Grilled Lemon Herb Chicken Skewers

I can’t wait to share my Grilled Lemon Herb Chicken Skewers recipe with you today! This summertime favorite brings bright citrus flavors and aromatic herbs together on a skewer.

My family requests this dish constantly during grilling season, and I’m betting yours will too.

You’ll love how the marinade infuses every bite with Mediterranean-inspired zest while keeping the chicken incredibly juicy.

Why You’ll Love This Grilled Lemon Herb Chicken Skewers

I make this recipe at least twice a month because it’s so adaptable and satisfying.

You’ll appreciate how quickly it comes together—perfect for busy weeknights or impromptu weekend gatherings.

The herb-infused marinade transforms ordinary chicken into something extraordinary, while the charred lemon slices add both beauty and bright flavor.

My secret ingredient? A touch of honey that caramelizes beautifully on the grill.

This Grilled Lemon Herb Chicken Skewers recipe always brings a smile to my face, just like my Tropical Hawaiian Chicken Pineapple Kabobs and Cheesy Shrimp Tortellini Alfredo Skillet.

The Ingredients for Those Grilled Lemon Herb Chicken Skewers

For the marinade:

• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 tablespoons olive oil (I prefer extra virgin for more flavor)
• 4 garlic cloves, minced
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon honey
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the skewers

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large red onion, cut into 1-inch pieces
• 2 bell peppers (any color), cut into 1-inch pieces
• 1 lemon, thinly sliced
• 8-10 wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)
• Fresh parsley for garnish

How to Make Grilled Lemon Herb Chicken Skewers

1. Prepare the marinade: In a medium bowl, whisk together lemon juice, olive oil, minced garlic, oregano, rosemary, thyme, honey, lemon zest, salt, and pepper until well combined.
2. Marinate the chicken: Place chicken cubes in a large ziplock bag or container and pour the marinade over them. Seal and massage gently to coat all pieces. Refrigerate for at least 2 hours, or ideally overnight for maximum flavor.
3. Prepare for grilling: Remove chicken from the refrigerator 30 minutes before cooking to bring to room temperature. If using wooden skewers, remove them from the soaking water.
4. Preheat the grill: Heat your grill to medium-high heat (about 375-400°F).
5. Assemble the skewers: Thread marinated chicken pieces onto skewers, alternating with red onion chunks, bell pepper pieces, and lemon slices. Leave small spaces between items for even cooking.
6. Grill to perfection: Place skewers on the preheated grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking. The chicken is done when it reaches an internal temperature of 165°F and has nice grill marks.
7. Rest and serve: Remove skewers from the grill and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Can I make these skewers in the oven?

Absolutely! I make them indoors during winter. Place assembled skewers on a baking sheet lined with foil and bake at 425°F for 20-22 minutes, turning halfway through.

You won’t get the same smoky flavor, but they’re still delicious.

Tips for the Best Grilled Lemon Herb Chicken Skewers

I’ve made this recipe countless times, and I’ve discovered a few tricks along the way. For maximum juiciness, don’t overcook your chicken—use a meat thermometer to check for 165°F.

You can prepare the marinade up to three days ahead and store it in the fridge. I find that cutting the chicken slightly larger than the vegetables prevents it from drying out before the veggies are tender.

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How long should I marinate the chicken?

I recommend at least 2 hours, but my best results come from overnight marinating.

The lemon juice tenderizes while the herbs infuse deep flavor. If you’re short on time, even 30 minutes will add decent flavor.

Can I prepare these skewers ahead of time?

You can assemble the skewers up to 24 hours before cooking. Keep them covered in the refrigerator, and bring to room temperature 30 minutes before grilling.

I often prep them in the morning for evening cookouts.

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What can I substitute for fresh herbs?

Dried herbs work wonderfully—just use one-third the amount called for fresh.

I sometimes use Italian seasoning (2 tablespoons) when I’m in a hurry, and the results are still fantastic.

Are these skewers spicy?

My recipe isn’t spicy at all, making it kid-friendly. If you enjoy heat, try adding 1/4 teaspoon of red pepper flakes to the marinade or serve with a side of spicy aioli.

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My Serving Suggestions

I love serving these citrusy chicken skewers alongside a Greek-style rice pilaf or warm pita bread. My daughter prefers them with simple grilled vegetables and tzatziki sauce for dipping.

For summer gatherings, I pair them with a chilled cucumber salad and lemonade.

These skewers also make fantastic leftovers—I often chop them up for lunch wraps or salads the next day.