These charcoal chicken skewers come together with everyday pantry spices, a simple yogurt marinade, and just 15 minutes on the grill. Every bite turns out juicy inside with a smoky, charred edge you only get from real charcoal.
I make this chicken masala boti style, more chatpata and packed with flavor than a plain BBQ skewer.
The marinade does most of the work while the charcoal grill adds the rest, and total time runs about 4 hours and 22 minutes, with most of it hands off marination.
About Charcoal Chicken Skewers
This is a pure Indian inspired take on the classic chicken skewer, the kind of dish that fits a weekend BBQ evening or even a small get together with friends.
The yogurt based marinade keeps the chicken soft, and the charcoal grill adds a char you just can’t get on a stovetop.
I’ve made this masala boti version so many times now, it’s a habit that goes all the way back to my grandmother’s kitchen. I marinate it first thing in the morning, thread the skewers, wrap them, and let everything sit in the fridge until it’s time to light the coals in the evening.
It’s an easy way to prep ahead without losing any of the flavor.
If you like grilled food like this, you’ll probably enjoy Grilled Mushroom Skewers and Grilled Paneer Tikka too.
Ingredient Notes
- Boneless chicken: I take chicken breast for this recipe. Cut into even, bite sized cubes so every piece grills at the same speed.
- Yogurt: This is the base of the marinade. It tenderizes the chicken and helps every spice stick to the meat. Plain yogurt preferred for this recipe.
- Ginger garlic paste: This is the backbone of the masala flavor here, don’t skip it even if you’re low on the other spices.
- Bell peppers: Any color works, they add a light sweetness and char nicely alongside the chicken. I suggest to add multiple colour bell peppers it looks great.
- Paprika: Gives the skewers their color and a mild smoky heat without overpowering the other spices.
Further all spices list available in below recipe card details with quantity.
How to Make Charcoal Chicken Skewers
Only a handful of steps stand between you and a smoky plate of skewers, most of the wait is just the marinade doing its job in the fridge.
1. Prep the chicken: Cut the boneless chicken into even, bite sized cubes. Wash well.
2. Mix the marinade: In a large bowl, combine the yogurt, ginger garlic paste, paprika, black pepper, cumin powder, turmeric powder, olive oil, lemon juice, and salt. Mix until smooth and well combined.
3. Marinate the chicken: Add the chicken cubes and toss until every piece is coated. Cover and refrigerate for 3 to 4 hours.
4. Cut the vegetables: Cut the onion, bell peppers, and tomato into bite sized pieces.
5. Thread the skewers: Alternate the marinated chicken and vegetables onto the skewers for even, colorful kebabs.
6. Grill the skewers: Preheat a charcoal grill to medium-high heat. Place the skewers on the grill and cook for 12 to 15 minutes, turning occasionally. You’ll start to hear a light sizzle and see the edges turning golden.
7. Baste with butter: Brush the skewers lightly with melted butter while grilling. This keeps the chicken juicy and helps the char marks form.
8. Serve hot: Take the skewers off once the chicken is fully cooked and the vegetables are lightly charred and soft.
Tips for Perfect Charcoal Chicken Skewers
- Raw papaya trick: If you want the chicken extra tender, add a small 2 inch cube of raw papaya or a third of a tablespoon of raw papaya powder to the marinade. Papaya has a natural enzyme that breaks down protein, so the chicken turns out even softer.
- Cut evenly: Keep the chicken pieces close to the same size before marinating. Uneven cubes cook at different speeds, so some pieces dry out before others are done.
- Leave small gaps: Don’t jam the chicken and vegetables tightly together on the skewer. Small gaps let heat move around each piece, so you get char on every side.
- Turn often: Flip the skewers every few minutes instead of just once or twice. Charcoal heat is rarely even, and frequent turning keeps one side from burning before the inside cooks through.
What to Serve With Charcoal Chicken Skewers
Frequently Asked Questions
Yes, but bone-in pieces take longer to cook through on the grill. Add a few extra minutes and check the thickest part before serving.
If you’re using wooden skewers, soak them in water for about 20 to 30 minutes first so they don’t burn on the charcoal. Metal skewers don’t need this step. And I’m using metal skewers for this recipe.
You can, even 30 minutes to 2 hours will still add some flavor. The chicken just won’t be as tender or as flavorful all the way through as a full 3 to 4 hour marinade.
Storage and Reheating
Let the skewers cool, then store them in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 180°C for a few minutes, or in a covered pan on low heat, so the chicken doesn’t dry out.
Charcoal Chicken Skewers (Smoky & Spicy)
Ingredients
- 250 gm (8 oz boneless chicken)
- 1 teaspoon ginger garlic paste
- 1 teaspoon curd
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 2 teaspoon olive oil
- Melted butter (for greasing)
- 1 onion (cut into cubes)
- 3 bell peppers (any color, cut into cubes)
- 1 tomato (cut into cubes)
- 1 teaspoon lemon juice
- Salt (to taste)
Instructions
- Prep the chicken: Cut the boneless chicken into even, bite sized cubes. Wash well.
- Mix the marinade: Combine curd, ginger garlic paste, paprika, black pepper, cumin powder, turmeric powder, olive oil, lemon juice, and salt in a large bowl.
- Marinate: Add the chicken to the marinade, toss to coat, and refrigerate for 3 to 4 hours.
- Cut the vegetables: Cut the onion, bell peppers, and tomato into bite sized pieces.
- Thread the skewers: Alternate chicken and vegetables onto the skewers.
- Grill: Cook over medium-high charcoal heat for 12 to 15 minutes, turning occasionally.
- Baste: Brush with melted butter while grilling to keep the chicken juicy.
- Serve: Remove once the chicken is fully cooked and vegetables are lightly charred.
Notes
- Add a small cube of raw papaya to the marinade for extra tender chicken, if desired.
- Keep chicken cubes even in size so they all cook at the same rate.
- Leave small gaps between pieces on the skewer so heat reaches every side.
- Wait for the coals to turn medium-high with light ash before grilling.
- Turn the skewers every few minutes for even char.
Nutrition
That chatpata bite and smoky char are what keep me going back to this one on every BBQ evening. Give it a try and let me know how tender yours turned out.