These Grilled Lemon Chicken Skewers are tender, juicy, and packed with bright citrus flavor. Made with a simple lemon pepper marinade, a touch of honey, garlic, oregano, and olive oil, this easy chicken skewer recipe is perfect for a quick lunch, a healthy dinner, weekend grilling, BBQs, and summer cookouts.
Lemon chicken skewers are a fresh and satisfying meal when you want something light, flavorful, and easy to prepare. The chicken is cut into bite-sized pieces, coated in a lemon herb marinade, then grilled until golden and cooked through. You can make them on an outdoor grill or use a grill pan indoors, so this recipe works well any time of year.
These gluten-free grilled chicken kabobs are especially great for feeding a family or serving guests because they cook quickly and are easy to plate. The marinade helps keep the chicken moist while adding a balanced mix of citrus, herbs, garlic, and sweetness. Serve the skewers with grilled lemon wedges for an extra burst of flavor.
Why You Will Love This Recipe
- Tender and juicy: The lemon pepper marinade helps soften the chicken and keeps every bite moist and flavorful.
- Quick to cook: After marinating, the skewers need only a few minutes on the grill or grill pan.
- Healthy and simple: This recipe is made with real ingredients and is naturally gluten-free.
- Great for gatherings: Chicken skewers are easy to serve at BBQs, cookouts, parties, and casual family dinners.
- Full of fresh flavor: Lemon juice, lemon zest, oregano, garlic, honey, salt, and pepper create a bright and savory marinade.
Ingredients Needed
Here is what you will need to make these grilled lemon chicken skewers. Full amounts are included in the recipe card below.
- Olive oil: Extra virgin olive oil works well, but you can also use another neutral oil.
- Lemons: You will need lemon juice, lemon zest, and lemon wedges for serving.
- Garlic: Freshly minced garlic gives the marinade a bold savory flavor.
- Oregano: Use fresh minced oregano or dried oregano, depending on what you have available.
- Honey: Adds a light sweetness and helps balance the acidity of the lemon.
- Kosher salt and ground pepper: Simple seasonings that enhance the chicken and marinade.
- Chicken breasts: Use large boneless, skinless chicken breasts cut into 2-inch pieces.
- Bamboo skewers: Soak them in water before grilling to help prevent burning.
How to Make Grilled Lemon Chicken Skewers
- Prepare the marinade: In a large bowl, combine the olive oil, lemon zest, lemon juice, garlic, oregano, honey, salt, and pepper. Mix until well combined.
- Marinate the chicken: Add the chicken pieces to the bowl and toss until each piece is evenly coated. Cover and refrigerate for up to one hour.
- Thread the skewers: Place the marinated chicken pieces onto the soaked bamboo skewers.
- Grill the chicken: Heat an outdoor grill or grill pan over medium-high heat. Grill the skewers for 6 to 8 minutes total, turning as needed, until the chicken is fully cooked.
- Grill the lemon wedges: Add the lemon wedges to the same grill and cook for 1 to 3 minutes, or until grill marks appear.
- Serve: Serve the grilled lemon chicken skewers warm with the grilled lemon wedges.
Recipe Notes and Tips
- Store leftover lemon chicken kabobs in an airtight container in the refrigerator for up to four days.
- You can use maple syrup instead of honey if preferred.
- Always soak bamboo skewers before adding the chicken, especially if cooking over an open flame.
- Use a meat thermometer to check that the chicken is fully cooked. The internal temperature should reach 165°F.
- Boneless, skinless chicken thighs can be used instead of chicken breasts if you prefer a richer flavor.
- For another protein option, consider using salmon or shrimp, adjusting the cooking time as needed.
- Do not leave the chicken in the lemon marinade too long, as the acid can affect the texture of the meat.
Frequently Asked Questions
If you are using an outdoor grill, keep the lid closed as much as possible so the chicken cooks evenly. If you are using a grill pan, cook over medium to medium-high heat and turn the skewers as needed to avoid overcooking.
For an outdoor grill, heat the grill to at least 350°F and up to 375°F. Grill until the chicken reaches an internal temperature of 165°F. Depending on the thickness of the chicken pieces, this usually takes about 4 to 5 minutes per side.
Wooden skewers can be soaked for as long as needed. Soaking helps prevent them from burning before the chicken has finished cooking.
You do not have to marinate chicken before grilling, but it is highly recommended for this recipe. Marinating adds flavor and helps make the chicken more tender and juicy.
Storing and Reheating
- Storing: Keep leftovers in a sealed container in the refrigerator for up to 4 days. You may also freeze the cooked chicken for up to 3 months.
- Reheating: Reheat in the microwave for 60 to 90 seconds, or wrap the skewers in foil and warm them in a preheated oven for 5 to 7 minutes.
What to Serve With Grilled Chicken Skewers
These grilled lemon chicken skewers pair well with many sides, especially fresh salads, grilled vegetables, corn salad, potato salad, rice, or a simple chopped Mediterranean-style salad. For a lighter meal, serve them with crisp greens and extra lemon wedges. For a heartier dinner, add roasted potatoes, quinoa, or warm pita-style bread if desired.
More Chicken Recipes
- Huli Huli Chicken
- Grilled Greek Chicken Kabobs
- Baked Harissa Chicken
- Chicken Souvlaki Recipe
- Grilled Chicken Kafta
- Creamy Chicken Spinach
- Easy Pineapple Chicken Kabobs
Recipes You May Also Like
- Pan-Seared Salmon in Lemon Sauce
- French Onion Soup
- Shrimp Creole Recipe
- Creamy Vegetable Soup
- Creamy Tuscan Salmon
- Beef Noodle Soup
- Healthy Chicken Enchiladas
Grilled Lemon Chicken Skewers
Ingredients
- 3 tablespoons olive oil
- 2 lemons, juiced, with 1 lemon zested
- 2 to 3 garlic cloves, minced
- 2 tablespoons fresh oregano, minced, or 1 teaspoon dried oregano
- 2 tablespoons honey
- Kosher salt and ground pepper, to taste
- 4 large boneless, skinless chicken breasts, cut into 2-inch pieces
- Lemon wedges, to serve
- 8 soaked bamboo skewers
Instructions
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In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, honey, salt, and pepper.
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Add the chopped chicken and toss until every piece is coated in the marinade. Cover and refrigerate for up to one hour.
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Thread the marinated chicken pieces onto the soaked bamboo skewers.
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Heat a grill pan or outdoor grill over medium-high heat. Grill for 6 to 8 minutes total, turning as needed, until the chicken is cooked through.
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Place the lemon wedges on the same hot grill and cook for 1 to 3 minutes, or until lightly charred with grill marks.
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Serve the chicken skewers warm with the grilled lemon wedges.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup may be used in place of honey.
- Soak bamboo skewers before grilling to help prevent burning.
- Use a meat thermometer to make sure the chicken reaches 165°F.
- Avoid marinating the chicken for too long, as the lemon juice can change the texture.
Nutrition
Carbohydrates: 7g
Protein: 24g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 72mg
Sodium: 168mg
Potassium: 461mg
Fiber: 1g
Sugar: 5g
Nutrition information is automatically calculated and should be used as an approximation.