Easy Chicken and Veggie Skewers
These easy chicken and veggie skewers are the perfect weeknight grill recipe, combining tender marinated chicken with colorful, crisp-tender vegetables for a balanced and flavorful meal.
For 4 servings
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Cut the chicken (breast or thigh) into uniform 1-inch cubes.
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade. Add the cubed chicken to the marinade, toss to coat thoroughly, and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
While the chicken marinates, prepare the vegetables. Cut the bell peppers, zucchini, and red onion into roughly 1-inch pieces, ensuring they are similar in size to the chicken for even cooking.
Thread the marinated chicken and prepared vegetables alternately onto the skewers. Aim for a pattern (e.g., chicken, bell pepper, onion, zucchini, chicken) and leave a small space between each piece to allow for even cooking.
Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking. If using a broiler, preheat it and line a baking sheet with foil, lightly greased.
Place the skewers on the preheated grill. Grill for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and the vegetables are tender-crisp with nice char marks. The internal temperature of the chicken should reach 165°F (74°C).
If broiling, arrange skewers on the prepared baking sheet. Broil for 8-12 minutes, turning halfway through, until chicken is cooked and vegetables are tender with some browning.
Remove skewers from the grill or broiler and let them rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, ensuring a more tender and flavorful result. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Uniform Cuts: Ensure all chicken and vegetable pieces are cut to a similar size (about 1 inch) for even cooking. Smaller pieces will cook faster and larger pieces slower.
- 2Don't Overcrowd: Leave a small gap between each piece of chicken and vegetable on the skewer. This allows heat to circulate, ensuring everything cooks evenly and gets a nice char.
- 3Marinate Smart: While 15 minutes is enough for flavor, marinating chicken for up to 2 hours can enhance tenderness and taste. Avoid marinating for too long (over 4 hours) with lemon juice, as it can start to 'cook' the chicken.
- 4Resting Time: After cooking, let the skewers rest for 5 minutes. This crucial step allows the juices to redistribute throughout the chicken, resulting in a more tender and moist bite.
Adapt it for your goals.
Protein Swap
Substitute chicken with shrimp, firm tofu, halloumi cheese, or beef sirloin for different protein options. Adjust cooking times accordingly.
Vegetable MedleyVegetable Medley
Experiment with other quick-cooking vegetables like cherry tomatoes, mushrooms, pineapple chunks, or even small par-boiled potatoes for added variety.
Marinade MakeoverMarinade Makeover
Try a different flavor profile for the marinade, such as a teriyaki sauce, a spicy sriracha-lime blend, or a smoky BBQ marinade.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, helping you feel full longer.
Packed with Vitamins and Minerals
The colorful array of bell peppers, zucchini, and red onion provides a wealth of vitamins (like Vitamin C and A), antioxidants, and dietary fiber, supporting immune health and digestion.
Heart-Healthy Cooking
Grilling is a low-fat cooking method that requires minimal added oils, making this dish a heart-healthy choice compared to frying, and olive oil contributes beneficial monounsaturated fats.
Frequently asked questions
Yes, you can marinate the chicken up to 2 hours in advance. You can also assemble the skewers a few hours before cooking and keep them refrigerated until you're ready to grill or broil.
