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Hot Lemon Pepper Chicken Skewers Recipe
Ash Tyrrell

Hot Lemon Pepper Chicken Skewers Recipe

I made these Hot Lemon Pepper Chicken Skewers the other night, and honestly, I’m still thinking about them. The tangy lemon punch mixed with that peppery kick is just irresistible.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts, cubed – fresh chicken works best for tenderness; avoid pre-frozen for maximum juiciness
  • 2 tablespoons extra virgin olive oil – helps the seasoning stick and keeps the chicken moist
  • 1 teaspoon paprika – adds a mild smoky flavor and color
  • ½ teaspoon kosher salt – balances the seasoning without overpowering it
  • 1 tablespoon lemon pepper seasoning – the star flavor; fresh blends taste brighter than pre-ground versions
  • 2 cloves garlic minced – fresh garlic gives a punchier taste than jarred
  • ½ teaspoon Cajun seasoning – for a warm peppery heat
  • 2 tablespoons unsalted butter – adds richness when brushed over cooked skewers
  • 1 tablespoon fresh parsley chopped – for a fresh, herby finish

Method
 

  1. Start by adding your cubed chicken to a large mixing bowl. Pour in the olive oil, sprinkle on the paprika, salt, lemon pepper, minced garlic, and Cajun seasoning. Toss everything together until each piece is well coated. Let the chicken sit for about 15 minutes so the flavors can sink in.
  2. Thread the marinated chicken pieces onto skewers, adding about 4–5 pieces per stick. If you’re using wooden skewers, soak them in water beforehand to prevent burning. Keep the pieces spaced slightly apart so they cook evenly.
  3. If using an air fryer, place the skewers in a single layer and cook at 400°F for 11–12 minutes, flipping halfway. For the oven, bake at 400°F for 20–25 minutes, turning midway. On the grill, cook over medium-high heat for about 8–10 minutes per side, until fully cooked through.
  4. Melt the butter and stir in a little paprika, lemon pepper, garlic, Cajun seasoning, and chopped parsley. Brush this mixture over the cooked skewers for an extra layer of flavor and a glossy finish.
  5. You can slide the chicken off the skewers or serve them as is. I love squeezing a little extra lemon juice on top right before digging in.

Notes

  • Cut the chicken into equal-sized cubes so they cook evenly.
  • Add the Cajun seasoning slowly and taste-test—some blends are much hotter than others.
  • Let the cooked skewers rest for a couple of minutes before serving; it keeps them extra juicy.
  • If grilling, lightly oil the grates so the chicken doesn’t stick.