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Flavorful Grilled Chicken Skewers

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These grilled chicken skewers with colorful vegetables are quick, easy, and perfect for BBQs or weeknight dinners. The marinade blends herbs, spices, and citrus to create a smoky, tangy, and savory flavor that locks in juiciness.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, cut into 1.5-inch chunks
  • 1 yellow bell pepper, cut into 1.5-inch chunks
  • 1 medium zucchini, sliced into thick rounds
  • 1 small red onion, cut into wedges
  • 8–10 wooden or metal skewers (if wooden, soak in water for 30 minutes beforehand)

Instructions

  1. Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, smoked paprika, oregano, cumin, salt, and pepper in a medium bowl. Adjust lemon juice to taste if desired.
  2. Add chicken cubes to the marinade, stir to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 2 hours.
  3. Chop the red and yellow bell peppers, zucchini, and red onion into chunk-sized pieces. Toss lightly with a pinch of salt and a drizzle of olive oil.
  4. Thread the skewers alternating chicken pieces and vegetables, leaving a little space between pieces for even cooking.
  5. Preheat the grill to medium-high heat until hot and sizzling.
  6. Grill the skewers for 12-15 minutes, turning every 3-4 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are charred but not burnt.
  7. Let the skewers rest for 5 minutes before serving. Optionally, garnish with fresh lemon wedges or herbs like parsley or cilantro.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). If vegetables cook faster than chicken, move skewers to a cooler part of the grill or remove veggies early. Keep a spray bottle of water handy to control flare-ups. Marinate chicken overnight for enhanced flavor but no longer than 24 hours to avoid mushy texture.

Nutrition

Keywords: grilled chicken skewers, BBQ chicken, chicken and vegetable skewers, easy grilled chicken, healthy BBQ recipe, gluten-free, paleo-friendly

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