These grilled lemon chicken skewers are packed with flavor and are so easy to make. A sure hit at your next BBQ.
These lemon chicken kebabs are the ready-to-party, warm-weather version of Lebanese lemon chicken, one of my most popular recipes. A reader asked about modifying that recipe for the grill last summer, and I’ve had it simmering in the back of my mind ever since. I’m happy to say that the grilled version works perfectly, and I may like it even better than the original.
A simple mix of lemon juice, olive oil, turmeric, thyme, and rosemary gives these chicken skewers wonderful color and flavor. Using chicken thighs instead of breasts provides a bit of insurance against dry results. Adding little slices of lemon to the skewers means extra lemony flavor. I eat the grilled lemon slices–they’re perfect with the chicken–but some of my dining companions have chosen to leave them on the sides of their plates. Either way, they make these kebabs more beautiful and more delicious! 
I love to serve these kebabs with a grilled vegetable, like asparagus, paleo flatbread, and some sort of sauce. Today for lunch we had them with the salsa verde mágica from Latin American Paleo Cooking, which goes with everything. They would also be great with paleo raita. Happy grilling!
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Grilled Lemon Chicken Skewers
- Total Time: 32 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Succulent chicken thighs marinated in lemon, herbs, and spices, then grilled to perfection. A vibrant and flavorful summer meal.
Ingredients
- 3 tbsp extra virgin olive oil
- 3 tbsp (44 ml) freshly squeezed lemon juice
- 1 tbsp (15 ml) fresh thyme leaves
- 1 1/2 tsp ground turmeric
- 1 tsp ground dried rosemary
- 1 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 3 lbs (1361 g) boneless skinless chicken thighs
- 2 lemons
Instructions
- Whisk together olive oil, lemon juice, thyme, turmeric, rosemary, salt, and pepper in a large bowl. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least one hour.
- If using wooden skewers, soak them in warm water while the chicken marinates.
- Thread the chicken and lemon slices onto metal or soaked wood skewers, packing the pieces together tightly. Add a lemon slice between every three or four pieces of chicken.
- Preheat a grill to medium-high (approximately 375°F/190°C) or preheat the broiler.
- Grill for 5-6 minutes per side or broil for 10-12 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C).
- Transfer to a platter and rest for five minutes before serving.
Notes
- For even cooking, ensure chicken pieces are roughly the same size before threading onto skewers.
- Substitute chicken breasts for thighs, but reduce grilling time as they cook faster.
- Leftover skewers can be stored in the refrigerator for up to 3 days and reheated gently in a pan or on the grill.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use chicken breasts instead of thighs for the skewers?
While you can use chicken breasts, they may dry out more easily than thighs. Chicken thighs are recommended for juiciness and flavor.
How long should I grill the skewers for?
Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
What other vegetables can I grill alongside the lemon chicken skewers?
Asparagus works well, but you can also try bell peppers, zucchini, or cherry tomatoes for a colorful and flavorful addition.
