Smoky paprika is my comfort-spice
Smoked paprika is what I reach for when I want warmth and depth without a full-on chilli wallop. It tastes like the chicken has been near proper smoke, even when I am just working the grill pan and keeping one eye on the extractor fan like it is a moody pet.
BBQ vibes, no sticky fingers required
Not every skewer night needs a glossy glaze. These are savoury, gently spicy and a bit earthy, with enough sweetness from tomato and honey to help browning, but not so much that you end up with lacquer on your knuckles.
Sweetcorn salad is the side I always finish first
I make a quick sweetcorn salad alongside because it does two things at once. It adds crunch and freshness, and it gives you little pops of sweetness that make smoky paprika taste even smokier. If you like fruit with spice, you will also enjoy jerk-style skewers with pineapple to cool the heat, same soothing idea, different mood.
A handy one for mixed skewer plates
These skewers are brilliant when you are mixing flavours, because they sit in the middle, not too sharp, not too sweet, not too fiery. I use them to balance punchier options like harissa lemon skewers with proper charred edges. If you want the full set of ideas for the week, browse all my spicy BBQ chicken skewer favourites and build your own skewer line-up.
Ingredients (serves 4)
For the skewers
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 10 metal skewers, or 10 soaked wooden skewers
- Neutral oil, for the grill grates
Smoky paprika marinade
- 30 ml olive oil
- 25 ml light soy sauce
- 25 g tomato purée
- 15 g runny honey
- 12 g smoked paprika
- 5 g hot smoked paprika or chilli flakes (optional, for extra heat)
- 3 garlic cloves, finely grated
- 10 ml red wine vinegar
- 8 g fine sea salt
- Black pepper, to taste
Sweetcorn salad
- 250 g sweetcorn kernels (from 2 cobs, or drained tinned sweetcorn)
- 150 g cucumber, diced small
- 120 g cherry tomatoes, quartered
- 60 g red onion, finely diced
- 15 g chopped flat-leaf parsley
- 20 ml lime juice
- 15 ml olive oil
- 1 g fine sea salt
- Black pepper, to taste
Smoked paprika can taste very different depending on the tin. Some are sweet and gentle, some are deep and almost bacon-like. If yours is mild, add the optional hot smoked paprika or chilli flakes for a little spark, or just finish with extra black pepper and vinegar for lift.
Sweetcorn is doing the fresh side of the job here. Corn on the cob gives the best crunch, but tinned works perfectly on a Tuesday night. If you use tinned, drain it well and give it a quick dry in a hot pan for a minute or two, it stops the salad going watery.
Equipment
A grill pan, barbecue or oven grill all work, but steady heat matters more than the method. I preheat my grill pan until it is properly hot, then oil the surface lightly. Too much oil makes the chicken slide, too little makes you wrestle the skewers and nobody needs that.
You will also want a mixing bowl for the marinade, a chopping board and a sharp knife for the salad, plus decent tongs. If you have a thermometer, it takes the guesswork out of chicken and lets you focus on getting colour without fretting.
Instructions
Marinate the chicken
- Pat the chicken dry and cut into even chunks.
- In a bowl, whisk olive oil, soy sauce, tomato purée, honey, smoked paprika, garlic, vinegar, salt and pepper.
- Add the chicken and mix until coated.
- Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge.
Make the sweetcorn salad
- If using corn on the cob, cook it in boiling salted water for 3 minutes, then cool and slice off the kernels.
- Mix sweetcorn, cucumber, tomatoes, red onion and parsley in a bowl.
- Stir in lime juice, olive oil, salt and pepper.
- Leave for 10 minutes, then taste and adjust with more lime or salt.
Thread the skewers
- If using wooden skewers, soak them for 30 minutes.
- Thread the chicken onto skewers, leaving small gaps between pieces for better browning.
Cook the skewers
- Heat a grill pan or barbecue to medium-high and lightly oil the grates.
- Cook the skewers for 10 to 14 minutes total, turning every 2 to 3 minutes.
- Aim for browned edges and chicken cooked through. If using a thermometer, look for 74°C in the thickest piece.
- Rest for 2 minutes before serving.
Technique Notes
Tomato purée and smoked paprika behave brilliantly together. The tomato gives savoury depth and helps browning, and the paprika brings that smoky warmth that makes chicken taste richer than it has any right to. The vinegar is there to stop it tasting heavy, it keeps the marinade lively.
Turning often is the easiest way to get even colour. I treat skewers like toast, ignore them and they will catch. A couple of calm turns and you get those browned edges without drying the middle. If you like a cooler, creamy contrast on the plate, keep tandoori yoghurt chicken skewers for soft, juicy bites in your rotation.
Serving Suggestions
Pile the skewers onto a platter and spoon the sweetcorn salad alongside so the juices mingle a little. That smoky chicken juice meeting lime and sweetcorn is the kind of accidental sauce I wish I could bottle, but I will settle for wiping the plate with a bit of bread.
If you are doing a mixed skewer night, these are a great bridge between sharper and richer flavours. I like them next to buffalo skewers with blue cheese and celery crunch when I want tang and dip energy on the table, or alongside harissa lemon skewers with proper charred edges for a brighter chilli hit.
