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

Marinated Chicken Skewers with Lemon and Garlic

Chicken breast pieces are marinated in lemon, olive oil, garlic and fresh herbs, then threaded onto skewers and grilled.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: International
Ingredients Method Notes

Ingredients
 

  • 2 ¼ to 3 ⅓ pounds (1 to 1 ½ kg) boneless, skinless chicken breasts
  • 1 cup (235ml) lemon juice
  • 1 cup (235ml) olive oil
  • 3 teaspoons finely chopped mixed fresh herbs, such as thyme, chives or rosemary
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 ½ teaspoons black pepper
To Serve
  • dipping sauces

Equipment

  • Grill or barbecue
  • Skewers
  • Instant-read food thermometer
  • Measuring Cups and Spoons
  • Sharp knife
  • Cutting board
  • Garlic press
  • Mixing bowls
  • Metal tongs

Method
 

  1. Cut the chicken into roughly 1-inch (2 ½ cm) pieces.
  2. Mix the lemon juice, olive oil, herbs, garlic, salt and black pepper in a food-safe bag or covered container. Add the chicken and coat it with the marinade.
  3. Cover or seal and refrigerate for about 2 hours.
  4. Preheat the grill or barbecue to medium-high heat. If using wooden skewers, soak them in water for 30 minutes before grilling.
  5. Thread about 6 chicken pieces onto each skewer, leaving a little space between them. Discard the used marinade.
  6. Grill for about 10 minutes, flipping the skewers as needed, until a thick chicken piece reaches 165°F (74°C).
  7. Serve with your choice of dipping sauce.

Notes

  • The 10-minute grill time is a guide; use the internal temperature to check doneness.
  • Refrigerate cooked leftovers for 3 to 4 days.