Save I threw these together for a book club meeting when I realized an hour before that cheese and crackers wasn't going to cut it. My grill pan was already out from lunch, the chicken was thawed, and I had romaine wilting in the crisper. Threading everything onto skewers felt almost silly at first, but when I set the platter down, three people asked for the recipe before they'd even tasted one. Sometimes the simplest ideas are the ones that stick.
The first time I made these for my neighbor's backyard barbecue, her ten-year-old grabbed two and declared them better than any salad he'd ever been forced to eat. His mom just laughed and told me I'd accidentally made vegetables cool. I've been bringing them to every potluck since, and they disappear faster than the dessert table.
Ingredients
- Boneless, skinless chicken breasts: I cut them into equal-sized cubes so they cook evenly, and I always pat them dry with a paper towel first to help the seasoning stick and get better char marks.
- Olive oil: Just enough to coat the chicken and keep it from sticking to the grill, plus it helps the garlic powder and pepper cling to every surface.
- Salt, black pepper, garlic powder: This simple trio is all the chicken needs, I learned that adding too many spices can overpower the creamy Caesar dressing later.
- Romaine lettuce: Small inner leaves work best because they're tender and easier to thread, and I always make sure they're completely dry or the dressing slides right off.
- Croutons: I use the big bakery-style ones because they stay sturdy on the skewer, and toasting my own from day-old bread gives them a buttery crunch store-bought can't match.
- Caesar dressing: I keep a good jarred version on hand for busy nights, but homemade with fresh lemon and anchovy paste makes these feel like a restaurant appetizer.
- Parmesan cheese: A few shavings on top add a salty bite and make the whole platter look more impressive than the effort required.
Instructions
- Heat the grill:
- Get your grill or grill pan screaming hot over medium-high heat before the chicken goes anywhere near it. I wait until I can hold my hand an inch above the surface for only two seconds, that's when I know it's ready to give those beautiful char lines.
- Season the chicken:
- Toss the cubes in a bowl with olive oil, salt, pepper, and garlic powder until every piece is coated. I use my hands for this because it's faster and I can feel if any spots got missed.
- Grill the chicken:
- Thread one cube onto each skewer and lay them across the grill, leaving a little space between so they cook instead of steam. Flip after three to four minutes when the edges turn golden and the chicken releases easily, then cook the other side until there's no pink in the center.
- Let it rest:
- Pull the skewers off the heat and let them sit for two minutes so the juices settle back into the meat. Skipping this step always leaves me with dry chicken and a puddle on the cutting board.
- Build the skewers:
- Slide a romaine leaf onto each skewer first, then the grilled chicken cube, and finish with a crouton on top. The order matters because the lettuce cushions the chicken and the crouton acts like a little hat that catches the dressing.
- Dress and serve:
- Arrange the skewers on a platter, drizzle Caesar dressing over the top in a zigzag pattern, and scatter Parmesan shavings if you're feeling fancy. Serve them right away while the chicken is still warm and the croutons haven't had time to soften.
Save Last summer, I made a double batch for a rooftop dinner and watched the sunset while people kept coming back for seconds. One friend told me she'd been intimidated by the idea of making appetizers from scratch until she saw how fast these came together. That night, these skewers became more than just food, they were proof that impressive doesn't have to mean complicated.
Choosing Your Chicken
I always buy chicken breasts that are roughly the same thickness so the cubes cook at the same rate. If one breast is noticeably thicker, I butterfly it first or save the thinner portion for another use. Thawing the chicken completely in the fridge overnight makes cutting clean cubes so much easier than hacking at half-frozen meat.
Making Croutons Worth Eating
Store-bought croutons work fine, but homemade ones from a crusty baguette or sourdough loaf take these skewers up a level. I toss inch-sized bread cubes with olive oil, a pinch of salt, and sometimes a whisper of garlic powder, then bake them at 180 degrees Celsius for ten minutes until they're golden and crunchy. Let them cool completely before threading or they'll crumble under pressure.
Storage and Shortcuts
You can grill the chicken up to a day ahead and store it in the fridge, then let it come to room temperature before assembling. The skewers themselves don't hold well once dressed, but you can prep all the components separately and build them in under five minutes when guests arrive.
- If you're making a big batch, set up an assembly line with bowls of each component and thread them production-style.
- Leftover grilled chicken cubes are perfect tossed into a regular Caesar salad or tucked into a wrap for lunch the next day.
- For a gluten-free version, swap in gluten-free croutons and double-check your dressing label for hidden wheat.
Save These skewers have become my go-to whenever I need something that feels special but doesn't chain me to the stove. I hope they bring the same ease and smiles to your table that they've brought to mine.
Common Questions
- → What is the best way to grill the chicken cubes?
Preheat your grill or grill pan to medium-high heat. Grill chicken cubes for 3-4 minutes per side until cooked through and slightly charred.
- → Can I prepare the croutons at home?
Yes, toss bread cubes with olive oil and salt, then bake at 180°C (350°F) for about 10 minutes until crispy.
- → How should I assemble the skewers?
Start with a romaine leaf, add a grilled chicken cube, then a crouton on each skewer. Finish by drizzling Caesar dressing and sprinkling Parmesan if desired.
- → Are there any suggested variations for these skewers?
Adding cherry tomato halves or a slice of crispy bacon onto the skewers adds extra flavor and color.
- → Can these skewers be adapted for gluten-free diets?
Use gluten-free croutons and dressing to make these suitable for gluten-free diets.