Lemon Herb Chicken Skewers Recipe | Light, Flavorful & Perfect for the Grill

If you’re looking for a healthy, homemade recipe that delivers fresh flavors and a satisfying bite, these Lemon Herb Chicken Skewers are your answer. This easy recipe is perfect for backyard BBQs, weeknight dinners, or meal prep. The bright lemony zing combined with fragrant herbs creates a dish that’s both light and satisfying.

Whether you’re a beginner or an experienced cook, this step-by-step cooking guide will help you master juicy, charred skewers without the risk of dry chicken. Pair them with grilled veggies, a crisp salad, or warm pita bread for a complete Mediterranean-inspired meal.

Why You’ll Love This Recipe

There are countless grilled chicken recipes out there, but this one stands out because of its balance of freshness and flavor. The marinade uses lemon juice for brightness, garlic for depth, and olive oil to keep the chicken moist. Herbs like parsley, thyme, and oregano add that irresistible Mediterranean aroma.

These skewers are also incredibly versatile. Hosting a weekend BBQ? They’ll be the star of your grill. Need a quick weeknight meal? You can prep ahead and cook in under 20 minutes. Looking for a healthy lunchbox option? These skewers reheat beautifully without losing juiciness.

Plus, skewered food is just fun easy to serve, mess-free, and perfect for kids or party platters. Once you try them, you’ll want to keep this recipe on repeat all year round.

What Makes It Healthy & Special

Unlike heavy fried chicken dishes, these skewers are a nutritious and lighter option. Lean chicken breast provides high-quality protein while staying low in fat. Olive oil offers heart-healthy fats, and fresh lemon juice brings a boost of vitamin C.

By grilling instead of pan-frying, you cut down on excess oil while still getting that irresistible smoky-charred flavor. Herbs not only enhance the taste but also provide antioxidants.

This recipe is also highly adaptable:

• Make it gluten-free by pairing with rice or quinoa.

• Keep it low-carb by serving with a fresh salad.

• Add veggies on the skewers for extra fiber and color.

It’s truly a healthy recipe that doesn’t compromise on flavor a win-win for both your taste buds and your wellness goals.

Ingredients

For the Chicken & Marinade

• 500 g (1 lb) boneless, skinless chicken breast, cut into 1-inch cubes

• 3 tbsp (45 ml) olive oil (or avocado oil)

• 2 tbsp (30 ml) freshly squeezed lemon juice

• 1 tbsp (15 g) lemon zest

• 3 garlic cloves, minced

• 1 tsp (2 g) dried oregano (or fresh 1 tbsp chopped)

• 1 tsp (2 g) dried thyme (or 1 tbsp fresh thyme leaves)

• 2 tbsp (30 g) fresh parsley, chopped

• 1 tsp (5 g) salt

• ½ tsp (2 g) black pepper

Optional Add-ins

• ½ tsp chili flakes (for heat)

• 1 tbsp honey (for a hint of sweetness)

For Serving

• Fresh lemon wedges

• Extra chopped parsley

• Dipping sauce (tzatziki, garlic yogurt, or tahini)

Instructions / Method

Preparing the Chicken & Marinade

1. Cut the chicken into even 1-inch cubes. This ensures quick, uniform cooking. Use a sharp knife and cutting board dedicated to poultry.

2. In a large mixing bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, parsley, salt, and pepper. The mixture should smell zesty and fragrant.

3. Add chicken cubes to the bowl and toss until every piece is coated.

4. Cover and marinate for at least 30 minutes (best overnight). Keep refrigerated. Pro Tip: The longer you marinate, the juicier and more flavorful your skewers will be.

Skewering & Grilling

5. If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.

6. Preheat your grill or grill pan to 200°C / 400°F. Oil the grates lightly to avoid sticking.

7. Thread chicken cubes onto skewers, leaving a little space between pieces for even cooking.

8. Place skewers on the hot grill. Cook for 10-12 minutes, turning every 2-3 minutes.

   • Visual cues: chicken turns golden brown with slight char marks.

   • Internal temp: 74°C / 165°F (use a meat thermometer).

Tips and Tricks for the Perfect Skewers

9. Don’t overcrowd the skewers; airflow ensures even grilling.

10. Baste with leftover marinade in the first half of cooking only (avoid cross-contamination).

11. Let the skewers rest for 5 minutes after grilling before serving this helps juices redistribute.

Troubleshooting

12. If chicken is dry, reduce cooking time or increase marination.

13. If skewers burn too fast, lower the grill heat slightly and shift to indirect cooking.

Storage and Reheating

14. Leftover skewers? Store in an airtight container in the fridge for up to 3 days. Reheat in an oven at 175°C / 350°F for 8–10 minutes, or microwave briefly with a splash of water to retain moisture.

Plating / Serving Suggestions

15. Serve hot skewers with a drizzle of lemon juice, fresh herbs, and a side of creamy tzatziki. Pair with pita bread, couscous, or a refreshing cucumber salad.

Recipe Information Box

• Prep Time: 15 minutes (plus marination)

• Cook Time: 12 minutes

• Total Time: 30-45 minutes

• Servings: 4

• Cuisine: Mediterranean / BBQ

Notes / Tips

Variations

• Spicy: Add paprika or chili flakes.

• Gluten-Free: Pair with rice or quinoa instead of pita.

• Vegan: Swap chicken for firm tofu or mushrooms.

• Protein Add-ins: Try shrimp or turkey cubes.

Substitutions

• Olive oil → avocado oil or sunflower oil.

