Citrus-Marinated Grilled Chicken Skewers with Summer Herb Salsa Verde

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender grilled chicken skewers marinated in bright citrus and garlic, served with a zesty herb-packed salsa verde perfect for summer evenings. This Mediterranean-inspired summer cookout recipe, ready in about 52 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 1.5-inch cubes boneless skinless chicken thighs
• 1/4 cup, fresh squeezed orange juice
• 2 tbsp, fresh squeezed lemon juice
• 3, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup, finely chopped fresh parsley
• 2 tbsp, finely chopped fresh mint
• 1 tbsp, rinsed and chopped capers
• 1/4 tsp red chili flakes
• 2 tbsp extra virgin olive oil

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, combine 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper. Add 1 lb cubed boneless skinless chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes.
2. Step 2: Preheat grill to medium-high heat (about 425°F). Thread the marinated chicken pieces onto skewers, leaving a little space between pieces.
3. Step 3: Grill the chicken skewers for 4-5 minutes per side, turning once, until internal temperature reaches 165°F and edges are lightly charred.
4. Step 4: While chicken cooks, mix 1/4 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh mint, 1 tbsp chopped capers, 1/4 tsp red chili flakes, and 2 tbsp extra virgin olive oil in a small bowl. Season with a pinch of salt.
5. Step 5: Serve skewers drizzled with the herb salsa verde for a bright, fresh summer flavor.