Grilled Lemon Herb Chicken Skewers
Cutting the chicken into uniform pieces and threading them snugly (not loosely) onto skewers is what ensures even cooking from end to end.
Serves
4
Prep
15 minutes plus 1 hour marinating
Cook
12 minutes
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red onion, cut into 1.5-inch chunks
- 2 bell peppers, cut into 1.5-inch chunks
- Wooden or metal skewers
- Lemon wedges and tzatziki, for serving
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- 2
In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- 3
Add the chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours (much longer, and the lemon's acidity can start to toughen the texture).
- 4
Preheat a grill or grill pan to medium-high heat and oil the grates.
- 5
Thread the marinated chicken onto the skewers, alternating with pieces of red onion and bell pepper, packing them snugly together without leaving gaps — this promotes even cooking and a better sear.
- 6
Grill the skewers for 10–12 minutes total, turning every 2–3 minutes, until the chicken is charred in spots on all sides and reaches an internal temperature of 165°F.
- 7
Transfer to a platter and let rest for 5 minutes.
- 8
Serve hot with lemon wedges and tzatziki sauce, over rice or alongside warm pita.
Chef's Tip — Cut the chicken and vegetables into similarly sized pieces so everything on the skewer finishes cooking at roughly the same time.
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