Grilled Chicken Skewers Recipe

Soak skewers

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.

Trim and cut chicken

Pat the chicken breasts dry with paper towels. Trim any fat and cut into 1 to 1-1/4 inch (2.5–3 cm) cubes for even cooking (about 24–28 pieces from 1 lb).

Prepare vegetables

If using vegetables, cut bell peppers into 1-inch pieces and peel and cut the red onion into similar-sized wedges. Keep cherry tomatoes whole.

In a medium bowl, mince the garlic (or press) and whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, honey, salt, and black pepper until blended.

Reserve 2 tablespoons of marinade in a small bowl for brushing during grilling. Add the chicken cubes to the remaining marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes and up to 4 hours. Do not use the reserved marinade that touched raw chicken for brushing without cooking it first.

Thread chicken cubes onto skewers, leaving a little space between pieces so heat circulates. If using vegetables, alternate pieces of chicken with bell pepper, onion, and cherry tomato as desired. Arrange skewers on a tray.

Let skewers sit at room temperature for 10–15 minutes while you preheat the grill.

Preheat grill to medium-high (about 400–450°F / 200–230°C). Clean grates and oil lightly to prevent sticking.

Place skewers on the hottest part of the grill. Cook for about 10–12 minutes total, turning every 2–3 minutes so all sides get char marks and cook evenly. Brush reserved marinade (that has been boiled for safety, if used) or the extra olive oil on the skewers once or twice while grilling to keep them moist.

Check doneness with an instant-read thermometer inserted into a thick piece of chicken; it should read 165°F (74°C). If you don’t have a thermometer, cut into one piece to ensure juices run clear and there is no pink in the center.

Remove skewers from the grill and transfer to a plate. Let rest for 3–5 minutes; this helps juices redistribute.

Sprinkle chopped parsley over skewers and serve with lemon wedges for squeezing over the chicken.