These Lemon Chicken Skewers are a fun, portable meal that feels fancy but is incredibly simple. The bright, zesty marinade tenderizes the chicken and packs it with flavor. They’re perfect for weeknights, barbecues, or meal prep.
Looking for Lemon Chicken Skewers inspiration? You'll love what we have! Explore more Chicken Recipes recipes or discover our Chicken favorites.
Why You’ll Love This Lemon Chicken Skewers
- Juicy & flavorful: The marinade tenderizes and infuses every bite.
- Versatile cooking: Grill outdoors, use a grill pan, or bake.
- Easy entertaining: Impressive presentation with minimal effort.
- Great leftovers: Tastes amazing in salads, wraps, or reheated.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs (or breast)
- 2 large lemons
- 3 cloves garlic, minced
- 60 ml extra virgin olive oil
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp honey or maple syrup
- ½ tsp sea salt, plus more to taste
- ¼ tsp freshly cracked black pepper
- 1 medium red onion (optional, for skewering)
Tools: 8-10 wooden or metal skewers, a large bowl or zip-top bag for marinating, a grill or grill pan, and tongs.
Notes: Chicken thighs are recommended for juiciness; the honey helps caramelization.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 25 g |
| Fat: | 14 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes (plus marinating) | Cook Time: 10-12 minutes | Total Time: 25-30 minutes
Before You Start: Tips & Ingredient Notes
- Soak those wooden skewers! If you’re using wooden skewers, submerge them in water for at least 30 minutes before grilling. This prevents them from burning and turning your delicious chicken into a campfire disaster.
- Chicken thighs vs. breasts—what’s the deal? Thighs have more fat, which means they’re more forgiving and stay incredibly moist even if you accidentally overcook them a little. Breasts are leaner and cook faster, so you’ll need to watch them like a hawk.
- Don’t skip the marinating time. I know, I know—you’re hungry. But giving the chicken at least 30 minutes (or ideally, a few hours) in the lemony marinade makes a world of difference in both texture and flavor penetration.
- Is fresh herbs really necessary? Honestly, fresh herbs make the flavor pop, but dried work perfectly well in a pinch. Just use about one-third of the amount since dried herbs are more concentrated.
How to Make Lemon Chicken Skewers
Step 1: Prep the Marinade. Zest one of the lemons first—you’ll get so much fragrant oil from the peel. Then, juice both lemons into your large mixing bowl. You should have about ½ cup of juice. Add the minced garlic, olive oil, chopped oregano, thyme, honey, salt, and pepper. Whisk it all together until it looks emulsified and wonderfully fragrant.
Step 2: Cut and Marinate the Chicken. Pat your chicken completely dry with paper towels—this helps the marinade stick better. Cut the chicken into roughly 1.5-inch chunks. If you’re using onion, cut it into chunks similar in size. Add the chicken (and onion, if using) to the marinade and toss thoroughly to coat every piece. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours. Any longer and the lemon juice can start to break down the chicken too much, giving it a weird texture.
Step 3: Skewer the Chicken. If you’re using wooden skewers, make sure they’ve been soaking for at least 30 minutes. Thread the chicken pieces onto the skewers, leaving a little space between each piece—this ensures they cook evenly instead of steaming. If you’re adding onion, alternate it with the chicken. Don’t pack them too tightly; 4-5 pieces per skewer is perfect.
Step 4: Preheat and Oil the Grill. Preheat your grill or grill pan to medium-high heat. You want it nice and hot so you get those beautiful sear marks. Lightly oil the grates with a neutral oil using a paper towel held with tongs—this prevents sticking and helps with cleanup later.
Step 5: Grill to Perfection. Place the skewers on the hot grill. You should hear a satisfying sizzle. Cook for 4-5 minutes without moving them, then flip. You’ll notice the chicken releases easily when it’s properly seared. Cook for another 4-5 minutes on the other side, until the chicken is cooked through and has gorgeous grill marks. The internal temperature should reach 74°C.
Step 6: Rest and Serve. Transfer the skewers to a clean plate or platter and let them rest for 3-4 minutes. This allows the juices to redistribute throughout the meat, making every bite succulent. Squeeze a little extra fresh lemon juice over the top right before serving for an extra burst of brightness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze skewers in a single layer, then transfer to a bag for up to 3 months.
- Reviving: Reheat gently in an air fryer, oven, or skillet to retain moisture.
Serving Suggestions
Complementary Dishes
- Herbed Couscous or Quinoa — The fluffy grains soak up the lovely lemony juices from the skewers, making every mouthful a delight.
- A Simple Greek Salad — The crisp cucumbers, tomatoes, and feta cheese provide a cool, tangy contrast to the warm, savory chicken.
- Grilled Zucchini or Asparagus — Cooked on the same grill, these veggies pick up a subtle smokiness that pairs wonderfully.
Drinks
- A Crisp Sauvignon Blanc — Its citrusy notes mirror the lemon in the chicken, creating a beautifully harmonious pairing.
- Sparkling Water with Lemon Slices — A refreshing, non-alcoholic option that cleanses the palate between bites.
- Light Lager or Pale Ale — The beer’s carbonation and slight bitterness cut through the richness of the chicken perfectly.
Something Sweet
- Lemon Sorbet — It continues the citrus theme in a refreshing, palate-cleansing way that feels light after the main course.
- Almond Biscotti — Their nutty crunch and not-too-sweet flavor are a lovely, simple way to end the meal.
