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Grilled Lemon Garlic Chicken Skewers are one of my favorite ways to meal prep chicken because the marinade is simple, the chicken stays juicy, and you can use it all week in salads, wraps, rice bowls, or just eat it straight off the skewer.
A Lemon Garlic Chicken Marinade I Use All The Time
Meal prep chicken can be really boring if we’re being honest. Plain baked chicken breasts get dry, shredded chicken gets old fast, and after two days you don’t want to eat it anymore. That’s why I love making these Grilled Lemon Garlic Chicken Skewers instead.
The lemon and garlic marinade is super simple but it gives the chicken so much flavor, and because the chicken is cut into pieces and grilled quickly, it stays really juicy instead of drying out like whole chicken breasts sometimes do. I’ll usually make a batch at the beginning of the week and use it for salads, wraps, rice bowls, or quick lunches.
It’s one of those recipes that’s easy enough for a weeknight dinner but also really useful to have in the fridge for the next few days.
Why This Recipe Works
- Simple marinade with lemon, garlic, olive oil, and oregano but lots of flavor
- Lemon juice helps tenderize the chicken and keeps it fresh tasting
- Olive oil helps keep the chicken juicy on the grill
- Chicken cooks quickly on skewers so it doesn’t dry out
- Works on the grill, grill pan, or in the oven
- Perfect for meal prep, salads, wraps, and rice bowls
- Great for both weeknight dinners and weekend grilling
Key Ingredients & Tips
- Chicken breasts: Boneless skinless chicken breasts work great here because they’re lean and cook quickly on skewers. Just make sure to cut the chicken into even sized pieces so everything cooks evenly.
- Olive oil: This helps the marinade coat the chicken and keeps the chicken from drying out on the grill. It also helps prevent sticking.
- Lemon juice: Fresh lemon juice is best here. It adds bright flavor and helps tenderize the chicken slightly while it marinates. Don’t marinate overnight though because too much lemon juice can start to change the texture of the chicken.
- Garlic: Fresh minced garlic gives the best flavor. This is one of the main flavors in this recipe so don’t skip it.
- Dried oregano: Adds a really nice Mediterranean style flavor that works really well with lemon and garlic.
- Salt and pepper: Simple but important. Make sure the chicken is well seasoned so it doesn’t taste bland after grilling.
- Cut chicken evenly: Try to keep the chicken pieces about the same size so they cook evenly and you don’t end up with some pieces dry and some undercooked.
- Don’t pack skewers too tight: Leave a little space between pieces of chicken so the heat can circulate and the chicken can get some nice grill marks instead of just steaming.
- Don’t overcook: Chicken skewers cook fast, usually about 8 to 10 minutes. Overcooking is the number one reason chicken skewers turn out dry.
- Wooden skewers: If you’re using wooden skewers, soak them in water for about 30 minutes so they don’t burn on the grill.
How To Make Grilled Lemon Garlic Chicken Skewers
Start by cutting your chicken breasts into bite size pieces, about 1 inch or so. Try to keep them roughly the same size so they cook evenly and you don’t end up with some dry pieces and some undercooked ones.
In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss everything really well so all the pieces are coated in that marinade. You don’t need anything fancy here, just make sure every piece of chicken gets some of that lemon garlic goodness. Let the chicken marinate for at least 30 minutes. If you have a bit more time, an hour is even better.
If you’re using wooden skewers, soak them in water while the chicken marinates so they don’t burn on the grill.
Thread the chicken onto the skewers, but don’t pack the pieces too tightly. Leave a tiny bit of space between them so the heat can circulate and you get some nice grill marks instead of the chicken just steaming.
Preheat your grill to medium high heat, then place the skewers on the grill. Cook them for about 8 to 10 minutes, turning them every few minutes so they cook evenly on all sides. You’re looking for nice golden brown spots and the chicken should be cooked through but still juicy.
Right before serving, squeeze a bit of fresh lemon juice over the skewers. That little bit of fresh lemon at the end really wakes up all the flavors.
Oven Instructions
If you don’t have a grill or don’t feel like standing outside, you can easily make these chicken skewers in the oven.
Preheat your oven to 425°F. Place the skewers on a baking sheet lined with parchment paper or foil. Make sure they’re in a single layer and not touching too much so they roast instead of steam.
Bake for about 15 to 18 minutes, turning the skewers halfway through cooking. The chicken should be cooked through and lightly golden on the edges.
If you want a bit of color on the chicken, you can turn on the broiler for the last 2 to 3 minutes, just keep an eye on them so they don’t burn.
