When I first made these marinated chicken skewers on the grill, I was hooked from the first bite. The tender, juicy chicken paired with perfectly charred vegetables was a hit. The marinade elevates the flavor with just the right amount of sweetness, tang, and spice.
If you’re looking for a recipe that’s simple yet impressive, this is it. Whether you’re hosting a barbecue or just craving something special, these skewers will not disappoint.
Ingredients
Here’s everything you’ll need to make these delicious skewers. Each ingredient is carefully chosen to bring out the best flavors.
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Pro tip: Chicken thighs are juicier and less likely to dry out than chicken breasts. - 1/4 cup olive oil
Pro tip: Use extra virgin olive oil for a richer taste. - 2 tablespoons balsamic vinegar
Adds a subtle tang and helps tenderize the chicken. - 3 tablespoons freshly squeezed lemon juice
Elevates the flavor with brightness. - 1 tablespoon Dijon mustard
Adds complexity and a slight tangy kick. - 1 tablespoon honey
Balances the tanginess with a touch of sweetness. - 3 cloves of garlic, minced
Fresh garlic infuses the marinade with bold, aromatic flavor. - 1 teaspoon Italian seasoning
A blend of herbs for a well-rounded taste profile. - 1 teaspoon paprika
Adds warm spice and vibrant color. - Salt and pepper to taste
Enhances each ingredient’s natural flavor. - 1 red bell pepper, cut into 1.5-inch pieces
Provides sweetness and crunch. - 1 yellow bell pepper, cut into 1.5-inch pieces
Offers a mellow, slightly fruity flavor. - 2 small zucchinis, sliced into 1/2-inch rounds
A fresh contrast to the charred chicken. - 1 small red onion, cut into wedges
Softens and caramelizes beautifully on the grill. - Optional garnish: chopped parsley
Note: This recipe makes 4 servings. Simply double the ingredients for larger gatherings.
Variations
If you’d like to mix things up, try these substitutions or add-ins:
- Dairy-Free: Replace Dijon mustard with a splash of coconut aminos.
- Low-Sugar: Swap honey for a sugar-free sweetener like monk fruit syrup.
- Vegetable Swaps: Use mushrooms, cherry tomatoes, or asparagus instead of zucchini and bell peppers.
- Spicy Kick: Add 1/4 teaspoon of crushed red pepper flakes to the marinade.
If you’re in the mood for something crispy, consider serving it alongside Crispy Buffalo Chicken Burgers with Ranch Slaw for a delightful contrast.
Cooking Time
Here’s how much time you’ll need from start to finish:
- Prep Time: 20 minutes
- Marinating Time: At least 1 hour (up to 8 hours for maximum flavor)
- Grilling Time: 10 minutes
- Total Time: 1 hour 30 minutes (includes marinating)
Equipment You Need
Make sure you have these tools on hand for smooth preparation:
- Wooden or metal skewers: Essential for threading chicken and veggies.
- Large mixing bowl: To prepare and toss the marinade.
- Whisk: For mixing the marinade thoroughly.
- Plastic wrap: To cover the marinating bowl.
- Grill or grill pan: For cooking the skewers to perfection.
- Basting brush: To apply extra marinade during grilling.
How to Make Marinated Chicken Skewers on the Grill?
Here are the step-by-step instructions to make juicy and flavorful Marinated Chicken Skewers on the Grill:
Step 1: Prepare the Marinade
Start by creating a flavor-packed marinade. In a large mixing bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, paprika, salt, and pepper. This fragrant mixture forms the foundation of your skewer’s bold taste.
Step 2: Marinate the Chicken
Cut the chicken thighs into 1-inch pieces and toss them into the marinade. Cover the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to soak for at least 1 hour, though marinating for up to 8 hours delivers even richer flavor.
Step 3: Prep the Vegetables
While the chicken marinates, wash and chop your vegetables. Cut the bell peppers into chunks, slice the zucchini into rounds, and separate the onion into wedges.
Step 4: Assemble the Skewers
Remove the chicken from the refrigerator. If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. Thread the chicken, zucchini, bell peppers, and onion pieces alternately onto the skewers, ensuring a balanced mix on each one.
