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This lemon herb chicken skewer recipe transforms simple ingredients into a vibrant Mediterranean feast that brings sunshine to your dinner table any night of the week. The bright citrus marinade infuses the chicken with incredible flavor while keeping it juicy and tender.
I first created these skewers when hosting an impromptu summer gathering with friends. They were such a hit that they've become my signature dish whenever anyone stops by for a casual dinner on the patio.
Ingredients
- Boneless skinless chicken breasts: cut into 1 inch cubes for consistent cooking and maximum flavor absorption
- Olive oil: provides a rich base for the marinade and helps prevent sticking on the grill
- Fresh lemon juice: adds brightness and helps tenderize the meat naturally
- Garlic: finely minced for aromatic flavor throughout each bite look for firm bulbs with tight skin
- Dried oregano and thyme: classic Mediterranean herbs that infuse the chicken with earthy notes select fresh looking dried herbs without dust or fading
- Salt and freshly ground pepper: enhances all flavors use kosher salt for better control
- Fresh lemon wedges: for serving adds a final burst of acidity when squeezed over the hot skewers
Step-by-Step Instructions
- Create the Marinade:
- Combine olive oil fresh lemon juice minced garlic oregano thyme salt and pepper in a medium bowl and whisk until well blended. The acids in the lemon juice will begin to work immediately to tenderize the chicken while the oil helps carry the flavor of the herbs throughout.
- Marinate the Chicken:
- Add the cubed chicken to the bowl with the marinade and toss gently until each piece is thoroughly coated. Allow the chicken to marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor development. The longer marinating time results in more pronounced herb notes.
- Prepare for Grilling:
- Preheat your grill to medium high heat around 400°F. While the grill heats thread the marinated chicken pieces onto skewers leaving small spaces between each piece to ensure even cooking. If using wooden skewers remember they need to be soaked in water for 30 minutes beforehand to prevent burning.
- Grill to Perfection:
- Place the prepared skewers on the hot grill surface and cook for 8 10 minutes total turning every 2 3 minutes to create beautiful char marks on all sides. The chicken is done when it reaches an internal temperature of 165°F and has nice caramelization on the exterior.
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The dried thyme in this recipe is actually my secret weapon. While fresh herbs are wonderful dried thyme specifically has a concentrated earthy flavor that stands up beautifully to the high heat of grilling in a way that fresh sometimes cannot. My grandmother taught me this trick years ago and I've never looked back.
Make Ahead Options
These skewers offer excellent flexibility for busy schedules. You can prepare the marinade and chicken up to 24 hours in advance keeping it refrigerated in an airtight container. The longer marinating time actually enhances the flavor making this a perfect prepare ahead option for entertaining. Just thread onto skewers right before cooking for the freshest results.
Serving Suggestions
Transform these skewers into a complete Mediterranean feast by serving them alongside a cooling tzatziki sauce fresh Greek salad and warm pita bread. For a lighter option they pair beautifully with a simple arugula salad dressed with lemon and olive oil. The skewers also make excellent protein for grain bowls built on quinoa or farro with roasted vegetables and a drizzle of tahini sauce.
Indoor Cooking Method
No grill? No problem! These skewers adapt beautifully to indoor cooking methods. Place them on a foil lined baking sheet under the broiler set 4 inches from the heat source. Broil for 3 4 minutes per side until chicken is cooked through and slightly charred. Alternatively use a cast iron grill pan on the stovetop over medium high heat cooking 3 4 minutes per side until done.
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Recipe FAQs
- → Can I prepare these chicken skewers in advance?
Yes! You can marinate the chicken for up to 24 hours in the refrigerator, which will actually enhance the flavor. Thread onto skewers just before cooking for best results.
- → What side dishes pair well with these lemon herb skewers?
Mediterranean-inspired sides work beautifully—try a Greek salad, tzatziki sauce, hummus with pita, roasted vegetables, or a simple herbed rice pilaf. For a low-carb meal, serve with cauliflower rice or a fresh green salad.
- → Can I use chicken thighs instead of breast meat?
Absolutely! Boneless, skinless chicken thighs make an excellent substitution and often yield even juicier results. Cut into similar-sized pieces and follow the same cooking instructions, though thighs may need an extra minute or two on the grill.
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading the chicken. This helps prevent them from burning during grilling. Alternatively, you can use metal skewers which don't require soaking and can be reused indefinitely.
- → Can I add vegetables to these skewers?
Yes! Bell peppers, red onion, zucchini, and cherry tomatoes all work wonderfully. Cut vegetables into similar-sized pieces as the chicken to ensure even cooking. You can marinate the vegetables with the chicken or toss them separately in a bit of the same marinade.
- → How do I know when the chicken is fully cooked?
Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the largest piece—the meat should be opaque and white throughout with no pink remaining.