Herb Chicken & Pepper Skewers
Juicy, tender chicken chunks and colorful bell peppers, marinated in a bright blend of fresh herbs, garlic, and lemon, then grilled until beautifully charred. These easy skewers come together in under 40 minutes and make a perfect weeknight dinner or backyard barbecue star.
For 4 servings
- prep · ~2 min
Soak wooden skewers and prepare the marinade.
1.If using wooden skewers, soak them in water for 30 minutes to prevent burning.2.In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, parsley, oregano, thyme, salt, and black pepper.TIPSoaking skewers now saves them from turning to ash on the grill. - mix · ~15 min
Marinate the chicken.
1.Add the chicken cubes to the marinade and toss until every piece is evenly coated.2.Cover and let it rest at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.TIPDon't marinate chicken in lemon juice for more than 4 hours — the acid can make it mushy. - assemble · ~3 min
Thread the skewers.
1.Alternate threading chicken, bell pepper pieces, and red onion chunks onto the skewers.2.Leave a small gap between each piece so heat circulates and everything cooks evenly. - grill · ~12 min
Grill the skewers until charred and cooked through.
1.Preheat the grill or grill pan to medium-high heat and lightly oil the grates.2.Place skewers on the grill and cook for 10-12 minutes, turning every 3 minutes for even charring.3.Check that the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.TIPResist the urge to move them too soon — let the grill marks set before the first turn. - rest · ~3 min
Rest the skewers briefly before serving.
Transfer the skewers to a platter and let them rest for 3 minutes. The juices will redistribute, keeping the chicken moist.
TIPA loose foil tent over the platter keeps them warm without steaming away the char. - serve
Serve warm with lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken and vegetables into uniform 1.5-inch pieces so they cook evenly on the skewer.
- 2Leave a small gap between pieces on the skewer to allow heat to circulate and prevent steaming.
- 3Let the grill marks set before turning — resist moving the skewers for the first 3 minutes.
- 4Use an instant-read thermometer to check doneness; chicken is safe at 165°F (74°C).
- 5Rest the cooked skewers for 3 minutes under a loose foil tent to keep them moist and warm.
- 6For make-ahead, marinate the chicken up to 2 hours in advance and refrigerate until ready to grill.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and use a non-stick grill pan or spray the grates lightly. The chicken will still char nicely with less fat — ideal for lighter calorie counts.
high proteinHigh-protein
Add extra chicken cubes and swap half the bell peppers for zucchini or mushrooms. This boosts protein while keeping the skewer colorful and grill-friendly.
veganVegan
Replace chicken with extra-firm tofu or seitan chunks and marinate for 30 minutes. Use the same herbs and lemon for a plant-based version that grills beautifully.
spicySpicy
Add 1 teaspoon of smoked paprika and ½ teaspoon cayenne pepper to the marinade. The heat pairs perfectly with charred peppers and lemon.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is naturally low in fat and high in protein, supporting muscle repair and keeping you full longer.
Rich in Vitamin C
Bell peppers and lemon juice provide a generous dose of vitamin C, which supports immune health and collagen production.
Heart-Healthy Fats
Olive oil supplies monounsaturated fats, which are linked to better cholesterol levels and reduced inflammation.
Low in Carbohydrates
This dish contains minimal carbs, making it suitable for low-carb and keto-friendly meal plans.
Frequently asked questions
Yes, boneless skinless thighs work well and stay even juicier. Just increase grill time slightly and check for 165°F (74°C) internal temperature.
