Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, soy sauce, and a pinch of salt and pepper until well combined. This creates a vibrant marinade filled with smoky and tangy notes.
Pat the chicken thighs dry with paper towels, then cut into 2-inch cubes. Dry meat helps achieve a good sear and prevents steaming on the grill.
Place the chicken cubes in the marinade, turning to coat all sides evenly. Cover and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor penetration.
Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece to promote even cooking and searing.
Preheat your grill or grill pan to medium-high heat, around 200°C / 390°F, until hot and ready for cooking.
Lightly brush the grill grates or pan with oil to prevent sticking. Place the skewers on the grill and cook for about 10-12 minutes, turning every 2-3 minutes for even charring and cooking.
Look for a golden-brown exterior with slight charring in spots, and ensure the internal temperature reaches 75°C / 165°F for juicy, fully cooked chicken.
Remove the skewers from the grill and rest for 2-3 minutes, allowing the juices to redistribute and stay moist.
Squeeze fresh lemon over the skewers, sprinkle with chopped herbs, and serve immediately for a lively, flavorful experience.
