Grilled Chicken and Vegetable Skewers Recipe

Ash Tyrrell

Grilled Chicken and Vegetable Skewers Recipe

I have to admit, every time I make these grilled chicken and vegetable skewers, my backyard instantly smells like a summer barbecue festival. I love how simple they are to prepare but still impress everyone at the table.

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Prep Time 15

Cook Time 12

Servings: 4

Ingredients Method Notes

Ingredients

Chicken breasts – 1 pound cut into 1-inch cubes. I prefer boneless, skinless chicken for easy grilling and quick cooking.
Red bell pepper – 1 large cut into bite-sized pieces. Adds sweetness and vibrant color.
Yellow bell pepper – 1 large cut into bite-sized pieces. The contrast with red bell pepper makes the skewers look appealing.
Zucchini – 1 medium sliced into thick half-moons. Fresh zucchini grills beautifully without becoming mushy.
Red onion – 1 medium cut into chunks. Gives a mild sweetness and aroma when grilled.
Olive oil – 3 tablespoons. Helps veggies caramelize and prevents chicken from drying.
Garlic – 2 cloves minced. I always use fresh garlic for the best flavor punch.
Lemon juice – 2 tablespoons. Brightens the flavors and tenderizes the chicken.
Salt – 1 teaspoon. Enhances all the natural flavors of the ingredients.
Black pepper – ½ teaspoon. Adds subtle heat and depth.
Optional herbs – 1 teaspoon each of dried oregano or thyme. I like these because they complement the smoky grilled flavor.

Method

First, I cut all the chicken and vegetables into uniform, bite-sized pieces. This ensures they cook evenly. Fresh, firm vegetables are key to avoiding soggy skewers.
I mix olive oil, garlic, lemon juice, salt, pepper, and optional herbs in a bowl. Then, I toss the chicken in the marinade and let it rest for at least 15 minutes for maximum flavor.
I alternate chicken and vegetables on the skewers. I like to layer colorful pieces for a visually appealing presentation. Be careful not to overcrowd the skewers so everything cooks evenly.
I preheat my grill to medium-high heat and lightly oil the grates. The skewers grill for 4–6 minutes per side until the chicken is golden and cooked through.
Once grilled, I let the skewers rest for a few minutes. This locks in the juices and keeps the chicken tender.

Notes

I always soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Using a meat thermometer ensures perfectly cooked chicken every time.
Cutting veggies and chicken into similar sizes ensures even cooking.
I brush the skewers with extra marinade while grilling for more flavor.
Letting the skewers rest for a few minutes after grilling keeps them juicy.