Lemon Herb Grilled Chicken Skewers
Lemon Herb Grilled Chicken Skewers
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and freshly ground black pepper to create the marinade.
⏱️ 5 min
- 2
Add the cubed chicken breast to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 20 min
- 3
While the chicken marinates, prepare the bell peppers, red onion, and zucchini. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
⏱️ 10 min
- 4
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 400
- 5
Thread the marinated chicken and prepared vegetables alternately onto the skewers. Do not pack them too tightly, as this allows for more even cooking. Discard any remaining marinade.
⏱️ 10 min
- 6
Place the skewers on the preheated grill. Cook for 10 to 12 minutes, turning every 2-3 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender-crisp with nice grill marks.
⏱️ 12 min
- 7
Remove skewers from the grill. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Grilled Chicken Skewers
Ingredients
For the Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and freshly ground black pepper to create the marinade.
⏱️ 5 min - 2
Add the cubed chicken breast to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 20 min - 3
While the chicken marinates, prepare the bell peppers, red onion, and zucchini. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
⏱️ 10 min - 4
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 400 - 5
Thread the marinated chicken and prepared vegetables alternately onto the skewers. Do not pack them too tightly, as this allows for more even cooking. Discard any remaining marinade.
⏱️ 10 min - 6
Place the skewers on the preheated grill. Cook for 10 to 12 minutes, turning every 2-3 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender-crisp with nice grill marks.
⏱️ 12 min - 7
Remove skewers from the grill. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 2 min