Skewers are chicken already portioned for a hot grill. They cook faster than a thigh on the bone and they dry faster too, so you stay close. BBQ Chicken Skewers - 320-420g is a 320–420g pack. Chinese and garlic versions sit beside it. All three live in chicken skewers and party food meat.
Grill, BBQ and pan
Medium-high heat, not the hottest part of the BBQ, 8 to 10 minutes, turning every 2 minutes so the corners do not catch while the middle is still pale. 75°C in the thickest cube. The BBQ-seasoned pack already has colour in the rub; do not add a sugary sauce until the last 2 minutes. Chinese Chicken Skewers - 320-420g and Garlic Chicken Skewers - 320-420g take the same time. Garlic can catch; keep it over a medium zone. A pan or griddle on the hob is the rain method: 9 to 11 minutes, turning, a little oil if they look dry. Rest 3 minutes so the cubes stay juicy when you pull them off the stick.
Oven and air fryer
Oven: 200°C for 14 to 16 minutes, turning once. Air fryer: 190°C for 10 to 12 minutes, shaking once. Do not pile three packs in the drawer; they need air. BBQ chicken is the flavoured home for the BBQ sticks, garlic chicken for the garlic ones. If you are feeding a standing party, budget a 320–420g pack per two people as a nibble, per person if they are the main with a salad.
Leftovers and mistakes
Cold skewer chicken is a lunchbox. Reheat in the air fryer 3 to 4 minutes, not the microwave. Do not cook them from a solid frozen block; defrost in the fridge so the middle is not icy when the edges have already dried. Wooden sticks can scorch on a BBQ — soak if they are wood, or sit the exposed stick off the direct heat. Shop a second flavour in the same order so the tray is not only one seasoning. They are a week-night grill that does not need you to cube a breast yourself.
One 320–420g pack is a midweek grill for two with a salad, not a party platter. If you are feeding six, buy three packs of mixed flavours rather than one giant improvised kebab you cube yourself from a breast — the skewer packs exist so you do not do that job on a week night.
Turn often, 75°C, sauce last if at all. That is a chicken skewer, and it is one of the faster proper cooks we pack.