Citrus-Marinated Grilled Chicken Skewers with Summer Herb Chimichurri

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender chicken skewers soaked in a zesty citrus marinade and served with a vibrant herbaceous chimichurri sauce perfect for summer grilling. This Latin 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 320 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.

Ingredients

• 1 lb, cut into 1-inch cubes boneless skinless chicken thighs
• 1/4 cup, fresh squeezed orange juice
• 2 tbsp, fresh squeezed lemon juice
• 3, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 3 tbsp olive oil
• 1/2 cup, finely chopped fresh parsley
• 1/4 cup, finely chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 8, soaked in water for 30 minutes wooden skewers

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Instructions

1. Step 1: In a large bowl, combine 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 2 tbsp olive oil. Whisk to create the citrus marinade.
2. Step 2: Add 1 lb cubed boneless skinless chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour to infuse flavors.
3. Step 3: Meanwhile, prepare the chimichurri by mixing 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/4 tsp red pepper flakes in a small bowl. Stir well and set aside.
4. Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Thread the marinated chicken cubes onto the 8 soaked wooden skewers evenly.
5. Step 5: Grill the chicken skewers for 4-5 minutes per side until nicely charred and cooked through to an internal temperature of 165°F.
6. Step 6: Remove skewers from the grill and let rest for 3 minutes. Serve hot with a generous spoonful of the summer herb chimichurri drizzled on top.