Grilled Chicken Skewers
These juicy grilled chicken skewers are perfect for any summer BBQ party, offering a delicious combination of tender chicken and vibrant vegetables.
Equipment
- 1 Grill Preheated to medium-high
- 8 skewers Soaked if wooden
- 1 Mixing Bowl Large
Ingredients
Chicken and Vegetables
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 bell peppers cut into 1-inch pieces
- 1 large red onion cut into wedges
Marinade
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation
- In a large mixing bowl, combine olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, salt, and pepper. Stir well to combine.
- Add the chicken cubes to the bowl, ensuring each piece is well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 12 hours for more flavor.
Cooking
- Preheat your grill to medium-high heat, around 400°F.
- Thread the marinated chicken, bell peppers, and onion wedges onto the skewers, alternating between chicken and vegetables.
- Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
Serving
- Remove the skewers from the grill and let them rest for a couple of minutes. Serve hot, garnished with fresh herbs if desired.
Storage
- If there are any leftovers, remove the chicken and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Soak wooden skewers in water for 30 minutes before using to prevent burning. Ingredient Substitutions: Swap bell peppers with zucchini or mushrooms for variety. How to Serve: Pair with a fresh salad or grilled corn. Storage & Freshness: Store leftovers in an airtight container and consume within 3 days. Make-Ahead Tips: Marinate the chicken overnight for deeper flavor.