Grilled Lemon Herb Chicken Skewers
Few things announce the start of grilling season quite like the sizzle of a well-marinated skewer hitting a hot grate. These Grilled Lemon Herb Chicken Skewers bring together bright lemon, fragrant fresh herbs, and garlic-kissed olive oil to create chicken that is juicy on the inside with gorgeous char on the outside. Ready in under an hour and naturally gluten-free, this is the kind of recipe that works on a Tuesday night just as easily as it does at a summer backyard cookout.
Equipment
- Metal skewers Flat metal skewers preferred to prevent spinning; or use wooden skewers soaked in water for 30 minutes
- Outdoor gas or charcoal grill Or grill pan for indoor use
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Microplane or citrus zester For zesting lemon
- Grill tongs
- Pastry brush or basting brush For brushing on extra marinade (optional)
- Instant-read meat thermometer To check internal temperature of 165°F (74°C)
- Plastic wrap or zip-lock bag For marinating chicken
Ingredients
For the Marinade
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 4 garlic cloves minced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh oregano finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley chopped, plus more for garnish
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes optional, for heat
For the Skewers
- 2 lbs boneless skinless chicken breasts or thighs 900g, cut into 1.5-inch (4cm) cubes
- 1 large red onion cut into 1-inch chunks
- 1 large red bell pepper cut into 1-inch chunks
- 1 large yellow or green bell pepper cut into 1-inch chunks
For Serving
- lemon wedges for serving
- fresh flat-leaf parsley chopped, for garnish
Instructions
- In a large mixing bowl, combine olive oil, fresh lemon juice, lemon zest, minced garlic, rosemary, oregano, thyme, parsley, salt, black pepper, smoked paprika, and red pepper flakes. Stir together with a fork or small whisk until well combined.
- Pat chicken dry with paper towels, then cut into uniform 1.5-inch cubes. Add to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours (do not exceed 8 hours).
- Cut the red onion and bell peppers into 1-inch chunks. Remove chicken from the fridge and let sit at room temperature for 10 minutes, then thread skewers alternating chicken, onion, and pepper pieces, leaving a small gap between each piece.
- Preheat your grill to medium-high heat (400°F–450°F / 200°C–230°C) for 10–15 minutes, then oil the grates using a paper towel dipped in oil held with tongs.
- Place skewers on the grill, close the lid, and cook 3 minutes per side undisturbed, rotating a quarter turn each time for a total of 10–12 minutes, until an instant-read thermometer reads 165°F (74°C).
- Transfer skewers to a clean plate and rest for 3–5 minutes, then garnish with fresh chopped parsley and a squeeze of fresh lemon. Serve immediately.
Notes
- Marinate for at least 30 minutes, but 2–4 hours gives the best flavor and tenderness. Do not exceed 8 hours — the lemon juice will make the chicken mushy.
- Chicken thighs are juicier and more forgiving on the grill than chicken breasts; great option for beginners.
- If using wooden skewers, soak in cold water for at least 30 minutes before threading to prevent burning.
- Always use fresh herbs when possible — they create a noticeably brighter marinade. If substituting dried herbs, use one-third the amount (1 tsp dried per 1 tbsp fresh).
- Cut all chicken and vegetable pieces to a uniform 1.5-inch size so everything cooks at the same rate.
- Don't try to flip too early — chicken naturally releases from the grates once a sear forms. If it sticks, wait another minute before turning.
- Always check doneness with an instant-read thermometer (165°F / 74°C) rather than relying on color alone.
- Never brush skewers with marinade that has touched raw chicken. Use a separate portion set aside before marinating, or discard the used marinade.
- No grill? Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, then broil for 3–4 minutes for extra char.
- Store leftovers (slid off skewers) in an airtight container in the fridge for up to 4 days, or freeze cooked chicken (without vegetables) for up to 2 months.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 7gProtein: 38gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 420mgPotassium: 720mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 85mgCalcium: 6mgIron: 10mg
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