Grilled Chicken Skewers With Veggies – Easy, Flavorful, and Weeknight-Friendly

Grilled chicken skewers with veggies are a simple way to bring bold flavor to the table without fuss. Tender chicken, crisp vegetables, and a bright marinade come together in under an hour, and most of that time is hands-off. Whether you’re firing up an outdoor grill or using a stovetop grill pan, you’ll get that irresistible char and juicy bite.

These skewers work for family dinners, casual gatherings, or meal prep. Serve them with rice, salad, or warm flatbread, and you’ve got a complete, balanced meal.

Grilled Chicken Skewers With Veggies - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.25-inch cubes
• 1 red bell pepper, cut into 1.25-inch pieces
• 1 yellow bell pepper, cut into 1.25-inch pieces
• 1 red onion, cut into 1.25-inch wedges
• 1 small zucchini, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes (optional, whole)
• 8–10 wooden or metal skewers (if wooden, soak in water for 20–30 minutes)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (plus 1 teaspoon zest, optional)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup)
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt (plus more to taste)
• Fresh parsley or cilantro, chopped
• Lemon wedges
• Cooked rice, quinoa, couscous, or warm pita
• Tzatziki or yogurt sauce

Method

 

1. Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning.Pat the chicken dry with paper towels for better browning.
2. Make the marinade: In a large bowl, whisk together olive oil, lemon juice (and zest if using), soy sauce, honey, garlic, smoked paprika, cumin, oregano, pepper, and salt.
3. Marinate the chicken: Add the chicken to the bowl and toss to coat. Cover and refrigerate for 20–30 minutes. You can go up to 2 hours for deeper flavor, but don’t exceed 24 hours to keep the texture tender.
4. Prep the veggies: While the chicken marinates, cut bell peppers, onion, and zucchini into similar-sized pieces.Keep cherry tomatoes whole so they don’t fall apart.
5. Preheat the grill: Heat a gas or charcoal grill to medium-high (around 400–425°F). If using a grill pan, heat it over medium-high and lightly oil the grates or pan.
6. Assemble the skewers: Thread chicken and veggies onto skewers, alternating colors for even cooking and a pretty presentation. Don’t pack them too tightly; a little space helps heat circulate.
7. Grill the skewers: Place the skewers on the grill.Cook for 10–12 minutes total, turning every 2–3 minutes. The chicken should have clear grill marks and reach 165°F internally. If pieces are charring too quickly, move them to a cooler zone.
8. Rest and garnish: Transfer to a plate and rest for 3–5 minutes.Sprinkle with chopped herbs and serve with lemon wedges.
9. Serve: Pair with rice, quinoa, or flatbread, and a dollop of tzatziki or yogurt sauce for a bright finish.

Why This Recipe Works

This recipe uses a citrusy, garlicky marinade that soaks into the chicken fast, keeping it moist and flavorful. The vegetables are cut to match the chicken’s size, so everything cooks evenly.

A touch of honey helps with caramelization, giving that golden edge without burning. Briefly resting the skewers after grilling keeps the juices in the meat and makes every bite tender. Best of all, the ingredients are flexible, so you can swap in what you have and still get great results.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.25-inch cubes
• 1 red bell pepper, cut into 1.25-inch pieces
• 1 yellow bell pepper, cut into 1.25-inch pieces
• 1 red onion, cut into 1.25-inch wedges
• 1 small zucchini, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes (optional, whole)
• 8–10 wooden or metal skewers (if wooden, soak in water for 20–30 minutes)

For the Marinade:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice (plus 1 teaspoon zest, optional)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey (or maple syrup)
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt (plus more to taste)

To Serve (Optional):

• Fresh parsley or cilantro, chopped
• Lemon wedges
• Cooked rice, quinoa, couscous, or warm pita
• Tzatziki or yogurt sauce

Instructions

1. Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning.Pat the chicken dry with paper towels for better browning.
2. Make the marinade: In a large bowl, whisk together olive oil, lemon juice (and zest if using), soy sauce, honey, garlic, smoked paprika, cumin, oregano, pepper, and salt.
3. Marinate the chicken: Add the chicken to the bowl and toss to coat. Cover and refrigerate for 20–30 minutes. You can go up to 2 hours for deeper flavor, but don’t exceed 24 hours to keep the texture tender.
4. Prep the veggies: While the chicken marinates, cut bell peppers, onion, and zucchini into similar-sized pieces.Keep cherry tomatoes whole so they don’t fall apart.
5. Preheat the grill: Heat a gas or charcoal grill to medium-high (around 400–425°F). If using a grill pan, heat it over medium-high and lightly oil the grates or pan.
6. Assemble the skewers: Thread chicken and veggies onto skewers, alternating colors for even cooking and a pretty presentation. Don’t pack them too tightly; a little space helps heat circulate.
7. Grill the skewers: Place the skewers on the grill.Cook for 10–12 minutes total, turning every 2–3 minutes. The chicken should have clear grill marks and reach 165°F internally. If pieces are charring too quickly, move them to a cooler zone.
8. Rest and garnish: Transfer to a plate and rest for 3–5 minutes.Sprinkle with chopped herbs and serve with lemon wedges.
9. Serve: Pair with rice, quinoa, or flatbread, and a dollop of tzatziki or yogurt sauce for a bright finish.

