Easy Chicken and Apple Skewers

Name: Easy Chicken and Apple Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry, cut into 1½-inch (4 cm) chunks; 2 medium (300 g) firm apples (Granny Smith or Honeycrisp), cored, cut into 1½-inch (4 cm) wedges; 1 medium (150 g) red onion, cut into 1½-inch (4 cm) chunks; ⅓ cup (80 ml) pure maple syrup; 2 tbsp (30 g) Dijon mustard; 1½ tbsp (5 g) fresh thyme sprigs, leaves stripped from stems, finely chopped; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) apple cider vinegar; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Tender chicken breast chunks and tart apple wedges thread onto skewers, then glazed with a bright maple-thyme sauce and grilled until charred. These skewers deliver smoky-sweet flavor with minimal fuss—perfect for weeknight dinners, casual gatherings, or meal prep. Aromatic thyme and a touch of Dijon mustard balance the maple sweetness while the grill creates a caramelized exterior.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes if using them (prevents charring)
Preheat the grill to medium-high heat (about 400°F / 200°C)
Pat chicken dry with paper towels so it browns well

1
Make the glaze
- In a small saucepan over medium heat, whisk together maple syrup, Dijon mustard, chopped thyme, olive oil, and apple cider vinegar.
- Warm for 1–2 minutes, stirring often, until fragrant and combined.
- Do not boil.
- Season with a pinch of salt and pepper.
- Remove from heat and let cool slightly (about 2 minutes).
- You'll have about ½ cup (120 ml) of glaze.
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Ready when: Mixture is warm, fragrant, and combined without any lumps
Tip: Don't boil the glaze—high heat will caramelize the maple syrup unevenly and scorch the thyme.
2
Prepare the skewers
- Pat the chicken chunks dry with paper towels.
- In a shallow bowl, combine chicken chunks, apple wedges, and red onion chunks.
- Pour about half of the cooled glaze (roughly 4 tablespoons / 60 ml) over the mixture and toss gently to coat.
- Season with salt and pepper.
- Let sit for 10 minutes so the flavors begin to meld.
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Ready when: All pieces are lightly coated and glistening
Tip: Don't marinate too long—the acid in the apple cider vinegar will start to 'cook' the chicken surface if left more than 20 minutes.
3
Thread the skewers
- Working with one skewer at a time, alternate threading: start with a chicken chunk, then an apple wedge, then an onion chunk.
- Repeat, ending with a chicken chunk.
- Each skewer should have about 3 chunks of chicken, 3 apple wedges, and 2–3 onion pieces, packed snugly so nothing spins when you pick it up.
- Lay the skewers in a second shallow bowl.
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Ready when: 8 full skewers with ingredients tightly arranged
Tip: Soak wooden skewers at least 30 minutes ahead so they don't char before the chicken cooks. Metal skewers don't require soaking.
4
Brush and rest
- Brush the threaded skewers generously on all sides with the remaining glaze (about 4 tablespoons / 60 ml).
- Let them rest in the bowl for 10 minutes at room temperature.
- The glaze will seep into the chicken and fruit.
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Ready when: Skewers look shiny and moist on all sides
Tip: Reserve a small bowl of glaze for basting halfway through grilling if desired—don't cross-contaminate with raw chicken drippings.
5
Grill the skewersOven 400°F / 205°C
- Place skewers on a preheated grill or grill pan over medium-high heat (about 400°F / 200°C).
- Grill for 5–6 minutes on one side without moving them, until the chicken chunks are lightly charred and develop grill marks and the apples show caramelization.
- Rotate the skewers 90 degrees and grill for another 3–4 minutes.
- Then flip the entire skewer and repeat on the other side: 5–6 minutes for grill marks, then rotate 90 degrees for 3–4 more minutes.
- Total cooking time is about 12 minutes.
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Ready when: Chicken is no longer pink inside and reaches 165°F (74°C) at the thickest point; apples are tender and caramelized at the edges; grill marks are visible on all sides
Tip: Don't move the skewers too early—they need to sit on the grill to develop char and for the maple glaze to caramelize. Use tongs to grab the skewer firmly at the end, not the ingredients.
6
Check for donenessOven 165°F / 75°C
- Using an instant-read thermometer inserted into the thickest chicken piece without touching an apple or onion, confirm the internal temperature has reached 165°F (74°C).
- If any chunks are still pink or the thermometer reads below 165°F, return to the grill for 1–2 minutes.
- The apples should be soft and yield slightly when pierced with a fork.
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Ready when: Thermometer reads 165°F (74°C) in the center; no pink inside chicken
Tip: Always check the chicken center, not the surface—thicker pieces may look done outside but remain raw inside.
7
Rest and serve
- Transfer the skewers to a serving platter or individual plates.
- Let them rest for 3 minutes so the juices settle back into the chicken.
- Serve hot, drizzling any pan juices over the top if desired.
- They are delicious on their own or with a side of rice, couscous, or a green salad.
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Ready when: Skewers are ready to eat; steam rises gently
Tip: If you prefer extra glaze on the plate, make a small batch of fresh glaze (no raw chicken contact) and drizzle it over just before serving.

Good to know

Tips

Cut all pieces to roughly the same size (1½ inches / 4 cm) so they cook at the same rate. Smaller pieces will char before larger ones finish.
If your grill is cool or you don't have outdoor grill access, a grill pan or cast-iron skillet works well—just grill for the same time over medium-high stovetop heat.
For extra smoky flavor, brush the grill grates with oil and preheat until they smoke lightly, then grill the skewers on high heat for 4–5 minutes per side.
Make sure wooden skewers are fully submerged in water during soaking; prop them with a small weight if they float. Wet skewers burn less and cook more evenly.

Make ahead

Prepare the glaze, cut the chicken and vegetables, and marinate up to 4 hours ahead. Refrigerate in a covered container. Thread the skewers no more than 2 hours before grilling; cover and keep cool. Bring to room temperature for 10 minutes before grilling.

Storage & reheating

Refrigerate leftover skewers in an airtight container for up to 3 days. Reheat gently on the grill over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 8–10 minutes. Do not microwave, as the texture will become rubbery. Freeze cooked skewers (wrapped individually in foil or plastic wrap, then in a freezer bag) for up to 2 months; thaw in the refrigerator overnight and reheat as directed above.

Substitutions

fresh thyme sprigs → ½ teaspoon dried thyme or 1 tablespoon fresh rosemary. Dried thyme is more concentrated, so use half the amount. Rosemary adds a piney note that also pairs beautifully with apple and chicken.
firm apples (Granny Smith or Honeycrisp) → pineapple chunks or fresh peaches, cut the same size. Both have natural sweetness and firm texture that holds up to grilling. Pineapple will add tropical sweetness; peaches offer a softer, more delicate flavor.
pure maple syrup → honey or agave nectar (same amount). Honey adds floral notes and deepens caramelization; agave is more neutral. Both work equally well with the Dijon mustard.
Dijon mustard → whole-grain mustard (1 tablespoon) plus 1 tablespoon Dijon for texture. Whole-grain mustard adds visible seeds and a bit more texture, which complements the charred vegetables.