Grilled Lemon-Oregano Chicken Skewers

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy chicken thighs marinated in lemon and oregano, grilled with bell peppers and onions for a vibrant summer meal. This Greek recipe, ready in about 32 minutes, pairs chicken thighs, olive oil, lemon 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

• 1.5 lbs, boneless and skinless, cut into 1-inch cubes chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1, cut into 1-inch pieces red bell pepper
• 1, cut into 1-inch pieces yellow onion

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 large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Add the 1.5 lbs chicken thighs (cut into 1-inch cubes) to the bowl and toss to coat. Let marinate for 30 minutes at room temperature.
3. Step 3: Thread the chicken, red bell pepper pieces, and yellow onion pieces onto skewers, alternating ingredients.
4. Step 4: Preheat grill to medium-high (375°F). Grill the skewers for 10-12 minutes, turning occasionally, until chicken is cooked through (internal temperature 165°F) and vegetables are tender with slight char.
5. Step 5: Let rest for 5 minutes before serving.