These Lemon Herb Chicken Skewers are summer on a stick! Juicy chunks of chicken marinated in bright lemon and fragrant herbs, then grilled to perfection. They’re my go-to for both casual weeknight dinners and weekend gatherings because they’re impressively delicious yet surprisingly simple.
What makes these skewers special is the Mediterranean-inspired marinade that infuses the chicken with layers of flavor. The acid from the lemon tenderizes the meat while the herbs create an aromatic profile that’s impossible to resist. Trust me, these will quickly become a family favorite!
Why You’ll Love This
- Quick 30-minute marinade that delivers big flavor
- Perfect for meal prep—make ahead and grill when needed
- Kid-friendly but sophisticated enough for adults
- Versatile recipe that works on an outdoor grill, grill pan, or in the oven
- Naturally gluten-free and low-carb for those with dietary restrictions
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- Fresh lemon wedges for serving
Instructions
- Mix olive oil, fresh lemon juice, minced garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken cubes and toss until well coated. Let the flavors develop for at least 30 minutes.
- Heat your grill to medium-high. While it’s heating, thread the marinated chicken pieces onto skewers.
- Place skewers on the hot grill and cook for 8-10 minutes, turning them every few minutes until the chicken is cooked through with nice char marks.
- Arrange the hot skewers on a platter and serve with fresh lemon wedges for squeezing over top.
Tips & Variations
- For extra flavor, reserve some of the marinade (before adding raw chicken) to brush on during grilling.
- Add vegetables like bell peppers, red onions, or zucchini between chicken pieces for a complete skewer.
- Try different herb combinations—mint and dill work beautifully for a Greek twist.
- If you don’t have a grill, bake in the oven at 425°F for 15-20 minutes, turning halfway through.
- For a spicy kick, add ½ teaspoon of red pepper flakes to the marinade.
Serving Suggestions
These Lemon Herb Chicken Skewers pair perfectly with a cooling tzatziki sauce for dipping. Serve alongside a Greek salad and warm pita bread for a Mediterranean-inspired meal, or with a side of lemon herb rice and grilled vegetables for a complete dinner.
For a casual gathering, arrange the skewers on a platter with lemon wedges and a sprinkle of fresh herbs, then let everyone help themselves. They’re also delicious served cold the next day in a wrap or on top of a salad.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center.
- If using metal skewers instead of wooden ones, no soaking is necessary.
- For meal prep, you can marinate the chicken up to 24 hours in advance.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and often stay juicier on the grill. Just cut them into similar-sized pieces.
How do I prevent my chicken from sticking to the grill?
Make sure your grill is properly preheated and clean. Just before placing skewers on the grill, lightly oil the grates with a folded paper towel dipped in vegetable oil.
Can I make these skewers ahead of time for a party?
Yes! You can marinate and skewer the chicken up to 24 hours ahead. Store covered in the refrigerator and grill just before serving.
What’s the best way to reheat leftover skewers?
For best results, reheat in a 350°F oven for 10-12 minutes. Microwaving works too, but may result in slightly tougher chicken.
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