Step 5: Grill the Skewers
Preheat your grill to medium heat (around 375°F–400°F). Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 10 minutes, flipping halfway through. Aim for an internal chicken temperature of 165°F for safe consumption.
Step 6: Serve and Enjoy
Remove the skewers from the grill and transfer them to a serving platter. Garnish with chopped parsley, and they’re ready to impress!
Additional Tips for Making this Recipe Better
Here are a few tried-and-true tips to enhance your cooking experience:
- Marinate the chicken overnight for deeper flavor absorption.
- Cut the vegetables into equal sizes for even cooking.
- If you’re short on time, skip threading and grill the chicken and vegetables in a grilling basket.
- Use a meat thermometer to avoid overcooking the chicken.
- Serve the skewers with a side of warm pita bread or rice pilaf for a hearty meal.
For a twist, try pairing this with Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo for a hearty meal.
How to Serve Marinated Chicken Skewers on the Grill?
Presentation is everything! Arrange the skewers on a large platter with freshly chopped parsley and lemon wedges on the side. For accompaniments, try fluffy rice, a crisp Greek salad, or warm naan bread. You can drizzle a dollop of tzatziki or hummus on the plate for an extra burst of flavor.
Nutritional Information
These skewers are packed with flavor and nutrients. Here’s what you’re getting per serving:
- Calories: 320
- Protein: 35g
- Carbohydrates: 10g
- Fat: 15g
Make Ahead and Storage
Planning to save some for later? Here’s how to store them properly:
Restoring
Refrigerate leftovers in an airtight container for up to 4 days.
Freezing
Freeze cooked skewers in a freezer-safe bag for up to 2 months.
Reheating
Reheat the skewers on a grill pan over low heat, making sure they are warmed through evenly.
Why You’ll Love This Recipe?
This dish is a crowd-pleaser for so many reasons:
- Easy to Make: Straightforward steps anyone can follow.
- Versatile: Customize the ingredients to suit your taste or dietary needs.
- Full of Flavor: Each bite bursts with a mix of savory, tangy, and sweet notes.
- Healthy Option: High in protein and loaded with vegetables.
- Summer Vibes: Perfect for outdoor grilling and entertaining.
Common Mistakes to Avoid for Better Results
Even with a simple recipe like this, there are a few pitfalls to watch out for:
- Skipping the marinade: Don’t rush this step. The marinade is what elevates the flavor.
- Unevenly sized pieces: Keep everything uniform in size to ensure even cooking.
- Overcooking the chicken: Use a meat thermometer to avoid drying out the meat.
- Crowding the grill: Leaving space between skewers ensures even charring and better heat circulation.
Now that you’re armed with the ultimate recipe and plenty of tips, there’s no excuse not to fire up the grill and enjoy these juicy marinated chicken skewers!
For more inspiration, explore our collection of Chicken Recipes to find your next favorite dish.
Marinated Chicken Skewers on the Grill Recipe
Ingredients
Method
- Start by creating a flavor-packed marinade. In a large mixing bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, paprika, salt, and pepper. This fragrant mixture forms the foundation of your skewer’s bold taste.
- Cut the chicken thighs into 1-inch pieces and toss them into the marinade. Cover the bowl with plastic wrap and place it in the refrigerator. Allow the chicken to soak for at least 1 hour, though marinating for up to 8 hours delivers even richer flavor.
- While the chicken marinates, wash and chop your vegetables. Cut the bell peppers into chunks, slice the zucchini into rounds, and separate the onion into wedges.
- Remove the chicken from the refrigerator. If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. Thread the chicken, zucchini, bell peppers, and onion pieces alternately onto the skewers, ensuring a balanced mix on each one.
- Preheat your grill to medium heat (around 375°F–400°F). Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 10 minutes, flipping halfway through. Aim for an internal chicken temperature of 165°F for safe consumption.
- Remove the skewers from the grill and transfer them to a serving platter. Garnish with chopped parsley, and they’re ready to impress!
Notes
- Marinate the chicken overnight for deeper flavor absorption.
- Cut the vegetables into equal sizes for even cooking.
- If you’re short on time, skip threading and grill the chicken and vegetables in a grilling basket.
- Use a meat thermometer to avoid overcooking the chicken.
- Serve the skewers with a side of warm pita bread or rice pilaf for a hearty meal.