Keeping It Fresh

Leftovers keep well for quick meals. Store cooled skewers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat or in a 325°F oven until warmed through; avoid blasting them in the microwave or they can dry out.

If you want to prep ahead, marinate the chicken up to a day in advance and chop the veggies. Store them separately, then assemble and grill when you’re ready. You can also freeze the raw marinated chicken for up to 2 months.

Thaw in the fridge overnight, then skewer with fresh veggies and grill.

Benefits of This Recipe

• Balanced and nutritious: Lean protein, colorful vegetables, and healthy fats make a complete, satisfying meal.
• Fast and flexible: Short marinating time and quick grilling keep dinner on schedule. You can swap veggies or adjust spices easily.
• Great for gatherings: Skewers are easy to scale up, serve, and eat—no complicated plating required.
• Meal-prep friendly: Leftovers reheat well and make tasty lunch bowls with grains or greens.
• Year-round: Works on outdoor grills, grill pans, or even the broiler in colder months.

Common Mistakes to Avoid

• Uneven cuts: If the chicken and veggies are different sizes, some pieces will overcook while others lag behind. Aim for uniform 1.25-inch pieces.
• Skipping the soak: Wooden skewers burn quickly if not soaked.Give them at least 20–30 minutes in water.
• Overcrowding the skewers: Packing pieces too tightly prevents even cooking and browning. Leave small gaps for heat flow.
• High heat only: Scorching heat burns the outside before the chicken cooks through. Use medium-high and turn often.
• No rest time: Resting for a few minutes keeps the chicken juicy.Cutting in too soon releases those juices.
• Under-seasoning: Taste the marinade and adjust salt or lemon before adding the chicken. Bold flavor starts there.

Variations You Can Try

• Mediterranean: Add 1 teaspoon dried thyme, swap lemon for red wine vinegar, and serve with tzatziki, olives, and warm pita.
• Sweet and Spicy: Add 1–2 teaspoons sriracha or chili paste and a touch more honey. Finish with sesame seeds and green onions.
• Herb-Heavy: Stir in chopped fresh parsley, dill, and mint.Use extra lemon zest and a drizzle of olive oil at the end.
• Teriyaki: Replace soy, honey, and lemon with a teriyaki sauce. Brush extra sauce during the last minute of grilling.
• All-Veggie or Plant-Based: Use extra-firm tofu or halloumi in place of chicken. Press tofu well, marinate longer, and grill until crisp on the edges.
• Smoky Southwest: Add chili powder, a pinch of cayenne, and lime juice.Serve with corn, avocado, and cilantro-lime rice.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs are juicy and forgiving on the grill. Cut them into similar-sized pieces and cook to 165°F; they may take a minute or two longer than breasts.

What if I don’t have a grill?

Use a grill pan on the stovetop or your oven’s broiler.

For the broiler, set a rack 6 inches from the heat, place skewers on a foil-lined sheet, and broil 8–12 minutes, turning halfway.

How long should I marinate the chicken?

Twenty to thirty minutes is enough for good flavor on small pieces. For more intensity, go up to 2 hours. Avoid marinating longer than 24 hours to protect the texture.

Which vegetables work best?

Firm veggies like bell peppers, onions, zucchini, mushrooms, and cherry tomatoes hold up to the heat.

Softer vegetables tend to fall apart or burn before the chicken is done.

How do I prevent the skewers from sticking?

Preheat the grill well and oil the grates lightly. Pat the chicken dry before marinating, and avoid moving the skewers too soon—once seared, they’ll release more easily.

Can I make these ahead for a party?

Assemble the skewers a few hours in advance and keep them chilled. Grill just before serving, or grill slightly early and reheat briefly on the grill to refresh the char.

What sauces pair well?

Tzatziki, garlicky yogurt sauce, chimichurri, or a light tahini-lemon sauce are all great.

Even a squeeze of fresh lemon and a drizzle of olive oil go a long way.

In Conclusion

Grilled chicken skewers with veggies are a crowd-pleasing staple that’s easy to adapt and quick to cook. With a bright marinade, even cuts, and steady heat, you’ll get juicy chicken and perfectly charred vegetables every time. Serve them with your favorite sides and a fresh squeeze of lemon, and you’ve got a simple meal that tastes like summer, no matter the season.