Grilled Chicken & Veggie Skewers
Tender chunks of marinated chicken and fresh vegetables are grilled to smoky perfection in these delicious, easy-to-make skewers. Bursting with herbs, citrus, and good-for-you ingredients, this recipe is light yet satisfying—ideal for healthy weeknight dinners or summer cookouts.
Equipment
- 1 large mixing bowl
- 1 sharp knife
- 1 cutting board
- 6 metal or bamboo skewers (if bamboo, soak before using)
- 1 grill or grill pan
- 1 pair of tongs
- 1 zip-top bag (optional for marinating)
Ingredients
For the Marinade:
- ¼ cup olive oil
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 2 cloves garlic minced
- Juice of 1 lemon
- 1 teaspoon salt
For the Skewers:
- ½ pound boneless skinless chicken thighs, cut into 1-inch cubes
- 8 ounces whole mushrooms stems removed
- 8 ounces cherry tomatoes
- 2 –3 green onions cut into 1-inch pieces
Instructions
- Prepare the Herb Marinade: Begin by creating a flavorful marinade that will infuse the chicken with rich, aromatic notes. In a large mixing bowl, whisk together the olive oil, chopped basil, chopped parsley, minced garlic, freshly squeezed lemon juice, and salt. Mix thoroughly until the herbs and garlic are evenly distributed throughout the oil and lemon juice. This combination forms the base of a bright, fresh, and fragrant marinade that will tenderize the chicken while keeping it juicy during grilling.
- Marinate the Chicken Thoroughly: Add the chicken cubes into the bowl with the prepared marinade, ensuring that every piece is well coated. Use a spoon or your hands to turn the chicken pieces until they’re evenly covered with the mixture. If you prefer a mess-free method, transfer the marinade and chicken into a resealable zip-top bag and massage the bag gently to distribute the flavors evenly. Seal the bowl with plastic wrap or zip the bag tightly, then refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For even deeper flavor, you can marinate the chicken for up to 2 hours. Avoid marinating longer than that, as the lemon juice’s acidity can begin to change the texture of the meat.
- Prepare the Vegetables for Grilling: While the chicken marinates, get your vegetables ready. Wipe the mushrooms clean with a damp paper towel and remove the stems. Rinse the cherry tomatoes and pat them dry with a towel to prevent splattering on the grill. Trim the green onions, then cut them into 1-inch segments. Try to keep all the vegetable pieces roughly similar in size so they cook evenly. If you plan to use additional vegetables like bell peppers or zucchini, cut them into thick chunks that won’t fall apart on the skewer.
- Soak Skewers if Using Bamboo: If you’re using wooden or bamboo skewers, soak them in water for at least 20–30 minutes before grilling. This simple step prevents the skewers from burning over the heat. If you’re using metal skewers, you can skip this step and move on to assembling your kabobs.
- Preheat the Grill for Even Cooking: Fire up your outdoor grill or heat a grill pan over medium-high heat. You want the grill to be hot enough to sear the meat but not so hot that it burns before cooking through. Lightly brush the grates or pan with oil to prevent sticking. If cooking over charcoal, make sure the coals have turned gray and glowing, indicating they’re at the perfect temperature for grilling.
- Assemble the Chicken and Veggie Skewers: Once everything is ready, it’s time to build the skewers. Thread the marinated chicken, mushrooms, cherry tomatoes, and green onion pieces onto the skewers, alternating for a colorful presentation. For the best and most precise cooking, you can also thread similar ingredients together—chicken on one skewer, veggies on another—so that each ingredient cooks perfectly without over- or under-grilling. Leave a small amount of space between each piece to ensure even heat circulation.
- Grill the Skewers to Perfection: Place the assembled skewers on the preheated grill. Cook them over medium-high heat, turning occasionally with tongs so all sides develop an even golden char. The chicken should take about 10 minutes total, depending on the thickness of the pieces and the heat intensity. Rotate the skewers every few minutes to prevent burning and promote uniform cooking. Keep an eye on the vegetables; they should be lightly blistered and tender without becoming mushy.
- Check for Doneness and Safety: To ensure the chicken is fully cooked and safe to eat, insert an instant-read thermometer into the thickest piece of meat. When it registers 165°F (74°C), the chicken is done. If you don’t have a thermometer, slice one piece open—it should be opaque throughout with no traces of pink. Once the chicken reaches the proper temperature, remove the skewers from the grill and transfer them to a clean plate or serving dish.
- Rest Before Serving: Allow the skewers to rest for 3–5 minutes before serving. This short resting time lets the juices redistribute within the chicken, keeping it tender and flavorful. Avoid covering tightly with foil, as that can cause the vegetables to steam and lose their crisp texture.
- Serve and Enjoy Fresh Off the Grill: Serve your Grilled Chicken and Veggie Skewers hot, straight from the grill. They pair beautifully with light sides like quinoa salad, roasted potatoes, or grilled corn. Add a drizzle of extra virgin olive oil or a squeeze of fresh lemon over the top for a finishing touch of brightness. These skewers are also fantastic for meal prep—simply remove the ingredients from the skewers, store them in containers, and enjoy throughout the week for a quick, wholesome meal.
Notes
- Cooking Tip: Always preheat your grill before adding the skewers to ensure the chicken sears properly and locks in moisture.
- Internal Temperature: Chicken is safe to eat when it reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
- Prep Ahead: You can make the marinade up to three days in advance. Store it in an airtight container in the refrigerator and stir before using, as the oil and lemon juice may separate.
- Make-Ahead Tip: Prep the chicken and vegetables in advance and store them separately in airtight containers until you’re ready to marinate and grill.
- Customizable Flavors: Switch up the herbs or citrus juice to create new flavor variations—try lime and cilantro for a fresh twist or rosemary and lemon for a Mediterranean flair.
- Vegetable Variety: Other great options for grilling include bell peppers, zucchini, red onion, or even pineapple for a touch of sweetness.
