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Grilled Chicken and Vegetable Skewers

These grilled chicken and vegetable skewers are a delicious and healthy meal perfect for summer. The chicken is marinated for tenderness and flavor, while the vegetables are cut into uniform sizes for even cooking. This recipe ensures juicy chicken and perfectly cooked vegetables every time.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch thick rounds
  • 1 red onion, cut into 1-inch wedges
  • 8 oz cherry tomatoes
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste

Equipment

  • Medium bowl
  • Resealable bag or container
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Grill
  • Tongs
  • Meat thermometer
  • 12 wooden skewers (soaked) or 12 metal skewers

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, smoked paprika, salt, and pepper.
  2. Place the chicken cubes in a resealable bag or container. Pour the marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. While the chicken is marinating, chop the vegetables into uniform sizes to promote even cooking.
  4. Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and different vegetables. Avoid overcrowding the skewers to allow for even heat distribution.
  5. Preheat your grill to medium heat (about 350-400°F or 175-200°C).
  6. Place the skewers on the preheated grill. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Serve immediately.

Notes

For best results, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. You can substitute other vegetables such as mushrooms, bell peppers of different colors, or squash. Marinating the chicken longer than 4 hours can make it tougher. Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.