• Fresh herbs → dried herbs (reduce quantity by half).

• Lemon → lime for a tangy twist.

Make-Ahead & Storage

• Marinate chicken up to 24 hours ahead.

• Freeze marinated chicken for up to 2 months. Thaw in the fridge before grilling.

Troubleshooting & Common Mistakes

• Dry chicken: Overcooked or not enough marinade.

• Burnt skewers: Grill too hot or dry wooden skewers.

• Uneven cooking: Skewers overcrowded.

Tools & Equipment

• Grill or stovetop grill pan

• Wooden or metal skewers

• Tongs

• Instant-read meat thermometer

Serving Ideas

• Serve with grilled veggies (zucchini, peppers, onions).

• Pair with hummus, tzatziki, or tahini sauce.

• Make wraps with pita bread, lettuce, and yogurt sauce.

Nutritional Information (Approx. per serving)

• Calories: 280

• Protein: 30 g

• Fat: 14 g

• Carbohydrates: 4 g

• Fiber: 1 g

• Sodium: 520 mg

Conclusion

These Lemon Herb Chicken Skewers are proof that healthy eating can be both delicious and satisfying. With a simple marinade and quick grilling, you get juicy, flavorful chicken every time.

Lemon Herb Chicken Skewers Recipe | Light, Flavorful & Perfect for the Grill

Bright, zesty, and packed with flavor. A healthy recipe that’s high-protein and low-fat. Quick and easy recipe for BBQs, parties, or weeknight dinners. Flexible with herbs, spices, and serving options. Make-ahead and meal-prep friendly.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Cuisine: American, BBQ, Mediterranean

Ingredients Method Notes

Ingredients

  

• For the Chicken & Marinade
• 500 g 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tbsp 45 ml olive oil (or avocado oil)
• 2 tbsp 30 ml freshly squeezed lemon juice
• 1 tbsp 15 g lemon zest
• 3 garlic cloves minced
• 1 tsp 2 g dried oregano (or fresh 1 tbsp chopped)
• 1 tsp 2 g dried thyme (or 1 tbsp fresh thyme leaves)
• 2 tbsp 30 g fresh parsley, chopped
• 1 tsp 5 g salt
• ½ tsp 2 g black pepper
• Optional Add-ins
• ½ tsp chili flakes for heat
• 1 tbsp honey for a hint of sweetness
• For Serving
• Fresh lemon wedges
• Extra chopped parsley
• Dipping sauce tzatziki, garlic yogurt, or tahini

Method

 

1. Preparing the Chicken & Marinade
2. Cut the chicken into even 1-inch cubes. This ensures quick, uniform cooking. Use a sharp knife and cutting board dedicated to poultry.
3. In a large mixing bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, parsley, salt, and pepper. The mixture should smell zesty and fragrant.
4. Add chicken cubes to the bowl and toss until every piece is coated.
5. Cover and marinate for at least 30 minutes (best overnight). Keep refrigerated. Pro Tip: The longer you marinate, the juicier and more flavorful your skewers will be.
6. Skewering & Grilling
7. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
8. Preheat your grill or grill pan to 200°C / 400°F. Oil the grates lightly to avoid sticking.
9. Thread chicken cubes onto skewers, leaving a little space between pieces for even cooking.
10. Place skewers on the hot grill. Cook for 10-12 minutes, turning every 2-3 minutes.
11. Visual cues: chicken turns golden brown with slight char marks.
12. Internal temp: 74°C / 165°F (use a meat thermometer).
13. Tips and Tricks for the Perfect Skewers
14. Don’t overcrowd the skewers; airflow ensures even grilling.
15. Baste with leftover marinade in the first half of cooking only (avoid cross-contamination).
16. Let the skewers rest for 5 minutes after grilling before serving this helps juices redistribute.
17. Troubleshooting
18. If chicken is dry, reduce cooking time or increase marination.
19. If skewers burn too fast, lower the grill heat slightly and shift to indirect cooking.
20. Storage and Reheating
21. Leftover skewers? Store in an airtight container in the fridge for up to 3 days. Reheat in an oven at 175°C / 350°F for 8-10 minutes, or microwave briefly with a splash of water to retain moisture.
22. Plating / Serving Suggestions
23. Serve hot skewers with a drizzle of lemon juice, fresh herbs, and a side of creamy tzatziki. Pair with pita bread, couscous, or a refreshing cucumber salad.

Notes

Variations

• Spicy: Add paprika or chili flakes.
• Gluten-Free: Pair with rice or quinoa instead of pita.
• Vegan: Swap chicken for firm tofu or mushrooms.
• Protein Add-ins: Try shrimp or turkey cubes.

Substitutions

• Olive oil → avocado oil or sunflower oil.
• Fresh herbs → dried herbs (reduce quantity by half).
• Lemon → lime for a tangy twist.

Make-Ahead & Storage

• Marinate chicken up to 24 hours ahead.
• Freeze marinated chicken for up to 2 months. Thaw in the fridge before grilling.

Troubleshooting & Common Mistakes

• Dry chicken: Overcooked or not enough marinade.
• Burnt skewers: Grill too hot or dry wooden skewers.
• Uneven cooking: Skewers overcrowded.

Tools & Equipment

• Grill or stovetop grill pan
• Wooden or metal skewers
• Tongs
• Instant-read meat thermometer

Serving Ideas

• Serve with grilled veggies (zucchini, peppers, onions).
• Pair with hummus, tzatziki, or tahini sauce.
• Make wraps with pita bread, lettuce, and yogurt sauce.