Charcoal-Grilled Citrus-Marinated Chicken Skewers

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces marinated in a zesty citrus blend, grilled over charcoal for a smoky, bright backyard feast. This American-inspired grilling recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
1/2 cup orange juice
1/4 cup lemon juice
3 tablespoons olive oil
3 cloves minced garlic
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
8, soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: In a medium bowl, whisk together 1/2 cup orange juice, 1/4 cup lemon juice, 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper until fully combined.
Step 2: Cut 1.5 pounds of boneless skinless chicken thighs into 1.5-inch cubes and add them to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours or up to 6 hours to let the citrus flavors penetrate.
Step 3: Preheat a charcoal grill to medium-high heat (around 400°F). Thread the marinated chicken pieces onto the 8 soaked wooden skewers, leaving a small space between pieces for even cooking.
Step 4: Place the skewers directly over the heat and grill for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has visible grill marks with a slight char.
Step 5: Remove from the grill and let rest for 5 minutes before serving to allow juices to redistribute.