Easy Grilled Lemon Garlic Chicken Kabobs deliver bright lemon zest and bold garlic flavor in every bite. The chicken soaks in a simple, tangy marinade, then cooks quickly on the grill for juicy, tender skewers that work perfectly for weeknight dinners or backyard gatherings.
How to Make Lemon Garlic Chicken Kabobs
Begin by making the lemon garlic marinade. Combine the olive oil, fresh lemon zest and juice, minced garlic, parsley, sea salt, and black pepper. Add the chicken to a zip-top bag or large bowl and coat thoroughly in the marinade. Refrigerate for 2–6 hours so the flavors infuse and the meat becomes tender.
When you’re ready to cook, preheat the grill to about 375°F (190°C). If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. Thread marinated chicken onto the skewers and grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the meat is no longer pink in the center. Let the kabobs rest a few minutes before serving so juices redistribute.
Lemon Garlic Marinade Ingredients
This simple marinade uses everyday pantry ingredients and works well with chicken tenders, breasts, or thighs. It adds bright citrus notes and a savory garlic punch while keeping the meat moist.
To make the marinade, you will need:
- 1/3 cup olive oil
- zest and juice of one lemon
- 2 tbsp minced garlic
- 2 tbsp minced flat-leaf parsley, or 1 tbsp dried parsley
- 2 tsp sea salt
- 1 tsp ground black pepper
That’s all you need for flavorful, tender grilled chicken kabobs.
This recipe comes together quickly and is ideal for busy weeknights or feeding a crowd at summer cookouts. The marinade is forgiving and can be scaled up to make many skewers. If you try the recipe, let the results guide you—add extra lemon zest for more brightness or a pinch of smoked paprika for a subtle smoky note. Enjoy!
Lemon Garlic Chicken Kabobs
Ingredients
- 12 chicken tenders
- 1/3 cup olive oil
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp minced garlic
- 2 tbsp fresh flat-leaf parsley, chopped (or 1 tbsp dried parsley)
- 2 tsp sea salt
- 1 tsp ground black pepper
Instructions
- In a large bowl or zip-top bag, whisk together the olive oil, lemon zest, lemon juice, minced garlic, parsley, sea salt, and black pepper. Add the chicken and toss to coat evenly. Seal the bag or cover the bowl and refrigerate for 2–6 hours.
- Soak wooden skewers in water for at least 15 minutes before grilling to reduce the chance of burning.
- Preheat the grill to 375°F (190°C).
- Remove the chicken from the marinade and thread the pieces onto the soaked skewers. Place the skewers on the grill and cook about 5–7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) or the chicken is no longer pink inside. Let rest a few minutes before serving.
Nutrition (per serving)
Calories: 263 kcal | Carbohydrates: 1.6 g | Protein: 38 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 986 mg | Potassium: 1 mg | Fiber: 0.3 g | Sugar: 0.2 g | Calcium: 10 mg | Iron: 0.2 mg
What to Serve with Lemon Garlic Chicken Kabobs
- Berry cheesecake fluff salad (light, fruity side)
- The best potato salad (classic, creamy accompaniment)
- Homemade cornbread (warm and slightly sweet)
- Grilled asparagus (simple, smoky vegetable)
Other Chicken Recipes You Might Like
- Chicken foil dinner
- Chicken lo mein
- Creamy chicken and spinach pasta
Tips and Variations
- Substitute boneless skinless chicken thighs or breasts if you prefer a different cut; adjust cook time so the internal temperature reaches 165°F.
- For a make-ahead option, marinate the chicken overnight for even deeper flavor. Keep the chicken chilled until ready to grill.
- Add vegetables like bell peppers, red onion, or cherry tomatoes to the skewers for a colorful, one-grill meal.
- If you want a touch of heat, stir in a pinch of red pepper flakes or cayenne to the marinade.
- Leftovers keep well in an airtight container in the refrigerator for 3–4 days and are excellent sliced over salads or tucked into wraps.