Chicken and Eggplant Skewers

Last Updated on December 21, 2023

Charred, juicy and smoky skewers featuring ButcherBox’s Grilled Chicken Thighs and hearty eggplant–a quick and easy, fuss-free weeknight meal that’s healthy, satisfying and brings tons of flavor.

What makes this dish special is salmoriglio, a southern Italian sauce that’s loaded with great taste but couldn’t be simpler to make. It calls for just a few common ingredients– garlic simmered in olive oil, oregano, lemon juice and vinegar–so it’s a bit like a vinaigrette, but there’s more focus on the garlic-infused olive oil. In Italy, this sauce is commonly used as a marinade or dressing for grilled fish, meat and vegetables, and this dish keeps with that tradition.

You can swap chicken breasts for thighs, but be sure to watch the grill carefully if you do, as treats can dry out quicker than thighs. Add small wedges of red onion to the skewers for some sweetness, if you like. Serve the skewers with a grain salad with farro, rice or orzo.

Chicken and Eggplant Skewers

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4


  • lbs ButcherBox Boneless Skinless Chicken Thighs defrosted and pat dry
  • Salt and pepper
  • 8 tbsp canola oil plus more for grilling
  • 3 medium globe or Japanese eggplants
  • 6 tbsp olive oil
  • 4 cloves garlic finely chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • ½ tsp chili flakes
  • ¼ cup fresh oregano leaves coarsely chopped
  • Special equipment: metal skewers or wooden skewers soaked in water for 30 minutes


  • Cut the chicken thighs into 1½-inch chunks and place in a mixing bowl. Season with salt and pepper and drizzle with 3 tablespoons canola oil. Toss until chicken is coated.
  • Cut the eggplant into 1-inch chunks and place in a separate mixing bowl. Season with salt and pepper and drizzle with the remaining 5 tablespoons canola. Toss until eggplant is coated.
  • In a small pot over medium-low heat, combine the olive oil and garlic. Heat until the garlic is sizzling and very aromatic, then reduce the heat to low and cook until the garlic has softened, 5 to 7 minutes. Transfer to a medium bowl.
  • Prepare a charcoal or gas grill for high-heat cooking. While the grill is heating, thread the chicken and eggplant onto skewers. Once the grill is hot, place the skewers on the grill and cook, turning occasionally, until the chicken and eggplant have both browned, the eggplant is soft and custard-like and the chicken cooked through (an instant-read thermometer stuck into a piece should read 165ºF). Transfer to a serving platter.
  • Add the lemon juice, red wine vinegar and chili flakes to the bowl with the garlic oil; season with salt and pepper. Stir in the oregano. Spoon the sauce over the skewers and serve immediately.
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