Grilled Lemon-Rosemary Chicken Skewers

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 pieces marinated in lemon juice, garlic, and rosemary, then grilled to smoky perfection on skewers. This Greek-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, fresh lemon juice, olive oil 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: 15 min Cook: 12 min Serves 4 Greek cuisine 250 cal/serving

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Ingredients

1 lb, cut into 1.5-inch cubes boneless skinless chicken thighs
3 tbsp fresh lemon juice
2 tbsp olive oil
3, minced garlic cloves
2 tbsp, finely chopped fresh rosemary
1 tsp salt
1/2 tsp black pepper
6, soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: In a large bowl, combine 3 tbsp fresh lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp finely chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper to form the marinade.
Step 2: Add 1 lb of 1.5-inch cubed boneless skinless chicken thighs to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 4 hours.
Step 3: Preheat an outdoor grill or grill pan to medium-high heat (about 400°F). Thread the marinated chicken cubes evenly onto 6 soaked wooden skewers.
Step 4: Grill the chicken skewers for 4-5 minutes per side, turning once, until the internal temperature reaches 165°F and the exterior is charred and juicy.
Step 5: Remove from the grill and let rest for 3 minutes before serving with a side of lemon wedges.