What you will get from this skewer line-up
Skewers are my favourite way to make spicy chicken feel special without turning the kitchen into a project. You chop, you marinate, you cook, you eat. That is my kind of structure. I also love how forgiving they are. You can cook them on a barbecue, a grill pan, or under the oven grill and they still deliver those browned edges that make spicy sauce taste like it belongs.
This post pulls together ten different spicy BBQ chicken skewer recipes I actually cook, with varied marinades, glazes and methods, so you can choose based on mood, time and what is already in the fridge. If you are feeding a group, pick two contrasting styles and you will look wildly organised. One sticky glaze plus one tangy charred skewer is the easiest win going.
My quick skewer rules that stop dinner going sideways
Cut evenly, cook calmly
I cut chicken into roughly 3 cm chunks. Smaller pieces dry out before the sauce sets, bigger pieces take ages and you lose your patience and your manners.
Leave space on the skewer
A tiny gap between pieces lets heat hit the sides, which gives you better browning and more flavour. Packed tight equals steamed chicken, and nobody is excited by that.
Glaze late if there is sugar involved
Honey, sugar, sweet chilli, anything sticky, it catches fast. I cook the chicken most of the way, then brush in thin layers right near the end.
The 10 spicy BBQ chicken skewers to cook next
Sticky savoury glaze with toasted aroma
When I want glossy edges and a deep chilli warmth, I make gochujang sesame oil chicken skewers with a shiny glaze. This one is for people who like their spice wrapped in savoury richness.
Tangy heat with properly charred bits
If you like sharp lemon and dark edges, harissa lemon chicken skewers with crisp, charred corners are the move. Bright, punchy, and brilliant with crunchy salad.
Smoky chilli with a fresh lime lift
For barbecue flavour even on a grill pan, go for chipotle lime chicken skewers finished with fresh coriander. Smoke plus citrus is a combination I never get bored of.
Garlicky chilli and lemon that means business
When I want sharp heat and loads of garlic, peri peri chicken skewers with garlic and lemon zest come out. They smell like dinner is sorted before you have even set the table.
Warm spice with a cooling fruity side
For spicy chicken that feels balanced from the first bite, I cook jerk-style chicken skewers topped with pineapple salsa. The salsa is the little burst of calm that keeps you going back in.
Sticky sweet heat cooked under the oven grill
If you want fast, glossy, sticky skewers without relying on a barbecue, try honey sriracha chicken skewers cooked under the grill. Layer the glaze near the end and you get the good kind of stickiness.
Smoky savoury skewers with a bright side salad
For a gentler, smoky spice that still tastes like BBQ, I make smoked paprika chicken skewers served with sweetcorn salad. Great for mixed plates because it plays nicely with everything else.
Creamy spiced chicken that stays juicy
When I want tenderness and warm spice without lots of sweetness, I cook tandoori yoghurt chicken skewers with warm spices. Yoghurt is my insurance policy for juicy chicken.
Fragrant chilli with a glossy coconut finish
If you like creamy heat and a proper glaze, try thai red curry chicken skewers with coconut glaze. It is rich, fragrant, and very good with lime at the table.
Tangy chilli sauce with a cooling dip
For vinegary heat and a proper dunking situation, make buffalo chicken skewers with blue cheese dip and celery. The dip is not a suggestion, it is part of the plan.
How I pick the right recipe spicy chicken skewer recipe
If I want sticky and glossy
Choose gochujang or honey sriracha. They give that lacquered finish that feels like a treat.
If I want char and tang
Go harissa lemon, peri peri, or buffalo. They bring sharpness that keeps spicy food tasting bright.
If I want creamy spice
Pick tandoori yoghurt or thai red curry coconut. Both stay juicy and feel comforting, even with heat.
If I want sweet relief alongside heat
Choose jerk-style with pineapple salsa, or pair any skewer with something fruity or crunchy to cool things down.
My go-to sides for spicy skewers
I nearly always do one crunchy thing and one starchy thing. Crunch can be cucumber, slaw, shredded lettuce, celery sticks. Starchy can be rice, flatbreads, wedges, or even a pile of chips if that is where the day has taken you.
A quick yoghurt bowl fixes many problems. Plain yoghurt, a pinch of salt, lemon zest, grated garlic if you feel brave. It cools heat and makes spicy chicken feel more rounded.
Frequently asked questions
Can I cook all of these without a barbecue?
Yes. A grill pan or the oven grill works for every recipe in this list. High heat, frequent turning, glaze late if it is sweet.
Should I use chicken thighs or chicken breast?
Thighs are more forgiving and stay juicier. Breast works if you cut slightly larger chunks and watch the cooking time closely.
How long should I marinate chicken skewers?
Thirty minutes gets flavour on the surface. A few hours gives deeper seasoning. Overnight is great for many marinades, especially yoghurt-based ones.
How do I stop wooden skewers burning?
Soak them for 30 minutes and keep the ends away from the hottest spot. Metal skewers are easier if you have them.
What is the safest way to use leftover marinade?
Set some aside before it touches raw chicken, then use that for basting. If it has touched raw chicken, boil it properly before using.