Grilled Lemon Herb Chicken Thigh Skewers are moist and delicious and super easy to make. People are always blown away by how delicious these skewers are!
Boneless chicken thighs are one of the cheapest types of chicken, but they have great flavor and moisture, making them perfect for grilling. These skewers are an easy summer dinner that’s also a hit. Toss them in the marinade and spend a few minutes roasting them. That’s all it takes to make these delicious, tender chicken skewers that the whole family will love.
Every time I serve these, people absolutely gobble them up and keep asking for the recipe. It’s so easy it always surprises them! Just a few toppings are all it takes to make these chicken skewers really sing on the grill. The key is to use boneless skinless chicken thighs. They are my secret weapon on the grill and always stay super moist. When grilling, discard the chicken breasts and move on to the thighs.
I personally use metal skewers on my grill because they always hold up without breaking or catching fire. The trick with metal skewers is to make sure you don’t grab the actual skewers until they’ve cooled. They do cool down quickly though, and are usually ready to handle within 5 minutes of removing them from the grill.
If you’re using wooden skewers, be sure to soak them in water for 30 minutes before threading them on the grill. Otherwise they will catch fire! Either way, these kebabs would make a great summer BBQ dinner.
For the photos, I garnished my kebabs with halved lemons and some fresh oregano. None of these affect the final taste and are 100% used for their pretty factor.
Grilled Lemon and Herb Chicken Thigh Skewers are moist and delicious and super easy to make. People are always blown away by how delicious these skewers are!
- 2 lemon Juiced
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3-4 garlic cloves broken
- 6 Boneless Skinless Chicken Thighs Trim off large fatty deposits and cut into cubes
In a large ziplock bag, combine lemon juice, olive oil, basil, oregano, salt, pepper, and garlic. Shake and add the diced chicken thighs. Cover and refrigerate to marinate for 1 to 4 hours.
Preheat an outdoor grill to medium-high heat. Make sure it’s clean and well oiled so the chicken doesn’t stick together.
Thread the chicken pieces onto metal skewers, 3 to 4 cubes per skewer, leaving a little space between each piece. If using wooden skewers, be sure to pre-soak them in water for half an hour so they don’t catch fire.
Roast chicken for 3 to 5 minutes. Rotate and broil for an additional 3 to 5 minutes, until the chicken reaches 165 degrees. Actual cooking time will depend on the thickness of the chicken and the temperature of the grill. Serve hot.
Calories: 274kcal | carbohydrate: 5G | protein: 26G | fat: 16G | Saturated fat: 2G | cholesterol: 128mg | sodium: 354mg | Potassium: 399mg | fiber: 1G | sugar: 1G | Vitamin A: 35unit | Vitamin C: 23.4mg | calcium: 38mg | iron: 1.7mg