Grilled Citrus-Herb Chicken Skewers with Summer Vegetables

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy chicken skewers marinated in a bright citrus and herb blend, grilled alongside colorful summer vegetables for a vibrant meal. This Mediterranean-inspired grilling recipe (high protein), ready in about 35 minutes, pairs boneless skinless chicken thighs, lemon juice, orange juice 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 lb, cut into 1.5-inch cubes boneless skinless chicken thighs
• 3 tbsp, fresh lemon juice
• 2 tbsp, fresh orange juice
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1.5-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 6, soaked in water for 30 minutes wooden skewers

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Instructions

1. Step 1: In a mixing bowl, whisk together 3 tablespoons fresh lemon juice, 2 tablespoons fresh orange juice, 3 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon finely chopped rosemary, 1 tablespoon finely chopped thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
2. Step 2: Add 1 pound of 1.5-inch cubed boneless skinless chicken thighs to the marinade, toss well to coat, cover, and refrigerate for at least 1 hour to absorb flavors.
3. Step 3: Preheat grill to medium-high heat (about 400°F).
4. Step 4: Thread the marinated chicken pieces alternately with 1 medium sliced zucchini rounds, 1 large red bell pepper cut into 1.5-inch pieces, and 1 small red onion cut into wedges onto six soaked wooden skewers.
5. Step 5: Grill the skewers for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has grill marks, and vegetables are tender but still slightly crisp.
6. Step 6: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.