Description
A quick and healthy 30-minute dinner featuring juicy chicken and veggies marinated in lemon, olive oil, and herbs, then grilled to perfection.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch chunks
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium red onion, cut into chunks
- 1 large yellow bell pepper, cut into chunks
- 1 cup cherry tomatoes (optional)
- 8–10 wooden skewers, soaked in water for 30 minutes
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Cut chicken, red onion, and bell pepper into uniform 1.5-inch chunks.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Add chicken chunks to the marinade and toss to coat. Cover and refrigerate for 10-30 minutes.
- Preheat grill or grill pan to medium-high heat.
- Thread chicken and vegetables onto skewers, alternating pieces and leaving space between them.
- Grill skewers for 3-4 minutes on the first side without moving them to achieve char marks.
- Flip skewers and grill for another 3-4 minutes until chicken reaches an internal temperature of 165°F.
- Transfer to a plate and serve immediately with extra lemon if desired.
Notes
Do not marinate chicken for more than 1 hour as the acid can make the texture mushy. Soak wooden skewers thoroughly to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F but remove at 160°F to account for carryover cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 skewers per servin
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: grilled chicken, chicken skewers, mediterranean recipe, healthy dinner, quick meals, lemon herb chicken, summer grilling