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Smoky Citrus Chicken Skewers

Chicken skewers are marinated in a vibrant blend of olive oil, lemon juice, garlic, smoked paprika, and soy sauce, then grilled to develop a smoky char with a bright citrus punch. The final result is juicy, tender chicken with a flavorful, slightly crispy exterior and a tantalizing aroma. Perfect for outdoor gatherings or stovetop cooking, these skewers deliver a balanced dance of smoky and tangy notes with each bite.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 4
Course: Main Course
Cuisine: Barbecue
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts cut into 1.5-inch cubes
  • 3 tablespoons olive oil extra virgin preferred
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika or sweet paprika for milder flavor
  • 2 tablespoons soy sauce or coconut aminos for gluten-free
  • to taste salt and pepper
  • 8 wooden skewers soaked in water for 30 minutes

Equipment

  • Grill or Grill Pan
  • Skewers
  • Bowl for marinating
  • Tongs
  • Brush

Method
 

  1. Gather your grill or grill pan, skewers, a mixing bowl, tongs, and a brush to prepare for cooking.
  2. Cut the chicken breasts into uniform 1.5-inch cubes, making sure each piece is manageable for skewering and even cooking.
  3. In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, soy sauce, salt, and pepper until the marinade is smooth and slightly fragrant.
  4. Pour the marinade over the chicken cubes, tossing gently to coat all sides evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours, to develop flavor and tenderness.
  5. Preheat your grill or grill pan to around 200°C/400°F until it’s hot and slightly shimmering, then lightly oil the grates to prevent sticking.
  6. Thread the marinated chicken cubes onto soaked wooden skewers, leaving small gaps between pieces to allow heat to circulate and promote even browning.
  7. Place the skewers onto the hot grill or pan, cooking for about 10-12 minutes, turning every 2-3 minutes to achieve a golden-brown, slightly charred exterior with smoky aroma.
  8. Check the internal temperature with a probe thermometer; it should reach 75°C/165°F. The chicken should be opaque throughout, with juices running clear.
  9. Remove the skewers from the grill, letting them rest for 3-5 minutes to retain juices and enhance tenderness.
  10. Squeeze fresh lemon over the skewers for a bright finishing touch and serve hot, garnished with herbs if desired.

Notes

For extra smoky flavor, toss the skewers onto coals or add wood chips to your grill. Soaking wooden skewers prevents burning, and marinating for at least 30 minutes enhances flavor. Rest the chicken before serving to keep it juicy.