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Ingredients
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Marinated Chicken
Vegetables & Skewers
Finishing & Serving
Method
Marinated Chicken
- 1
Trim and cut chicken
Trim excess fat from the chicken thighs and cut into 1 to 1.25-inch cubes so they thread easily on skewers.
- 2
Make marinade
In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until combined.
- 3
Marinate chicken
Add the chicken pieces to the marinade, toss to coat completely, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable but flavor will be milder.
Vegetables & Skewers
- 4
Prepare vegetables
While chicken marinates, cut the bell peppers into 1.5-inch squares, separate the red onion into layers/wedges, cut zucchini into 1/2-inch thick rounds or batons, and leave the cherry tomatoes whole.
- 5
Par-cook dense veg (optional)
If using thicker zucchini or very dense pepper pieces, you can briefly blanch or microwave them for 1 minute so they cook through when grilled. This step is optional.
- 6
Oil and season vegetables
Combine 2 tbs olive oil with 1 tsp dried thyme or oregano, 1 tsp kosher salt and 1 tsp black pepper. Toss the prepared vegetables in the oil and seasoning to coat evenly.
- 7
Soak wooden skewers (if using)
If using wooden skewers, submerge them in water for at least 20 minutes before assembling to prevent burning.
- 8
Assemble skewers
Thread the marinated chicken and vegetables onto skewers, alternating pieces for even cooking and color — for example: chicken, red pepper, chicken, zucchini, onion, chicken, cherry tomato. Leave a little space between pieces so heat circulates. Reserve any excess marinade; do not use marinade that has touched raw chicken unless boiled first.
Grilling & Finishing
- 9
- 10
Grill skewers
Place the skewers on the grill and cook for 10–14 minutes total, turning every 2–3 minutes so all sides get char marks. Grill until chicken registers 165°F (74°C) at the thickest piece and vegetables are tender-crisp and slightly charred. Thinner chicken pieces will cook faster — monitor closely.
- 11
Rest
Transfer skewers to a plate and let rest for 3–5 minutes so juices redistribute.
- 12
- 13