Skewer Chicken Recipe

Prepare the marinade

Mince the garlic. In a medium bowl whisk together olive oil, soy sauce, lemon juice, minced garlic, honey, smoked paprika, ground cumin, dried oregano, salt, and black pepper until combined.

Cut the chicken

Trim any excess fat from the chicken thighs and cut into 1 to 1 1/2-inch cubes. Aim for even pieces so they cook uniformly.

Marinate

Place the chicken cubes in a shallow dish or resealable bag. Pour the marinade over the chicken, toss to coat thoroughly, pressing out excess air if using a bag. Refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 15–30 minutes will still impart flavor.

Prep skewers and vegetables

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. While chicken marinates, cut the red bell pepper into 1-inch squares, peel and cut the red onion into wedges about 1-inch thick (separate layers), and slice the zucchini into 1/2-inch rounds or half-moons. Toss the vegetables with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper.

Assemble skewers

Thread the marinated chicken onto skewers, leaving a little space between pieces for even heat flow. If using vegetables, alternate chicken pieces with bell pepper, onion, and zucchini pieces as desired. Reserve any leftover marinade for basting (see food-safety note).

Preheat grill or oven

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). Alternatively, preheat oven to 425°F (220°C) and arrange a rack near the top; you can broil for extra char for the last 2–3 minutes.

Grill or roast

Oil the grill grates or a baking sheet lightly. Place skewers on the grill and cook for 10–12 minutes total, turning every 2–3 minutes so all sides get seared and cooked evenly. Cook until an instant-read thermometer inserted into a chicken piece reads 165°F (74°C). If oven-roasting, spread skewers on a lined baking sheet and roast for 12–15 minutes, broiling 1–3 minutes at the end to brown if desired.

Optional basting

During grilling, you may baste once or twice with reserved marinade in the first half of cooking only (do not reuse marinade after it has contacted raw chicken unless you boil it for at least 2 minutes).

When cooked through, remove skewers from heat and let rest for 3–5 minutes. Sprinkle chopped parsley over the skewers and serve with lemon wedges to squeeze over the chicken. Transfer to plates and serve hot.