Grilled Herb Chicken Skewers are the perfect blend of smoky flavor, juicy tenderness, and fresh herbal aroma. A Mediterranean-leaning marinade of parsley, thyme, rosemary, garlic, and lemon infuses every bite while the grill delivers a charred, savory crust. Ideal for barbecues or weeknights, these skewers cook fast, pair with countless sides, and taste restaurant-quality at home. Pro tip: soak wooden skewers first to prevent burning and encourage even cooking.
Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice, freshly squeezed
- 3 cloves garlic, minced
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (4 g) chopped fresh thyme (or 1 tsp dried)
- 1 tbsp (4 g) chopped fresh rosemary (or 1 tsp dried)
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- Wooden or metal skewers
Step-by-Step Instructions
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- Make the marinade: In a large bowl, whisk olive oil, lemon juice, garlic, parsley, thyme, rosemary, paprika, salt, and pepper until aromatic.
- Marinate: Add chicken and coat well. Cover and refrigerate for 30 minutes (up to 2 hours) to tenderize and deepen flavor.
- Preheat grill: Heat to medium-high (≈400°F / 200°C). If using wooden skewers, soak 20–30 minutes to prevent burning.
- Skewer: Thread chicken, leaving slight gaps for airflow so edges crisp and centers cook evenly.
- Grill: Cook 12–15 minutes, turning every few minutes, until nicely charred and the internal temp reaches 165°F (74°C).
- Finish & serve: Rest 3–5 minutes; squeeze fresh lemon and sprinkle parsley. Serve with grilled veggies, salad, or herbed rice.
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