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Grilled Lemon Garlic Chicken Skewers

Grilled lemon garlic chicken skewers with a simple lemon-garlic marinade for bright, zesty flavor. Chunky chicken grills over medium-high heat until 165°F with golden char marks and fresh herb garnish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade
  • 0.25 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons zest of 2 lemons plus lemon wedges for serving
  • 4 clove garlic minced
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1 salt to taste
  • 1 pepper to taste
Skewers
  • 2 lb chicken breasts cut into chunks
  • 1 wooden skewers soaked
  • 0.25 cup fresh parsley chopped
  • 1 lemon wedges

Equipment

  • 1 grill

Method
 

Make the lemon-garlic marinade
  1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, dried oregano, paprika, salt, and pepper until the mixture looks evenly blended.
  2. Add the chicken chunks to the marinade and toss to coat each piece thoroughly.
Marinate the chicken
  1. Cover and refrigerate the chicken to marinate for 1-4 hours, so the flavor penetrates the meat and the surface looks glossy from the marinade.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden skewers, leaving a little space between pieces so they cook evenly.
  2. Preheat the grill to medium-high heat and lightly oil the grates so the skewers develop char marks instead of sticking.
  3. Place the skewers on the grill and cook for 5-6 minutes per side, turning once, until the chicken reaches 165°F and has visible golden char.
Finish and serve
  1. Transfer the skewers to a platter and garnish with fresh parsley, then serve immediately with lemon wedges for squeezing.

Notes

For best results, marinate closer to 1-4 hours (up to 4) and keep the chicken refrigerated the whole time. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked skewers up to 2 months. For a dairy-free swap, this recipe is already dairy-free—just use fresh lemon for the brightest flavor.