I bring you juicy, flavorful chicken thigh pieces marinated in a zesty lemon‑garlic blend and grilled on skewers with onions and bell peppers. Each skewer is slightly charred on the outside yet tender on the inside — simple, satisfying, and ideal for warm‑weather meals.
Why You’ll Love This Recipe
I love how this recipe gives such bold flavor with relatively minimal effort. The marinade—bright lemon, garlic, a bit of heat—really penetrates the meat. Grilling the pieces on skewers ensures even cooking and those delicious char marks. It’s versatile (I can change up the veggies, spice level, or serving style) and it works for casual backyard gatherings or a quick dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Skewers
4–6 chicken thighs, boneless, skinless, trimmed and cut into 1‑inch cubes
1 green bell pepper, cut into 1‑inch cubes
1 red bell pepper, cut into 1‑inch cubes
1 large onion, cut into 1‑inch cubes
For the Marinade
½ tablespoon garlic, minced or finely chopped
½ tablespoon ginger, minced or finely chopped
½ teaspoon red chili pepper flakes
¼ teaspoon cayenne pepper
½ teaspoon garam masala
Salt, to taste
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon tomato sauce
1 tablespoon olive oil or avocado oil
Directions
In a mixing bowl, I whisk together the garlic, ginger, red chili flakes, cayenne, garam masala, salt, lemon juice, soy sauce, tomato sauce, and oil.
I add the chicken cubes, bell peppers, and onion to the bowl. I toss everything well so each piece is coated in the marinade. Then I cover and refrigerate it to marinate for at least a few hours—or better yet, overnight.
If using wooden skewers, I soak them in water for 20–30 minutes to prevent burning.
I thread the marinated chicken, onion, and bell pepper pieces onto the skewers, alternating as I like.
I preheat my grill to medium‑high heat and lightly grease the grate to prevent sticking.
I grill the skewers for about 10–15 minutes, turning them occasionally, until the chicken is cooked through and has those beautiful char marks.
Once done, I let the skewers rest a few minutes before serving.
Servings and timing
Servings: about 8 skewers
Prep time: 15 minutes
Cook time: 10 minutes
Marinating time: 4 hours or overnight
Variations
I sometimes use chicken breast if I’m looking for a leaner option.
I like to mix in other vegetables like mushrooms, zucchini, or cherry tomatoes.
I adjust the heat by changing the amount of cayenne and chili flakes to my taste.
I sprinkle chopped fresh parsley or cilantro after grilling for extra freshness.
I serve it over rice, salad, or flatbread depending on my mood.
storage/reheating
Storage: I store leftover skewers in an airtight container in the fridge for up to 4 days.
Reheating: I reheat them in the oven at 350°F until warmed through, or use a skillet over medium heat for a quick reheat. If I’m in a hurry, the microwave works too, but I lose a bit of the texture.
FAQs
What kind of chicken works best for skewers?
I prefer using boneless, skinless chicken thighs because they stay juicy and are hard to overcook. Chicken breast is fine too, just make sure not to dry it out.
Can I make this recipe without a grill?
Yes, I bake the skewers in the oven at 400°F for 20–25 minutes, turning them halfway through. A grill pan on the stove also works well.
Do I have to marinate the chicken overnight?
Overnight gives the best flavor, but even 1–2 hours in the marinade gives me a tasty result. The longer it sits, the deeper the flavor.
How do I prevent the skewers from burning?
If I use wooden skewers, I always soak them in water for at least 20 minutes before grilling. This keeps them from catching fire.
Can I freeze the marinated chicken?
Absolutely. I often freeze the chicken in the marinade for quick future meals. When I’m ready, I thaw it in the fridge and then skewer and grill as usual.
Conclusion
These grilled lemon garlic chicken thigh skewers are a staple in my grilling rotation. They pack a punch of flavor, are easy to prepare ahead of time, and look just as good as they taste. Whether I’m feeding family or just making something quick for myself, this recipe never disappoints.
Juicy, marinated chicken thigh pieces skewered with onions and bell peppers, grilled to get slight char and full flavor—perfect for a breezy, flavor-packed meal.
Ingredients
4–6 boneless, skinless chicken thighs, trimmed and cut into 1‑inch cubes
1 green bell pepper, cut into 1‑inch cubes
1 red bell pepper, cut into 1‑inch cubes
1 large onion, cut into 1‑inch cubes
For the Marinade:
½ tablespoon garlic, minced
½ tablespoon ginger, minced
½ teaspoon red chili pepper flakes
¼ teaspoon cayenne pepper
½ teaspoon garam masala
Salt, to taste
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon tomato sauce
1 tablespoon olive oil (or avocado oil)
Instructions
In a mixing bowl, whisk together garlic, ginger, red chili flakes, cayenne, garam masala, salt, lemon juice, soy sauce, tomato sauce, and oil to form the marinade.
Add the chicken cubes, bell pepper pieces, and onion pieces to the bowl. Toss until everything is well coated. Cover and refrigerate for at least a few hours, ideally overnight.
If using wooden skewers, soak them in water for 20–30 minutes before threading.
Thread the marinated chicken, onion, and bell pepper alternately onto skewers.
Preheat grill to medium-high heat and lightly grease the grate to prevent sticking.
Grill the skewers for about 10–15 minutes, turning occasionally, until the chicken is cooked through and has nice char marks.
Once done, let the skewers rest for a few minutes before serving.
Notes
You can substitute chicken breast if preferred—just watch cooking time to avoid drying it out.
Add vegetables like mushrooms, zucchini, or cherry tomatoes to the skewers for more variety.
Adjust the heat by increasing or reducing cayenne and chili flakes.
Garnish with fresh parsley or cilantro after grilling for brightness.
If you don’t have a grill, bake skewers at 400°F (200°C) for ~20–25 min, turning halfway; or use a stovetop grill pan.
