Citrus-Marinated Grilled Chicken Skewers with Summer Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender chicken marinated in a zesty citrus blend, grilled and served alongside a sautéed medley of summer vegetables for a vibrant seasonal meal. This american-inspired chicken ready in about 30 minutes pairs orange juice, lemon juice, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs cut into 1.5-inch pieces boneless skinless chicken thighs
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 3 minced garlic cloves
• 1 tsp smoked paprika
• 3 tbsp divided olive oil
• 1 medium sliced into half-moons zucchini
• 1 medium sliced into half-moons yellow squash
• 1 diced red bell pepper
• 1 small sliced into wedges red onion
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 8 soaked in water for 30 minutes wooden skewers

Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup orange juice, 1/4 cup lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs boneless skinless chicken thighs cut into 1.5-inch pieces and toss to coat. Cover and marinate in the refrigerator for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Thread the marinated chicken pieces onto 8 soaked wooden skewers.
3. Step 3: Drizzle 1 tbsp olive oil over the chicken skewers and grill for 4-5 minutes per side until the chicken is cooked through and has grill marks. Remove and keep warm.
4. Step 4: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 sliced medium zucchini, 1 sliced medium yellow squash, 1 diced red bell pepper, and 1 small sliced red onion. Sauté for 6-8 minutes until vegetables are tender but retain some bite.
5. Step 5: Stir in 1 tbsp fresh thyme leaves, 1/2 tsp salt, and 1/2 tsp black pepper into the vegetables. Serve the grilled chicken skewers alongside the summer vegetable medley for a bright, healthy meal.