- Fresh Berry Salad with Mint — The natural sweetness and slight acidity of the berries provide a vibrant, healthy finish.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry before marinating. Excess moisture on the surface will dilute your marinade, resulting in less flavorful chicken and poor browning on the grill.
- Mistake: Over-marinating the chicken. The acid in the lemon juice will start to denature the protein, giving the chicken a mushy, almost ceviche-like texture if left for too long (more than 4-6 hours).
- Mistake: Crowding the skewers on the grill. If the skewers are too close together, they’ll steam instead of sear. Give them some space to allow for proper air circulation and heat.
- Mistake: Skipping the rest time. Slicing into the chicken immediately after grilling will cause all those precious juices to run out onto the plate, leaving you with drier meat.
Expert Tips
- Tip: Use a microplane for the lemon zest. You’ll get super fine zest without the bitter white pith, and it distributes the potent lemon oils throughout the marinade more evenly.
- Tip: Reserve a little marinade for basting. Before you add the raw chicken, set aside a small amount of the marinade in a separate bowl. You can use this to brush onto the skewers during the last minute of grilling for an extra flavor boost.
- Tip: Double the recipe for meal prep. These skewers are fantastic for lunches throughout the week. Let them cool completely before storing them in an airtight container in the fridge.
- Tip: If baking is your only option. Arrange the skewers on a baking sheet lined with parchment paper and bake at 200°C for 15-20 minutes, flipping halfway. You won’t get grill marks, but they’ll still be delicious.
FAQs
Can I make these Lemon Chicken Skewers ahead of time?
Absolutely! You can marinate the chicken and even thread it onto the skewers up to a day in advance. Just keep them covered in the fridge until you’re ready to cook. This makes them a fantastic option for parties or busy weeknights when you need to get dinner on the table fast.
My chicken is sticking to the grill! What did I do wrong?
The two most common culprits are a grill that isn’t hot enough or grates that aren’t properly oiled. Make sure your grill is preheated to medium-high and that you’ve brushed the grates generously with oil. The chicken will naturally release when it’s developed a good sear, so resist the urge to move it around too early.
Can I use chicken breasts instead of thighs?
You sure can. Just be aware that breasts are leaner and can dry out more easily. I’d recommend cutting them into slightly larger chunks and reducing the cooking time by a minute or two per side. Using a meat thermometer to check for an internal temperature of 74°C is your best bet for perfect doneness.
How do I know when the chicken is cooked through without cutting into it?
The best tool for this is an instant-read meat thermometer. Insert it into the thickest piece of chicken on the skewer, and you’re looking for 74°C. If you don’t have one, you can make a small cut in the largest piece—the juices should run clear, with no trace of pink.
What’s the best way to reheat leftover skewers?
To keep them from drying out, gentle reheating is key. I prefer using an air fryer or a conventional oven at 180°C for 5-7 minutes, or until warmed through. You can also reheat them in a skillet over medium-low heat with a tiny splash of water or chicken broth to create steam.
Lemon Chicken Skewers
Make juicy, flavorful Lemon Chicken Skewers with this easy recipe. Perfect for grilling, weeknight dinners, or meal prep. Get the simple steps and cook tonight!
Ingredients
For the Marinade:
-
2 large lemons
-
3 cloves garlic (minced)
-
60 ml extra virgin olive oil
-
1 tbsp fresh oregano (chopped (or 1 tsp dried))
-
1 tsp fresh thyme leaves ((or ½ tsp dried))
-
1 tsp honey or maple syrup
-
½ tsp sea salt (plus more to taste)
-
¼ tsp freshly cracked black pepper
For the Skewers:
-
600 g boneless, skinless chicken thighs (or breast)
-
1 medium red onion (optional, for skewering)
Instructions
-
Zest one of the lemons first—you’ll get so much fragrant oil from the peel. Then, juice both lemons into your large mixing bowl. You should have about ½ cup of juice. Add the minced garlic, olive oil, chopped oregano, thyme, honey, salt, and pepper. Whisk it all together until it looks emulsified and wonderfully fragrant.01
-
Pat your chicken completely dry with paper towels—this helps the marinade stick better. Cut the chicken into roughly 1.5-inch chunks. If you’re using onion, cut it into chunks similar in size. Add the chicken (and onion, if using) to the marinade and toss thoroughly to coat every piece. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours. Any longer and the lemon juice can start to break down the chicken too much, giving it a weird texture.02
-
If you’re using wooden skewers, make sure they’ve been soaking for at least 30 minutes. Thread the chicken pieces onto the skewers, leaving a little space between each piece—this ensures they cook evenly instead of steaming. If you’re adding onion, alternate it with the chicken. Don’t pack them too tightly; 4-5 pieces per skewer is perfect.03
-
Preheat your grill or grill pan to medium-high heat. You want it nice and hot so you get those beautiful sear marks. Lightly oil the grates with a neutral oil using a paper towel held with tongs—this prevents sticking and helps with cleanup later.04
-
Place the skewers on the hot grill. You should hear a satisfying sizzle. Cook for 4-5 minutes without moving them, then flip. You’ll notice the chicken releases easily when it’s properly seared. Cook for another 4-5 minutes on the other side, until the chicken is cooked through and has gorgeous grill marks. The internal temperature should reach 74°C.05
-
Transfer the skewers to a clean plate or platter and let them rest for 3-4 minutes. This allows the juices to redistribute throughout the meat, making every bite succulent. Squeeze a little extra fresh lemon juice over the top right before serving for an extra burst of brightness.06
Not what you're looking for?