Wine and Beer Pairings
For wine, I go for a chilled Spanish Garnacha rosé, plenty of fruit, enough acidity and it does not get bullied by smoked paprika. A lightly chilled Tempranillo also works if you want red, it has a savoury edge that matches the paprika and tomato without turning bitter.
For beer, a Vienna lager is a lovely fit, malty enough to echo the smoky sweetness, crisp enough to keep things refreshing. A pale ale with gentle hops also works well, the bitterness cuts through the chicken fat and the citrusy notes get on nicely with the lime in the salad.
Frequently asked questions
Can I use chicken breast for smoky paprika skewers?
Yes, but cut the pieces slightly larger and reduce the cooking time. Add 10 ml extra olive oil to the marinade to help keep it juicy.
Is smoked paprika spicy?
Smoked paprika is more smoky than hot. If you want more heat, add hot smoked paprika, chilli flakes or a pinch of cayenne.
Can I cook these skewers in the oven?
Yes. Grill on a rack over a tray under a hot oven grill for 12 to 16 minutes, turning halfway, until cooked through and browned.
What is the best sweetcorn for the salad?
Corn on the cob gives the best crunch. Tinned is absolutely fine, just drain well and dry it in a hot pan for a minute if it seems watery.
How do I stop the marinade sticking to the grill pan?
Preheat properly and oil lightly. Let the chicken sear before turning, it will release more easily once it has browned.
Can I make the sweetcorn salad ahead?
Yes, up to 6 hours ahead. Keep it covered in the fridge and add the parsley at the end so it stays fresh.
Tips for Success: smoky paprika BBQ chicken skewers
Smoked paprika can taste flat if it is old, so give your tin a sniff. If it smells faint, add a bit more vinegar and black pepper to perk things up, or finish the cooked skewers with a squeeze of lime for a brighter edge.
Do not skip the rest after cooking. Two minutes is enough, but it keeps the chicken juicier and stops the first bite from being a mouthful of escaping steam. While it rests, toss the sweetcorn salad again so the dressing coats everything properly.
Variations
For a creamier version, stir 80 g Greek yoghurt into the marinade and reduce the vinegar to 5 ml. You will get a softer, slightly tangier coating, still smoky, with extra insurance against dry chicken.
For a deeper, spicier version, add 10 g chipotle paste and reduce the honey to 10 g. It turns the smoke up and adds a gentle chilli warmth that sits nicely with sweetcorn, especially if you keep the salad extra limey.
Storage and Reheating: smoky paprika BBQ chicken skewers
Cool leftovers, then store in an airtight container in the fridge for up to 3 days. I slide the chicken off the skewers before storing, it saves space and reheats more evenly.
Reheat in a hot frying pan with a splash of water and a lid for 2 minutes, then uncover for 1 minute to bring back a little browning. The sweetcorn salad is best cold, so keep it separate and give it a quick stir before serving.
Nutrition Information
These skewers are high in protein and the sweetcorn salad adds fibre and potassium, which helps the meal feel balanced. Smoked paprika brings flavour without relying on loads of sugar, and the lime dressing keeps the whole plate tasting fresh.
For dietary alternatives, use tamari to keep it gluten-free. If you are watching sodium, reduce the soy sauce to 15 ml and add a little extra vinegar and lime to keep the seasoning lively without leaning on salt.
Smoky Paprika BBQ Chicken Skewers with Sweetcorn Salad
Ingredients Â
For the skewers
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
- Neutral oil for the grill grates
Smoky paprika marinade
- 30 ml olive oil
- 25 ml light soy sauce
- 25 g tomato purée
- 15 g runny honey
- 12 g smoked paprika
- 5 g hot smoked paprika or chilli flakes, optional, for extra heat
- 3 cloves garlic finely grated
- 10 ml red wine vinegar
- 8 g sea salt
- Black pepper to taste
Sweetcorn salad
- 250 g sweetcorn kernels from 2 cobs, or drained tinned sweetcorn
- 150 g cucumber diced small
- 120 g cherry tomatoes quartered
- 60 g red onion finely diced
- 15 g flat-leaf parsley chopped
- 20 ml lime juice
- 15 ml olive oil
- 1 g fine sea salt
- Black pepper to taste
InstructionsÂ
Marinate the chicken
- Pat the chicken dry and cut into even chunks. In a bowl, whisk olive oil, soy sauce, tomato purée, honey, smoked paprika, garlic, vinegar, salt and pepper. Add the chicken and mix until coated. Cover and marinate for 30 minutes at room temperature, or up to 12 hours in the fridge.
Make the sweetcorn salad
- If using corn on the cob, cook it in boiling salted water for 3 minutes, then cool and slice off the kernels. Mix sweetcorn, cucumber, tomatoes, red onion and parsley in a bowl. Stir in lime juice, olive oil, salt and pepper. Leave for 10 minutes, then taste and adjust with more lime or salt.
Thread the skewers
- If using wooden skewers, soak them for 30 minutes. Thread the chicken onto skewers, leaving small gaps between pieces for better browning.
Cook the skewers
- Heat a grill pan or barbecue to medium-high and lightly oil the grates. Cook the skewers for 10 to 14 minutes total, turning every 2 to 3 minutes. Aim for browned edges and chicken cooked through. If using a thermometer, look for 74°C in the thickest piece. Rest for 2 minutes before serving.