. They can be prepped and lightly browned in advance. I like to wait until my guests arrive, then quickly finish them in the oven. Generally, when having guests over for dinner, the oven becomes my best friend. I use chicken thighs in this recipe because they tend to have more flavor and aren’t as dry.
Ingredients for Baked Chicken Skewers
Chicken Thighs
Mayonnaise
Salt
Montreal Chicken Spices
Garlic
Parmesan
Bread Crumbs
Oil for frying
How to Make Chicken Skewers in the Oven
Start by reading over the printable recipe below. You will begin by preparing your chicken and cutting it into small pieces. 1-2″ pieces work best for this recipe. Set the chicken aside and prepare the marinade as directed. This should marinate for four hours up to overnight in the refrigerator.
When ready to cook, place the chicken onto the skewers and coats as directed. Brown each skewer in oil, if desired, and then place on a lined baking sheet to cook as directed. Serve with your favorite dipping sauces.
Best Dipping Sauces for Chicken Skewers
I love a tasty side sauce for my chicken. Since these chunks of chicken slide off the skewer so easily, you will be able to dip them just like you would with a chicken nugget. My favorite is my homemade barbecue sauce recipe. Another popular dipping sauce for chicken is a honey mustard or buttermilk ranch dressing recipe.
Baked Chicken Skewers in the Oven
Ingredients
- 3 lb. chicken thighs
- 1/2 cup mayonnaise
- 1 tsp salt
- 1 tbsp Montreal chicken spices
- 2 cloves grated garlic
- 1/4 cup grated Parmesan
- 1 cup plain bread crumbs
- Oil for deep frying canola, vegetable, or peanut oil works
Instructions
- Cut the chicken thighs into 1-2 inch pieces.
- In a bowl combine chicken, mayonnaise, salt, Montreal chicken spices, and grated garlic. Let the chicken marinate in the refrigerator for at least 4 hours, or even overnight.
- Place the chicken onto the skewers.
- Mix the Parmesan cheese and bread crumbs together. Coat each chicken skewer in the bread crumbs.
- Heat oil over medium high heat and brown each side of the chicken skewers.
- Place then browned chicken on a baking sheet lined with foil and bake for another 15-20 minutes at 350 degrees Fahrenheit. Serve warm.
Nutrition
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Nataly says
Hi, I wanted to ask if this recipe can be made in advance? For example, fry on Saturday and baked on Sunday?
Dina says
Hi Nataly 🙂 Yes, you can fry these the day before you bake them. Just keep them refrigerated until you need to bake the chicken skewers. Let me know how they turn out! 🙂
Anna says
Can these be done with chicken breast? And if so, would you still fry them up on the skillet before placing in oven?
simplyhomecooked says
Hi Anna, yes these can be made with chicken breast. You would still want to fry them though.
Monique Bekanger says
I didn’t read the recipe to the end. It’s now marinating with the Parmesan included and I scraped out most of the bread crumbs from the marinade. Should I put Parmesan with the bread crumbs now or should I omit it?
simplyhomecooked says
I would omit the parmesan cheese at this point. Only dredge in breadcrumbs now.
Monique Belanger says
Thank you.
Andrew Webster says
Just found this recipe, and will be trying it soon! I think I’ll use Olive Oil to cook them in, because a favorite Parmesan Chicken recipe does that, and its great! Can’t wait to try it.
simplyhomecooked says
I Hope you enjoyed the breaded chicken skewers Andrew!
Sarah says
Turned out super.
Delicious recipe, worked well with Portuguese spice & cooked on the BBQ went really well. Possibly not as crispy as fried then oven baked but when using thigh meat I think there is enough fat in those to keep them moist & fry well on the BBQ. still were crispy, just not crunchy….though I’ve never tried your fry & oven bake version. Definitely doable on the BBQ & hubby loved them too. Thanks!
simplyhomecooked says
Thank you for getting back to me Sarah! I’m so happy this recipe was a winner for you and your husband!
Sarah says
I’m trying these tonight, with Portuguese spice instead & on non-stick mat on the BBQ. Will let you know how they go. Prepared chicken this morning, hubby impressed with how the fridge smells….garlic LOL
simplyhomecooked says
That sounds delicious Sarah! Please do let me know how they turn out 🙂
Zhanna says
Super quick and delicious. Definitely my go to dish. Especially with a side of potato and salad!
Highly recommend this
simplyhomecooked says
Thank you Zhanna! It’s a staple in our home too 🙂
Oksana says
,these knocked my socks off!!????????sooo delicious!! Thanks for the recipe* definatly better than the ones I was making before! Glad u put it on Pinterest so I could find it :))
simplyhomecooked says
That’s awesome Oksana, I’m so glad you found my recipe 🙂
Vika says
Love those chicken skewers. On my list for this week to make. Dina did you marinade the chicken or you can sauté them right away? Thank you
simplyhomecooked says
Hi Vika, its best to marinate the chicken for a few hours or even overnight. Hope you enjoy this recipe 🙂