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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 breasts to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken is marinating, if using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.

Preheat your grill to medium-high heat (about 400°F).

Thread the marinated chicken and chopped vegetables alternately onto the skewers. Aim for a mix of colors and textures on each skewer.

Lightly oil the grill grates to prevent sticking.

Place the skewers on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F.

Remove the skewers from the grill and let them rest for a few minutes.

Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.


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 breasts to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken is marinating, if using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.

Preheat your grill to medium-high heat (about 400°F).

Thread the marinated chicken and chopped vegetables alternately onto the skewers. Aim for a mix of colors and textures on each skewer.

Lightly oil the grill grates to prevent sticking.

Place the skewers on the preheated grill. Grill for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred. The internal temperature of the chicken should reach 165°F.

Remove the skewers from the grill and let them rest for a few minutes.

Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
