Marinated Chicken Skewers with Lemon and Garlic

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These marinated chicken skewers combine lemon juice, garlic and fresh herbs with chicken for a straightforward grill recipe. Cut the chicken into pieces, give it a couple of hours in the fridge, then thread it onto skewers. The marinade does the work while you get the rest of your meal ready.

I like to serve the skewers with a dip as an appetizer, but sometimes I add rice or potatoes and vegetables for dinner. They’re also easy to pass around at a barbecue.

Table of Contents

Marinated Chicken Skewers at a Glance

Prep time: 10 minutes
Marinating time: About 2 hours
Cook time: About 10 minutes
Total time: About 2 hours 20 minutes, including marinating
Servings: 4 to 6
Main ingredients: Chicken breast, lemon juice, olive oil, fresh herbs and garlic
Best cooking method: Grill or barbecue
Storage: Refrigerate cooked leftovers for 3 to 4 days

Why You’ll Love Them

You can serve them as an appetizer or build a dinner around them.
The marinade is a lemon, garlic and herb mixture, with no sauce to cook separately.
The chicken marinates in the fridge while you work on the sides.

Chicken Kabob Ingredients

Boneless, skinless chicken breasts: Cut the chicken into pieces of a similar size. The number of skewers you get will depend on how much chicken you’re using.
Lemon juice: For tangy, zesty flavor.
Olive oil: Mix it with the lemon juice and seasonings before adding the chicken.
Fresh herbs: Thyme, chives and/or rosemary all work here. Chop finely, particularly if you’re using rosemary.
Garlic, salt and black pepper: These complete the marinade.

Ingredients for making marinated chicken skewers.

How to Make Marinated Chicken Skewers

Mix the marinade, coat the chicken and chill it for about 2 hours. Thread the pieces onto skewers shortly before grilling until done.

Tips for Grilling Chicken Skewers

Cut evenly: Aim for pieces roughly 1 inch (2.5 cm) across so the chicken cooks at a similar rate.
Leave a little space: Don’t press the pieces tightly together on the skewers.
Use the temperature as your guide: Grill the skewers over medium-high heat for about 10 minutes, checking a thick chicken piece for an internal temperature of 165°F (74°C). The time will vary with the grill and the size of your chicken pieces.
Keep the marinade separate from serving food: Discard marinade that has held raw chicken. If you want some of the mixture for serving, reserve it before adding the chicken.
Watch wooden skewers: Soak them in water for 30 minutes before grilling and keep their exposed ends away from direct flames. Soaking reduces scorching but doesn’t make them fireproof.

What to Serve with Chicken Kabobs

A sour cream dip with a little garlic or lemon would work with these chicken kabobs. Ketchup or mayonnaise is fine too, especially if you’re serving them to children. For a main meal, add rice, potatoes or a salad. You could also grill vegetables separately, so you can cook each ingredient for as long as it needs.

Handy Equipment

Skewers: Use metal skewers or wooden ones suitable for grilling. Make sure they fit your grill before threading the chicken.
Instant-read food thermometer: Check a thick piece of chicken without guessing from its color.
Food-safe gallon bags: One option for coating and refrigerating the chicken. A covered food-safe container also works.

How to Store

Make ahead: Marinate the raw chicken in a sealed bag or covered container in the fridge for up to 24 hours.
Refrigerate: Put cooked leftovers in a covered container within 2 hours of cooking. Use them within 3 to 4 days.
Reheat: Take the chicken off the skewers if that makes reheating easier. Heat leftovers thoroughly to 165°F (74°C).
Freeze: Freeze the cooked chicken in an airtight container for up to 3 months for best quality. Thaw it in the fridge before reheating and keep in mind that chicken breast may be a little drier after freezing, so you’ll want a dipping sauce.

Marinated Chicken Skewers FAQs

Can I use boneless chicken thighs?

You can use boneless chicken thighs if you prefer them, but I find they take a little longer to cook through. Cut them into similar-size pieces and check that they reach 165°F (74°C).

Why is the marinade separating in the bag or bowl?

This is fine. Lemon juice and olive oil naturally separate. I recommend that you mix the marinade well before adding the chicken, then move the chicken around in the bag or container so the pieces get coated.

Are these chicken skewers spicy?

No. Choose a spicy dipping sauce if you want heat without changing the marinade. Or add some hot sauce to the marinade.

Can I make smaller skewers for an appetizer?

Yes. Use fewer chicken pieces per skewer and expect to make more skewers from the batch. Check a thick piece of chicken for 165°F (74°C) because smaller skewers may cook at a different rate.

Marinated chicken skewers on a plate with lemon slices and herbs.

Victoria Haneveer