Chicken and Eggplant Skewers

Last Updated on September 17, 2023

Charred, juicy and smoky, ButcherBox’s Grilled Chicken Thighs and hearty eggplant are almost al you need for this quick and easy weeknight meal. But throw in a bunch of skewers and the southern Italian sauce called salmoriglio, and dinner is just around the corner. If you’ve never made or heard of salmoriglio, it may seem familiar as it requires only a few common ingredients: garlic simmered in olive oil, mixed with oregano, lemon juice and vinegar. It’s a bit like a vinaigrette but a little more olive oil heavy, and the super garlic-infused oil makes it richer. It’s a sauce commonly used as a marinade or dressing for grilled fish, meat and vegetables, so in essence, this summer-y skewer meal is in line with traditions.

You can use chicken breasts instead of chicken thighs, though you should remember that thigh meat will be much more forgiving and juicy than breast meat if you step away from the grill for a bit too long. If you like grilled onions, try adding small wedges of red onion to the skewers for some sweetness and try serving with a grain salad with, say, farro or even rice.

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 patted 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 3 tablespoons of canola oil over. Toss to combine and coat each piece, and set aside.
  • Cut the eggplant into 1-inch chunks and place in a separate mixing bowl, season with salt and pepper and drizzle 5 tablespoons of canola oil over. Toss to combine and coat each piece, and set aside.
  • In a small pot put the olive oil and garlic and heat over medium-low. Once the garlic is sizzling and very aromatic, turn the heat down to low and sizzle until the garlic is softened, about 7 minutes total. Turn off heat and set aside.
  • 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, until the chicken and eggplant have both browned, the eggplant is soft and custard-like and the chicken cooked through (to 165º F with an instant-read thermometer). Transfer to a serving platter.
  • Stir into the garlic the lemon juice, red wine vinegar and chili flakes, and season with salt and black pepper. Finally, stir in the oregano. Spoon the sauce over the skewers and serve immediately.
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