When you need something simple and satisfying, these lemon pepper chicken kabobs are a solid choice. Cutting the chicken into bite-sized pieces gets them cooked up fast, and skewering makes them easy to manage on the grill. The marinade’s fresh flavors—lemon, garlic, and herbs—are easy to love and hard to mess up.
Combine the marinade ingredients in a medium bowl.
Set the grill to 475°F. Preheat for 15 minutes and brush the grill grates clean.
Place the chicken in a 1-gal. zip-top bag. Add the marinade, seal the bag, and refrigerate for 1 hour at the most (see recipe tip).
Prepare the grill for direct medium-high heat (450°–500°F). Preheat for 15 minutes and brush the grill grates clean.
Prepare the grill for direct medium-high heat (450°–500°F). I like having cool zone toward the front of the grill in case some of the skewers are browning too quickly. Preheat for 15 minutes and brush the grill grates clean.
Remove the chicken from the marinade and thread onto skewers, leaving about 1" of space at each end for handling.
Brush the chicken lightly with oil and season with salt and pepper.
Grill the kabobs until the chicken is cooked through and slightly charred, 5–6 minutes per side.
Recipe Tips
If using bamboo skewers, soaking them in water for at least 30 minutes will keep them from burning up too quickly.
This marinade has a lot of acid, which you don’t want to have your chicken sitting in for too long. Heck, there’s enough flavor in the marinade that you really don’t need to give it much time at all before it does the trick.
