Go Back
Grilled chicken espetada skewers garnished with fresh parsley and melted garlic butter on a platter.
Print
Restaurant-Style Chicken Espetada
Prep Time
20 mins
Cook Time
15 mins
Marinate
2 hrs
Total Time
2 hrs 35 mins
 

Chicken Espetada Recipe is one of the recipes from Portuguese cuisine, the word “Espetada” means skewered, and In India, we call this type of recipes as kebabs.

Course: Appetizer, Main Course
Cuisine: Goan, Portuguese
Diet: Gluten Free
Keyword: Chicken Espetada Recipe, Peri Peri Chicken Espetada
Servings: 4
Calories: 300 kcal
Author: Uppada Lakshmi
Ingredients
Chicken & Marinade
  • 500 g boneless chicken thighs cut into 1.5-inch cubes
  • 1.5 tbsp garlic minced (8–10 large cloves)
  • 1.5 tsp Kashmiri red chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp black pepper freshly crushed
  • 2 bay leaves torn
  • 1.5 tbsp white vinegar or fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt to taste
Skewers & Vegetables
  • 1 large green capsicum cut into 1.5-inch squares
  • 1 large red onion cut into 1.5-inch petals
  • 1 medium red bell pepper cut into 1.5-inch squares (optional)
  • 6 –8 wooden skewers soaked in water for 30 minutes
  • 1 tbsp cooking oil for frying/pan searing
Garlic-Herb Butter Baste
  • 2 tbsp salted butter melted
  • 1 tsp garlic finely grated
  • 1 tbsp coriander or parsley chopped
  • 1 tsp lemon juice
Instructions

  1. Prep Chicken: Trim and cut chicken thighs into uniform 1.5-inch chunks. Pat dry.

  2. Marinate: Whisk olive oil, minced garlic, chili powder, paprika, oregano, crushed black pepper, torn bay leaves, vinegar, and salt into a paste. Rub onto chicken. Cover and refrigerate for at least 2 hours (bring to room temp 20 mins before cooking).

  3. Thread Skewers: Thread marinated chicken alternating with onion and bell pepper squares onto soaked bamboo skewers.

  4. Cook (Stovetop Pan): Heat a heavy skillet or grill pan with 1 tbsp oil over medium-high heat. Place skewers on the pan and cook for 10–12 minutes total, turning every 2–3 minutes until charred on all sides and internal temp reaches 75°C (165°F).

  5. (Alternative: Bake in preheated oven at 200°C / 400°F for 15–18 minutes, broiling the final 2 minutes).

  6. Glaze & Rest: Mix melted butter, grated garlic, lemon juice, and herbs. Brush generously over hot cooked skewers. Rest for 4 minutes under loose foil before serving.

Recipe Notes

  • Always choose chicken thighs over chicken breast for juiciness.

  • Keep cut onions and bell peppers similar in size to chicken chunks to ensure even surface contact on the pan.

Storage

  • Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat briefly on a covered stovetop pan with a knob of butter.