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Marinated Chicken Skewers on the Grill Recipe
Ash Tyrrell

Marinated Chicken Skewers on the Grill Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course: Side Dish
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.