Succulent Lemon Garlic Chicken Skewers feature marinated chicken, zucchini, and cherry tomatoes, grilled to perfection for an ideal summertime feast.
To be frank, I adore grilling year-round. Yet, whether you’re firing up the grill in any season, these Lemon Garlic Chicken Skewers are a must-try.
Ingredients
- Chicken: Utilize boneless, skinless chicken breasts, cut into uniform pieces for even cooking.
- Marinade: Crafted from olive oil, lemon juice, soy sauce, minced garlic, salt, pepper, and a hint of crushed red pepper flakes.
- Vegetables: Zucchini and cherry tomatoes, threaded onto skewers alongside the chicken.
How to Preserve Lemon Garlic Chicken Skewers
Once cooked, any leftover skewers can be refrigerated or frozen. Refrigerated leftovers maintain quality for 3-4 days, while frozen skewers, after cooling, can be stored for up to 2 months.
Can Lemon Garlic Chicken Skewers Be Prepared in Advance?
Absolutely! Prepare the skewers ahead by cutting the vegetables in advance or marinating the chicken overnight. Alternatively, assemble the skewers in advance and refrigerate for 2-3 days.
Can Lemon Garlic Chicken Skewers Be Baked?
Yes! In the absence of a grill, you can bake these skewers in the oven. Preheat the broiler, place skewers on a foil-lined baking sheet, brush with marinade, and broil for 4 minutes. Flip, brush with remaining marinade, and broil for an additional 5 minutes until chicken reaches 165°F (74°C) and vegetables char.
Ingredients
- 3 boneless skinless chicken breasts, cut into 1-inch pieces (about 1½ pounds) (680 grams)
- ⅓ cup (71 g) olive oil
- ⅓ cup (81 g) lemon juice, 2 large lemons
- 2 tablespoons soy sauce
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper
- 2 small zucchini, cut into ½-inch round slices (5 centimeters)
- ½ pint (5 ounces) cherry tomatoes (140 grams)
- Sliced lemon, for garnish
- 6 (14-inch) skewers, metal or wood*
- Canola oil, for oiling the grill grates
Instructions
- In a large zipped bag or bowl, combine cubed chicken.
- In a medium bowl, mix olive oil, lemon juice, soy sauce, garlic, salt, pepper, and crushed red pepper. Reserve half of the marinade for later use.
- Pour remaining marinade over chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 20 minutes, up to overnight.
- Thread chicken, zucchini, and cherry tomatoes onto skewers, leaving space at the end. Repeat until all ingredients are used.
- Brush grill grate with oil and preheat grill to medium-high heat.
- Place skewers on the grill, brush with reserved marinade, and cook for 6-8 minutes.
- Flip skewers, brush with more marinade, and cook for an additional 6-10 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Serve with sliced lemons.
Notes
For wooden skewers, soak in water for 30 minutes before use to prevent burning.
