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Grilled Lemon Garlic Chicken Skewers

Grilled lemon garlic chicken skewers with a bright, simple marinade that infuses every bite. You’ll get golden char marks and juicy chicken chunks, finished with fresh parsley and lemon wedges.
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Prep Time 15 minutes
Cook Time 12 minutes
marinating 1 hour
Total Time 1 hour 27 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 2 lb chicken breasts, cut into chunks
olive oil
  • 0.25 cup olive oil
lemon juice
  • 0.25 cup lemon juice
lemon zest
  • 2 zest of 2 lemons
garlic
  • 4 4 cloves garlic, minced
dried oregano
  • 2 tsp 2 teaspoons dried oregano
paprika
  • 1 tsp 1 teaspoon paprika
salt and pepper
  • 1 salt and pepper to taste
wooden skewers
  • 1 wooden skewers, soaked
fresh parsley
  • 1 fresh parsley and lemon wedges

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Combine olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper until evenly mixed. The mixture should look glossy and fragrant with visible lemon zest specks.
Marinate the chicken
  1. Add the chicken chunks to the marinade and toss to coat all sides. Cover and marinate in the refrigerator for 1-4 hours, until the chicken looks well-speckled and lightly opaque.
Skewer and grill
  1. Thread the marinated chicken onto the soaked skewers, leaving a little space between pieces for even cooking. Keep skewers level so the chunks grill uniformly.
  2. Preheat the grill to medium-high heat. Wait until the grates are hot enough to create immediate sizzle when chicken is placed on them.
  3. Grill the skewers for 5-6 minutes per side until the chicken reaches 165°F and develops nice char marks. Flip only once per side to build a golden crust.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges. The finished skewers should look golden with bright, fresh green and yellow accents.

Notes

Pro tip: cut chicken into similar-size chunks so each piece hits 165°F at the same time. Marinate up to 4 hours in the refrigerator for the best lemon-garlic flavor; leftovers keep in the fridge for 3-4 days. Freezing is not recommended after grilling because the chicken can dry out. For a lower-fat option, use half the olive oil (keep the lemon juice, garlic, and spices) and expect slightly less glossy marinade.