Common Mistakes To Avoid
- Cutting the chicken unevenly: If some pieces are big and some are small, the small ones will dry out before the big ones are cooked. Try to keep the pieces roughly the same size so everything cooks evenly.
- Skipping the marinating time: Even 30 minutes makes a big difference. The lemon, garlic, and oil need a bit of time to flavor the chicken.
- Marinating too long: Because there’s lemon juice in the marinade, you don’t want to marinate overnight. A few hours is fine, but too long and the texture of the chicken can start to get a bit mushy.
- Packing the skewers too tightly: If the chicken pieces are squished together, they will steam instead of grill or roast. Leave a little space between pieces so the heat can circulate.
- Overcooking the chicken: This is the biggest one. Chicken skewers cook fast, usually 8 to 10 minutes on the grill or about 15 to 18 minutes in the oven. Overcooked chicken is dry chicken.
- Not preheating the grill or oven: If the grill or oven isn’t hot enough, the chicken will slowly cook and dry out instead of getting nice color on the outside and staying juicy inside.
What To Serve With Chicken Skewers
These chicken skewers are really versatile, which is why I love them so much for both dinner and meal prep. You can serve them a lot of different ways depending on what you’re in the mood for.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work really well for skewers and are actually a bit more forgiving because they stay juicy even if you cook them a little longer. Just cut them into similar sized pieces and follow the recipe the same way.
How long should I marinate the chicken?
At least 30 minutes is good, but 1 to 2 hours is even better for more flavor. I wouldn’t marinate longer than about 4 hours because the lemon juice can start to change the texture of the chicken.
Can I make these without skewers?
Yes, you can cook the marinated chicken pieces directly on a grill pan, in a skillet, or on a baking sheet in the oven. The skewers are nice for presentation and grilling, but they’re not required.
What temperature should chicken be cooked to?
Chicken should be cooked to an internal temperature of 165°F. If you have a meat thermometer, it’s the easiest way to make sure the chicken is cooked but still juicy.
Can I add vegetables to the skewers?
Definitely. Bell peppers, red onion, zucchini, and mushrooms all work really well. Just try to cut everything into similar sized pieces so they cook evenly.
Can I make the marinade ahead of time?
Yes, you can mix the marinade up to a couple days ahead and keep it in the fridge. When you’re ready, just add the chicken and marinate.
Storage And Meal Prep
Once the chicken skewers are cooked, let the chicken cool completely, then remove the chicken from the skewers and store it in an airtight container in the fridge. It will keep well for about 3 to 4 days.
When reheating, you can warm the chicken in the microwave for about 30 to 60 seconds, or in a skillet over medium heat for a few minutes until warmed through. Try not to overheat it or the chicken can dry out.
For meal prep, I like to make a batch of this chicken and then use it throughout the week for:
- Salads Wraps or pitas
- Rice bowls
- Pasta salads
- Quick lunches
- Easy dinners with rice or roasted vegetables
You can also freeze the cooked chicken. Let it cool completely, then store it in a freezer safe container or freezer bag for up to 2 months. Thaw it in the fridge overnight before reheating.
Another great meal prep option is to freeze the raw chicken in the marinade. Just add the chicken and marinade to a freezer bag, freeze it, then thaw in the fridge and cook when you’re ready. This is a really easy way to have a ready to go dinner in the freezer.
Try These Recipes Next
- Crispy Chicken Kiev with Garlic Herb Butter
- Apple Cider Glazed Chicken Thighs
- Slow Cooker Marry Me Chicken
- Crispy Lemon Chicken Thighs
- Smothered Chicken
Grilled Lemon Garlic Chicken Skewers
Ingredients
- 1½ pounds chicken breasts boneless skinless, cut into 1-inch pieces
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add chicken pieces and toss to coat. Marinate for at least 30 minutes. If you're using wooden skewers, soak them in water for 30 minutes.
- Thread chicken onto skewers.
- Grill skewers over medium-high heat for 8-10 minutes, turning occasionally, until cooked through.
- Squeeze fresh lemon juice over skewers and serve hot.
Tips & Notes:
- Cut the chicken into evenly sized pieces so they cook evenly and don’t dry out before the inside is done.
- Marinate the chicken for at least 30 minutes for best flavor, but not longer than about 4 hours because of the lemon juice.
- If using wooden skewers, soak them in water for 30 minutes so they don’t burn on the grill.
- Chicken skewers cook quickly, so be careful not to overcook them or the chicken can dry out.
- These can be cooked on an outdoor grill, indoor grill pan, or in the oven at 425°F.
- Store leftover cooked chicken in the fridge for 3 to 4 days and use for salads, wraps, or rice bowls.
- You can also freeze the raw chicken in the marinade for an easy future meal.
