Jet Stream Chicken Skewers with Vegetables

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Grilled chicken and colorful vegetables marinated in lemon-herb dressing, ideal for summer gatherings. This Mediterranean-inspired grilling recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, zucchini, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 16 oz boneless skinless chicken thighs
• 1 cup sliced zucchini
• 1 cup sliced red onion
• 1 cup cherry tomatoes
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut 16 oz chicken thighs into 1-inch cubes. Thread chicken, 1 cup zucchini, 1 cup red onion, and 1 cup cherry tomatoes onto skewers.
2. Step 2: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl.
3. Step 3: Brush marinade evenly over skewers, then let rest for 15 minutes at room temperature.
4. Step 4: Preheat grill to medium-high (375°F/190°C). Grill skewers for 8-10 minutes, turning once, until chicken is cooked through and vegetables are tender with light char marks.
5. Step 5: Let rest for 3 minutes before serving with extra marinade for dipping.