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Grilled Lemon Herb Chicken Skewers marinate in a sweet, savory, herbaceous brine and cook on the grill in minutes. Tender and juicy, they're an easy protein source that pairs well with any side dish - perfect for warm weather!
I serve chicken at least once or twice a week, rotating between different recipes like Crock Pot Chicken Cacciatore, Slow Cooker Pulled Chicken, and Sour Cream White Chicken Enchiladas. However, when the weather starts to warm, I prefer to take things outside with options like these easy lemon herb chicken skewers.
Marinated in the fridge, they're great to prep ahead of time and cook quickly, making them great for busy weeknights. My family can't get enough of the bright, bold flavor, and everyone always asks for seconds!
All you need is 20 minutes of prep time and 14 minutes of cooking time, and you'll be on your way to a crowd-pleasing dinner. It's especially good with my Italian Lemon Sorbet Recipe for dessert!
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Ingredient Notes
- Honey - I love the sweet flavor that honey adds to the chicken brine. It also contributes to the golden exterior, caramelizing slightly as the chicken cooks. I've also tested this recipe with maple syrup, and it's just as good!
- Garlic - I use at least 6-8 garlic cloves in the chicken marinade to infuse the chicken with a bold, pungent, tangy taste. For the best results, I always skip pre-minced garlic and instead smash or roughly chop whole cloves.
- Lemon - Fresh lemon juice helps tenderize the chicken and creates a bright, citrusy taste. I also sometimes like to add a bit of lemon zest for an even stronger flavor.
- Chicken - I prefer to use boneless, skinless chicken breasts because their mild taste takes on the flavor of the brine more easily. However, you can substitute boneless, skinless chicken thighs if preferred. I find that bone-in chicken doesn't work well for this recipe.
Want the quick version? Jump to the recipe card below for the exact measurements and steps. Or, keep reading for a detailed, step-by-step guide with helpful tips.
How to Make Grilled Lemon and Herb Chicken Skewers
Brine the Chicken - Melt the honey and salt in water, and chill in the fridge. Trim the chicken, and cut it into bite-sized pieces. Then, combine the remaining brine ingredients, add the chicken, and marinate in the refrigerator. You only want to brine for 1-2 hours. Any more than that and the chicken will start to break down.
Skewer - Place the chicken pieces on soaked wooden or metal skewers, spacing them closely but not smashing them tightly. If they are too spaced out, they might fall off the skewers. Too tightly pushed together, and they won't cook evenly.
Grill - Preheat the grill to medium-high heat, and grease it with avocado oil or olive oil. Grill the chicken skewers on each side until they are browned and reach 165˚F internal temperature. Serve with extra lemon juice and fresh herbs!
⭐️ Amanda's Secret Tip
I like to let the chicken rest for about 5 minutes before serving. This allows the natural juices to redistribute, keeping the meat tender and juicy.
Frequently Asked Questions
I typically pair this main course with simple side dishes such as grilled Italian zucchini, baked cheesy ranch potatoes, spicy baked mac and cheese bites, or an Italian arugula salad.
Remove the chicken pieces from the skewers and transfer them to an airtight container. They will stay fresh in the refrigerator for 4 days or in the freezer for up to 3-4 months, making them a great option for meal prep.
To serve, thaw in the fridge overnight. Then, enjoy the chicken cold. You can also warm leftovers in the microwave or in a pan over medium heat. Or, bake leftovers in the oven just until warm.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Chicken Recipes
If you loved these Grilled Lemon Herb Chicken Skewers, you'll want to add these other chicken recipes to your dinner list:
- Easy BBQ Chicken Thighs - In under 30 minutes, this Summertime favorite is a must when the weather heats up!
- Buttermilk Fried Chicken Sandwich - A southern favorite that always turns out crisp on the outside and juicy on the inside.
- Thin and Crispy Italian Chicken Cutlets - A versatile main course ready in under an hour.
- Baked Skillet Asiago Chicken Recipe - A restaurant-worthy chicken dinner full of rich flavor.
Recipe
Lemon Herb Chicken Skewers
Video
Ingredients
- 1 quart water
- 3 Tablespoons kosher salt
- 2 Tablespoons honey
- 1 teaspoon black peppercorns
- 6-8 medium garlic cloves
- 1 large lemon, plus extra for garnish if desired
- 1 small bunch fresh basil, plus extra for garnish if desired
- 1 small bunch fresh parsley, plus extra for garnish if desired
- 2-3 medium fresh bay leaves
- 1 ½ lbs chicken breast
- Avocado oil, for grilling
Instructions
- Add the water to a small pot or microwave-safe container. Stir in the kosher salt and honey and heat until the honey melts and the salt dissolves. Chill the brine mixture in the refrigerator while you prepare the chicken.
- Trim any excess fat from the chicken breasts and cut them into 1 ½-2 inch pieces-place in a ceramic bowl or dish.
- Smash or roughly chop the garlic. Quarter the lemon, squeeze the juice into the brine, and add the lemon pieces. Roughly chop or tear the basil, parsley, and bay leaves, and add them with the peppercorns to the brine.
- Pour the chilled brine over the chicken and stir gently to combine. Cover tightly and refrigerate for 1 ½ to 2 hours.
- Preheat a traditional or flat-top grill to medium-high heat and lightly grease with avocado oil. While the grill heats, remove the chicken pieces from the brine and thread them on 4 skewers, spacing the pieces closely but not tightly.
- Grill the skewers for 5-7 minutes per side or until the chicken is browned and reaches an internal temperature of 165°F.
- Serve warm, squeezed with extra lemon juice and garnished with fresh parsley and basil, if desired.
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