Lemon-Herb Chicken Skewers with Caponata

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken skewers marinated in lemon and rosemary, paired with sweet-tart eggplant caponata for a perfect summer meal. This Italian-inspired grilling recipe, ready in about 50 minutes, pairs boneless chicken thighs, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 12 oz, cut into 1-inch cubes boneless chicken thighs
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp, finely chopped fresh rosemary
• 1/2 tsp Kosher salt
• 1/4 tsp smoked paprika
• 1 medium, diced 1/2-inch eggplant
• 1/2, diced 1/2-inch red onion
• 1/2 cup canned diced tomatoes
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a bowl, whisk together 2 tbsp olive oil, lemon juice, 1 tbsp chopped rosemary, 1/4 tsp salt, and smoked paprika; add chicken cubes and toss to coat. Marinate at room temperature for 20 minutes.
2. Step 2: Thread chicken cubes onto 8 skewers, leaving space between pieces. Grill over medium heat (350°F) for 8-10 minutes, turning every 2 minutes until chicken is golden and internal temperature reaches 165°F.
3. Step 3: While chicken grills, make caponata: heat 1 tbsp olive oil in a skillet over medium heat, add eggplant and onion, and sauté for 8 minutes until softened. Add tomatoes, red wine vinegar, and 1/4 tsp salt; simmer for 15 minutes until thickened and sauce clings to vegetables.
4. Step 4: Stir in chopped parsley, then spoon caponata onto a platter. Place grilled chicken skewers on top and drizzle with remaining marinade.