Grilled Citrus-Thyme Chicken Skewers

By AislePrompt Editorial · ·

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.

Juicy chicken skewers marinated in bright citrus juice and fresh thyme, grilled to tender perfection with smoky char marks. This Mediterranean-inspired grilling recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, fresh thyme sprigs, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 50 min Cook: 10 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1 1/2-inch pieces and place in a bowl. Add 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir well to coat.
  2. Step 2: Cover the bowl and marinate the chicken in the refrigerator for at least 45 minutes, allowing the citrus and thyme to infuse the meat.
  3. Step 3: Preheat your grill to medium-high heat (about 400°F). Thread the marinated chicken pieces evenly onto 8 soaked wooden skewers.
  4. Step 4: Place the skewers on the grill grates and cook for 4-5 minutes per side, turning once, until the chicken is cooked through and reaches an internal temperature of 165°F. Look for golden char marks and juicy texture.
  5. Step 5: Remove the skewers from the grill and let rest for 3 minutes before serving to lock in the juices.

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