Grilled Herb-Marinated Chicken Skewers with Summer Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender chicken pieces marinated in fresh herbs and lemon, grilled to perfection and served alongside a vibrant medley of sautéed summer vegetables. This mediterranean-inspired grilling ready in about 30 minutes pairs boneless skinless chicken thighs, lemon juice, olive oil 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 boneless skinless chicken thighs
• 3 tbsp lemon juice
• 4 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 3 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium zucchini, diced into 1/2-inch pieces
• 1 medium red bell pepper, diced into 1/2-inch pieces
• 1 medium yellow squash, diced into 1/2-inch pieces
• 1 small red onion, cut into wedges
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a mixing bowl, combine 1 lb boneless skinless chicken thighs cut into 1.5-inch cubes with 3 tbsp lemon juice, 4 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate in the refrigerator for at least 1 hour.
2. Step 2: Thread the marinated chicken cubes onto skewers, alternating with pieces of 1 medium diced zucchini, 1 medium diced red bell pepper, 1 medium diced yellow squash, and wedges from 1 small red onion.
3. Step 3: Preheat your grill to medium-high heat (about 400°F). Grill the skewers for 4-5 minutes per side, turning until the chicken is cooked through and has nice grill marks.
4. Step 4: While the skewers grill, heat 1 tbsp olive oil in a large skillet over medium heat. Add the remaining diced zucchini, bell pepper, yellow squash, and red onion and sauté for 6-7 minutes until vegetables are tender but still vibrant.
5. Step 5: Remove the grilled skewers and vegetables from heat. Sprinkle 2 tbsp chopped fresh parsley over the vegetables and serve alongside the skewers for a colorful, fresh summer meal.