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Skewers of chicken, onion and mushroom on a white platter.

Grilled Chicken Skewers with Red Wine Sauce

5 from 2 votes
Make grilled chicken skewers even better by serving it with a simple herb red wine sauce. This is coq au vin deconstructed for summertime grilling — all the same decadent flavors, but way faster!
Prep Time:12 mins
Cook Time:15 mins
Grilling Time:15 mins
Total Time:42 mins
Course: Main Course
Cuisine: French
Keyword: grill, stove top
Servings: 4 people
Calories: 425kcal
Author: Sip + Sanity | Linda Feller


  • 8 skewers metal or wood


For the Skewers

  • ¾ tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • fresh cracked black pepper
  • lbs chicken thighs, boneless/skinless cut into chunks for skewering
  • 1 sweet onion cut into 16 small wedges
  • 8 oz button mushrooms brown or white, halved or quartered if large
  • olive oil or cooking spray

For the Sauce

  • 4 slices center cut bacon diced
  • 1 shallot diced
  • 2 cloves garlic chopped
  • tsp all purpose flour
  • ¾ cup red wine
  • ¾ cup chicken broth
  • 1 tsp brown sugar
  • 1 tsp Herbes de Provence or combo of rosemary and thyme
  • tsp ground nutmeg
  • 1 tbsp unsalted butter
  • 1 tsp brandy optional


  • Combine salt, garlic powder, onion powder + several grinds of fresh cracked black pepper in a small bowl.
  • Skewer the chicken, alternating with chunks of onion and mushrooms. Drizzle the skewers with olive oil and season with the spice mixture. Grill for 12 to 15 minutes over medium-high, turning occasionally to cook evenly. Remove to a platter and tent to keep warm.

To Make the Sauce

  • Saute bacon in a saucepan over medium heat. Add the shallot and cook for 1 to 2 minutes until tender. Add the garlic and cook for 1 more minute to release its fragrance.
  • Add the flour and cook for 1 minutes, stirring continuously.
  • Slowly pour in the wine while stirring, scraping up any brown bits from the bottom of the skillet. Increase heat to medium-high and cook for about 3 minutes.
  • Add the broth, brown sugar, herbs and nutmeg and cook for another 5 to 6 minutes on medium-high.
  • Strain it into a bowl using a fine mesh strainer. Whisk in the butter and brandy.


Makes about 2/3 cup of sauce.


Calories: 425kcal | Carbohydrates: 14g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 932mg | Potassium: 843mg | Fiber: 2g | Sugar: 7g | Vitamin A: 149IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg

Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.

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