Grilled Chicken Skewers: A Flavorful Delight
These grilled chicken skewers are a delightful and flavorful dish, featuring marinated chicken and fresh vegetables threaded onto skewers and grilled to perfection.
Equipment
- grill
- bowl
- whisk
- paper towels
- skewers
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 medium red onion cut into 1-inch pieces
- 12 wooden or metal skewers
- Water for brine
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- Pat chicken dry and cut into uniform 1-inch cubes.
- Brine chicken in a saltwater solution for 15 minutes to improve moisture retention.
- Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl to create the marinade.
- Pour marinade over chicken, toss to coat, and refrigerate for a minimum of 30 minutes or up to 4 hours.
- While marinating, cut bell peppers and red onion into 1-inch pieces.
- Thread marinated chicken and vegetables alternately onto skewers, leaving small gaps between pieces.
- Preheat grill to medium-high heat (400-450°F) and lightly oil the grill grates.
- Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender and slightly charred.
Serving
- Remove skewers from grill and let rest for a few minutes before serving.
Notes
For best results, ensure chicken and vegetables are cut into uniform sizes for even cooking.