Lemon Garlic Chicken Kabobs
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With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!
Reasons to make lemon garlic chicken kabobs
- The best part about summer. We’re talking tender, juicy, lemony-garlicky chicken bites threaded on a skewer with some charred red onions and lemon halves for even more extra lemony flavor, all thrown on a hot grill for that smoky goodness.
- Easy make-ahead recipe. This is one of those easy, convenient recipes you can prep ahead of time, marinating the chicken for 2 hours or overnight, cutting down prep time even further – great for summer entertaining, backyard BBQs or big family get-togethers.
- Perfect all year. These kabobs can easily be thrown on a cast iron grill pan on the stovetop during the winter months (particularly when it’s snowing out!).
Variations to try
Protein
Use chicken breasts or thighs (for higher fat content and flavor).
Veggie Add-Ins
Add bell peppers, mushrooms, zucchini, tomatoes or par-boiled potatoes.
Serving
Serve with homemade tzatziki sauce.
Tips and tricks for perfect kabobs every time
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken skewer.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken kabob rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
What to serve with lemon garlic chicken kabobs
Tools For This Recipe
Metal skewers or wooden skewers
Cast iron grill pan or large cast iron skillet
Lemon Garlic Chicken Kabobs: Frequently Asked Questions
Absolutely! You can substitute thyme (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to serving.
Yes! The chicken can be marinated overnight and placed in the fridge.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Lemon Garlic Chicken Kabobs
Video
Ingredients
- 4 tablespoons olive oil, divided
- 1 shallot, diced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic, minced
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 red onion, cut into 1 1/2-inch pieces
Instructions
- In a medium bowl, combine 2 tablespoons olive oil, shallot, lemon juice, lemon zest, rosemary, garlic, Dijon, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
- Serve immediately.
Equipment
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