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In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.

Add the cubed chicken breast to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken marinates, prepare your vegetables. Cut the red and yellow bell peppers and red onion into 1-inch pieces, ensuring they are roughly the same size as the chicken cubes for even cooking.

If using wooden skewers, soak them in water for at least 30 minutes prior to assembly. This prevents them from burning on the grill.

Preheat your grill to medium-high heat (approximately 400°F - 450°F). Lightly oil the grill grates to prevent sticking.

Thread the marinated chicken, bell pepper pieces, red onion pieces, and cherry tomatoes alternately onto the soaked skewers. Aim for a balanced distribution of ingredients on each skewer.

Place the assembled skewers on the preheated grill. Grill for 10-14 minutes, turning them every 3-4 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp with a slight char.

Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, ensuring a more tender and flavorful result.


In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.

Add the cubed chicken breast to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken marinates, prepare your vegetables. Cut the red and yellow bell peppers and red onion into 1-inch pieces, ensuring they are roughly the same size as the chicken cubes for even cooking.

If using wooden skewers, soak them in water for at least 30 minutes prior to assembly. This prevents them from burning on the grill.

Preheat your grill to medium-high heat (approximately 400°F - 450°F). Lightly oil the grill grates to prevent sticking.

Thread the marinated chicken, bell pepper pieces, red onion pieces, and cherry tomatoes alternately onto the soaked skewers. Aim for a balanced distribution of ingredients on each skewer.

Place the assembled skewers on the preheated grill. Grill for 10-14 minutes, turning them every 3-4 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp with a slight char.

Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, ensuring a more tender and flavorful result.
