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Lemon Garlic Chicken Kabobs - With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!

With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!

Lemon Garlic Chicken Kabobs - With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!

This is truly my kind of summer. Tender, juicy, lemony-garlicky chicken bites threaded on a skewer with some charred red onions and lemon halves for even more extra lemon goodness.

And believe me, I’ll still be throwing these on a cast iron grill pan on the stovetop during the winter months when it’s snowing out!

Lemon Garlic Chicken Kabobs - With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.

I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?

Absolutely! You can substitute thyme (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

Lemon Garlic Chicken Kabobs

Lemon Garlic Chicken Kabobs

With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!
5 stars (19 ratings)

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 shallot, diced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh rosemary
  • 3 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 red onion, cut into 1 1/2-inch pieces

Instructions

  • In a medium bowl, combine 2 tablespoons olive oil, shallot, lemon juice, lemon zest, rosemary, garlic, Dijon, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
  • In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
  • Preheat grill to medium heat.
  • Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  • Serve immediately.

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